Best Bitter 3V 3

Beer #5 for NHC 2018.  And thats a wrap!  Sadly this is the only beer I entered that did not make it to the finals.  A really good beer but it did not do well in competition.  Not totally sure why.  Judge feedback was not very helpful.  I was in London not too long ago and this beer definitely fit right in with the boat load of bitters I had while there.  The one thing I had changed was to go from Willamette to EKG and I think i wold go back to Willamette.  I just prefer that flavor profile and the beer did better with that recipe.

Recipe Info
Recipe: best bitters 3v 3
Style: Best Bitter 11B BJCP 2015
Date: 02-05-2018

Recipe Guideline Min Guideline Max
OG 1.048 1.040 1.048
FG 1.011 1.008 1.012
Color 7.7 8.0 16.0
ABV 4.9 3.8 4.6
IBU 45.0 25.0 40.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 4.73 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight % by Weight Name Yield SRM
11.000 Lb 90.0 % Maris Otter (Crisp) 82.0 3.0
0.750 Lb 6.0 % Crystal, Medium (Simpsons) 76.0 55.0
0.500 Lb 4.0 % Torrified Wheat 79.0 1.7

Hops

Weight Name AAU Time Use IBUs
0.85 Oz Challenger 6.7 60 mins Boil 17.0
1.0 Oz Challenger 6.7 15 mins Boil 10.0
1.0 Oz East Kent Goldings (EKG) 5.0 15 mins Boil 7.0
1.0 Oz East Kent Goldings (EKG) 5.0 20 mins Aroma 5.0
1.0 Oz Challenger 6.7 20 mins Aroma 6.0

Yeast

Amount Name
1.000 unit English Ale White Labs WLP002

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.55

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 79 3 21 30 196 30
Sparge 77 3 21 30 192 30
Final 125 5 34 48 312 48
Target 75 0 0 0 200 0

Water Profile Name: carrboro
Target Profile Name: hoppy
Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments
Gypsum: 7.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.250 G
Percent RO / Distlled: 0 %
Water Used: 5.250 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Mash 154f 60 mins
168f 10 mins

Ferment 68f for 2 weeks

2-19-18 made 0.5L 50g DME starter with WLP002
2-20-18 normal 3 vessel brewday.  no issues.  pitched @12:30pm
@10pm slow steady bubbling
2-21-18 kreusen forming.  strong bubbling.
2-23-18 ~4 sec
2-24-18 ~6 sec
2-27-18 no bubbling
3-1-18 very slow bubbling but it appears to be from cooling / heating of fermenter.  roused yeast to try and prevent diacetyl.
3-6-18 racked to keg
FG 1.015
nice beer.  certainly a bit more bitter than before.  a think good.  hop character is really good. no diacetyl.  fingers crossed.
3-7-18 added gelatin
3-11-18 put on high carb
3-12-18 moved down to 10psi @ 35F
3-15-18 put on draft

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