lyacovett

Recipes 

I have been interested in brewing a decent session bitter since I started brewing, but haven't done it yet. I came up with a recipe, and was looking for some feedback on it.

What do you think of this?


Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.13
Anticipated OG: 1.042 Plato: 10.42
Anticipated SRM: 11.0
Anticipated IBU: 39.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
92.3 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.5 0.13 lbs. Chocolate Malt Great Britain 1.034 475
6.2 0.50 lbs. Crystal 40L America 1.034 40


Hops

Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------
1.25 oz. Willamette Pellet 5.00 28.0 60 min.
1.00 oz. Willamette Pellet 5.00 7.5 20 min.
1.00 oz. Willamette Pellet 5.00 3.7 5 min.


Yeast
-----
Yeast S-04 SafAle English Ale

Suthrncomfrt1884

Recipes 

Looks good to me. It's about what I'm doing with my bitter as far as the grain bill goes. Check out my recipe if you're interested. It's an excellent beer.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Bob

Recipes 

While it looks good to me (I'd certainly drink it), I have a couple of issues.

First, I find the OG a bit high for a "session" beer. To me, "session" means an ABV no more than 3.5%; my session bitter doesn't exceed 1040 OG. (See recipe and thread here.) According to ProMash, your grist will reach 1045 OG at 75% efficiency.

Second, I question the use of roasted malts. 2 ounces isn't going to overwhelm the flavor, and it'll give a nice red color, but it may very well have a flavor impact on such a simple grist. I'd knock it back to one ounce, just to be sure. You can also consider adding the crushed Chocolate malt to the top of the grain bed when you start sparging; some brewers report extraction of color and little to no flavor with this method (I've never tried it, but it sounds like it's worth a shot).

I <3 Willamette. Yummy, Fuggly goodness...

Bob

__________________
http://www.reconstructinghistory.com

Suthrncomfrt1884

Recipes 

I use a little over 3oz of chocolate in my ESB and don't noticed any flavor contributions.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Bob

Recipes 

There you have it!

Bob

__________________
http://www.reconstructinghistory.com