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Old 10-16-2011, 05:21 PM   #1
Aschecte
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Default My first ordinary bitter recipe

This is my first attempt at a ordinary bitter please tell me if I'm on the right track.

5 gallon batch

6.5 lbs maris otter
.75 lb crystal 80
1oz EKG for 60 min
1oz Fuggles for 5 min
1 pkg wy1968 london ESB

should hit right around 1.038 OG
26 IBu's
8 Srm

Basic notes as I can't seem to figure out how to attach a beerxml file. Thanks for any input.

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Old 10-16-2011, 06:25 PM   #2
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Looks good. My preference would be for about 5% crystal which in that recipe would be about 6 oz.

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Old 10-16-2011, 06:27 PM   #3
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I like less crystal in an ordinary bitter too, but it will be delicious even with 12oz. Don't forget to rouse the yeast a bit in the first few days.

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Old 10-16-2011, 08:09 PM   #4
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Thanks to Darkbrood who taught me how to do this. Here is a better description.

Aaron's ordinary bitter
Standard/Ordinary Bitter
Type: All Grain Date: 10/16/2011
Batch Size (fermenter): 5.00 gal Brewer: Aaron schecter
Boil Size: 6.72 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 5.72 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.50 gal Est Mash Efficiency 79.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 89.7 %
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 8 -
1.00 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min Hop 4 22.2 IBUs
0.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 7 1.8 IBUs
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 10.3 %
0.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 6 1.8 IBUs
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -

Beer Profile

Est Original Gravity: 1.039 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.7 % Actual Alcohol by Vol: 3.8 %
Bitterness: 25.9 IBUs Calories: 131.9 kcal/12oz
Est Color: 9.3 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 7 lbs 4.0 oz
Sparge Water: 4.06 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.06 qt of water at 162.5 F 152.0 F 60 min
Mash Out Add 5.08 qt of water at 203.9 F 168.0 F 10 min

Sparge Step: Fly sparge with 4.06 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.0
Pressure/Weight: 9.02 PSI Carbonation Used: Keg with 9.02 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

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Old 10-16-2011, 08:33 PM   #5
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10% crystal in a beer that low in OG is just fine, I'd say. You need something to give it a little body, or it will just thin out too much. I might also mash a bit higher, around 154-155, but again, that's just me. I'd be afraid of it finishing in the low single digits otherwise.

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Old 10-16-2011, 09:39 PM   #6
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Quote:
Originally Posted by GuldTuborg View Post
10% crystal in a beer that low in OG is just fine, I'd say. You need something to give it a little body, or it will just thin out too much. I might also mash a bit higher, around 154-155, but again, that's just me. I'd be afraid of it finishing in the low single digits otherwise.
I like adding flaked barley in my bitters. Adds body and mouthfeel. Add about half a pound and lower the base malt accordingly.

+1 on the higher mash temp.
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Old 10-16-2011, 10:19 PM   #7
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I think you're definitely on the right track. A bit too much crystal for my taste, but you're not brewing it for me, and 12 oz crystal is not excessive.
Regarding the comments about mashing at a higher temperature, according to Ray Daniels, English bitters are usually mashed at about 150F and with a mash thickness of about 1 US qt per lb. I find that the lowish mash temperature combined with the thick mash produce exceptional results with MO, and that decreasing the mash thickness to 1.25 qt per lb or greater produces a rather thin tasting beer.

-a.

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Old 10-17-2011, 02:44 AM   #8
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Quote:
Originally Posted by ajf View Post
I think you're definitely on the right track. A bit too much crystal for my taste, but you're not brewing it for me, and 12 oz crystal is not excessive.
Regarding the comments about mashing at a higher temperature, according to Ray Daniels, English bitters are usually mashed at about 150F and with a mash thickness of about 1 US qt per lb. I find that the lowish mash temperature combined with the thick mash produce exceptional results with MO, and that decreasing the mash thickness to 1.25 qt per lb or greater produces a rather thin tasting beer.

-a.
I've seen you mention this statement about mash thickness a couple of times and it had me intrigued enough to try it a few brews back. It resulted in a rapid loss of temperature due to lower mass and increased deadspace in the tun plus a rather impressive number of doughballs... Lower efficiency too, but I think my process was partly to blame for this last problem.

I might try to give it another shot, altough I've never had one of my bitter taste thin and I mash at about 1.25qt/lb for 60 minutes around 154-155F. But if it can help them taste even better...
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Old 10-17-2011, 05:19 AM   #9
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Some traditional brewing practices did indeed arise because they improved the quality of the beer. Others arose due to economic or similar reasons, e.g., odd tax laws, and have not a thing to do with making better beer. In the current case, of thick mashes at lower temps for British pale ales, I don't really know why these practices are the way they are. Perhaps someone with better knowledge on the subject can chime in. Anyway, it strikes me as a good question to ask before trying to emulate old practices like this.

For my own part, I have tried extra thick mashes a couple of times, and haven't really noticed a large difference. While I do get slightly better efficiency and usually very good attenuation when mashing thinner (1.25-1.5qt/lb), the overall taste and experience of the beer isn't that much different. I have settled on mashing at around 1.15qt/lb for most all my beers no real reason other than it keeps my process consistent. I always have good conversion, efficiency, and usually fine fermentations, so I've focused on changing other aspects of my brewing.

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