Blue Ribbon Bitter

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Chad

Well-Known Member
Joined
Sep 15, 2007
Messages
1,026
Reaction score
12
Location
Apex, NC
Recipe Type
All Grain
Yeast
Nottingham
Batch Size (Gallons)
5.5
Original Gravity
1.040
Final Gravity
1.006
Boiling Time (Minutes)
60
IBU
25
Color
13 SRM
Primary Fermentation (# of Days & Temp)
14 days @ 65°
Tasting Notes
Smooth, malty, slightly tart ordinary bitter with a hint of fruit
Recipe: Blue Ribbon Bitter (1st in English Pale Ales @ Piedmont Brewer's Cup)
Brewer: Chad Ward
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.16 gal
Estimated OG: 1.039 SG
Estimated Color: 12.5 SRM
Estimated IBU: 24.8 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Ashburne Mild Malt (5.3 SRM) Grain 36.36 %
3 lbs Vienna Malt (4.0 SRM) Grain 36.36 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 24.24 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3.03 %
0.50 oz Northern Brewer [8.30 %] (60 min) Hops 15.5 IBU
0.75 oz Bramling Cross [4.76 %] (20 min) Hops 4.9 IBU
1.00 oz Crystal [3.50 %] (20 min) Hops 4.4 IBU
0.58 tsp Yeast Nutrient (Boil 10.0 min) Misc
0.75 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.00 qt of water at 165.2 F 154.0 F
10 min Mash Out Add 5.78 qt of water at 198.3 F 168.0 F


Notes:
------
* Fermented between 64° and 68°
* Cold crashed in the fermenter
* Very crisp and clean with a light hop bitterness.
 

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