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Old 12-25-2014, 12:18 AM   #1
The_Bishop
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Default Every Day Special Bitter

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 45
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 14 Days at 68 F
Additional Fermentation: Cold Crash and Gelatin Fine
Tasting Notes: Nice combo of crisp and caramel, with a balancing bitterness

This is the second rendition of this recipe, and one that I'm finally comfortable posting. Recipe is formulated around 70% efficiency, 5.5 gallons into fermenter.

Grain Bill:
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 87.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.7 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 3 2.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.2 %

Hop Schedule:
0.75 oz Magnum [12.40 %] - Boil 60.0 min Hop 5 33.0 IBUs
0.50 oz Fuggle [4.50 %] - Boil 15.0 min Hop 6 4.0 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Boil 15.0 min Hop 7 6.3 IBUs
0.50 oz Fuggle [4.50 %] - Steep/Whirlpool 5.0 min Hop 9 0.8 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Steep/Whirlpool 5.0 min Hop 10 1.3 IBUs

Kettle Fining:
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining

1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -

1.00 oz Goldings, East Kent [5.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs

Note: Water - Start with Reverse Osmosis.

Mash - 1.5 qts/pound. 14.38 quarts of water, add 2.3 grams of Gypsum, .2 grams of Canning salt, 1.1 grams of Calcium Chloride before mashing in.

Sparge - Approximately 5 gallons of water, add 3.3 grams of gypsum, .3 grams of Canning Salt, 1.5 grams of Calcium Chloride.

Cool to 68 degrees fahrenheit, oxygenate/aerate well, pitch 1 package of re-hydrated nottingham.

Ferment at 68 degrees for 14 days.

Cold crash 24 hours, gelatin fine, cold crash for additional 1-2 days.

Dry hop with 1 oz of EKG in keg or prior to bottling for four days.

Beer is clearer than the pic shows, glass kept fogging up on me.

esb.jpg  
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Old 01-23-2015, 12:49 AM   #2
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How much Carmel flavor came . Thru on this one? Curious with the Nottingham as I find it a pretty clean yeast. Bitters usually have some of those fruity esters. Looks like a good recipe. I really enjoy hops in the whirlpool.

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Old 01-23-2015, 12:57 AM   #3
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The caramel flavor was present, but in balance. Nottingham is clean, but at 68 you get just a touch of esters. Made the same beer with s-04 prior to this batch, and just didn't like it as much. The 04 flocced out too fast and required a couple of swirl-ups to get it to clean up the diacetyl, and I wasn't crazy about the ester profile.

Next time I may use wlp-002, see if I like that more than s-04.

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Old 01-23-2015, 05:00 PM   #4
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Yeah, 04 isn't my favorite for a bitter. I do better with it at 63-65 if I do use it. I was planning on making a bitter this weekend so gonna use carmel grain bill and Willamette and holdings.

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