Pride of Raubsville
 

Pride of Raubsville

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.040 Plato: 10.03
Anticipated SRM: 7.7
Anticipated IBU: 33.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.034 SG 8.57 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.75 lbs. Crystal 55L Great Britian 1.034 55
10.0 0.75 lbs. Demerara Sugar Generic 1.041 1

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Target Pellet 10.00 33.6 60 min.
1.0 oz. Goldings - E.K. Whole 4.75 0.0 0 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale; Wyeast Ringwood; Windsor - all have been used successfully. From a flavor standpoint, I prefer S-04.


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 6.75
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 2.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Further Notes:

This was designed years ago from Designing Great Beers and looking at other recipes. It's a pretty basic English draught ale.

Avoid overcarbonating. No more than 2 volumes in bottle, and 1.8 if draught. Too much carbonic acid gas will mask the hops flavor and negatively impact bitterness.

To calculate for extract/steep or partial mash, simply replace Pale Malt with Pale extract by the following formula:

1 lb Pale Malt = 0.75 lbs LME = 0.6 lbs DME

Enjoy!

THIS JUST IN: I set the recipe up at BMW. There's one for all-grain and one for extract/steep.

Well Bob, you've been preaching the 80/10/10 pale/crystal/adjunct formula for a british bitter so long that I've decided to give it a try this weekend. I'll be doing this recipe with only slight modifications in order to utilize ingredients I already have. I'll be bittering with willamette since I have a bunch and it shouldn't affect the outcome, I'll be using wlp002 yeast as I like it a bit more than s-04 in a bitter, and I may have to use Sugar in the Raw in place of the demerara, unless I can find some around here. Looking forward to seeing what all the fuss is about!:mug:

Sugar in the Raw is Turbinado which, in my experience, is only slightly different than Demerara. In the proportions specified, it shouldn't make a bit of difference.

If an American hops variety must be substituted, I don't think you could make a better choice.

Yeah, I do pitch the 80/10/10 a bit strongly, don't I? :D

Anyway, I wish you all the success in the world. Kindly let me know how it works for you, preferably in this thread.

Cheers!

Bob

Will do! I stopped by the local organic supermarket and found some demerara although my butt still hurts from the price rape. Also saw some "barley malt sweetener" in there for $6/lb. Maybe I should start a company reselling DME to hippies!

Got it brewed up today and it looks good. Only problem was I forgot to add the flameout hops until after it had been cooling for a couple of minutes. Not much hop aroma in the sample but it's always hard to tell when it's unfermented. I may have to make a hop tea to add after fermentation if it seems to be lacking at that point. Otherwise everything went smoothly. I'll keep you updated with its progress.

http://farm4.static.flickr.com/3645/...7f17e0e605.jpg

If you find the flavor/aroma low, try dry-hopping with a half-ounce of Goldings per five gallons. Seven days does the trick. When I've dry-hopped it, I've added the pellets to the carboy, racked on top of them, added finings, and had star-bright beer after seven days.

I hope you enjoy the finished beer!

Bob

It's been a while since I brewed this one but I'm finally getting around to reviewing it. As stated above, I forgot to add the flameout hops until after the wort had already been cooled a bit, so I didn't have much hop aroma in the wort. Once I fermented, it still didn't have much so I made a hop tea from (if I remember correctly) a half ounce of EKG and added that to the keg and dry-hopped with another ounce of EKG. Well I think the hop tea gave it a bit of an astringent hop flavor so I set the keg aside to age until now. The astringent flavor is completely gone and I can confirm that this is a GREAT bitter. The balance between malt and bitterness is spot on. The crystal malt comes through in flavor, though there is no detectable sweetness. Instead, the beer is dry, but with great body and perfectly balances the bitterness from the hops. Actually, there is a bit of sweetness, but only if you look for it. It's really nice. The overall impression is completely sessionable dryness. It really is wonderfully balanced. The beer is a beautiful, crystal clear medium gold, and poured with a fluffy, dense white head that persisted to the bottom of the glass. Mouthfeel is rich and creamy with a full mouthfeel that belies the low OG. Thick lacing rings the glass. I should have tasted this one a bit sooner. I would have sent it into hte HBT contest instead of my recipe!

Wow, that's high praise indeed! Thanks, and I'm gratified my recipe has given satisfaction.

Isn't it wonderful how simplicity can be really, really pleasant? :mug:

Bob

I'm brewing the "Pride" while drinking http://www.homebrewtalk.com/f69/bms-outer-limits-ipa-87310/

:mug:

http://www.homebrewtalk.com/gallery/...medium/032.JPG

Don't forget the flameout hops!