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Old 05-13-2008, 03:50 PM   #1
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Default All-Grain - 'Short Bus' Special Bitter

Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: Rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.013
IBU: 30.2
Boiling Time (Minutes): 60
Color: 8.1
Primary Fermentation (# of Days & Temp): 7 days @ 60f-64f
Secondary Fermentation (# of Days & Temp): 14 days @ 65f

This has been on tap now for about 5 or 6 weeks and it's just freakin' awesome. There's such depth of flavor...plum, wood, spice, and a touch of that "cheddar goldfish" flavor that I get from Killians Red (not "cheesy" by any means, but it's a distinct flavor that I can't describe any other way and I really like). This is my most successful British bitter yet. Another entry into my DB...

Code:
Short Bus Special Bitter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-B  English Pale Ale, Special/Best/Premium Bitter

Min OG:  1.040   Max OG:  1.048
Min IBU:    25   Max IBU:    40
Min Clr:     5   Max Clr:    16  Color in SRM, Lovibond

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        8.25
Anticipated OG:          1.044    Plato:             11.06
Anticipated SRM:           8.1
Anticipated IBU:          30.2
Brewhouse Efficiency:       80 %
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:      1.038    SG          9.45  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.8     6.50 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
 12.1     1.00 lbs. Munich Malt(light)            America        1.033     24
  3.0     0.25 lbs. Biscuit Malt                   America        1.035     10
  3.0     0.25 lbs. Crystal 40L                   America        1.034     40
  3.0     0.25 lbs. Crystal 90L                   America        1.033     90

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Galena                            Whole   13.00  23.5  60 min.
  0.25 oz.    Fuggle                            Whole    5.00   2.7  20 min.
  0.25 oz.    Goldings - E.K.                   Whole    6.00   2.0  10 min.
  0.25 oz.    Fuggle                            Whole    5.00   1.1  6 min.
  0.50 oz.    Goldings - E.K.                   Whole    6.00   0.9  2 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Burton Water Salts             Other     60 Min.(boil) 
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

Danstar  Nottingham


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

Mash Type: Multi Step

Grain Lbs:    8.25
Water Qts:    9.07 - Before Additional Infusions
Water Gal:    2.27 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  15
Saccharification Rest Temp : 150  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 2.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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Last edited by Evan!; 09-18-2008 at 01:41 PM.
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Old 05-13-2008, 04:35 PM   #2
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Cheddar goldfish? That's what DMS tastes like to me. It seems like a good way to describe it.

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Old 05-13-2008, 04:37 PM   #3
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Cheddar goldfish? That's what DMS tastes like to me. It seems like a good way to describe it.
No, it's definitely not DMS. I know what DMS smells/tastes like, and this certainly h'aint it.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 05-13-2008, 05:22 PM   #4
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sounds window licking good.

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Old 09-18-2008, 01:28 PM   #5
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Is this the recipe your brother described as a meal in a bottle? I'm looking for something malty and bready for my resurrection brew. Cheddar goldfish notes really get me off...

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Old 09-18-2008, 01:36 PM   #6
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Wow, looks good, might have to try brewing that myself!

As I dont have any MO or crystal 90 and just use crystal 40 and american 2-row, and change your hops to all willamette, and perhaps use a different yeast since I am out of nottingham, will I still get that "chedder goldfish" flavor?





















j/k

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Old 09-18-2008, 01:37 PM   #7
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Quote:
Originally Posted by Soulive View Post
Is this the recipe your brother described as a meal in a bottle? I'm looking for something malty and bready for my resurrection brew. Cheddar goldfish notes really get me off...
Yeah, this is the one, but this latest batch, I ran out of crys40 and subbed in the same amount (4oz) of Biscuit malt. That goes a LONG way! So I highly recommend this change, and I think I'll change this recipe here as well.

A couple things that I like to do: first, ferment the notty cold, like 62ºf. Second, lager the bastard for as long as you can. Third, do the ol' standard mashout-mini-decoction for added melanoidin production. It's not gonna have the fruity estery profile that is listed in the BJCP style, and has more melanoidin/malty/biscuity character than the style calls for, but I'm not as concerned with style guidelines as I am making great-tasting beer. And this is just that. I didn't have keg space but I did have space in the bottom of my fridge for my lagering carboy, so it sat at 42f for probably 4-6 weeks. Cleared it up brilliantly, and cleaned up the flavor profile too. So the cleanliness really just accentuates the bready/toasty/biscuity character.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-18-2008, 01:42 PM   #8
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Quote:
Originally Posted by Evan! View Post
Yeah, this is the one, but this latest batch, I ran out of crys40 and subbed in the same amount (4oz) of Biscuit malt. That goes a LONG way! So I highly recommend this change, and I think I'll change this recipe here as well.

A couple things that I like to do: first, ferment the notty cold, like 62ºf. Second, lager the bastard for as long as you can. Third, do the ol' standard mashout-mini-decoction for added melanoidin production. It's not gonna have the fruity estery profile that is listed in the BJCP style, and has more melanoidin/malty/biscuity character than the style calls for, but I'm not as concerned with style guidelines as I am making great-tasting beer. And this is just that. I didn't have keg space but I did have space in the bottom of my fridge for my lagering carboy, so it sat at 42f for probably 4-6 weeks. Cleared it up brilliantly, and cleaned up the flavor profile too. So the cleanliness really just accentuates the bready/toasty/biscuity character.
Ok, my version is below based on what I have. I can ferment cool and I will definitely do the mini-decoction to mashout. How much do the Burton salts matter? I can order them if necessary...

6.75 lb Maris Otter (Crisp) (4.0 SRM) Grain 79.41 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.76 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.94 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.94 %
0.25 lb Caramel/Crystal Malt - 80L (90.0 SRM) Grain 2.94 %
0.50 oz Magnum [12.00 %] (60 min) Hops 22.2 IBU
1.00 oz Tettnang [4.50 %] (10 min) Hops 6.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) Hops 1.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-)
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Old 09-18-2008, 01:43 PM   #9
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Oh, and what's this resurrection brew you speak of? Are you gettin' back in the game, baby?!

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-18-2008, 01:46 PM   #10
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Quote:
Originally Posted by Soulive View Post
Ok, my version is below based on what I have. I can ferment cool and I will definitely do the mini-decoction to mashout. How much do the Burton salts matter? I can order them if necessary...

6.75 lb Maris Otter (Crisp) (4.0 SRM) Grain 79.41 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.76 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.94 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.94 %
0.25 lb Caramel/Crystal Malt - 80L (90.0 SRM) Grain 2.94 %
0.50 oz Magnum [12.00 %] (60 min) Hops 22.2 IBU
1.00 oz Tettnang [4.50 %] (10 min) Hops 6.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) Hops 1.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-)
I'd split the tett and goldings additions to smaller amounts and more additions. It's not absolutely necessary, but I find it adds a more complex, integrated flavor and aroma profile. Otherwise, looks great. Don't sweat the water salts. I don't think they're absolutely necessary, but then, who knows? That might be where some of the goldfish character comes from...? I'd say, if you're placing an order anyway, then add that on. If not, then don't place an order based just on that.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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