Does this Bitter sound good?

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PilotBMP

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MS Bitter You Than Me

A ProMash Recipe Report

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

04-A Bitter & English Pale Ale, Ordinary Bitter

Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 6.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.040 Plato: 9.99
Anticipated SRM: 12.6
Anticipated IBU: 32.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 6.84 Gal
Pre-Boil Gravity: 1.029 SG 7.37 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: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.4 1.00 lbs. Biscuit Malt Great Britain 71.27 35
80.0 7.00 lbs. Pale Malt(2-row) Great Britain 77.50 3
8.6 0.75 lbs. Crystal 75L Great Britian 69.19 75

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 7.2 20 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.5 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1098 British Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


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

Mash Type: Single Step

Grain Lbs: 8.75
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



:confused:
 
OG is a bit high for the style and more flavor/aroma hops than an ordinary. Much closer to a Pale or Special Bitter. Never tried an all EKG brew, should be good.
 
MS Bitter You Than Me

A ProMash Recipe Report

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

04-A Bitter & English Pale Ale, Ordinary Bitter

Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 6.50
Total Grain (Lbs): 8.25
Anticipated OG: 1.038 Plato: 9.42
Anticipated SRM: 21.2
Anticipated IBU: 26.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 6.84 Gal
Pre-Boil Gravity: 1.027 SG 6.94 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: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.8 7.00 lbs. Pale Malt(2-row) Great Britain 77.50 3
12.1 1.00 lbs. Crystal 75L Great Britian 69.19 75
3.0 0.25 lbs. Roasted Barley Great Britain 58.81 575

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 3.6 20 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.8 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1098 British Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


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

Mash Name:

Total Grain Lbs: 8.25
Total Water Qts: 0.00 - Before Additional Infusions
Total Water Gal: 2.50 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------


Total Water Qts: 0.00 - After Additional Infusions
Total Water Gal: 0.00 - After Additional Infusions
Total Mash Volume Gal: 0.00 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
 
Any idea what mash schedule you will use? 152-154 single infusion? Also remember when you bottle or keg, that these are low carbonated draught beers served at the warmer temp range. -Dirk
 
do you really only get 5% evaporation per hour? Just trying to figure out if you guessed that value, or know from experience.

I get more like 12% evap, but I maintain a steady boil thanks to 125,000 BTU's
 
I'll keep it low carbonation and serve it kind of warm. As for the mash, I'll single step at 155. As for the evap...I have no clue.
 
I'd mash at 156/158 because the alcohol is going to be low and you'll want the body. It's very close to my bitter recipe from a few months ago. I've gone heavier/more crystal malts and like the effect. My last batch had Maris Otter, Crystal 60, Crystal 120, Victory, and Special B. YUM. Your IBU on the second version are better. The first would have been very bitter and bitters aren't really that bitter.
 
i'd take out almost all of the flavor and aroma additions. keeping the bitterness at the back end will allow more of the maltiness to come out
 
Here is an exceptionally good recipe for Ordinary Bitter

04-A Bitter & English Pale Ale, Ordinary Bitter

Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.75
Anticipated OG: 1.035 Plato: 8.87
Anticipated SRM: 10.7
Anticipated IBU: 28.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 6.10 Gal
Pre-Boil Gravity: 1.029 SG 7.31 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 6.00 lbs. Crisp Pale Malt Great Britain 1.038 3
7.4 0.50 lbs. Crystal 120L America 1.033 120
3.7 0.25 lbs. Special Roast Malt America 1.033 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Goldings - E.K. Pellet 5.00 19.7 60 min.
0.50 oz. Goldings - E.K. Pellet 5.00 6.3 30 min.
0.50 oz. Goldings - E.K. Pellet 5.00 2.1 1 min.
0.25 oz. Goldings - E.K. Plug 4.75 0.0 Dry Hop


Yeast
-----

White Labs WLP002 English Ale


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

Mash Type: Single Step

Grain Lbs: 6.75
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 2.40 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
I'd drop the roasted barley and replace the 1098 with 1968 or WLP002.
I use up to 1 lb Crystal 55, and the color is fine.
If you are going to bottle, I wouldn't change the yeast, but for kegging I much prefer the other two which won't ferment out quite as drily.

-a.
 
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