Need feedback on Pacific Gem Summer Bitter...

Let me know what you think. I just got 2 ounces of organic pacific gem from Freshops in the mail, and I've heard that they have this great blackberry thing going on. So, essentially, I'm looking for a bready/malty English bitter that showcases the PacGem at the end.

One question for those who have tried it: I'm contemplating adding half of the dryhopping bill during primary; I've heard the swirling effect of the fermentation stirs the hops and increases extraction. Is this true? Is it worth it? Anyway, here you go...

Pacific Gem Summer 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): 10.50
Anticipated OG: 1.053 Plato: 13.14
Anticipated SRM: 12.2
Anticipated IBU: 47.2
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: 1.045 SG 11.24 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

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.4 5.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
19.0 2.00 lbs. Aromatic Malt Belgium 1.036 25
19.0 2.00 lbs. Munich Malt Germany 1.037 8
9.5 1.00 lbs. Biscuit Malt Great Britain 1.035 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Goldings - E.K. Whole 6.00 4.6 First WH
0.50 oz. Goldings - E.K. Whole 6.00 10.2 60 min.
0.50 oz. Goldings - E.K. Whole 6.00 9.4 45 min.
0.50 oz. Goldings - E.K. Whole 6.00 7.9 30 min.
0.50 oz. Goldings - E.K. Whole 6.00 5.1 15 min.
0.25 oz. Pacific Gem Whole 13.60 4.2 10 min.
0.25 oz. Pacific Gem Whole 13.60 3.5 8 min.
0.25 oz. Pacific Gem Whole 13.60 1.9 4 min.
0.25 oz. Pacific Gem Whole 13.60 0.5 1 min.
1.00 oz. Pacific Gem Whole 13.60 0.0 Dry Hop


Yeast
-----

White Labs WLP005 British Ale


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

Mash Type: Multi Step

Grain Lbs: 10.50
Water Qts: 13.65 - Before Additional Infusions
Water Gal: 3.41 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.25 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Good luck with the Pac Gem Hops, I do not like them at all. I have brewed a couple batches using them at all stages between the brews and each one had the astringent bite of the PG( did not taste anything like blackberry). Be cuatious of these. Although my AA% was higher , like 16 % so you might be ok. Not saying you shouldn't use these I just wont ever use them for anything. I don't know about the dry hopping at primary thing I've always done it it the secondary.

Cheers and good luck with the bitter