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Election Day Best Bitter
Special/Best/Premium Bitter • All Grain • 6 gal
Mashed grains at 152ºF for 60 minutes. Used 5.2pH mash stabilizer. Pitched a 3/4qt starter at 68ºF.
November 2, 2010 pm 08:47pm
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Ingredients (All Grain, 6 gal)
- 8 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 12/16 lbs
Crystal 75; Bairds Malt
Crystal 75; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 4/16 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.2 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Mashed at 152ºF for 60 minutes
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 13.9 SRM | 5 - 16 | |
| Alcohol: | 4.1% ABV | 3.8% - 4.6% | |
| Bitterness: | 35.7 IBU | 25 - 40 | |
Discussion
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