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Moss's Innkeeper
Standard/Ordinary Bitter • Partial Mash • 5 gal
Moss's Innkeeper
July 17, 2011 am 11:25am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .6 lbs
Caramunich® (Organic); Weyermann®
Caramunich® (Organic); Weyermann®
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
BEST Pilsen Malt; Best Malz
BEST Pilsen Malt; Best Malz
Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.
- 3 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1 oz
Centennial - 5.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
East Kent Goldings - 4.5 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Styrian Goldings - 4.5 AA% pellets; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Moss's Innkeeper
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.030 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.007 | 1.007 - 1.011 | |
| Color: | 11.2 SRM | 4 - 14 | |
| Alcohol: | 3.0% ABV | 3.2% - 3.8% | |
| Bitterness: | 35.3 IBU | 25 - 35 | |
Discussion
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