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Bright White
Specialty Beer • All Grain • 4 gal
Using this as a base beer to test some hops from a new source. Going for something kinda plain and easy to make in small batches.
August 6, 2008 am 11:16am
0.0/5.0 0 ratings
Ingredients (All Grain, 4 gal)
- 2 lbs
Maris Otter; Crisp
Maris Otter; Crisp
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.
- 5 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 1 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.75 oz
Liberty - 4.5 AA% pellets; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.5 oz
Liberty - 4.5 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.75 oz
Liberty - 4.5 AA% pellets; boiled 45 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 5.2 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.6 IBU | 0 - 100 | |
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