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Standard McBitter
Standard/Ordinary Bitter • All Grain • 5.5 gal
Three-week bitter
December 1, 2008 pm 04:06pm
3.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6 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.
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .125 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Mash 156. I missed on the low side. Brewed 12/12/08. O.G. 1.040. Fermented at 64 degrees. Calculated Efficiency 90%. Shake up after a week to continue fermentation. Transferred to keg 12/22/08. F.G. 1.010. Diacetal rest at 72 degrees for 2 days. 2nd Brew 6/11/09. Mashed a little high at 156-158 but let it cool down over time. O.G. 1.039. 6 Day Diacytle rest after croisen dropped (day 4). Into keg 6/21 at 1.012
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 11.3 SRM | 4 - 14 | |
| Alcohol: | 3.5% ABV | 3.2% - 3.8% | |
| Bitterness: | 33.2 IBU | 25 - 35 | |
Discussion
Too Soon to tell
2008-12-25 11:01pm
At two weeks: This beer finished quickly and is nice and clear. Doesn't taste right yet. I was hoping this would be good to go in two weeks, but that is not the case.
Getting better
2008-12-29 9:58am
At 3 weeks: This beer has matured a little more in the keg. It is starting to become quite delicous, but still has a little sour bite that the special roast adds. I tasted a Fullers ESB for the first time recently, and it had the same sour flavor, obviously from the same grain. Lets give it another week.
Pretty good
2009-01-04 2:54pm
This beer, despite my tasting it "green" turned out pretty good. If you close your eyes, and imagine you are in a British pub, this hits the mark. Still a little sour / bitter (as it should be) but well balanced with a full malt character. I had no problem putting these down after it matured, and I miss it now that it is gone.
2nd Brewing
2009-06-22 11:16am
I adjusted the recipe for the 2nd brewing, reducing the amount of special roast and subbing half C40 for the crystal component. After initial croisen dropped, the beer was moved from 65 degrees ambient to room temp (72) for 6 days before kegging. Hopefully this will remove all traces of diacytel.
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