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Monument Special Bitter
Special/Best/Premium Bitter • All Grain • 18 L
This is a tru 'running' beer - drink it fresh. Tastes great.
March 27, 2010 pm 09:20pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18 L)
- 4.2 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- .220 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 15 g
Centennial - 13.6 AA% whole; boiled 90 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 16 g
Goldings - 5.0 AA% whole; boiled 20 min
Goldings
Mild. Slightly flowery.
- 16 g
Styrian Goldings - 4.4 AA% whole; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 20 g
Styrian Goldings - 4.4 AA% whole; added dry to secondary fermenter
Styrian Goldings
Mild, pleasant.
- 1.5 tbsp
5.2 pH Stabilizer - Added to mash (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- 1 ea
Whirlfloc Tablets (Irish moss) - Added to boil with Goldings (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Notes
1. Mash at 66*C for 90 minutes. 2. Step up to 75*C and mash out. 3. 90 minute boil. 4. I used Green Bullet, not Centennial for bittering. 5. Last boil addition was actually 10 minutes post boil and steeped for 20 minutes. 6. Ferment at 18-20*C
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 10.8 SRM | 5 - 16 | |
| Alcohol: | 4.4% ABV | 3.8% - 4.6% | |
| Bitterness: | 32.8 IBU | 25 - 40 | |
Discussion
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