Ordinary Bitter
Standard/Ordinary Bitter

 

Type: All Grain

 Date: 8/2/2013

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.16 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.56 %
0.50 lb Special Roast (50.0 SRM) Grain 3.28 %
2.50 oz Goldings, U.S. [4.50 %] (60 min) Hops 22.2 IBU
1.00 oz Goldings, U.S. [4.50 %] (30 min) Hops 6.8 IBU
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 oz Goldings, U.S. [4.50 %] (1 min) Hops 0.4 IBU
2 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.039 SG

 Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.65 % Actual Alcohol by Vol: 3.90 %
Bitterness: 29.4 IBU Calories: 175 cal/pint
Est Color: 10.3 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 15.25 lb
Sparge Water: 8.33 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
40 min Saccharification Add 28.00 qt of water at 164.3 F 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 7.0 days
Storage Temperature: 35.0 F  
 

Notes

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