Jamilz Ordinary Bitter
Standard/Ordinary Bitter

 

Type: All Grain

 Date: 3/6/2006

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.89 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.41 %
0.25 lb Special Roast (50.0 SRM) Grain 3.70 %
0.25 oz Goldings, East Kent [5.00 %] (Dry Hop 3 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 21.7 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 8.3 IBU
0.50 oz Goldings, East Kent [5.00 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
0.95 items Servomyces (Boil 5.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.035 SG

 Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.54 % Actual Alcohol by Vol: 4.16 %
Bitterness: 30.0 IBU Calories: 174 cal/pint
Est Color: 10.9 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 6.75 lb
Sparge Water: 6.45 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
 

My Mash
Step Time Name Description Step Temp
60 min Step Add 8.78 qt of water at 163.2 F 152.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.5
Pressure/Weight: 1.4 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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