- Dark ordinary bitter, based on information from p. 272 Real Ale Almanac, Beartown Brewery, UK.
Recipe (for 5 gallons final volume)
|4.0||pounds||(47%)||Crisp Maris Otter Pale Malt|
|3.25||pounds||(38%)||Dingemans Pilsner Malt|
|5.0||ounces||(4%)||Amber Malt (Dingemans Pilsner, baked 45 minutes @ 225 F, 30 minutes @ 300 F)|
|1.0||ounce||(1%)||Briess Roast Barley (300L)|
|1.25||ounces||Fuggles whole hops, 4.5% AA (60 minutes)|
|1.0||ounce||Fuggles whole hops, 4.5% AA (first wort hop)|
|1.0||ounce||Goldings whole hops, 4.3% AA (dry hopped in secondary)|
- White Labs WLP023 Burton Ale Yeast, pitched at 72°F
- Starter: 2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)
- Fox Spring water
- 8.5 quarts mash water treated with:
- 5.0 grams Gypsum.
- 0.5 grams Canning salt.
- 0.33 ml 88% lactic acid.
- 24 quarts sparge water treated with:
- 5.5 ml 88% lactic acid.
- 8.5 quarts water @ 169°F, grist ratio of 1.0 quarts:pound @ 154°F (Held 120 minutes)
- 26 quarts water @ 178°F, drain
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
- Primary: glass, 7 days, 66°F
- Secondary: glass, 20 days, 60°F
- Bottled with 82 grams dextrose
- Conditioned for 3 weeks
- Ready to drink on 24-Apr-2004
|Starting Gravity: 1.038||Final Gravity: 1.006|
|Original Extract: 9.5°plato||Apparent Extract: 1.54°plato|
|Real Extract: 3.03°plato|
|Alcohol: 4.2% by volume||(3.3% by weight)|
|Apparent Attenuation: 83.8%||Mash Efficiency: 71%|
|Bitterness: 29 IBU||Color: 10 SRM|
|BU:SG: 0.76||BV: 1.96|
- 24-Apr-2004 (7 weeks) -- Light color and body, nice head, easy to drink. Bitterness seems a bit rough and not very hoppy -- more like cidery.
- 19-Jun-2004 (15 weeks) -- Bitterness mellowed some, but the hoppiness is still quite sharp. I'll bet I went a bit overboard on the gypsum and wound up with more sulfate than I would have liked. Maybe it's better not to come all that close to Burton-on-Trent's 600+ ppm sulfate. It's still a nice beer, refreshing and very drinkable.
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