Tuesday, 20 November 2012

1040 Special Bitter

Sunday was brew day again.  This weeks beer is an English-style special bitter; a slightly more alcoholic version of the classical bitter that I so enjoy.This recipe seeks to replicate the English style at every turn - from using classical English Maris Otter malt as a base malt, to the classical East Kent Goldings hop, to the use of a Burton ale yeast; a yeast which provides the higher esters which typify English beers.

This beer was my first to take advantage of the new yeast bank I am running on behalf of my brew club, the London Home Brewers Guild.

No pictures this time around, just the recipe.  The brew session went flawlessly; I even hit my gravity dead-on - 1.040.  Hence 1040 Special...

Recipe Specifications
Boil Size: 25.49 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 19.50 l
Estimated OG: 1.040 SG
Estimated Color: 8.3 SRM
Estimated IBU: 27.1 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 71.4 %
Boil Time: 60 Minutes

Amt        Name                                        %/IBU
3.40 kg    Pale Malt, Maris Otter                      90.9 %
0.34 kg    Caramel/Crystal Malt - 60L                   9.1 %
33.25 g    Goldings, East Kent [4.80 %] - Boil 60.0    22.4 IBUs
1 tsp      Irish Moss (Boil 15.0 mins)
14.00 g    Goldings, East Kent [4.80 %] - Boil 15.0    4.7 IBUs
14.00 g    Goldings, East Kent [4.80 %] - Boil 0.0     0.0 IBUs
Burton Ale Yeast, from yeast bank

Mash Schedule: 
Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.74 kg
Name      Description                      Step Temp  Step Time
Mash In   Add 10.00 l of water at 72.7 C   64.4 C     75 min     

Sparge: Batch sparge with 2 steps (6.61l, 12.87l) of 75.6 C water

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