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Drinking--Ordinary Bitter 1

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Drinking--Ordinary Bitter 1	Brewer: freq019	Brew Date: 1/16/2012
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 7 gal.	Boil Length: 60 min.	Target Volume: 6 gal.
Style	Name: Standard & Ordinary Bitter	Category: English Pale Ale - 8A	Type: Ale
Notes	RECIPE Based on BCS No Short Measure. Subbed Target for the bittering hop with reduced amount to maintain the same IBU. Subbed US Goldings for Kent Goldings in same amount to maintain the same IBU. PROCEDURE 01-16-2012 Brewday. Steeped specialty grain at 170 in covered pot for 20 minutes. Final temperature was 140. Full volume boil conducted with propane valve at 50%. Added yeast nutrient 10 minutes before end of boil. Yeast generation 1 FERMENTATION 01-16-2012 Pitched yeast. Wort temperature 64 01-17-2012-AM Wort temperature 64 / Air temperature 64. No airlock activity 01-17-2012-PM Wort temperature 64 / Air temperature 64. KrÃ¤usen pushing up through airlock. 01-18-2012-AM Wort temperature 68 / Air temperature 67. Despite cleaning out the airlock on previous PM, it has become clogged and the lid blew off the bucket on one side. Removed airlock altogether and left the lid cracked to let pressure escape. Counting on the thick head of krÃ¤usen and the outward air pressure to preserve the beer from outside bacteria. 01-18-2012-PM Wort temperature 72 / Air temperature 66. Activity has died down; I will sanitize and fit a new airlock tomorrow. Thick layer of krÃ¤usen remains intact so still not worried about infection. A bit worried about the high wort temp, however. 72 is the maximum temperature recommended by Wyeast for this yeast strain. 01-20-2012-AM Wort temperature 68 / Air temperature 65. Glad the wort temperature went down. Really need to get an airlock on. I'm brewing again today and will sanitize a new airlock then. 01-21-2012-AM Wort temperature 66 / Air temperature 65. PACKAGING 02-03-2012 Bottled with 2 ounces corn sugar for carbonation. Got 2 cases, 1 bottle. TASTING NOTES

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Munton's Light DME	6 lbs.	4 °L	1.034	1.034	89%
Crystal 120	8 oz.	120 °L	1.033	1.002	7%
Special Roast	4 oz.	50 °L	1.033	1.001	4%
Total	6 lbs. 12.00 oz.	10 SRM		1.037

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Target (Uk)	0.75 oz.	8.6	Boil	60 min.	Pellet	24
East Kent Goldings (Usa)	0.5 oz.	5	Boil	30 min.	Pellet	7
East Kent Goldings (Usa)	0.5 oz.	5	Boil	1 min.	Pellet	2
Total	1.75 oz.					33

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
London ESB Ale 1968	69	High	64 °F	72 °F

Miscs Add

Misc	Type	Amount	Use	Time
Yeast Nutrient	Other	0.5 tbsp.	Boil	10 min.

Mash Information edit

Details	Name: Drinking--Ordinary Bitter 1	Brewer: freq019	Brew Date: 1/16/2012
	Boil Volume: 7 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	2.53 gal.	165.6 °F	1.50
Total		1 hour		2.53 gal. (runoff: 1.52 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	170.0 °F	5.48 gal.	170.0 °F
Total	0 min		5.48 gal.

Type

extract

OG

1.037

style
1.032 - 1.040

FG

1.011

style
1.007 - 1.011

Color

10 SRM

style
4 - 14

IBU

33

style
25 - 35

ABV

3.4%

style
3.2 - 3.8

Cal.

122

per 12oz.