Bitter Bastard

51. Bitter Bastard #2

Standard/Ordinary Bitter

Type: All Grain	Date: 12/06/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 31.33 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom
End of Boil Volume 26.00 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 70.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 3.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 83.3 % 0.60 kg Crystal (Joe White) (141.8 EBC) Grain 3 15.4 % 0.05 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4 1.3 % 35.00 g Goldings, East Kent [4.80 %] – First Wort 60.0 min Hop 5 24.3 IBUs 20.00 g Cascade whole hops [7.80 %] – Dry Hop 5.0 Days Hop 10 0.0 IBUs 20.00 g Goldings, East Kent [4.80 %] – Boil 30.0 min Hop 6 6.4 IBUs 20.00 g Goldings, East Kent [4.80 %] – Aroma Steep 0.0 min Hop 8 0.0 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 - 1.0 pkg London ESB Ale (Wyeast Labs #1968) [125.00 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.031 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 2.8 %	Actual Alcohol by Vol: 1.7 %
Bitterness: 30.7 IBUs	Calories: 297.5 kcal/l
Est Color: 30.0 EBC
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 3.90 kg
Sparge Water: -1.76 l	Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 15.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.00 l of water at 80.1 C 70.0 C 30 min Mash Out Add 26.00 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with -1.76 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 141.64 g	Carbonation Used: Bottle with 141.64 g Corn Sugar
Keg/Bottling Temperature: 15.6 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 11.1 C
Notes
Missed mash temp – forgot to change the equipment in beersmith. Added 80 deg water to try and hit temp, no luck. Mash @ 65C Stuck sparge – had to batch sparge = gay. 7.8 brix post boil pitched 1968 on 20/06 6.6 22/06 dry hopped in keg with 22g cascade whole hops in stocking tastes pretty good for only 1.7%

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