Welcome, Guest. Please login or register.

Author Topic: Bitter Off Dead  (Read 1763 times)

Offline Chris Craig

  • Charter Member
  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 3189
    • Google+
  • Liked:
  • Likes Given: 252
Bitter Off Dead
« on: July 26, 2013, 10:15:12 PM »
This is a slight variation of Cursed Bitter, which was the best ESB I've ever made.  Jamie Savoie is getting one keg in exchange for a Saison. Tomorrow is brew day!

Recipe: Bitter Off Dead
Brewer: Chris Craig
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 49 l
Post Boil Volume: 45 l
Batch Size (fermenter): 42 l   
Bottling Volume: 42 l
Estimated OG: 1.057 SG
Estimated Color: 11.8 SRM
Estimated IBU: 43.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
0.50 kg               Rice Hulls (0.0 SRM)                     Adjunct       1        4.7 %         
8.50 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         2        79.1 %       
1.00 kg               Victory Malt (25.0 SRM)                  Grain         3        9.3 %         
0.50 kg               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         4        4.7 %         
0.25 kg               Caramel/Crystal Malt - 100L (100.0 SRM)  Grain         5        2.3 %         
120 g                 Goldings, East Kent [5.00 %] - Boil 60.0 Hop           6        35.2 IBUs     
50 g                  Fuggles [4.40 %] - Boil 20.0 min         Hop           7        7.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        8        -             
50 g                  Fuggles [4.40 %] - Boil 0.0 min          Hop           9        0.0 IBUs     
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         10       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.75 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 36 l of water at 76 C               67 C          60 min       

Sparge: Batch sparge with 3 steps (Drain mash tun, , 16l, 16l) of 24 C water

Notes: I made a 2L starter for this.





Offline jamie_savoie

  • Yeast Curator
  • NBCBA
  • Forum Hero
  • ****
  • Posts: 1129
  • Liked:
  • Likes Given: 746
Re: Bitter Off Dead
« Reply #1 on: July 27, 2013, 10:43:31 AM »
Nice mate, looks tasty!   :rock: