Fhilo and I both brewed this recipe a few weeks ago. Just got into the keg yesterday. Yummy.
I called it Cursed Bitter because I've never managed to make a great bitter. Something always goes wrong.
Recipe: Cursed Bitter
Brewer: Chris Craig
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 27 l
Post Boil Volume: 23 l
Batch Size (fermenter): 21 l
Bottling Volume: 21 l
Estimated OG: 1.057 SG
Estimated Color: 12.5 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
0.25 kg Rice Hulls (0.0 SRM) Adjunct 1 4.8 %
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 76.9 %
0.50 kg Victory Malt (25.0 SRM) Grain 3 9.6 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 5.8 %
0.15 kg Caramel/Crystal Malt - 100L (100.0 SRM) Grain 5 2.9 %
50 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 29.9 IBUs
25 g Goldings, East Kent [5.00 %] - Boil 20.0 Hop 7 9.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
25 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 9 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.20 kg
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Name Description Step Temperat Step Time
Mash In Add 15 l of water at 167 F 154 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 18l) of 168 F water
Just out of curiosity, I see you throwing in a quarter kilo of rice hulls in all your batches wheather they have a hull-less grain or not.
Any reason or just habit?
B
Yeah, I don't know what it is, but I tend to get stuck sparges if I don't throw them in. Perhaps it's my crush, although I have my barley crusher set at 39/1000ths of an inch (I used a feeler gauge), or perhaps its because I pump wort out of the mash tun. In any case, this solved that problem. For the extra dime, why not? I suspect it also speeds the lauter up when I wouldn't otherwise get a stuck sparge.