Dirty Ol' Bitter (Competition Entry)

[Chris Craig]

Recipe: Dirty Ol' Bitter
Brewer: Chris Craig
Asst Brewer: 
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 27 l
Post Boil Volume: 23 l
Batch Size (fermenter): 21 l   
Bottling Volume: 20 l
Estimated OG: 1.042 SG
Estimated Color: 9.2 SRM
Estimated IBU: 31.5 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
0.25 kg               Rice Hulls (0.0 SRM)                     Adjunct       1        6.5 %         
3.25 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         2        84.4 %        
0.25 kg               Caramel/Crystal Malt - 100L (100.0 SRM)  Grain         3        6.5 %         
0.10 kg               Victory Malt (25.0 SRM)                  Grain         4        2.6 %         
35 g                  Goldings, East Kent [5.00 %] - Boil 60.0 Hop           5        23.5 IBUs     
15 g                  Goldings, East Kent [5.00 %] - Boil 30.0 Hop           6        7.6 IBUs      
15 g                  Goldings, East Kent [5.00 %] - Boil 1.0  Hop           7        0.4 IBUs      
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         8        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 3.85 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 12 l of water at 72 C               67 C          60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 21l) of 76 C water

[Chris Craig]

I didn't want to give away the winning recipe too early

[Fhilo]

 

[Chris Craig]

Just kegged this.  It terminated at 1.010.  3 points lower than I expected.  This pushes the ABV to just over 4%; a little out of style.  And it's pretty thin.  I'm going to carbonate it a bit and see how it turns out.  Great colour though!

[Chris Craig]

I ended up using a hydrometer to measure the final gravity of this.  It worked out to about 3.9% ABV.  I force carbonated it by hitting it with 30 PSI @ 2ºC for 24 hrs and then I cellared it until the competition.

I've since tapped this keg and left it at about 6PSI.  It's crystal clear, and has a great flavour.  I really think I'll make another batch of this for the summer.  It's a great session beer.