Special/Best/Premium Bitter
BJCP 2008 – 08B
Batch #:
2006-20
Brew Date:
November 20, 2006
Tap Date:
August 25, 2008
Cost:
21.27
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
8.8SRM
IBU:
30.9
BU/GU:
0.62
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.50 pounds | British Pale Ale Malt | 90.9% |
| 0.50 pounds | Gambrinus Honey Malt | 6.1% |
| 0.25 pounds | British Dextrin (Cara-Pils) Malt | 3% |
| pounds | Dark Brown Sugar | |
| 8.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.7% | |
| 0.50 ounces | Kent Golding | 15 minutes | Boil | Pellets | 5.5% | |
| 0.50 ounces | Kent Golding | 3 minutes | Boil | Pellets | 5.5% | |
| 1.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London Ale | White Labs | WLP013 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
75°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 152° F | |
| 2 | Infusion | 60 minutes | 152° F | |
| 3 | Batch Sparge 1 | 15 minutes | 168° F | |
| 4 | Batch Sparge 2 | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
21 days @ 55° F
General Info
I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Bring to a boil
- Total boil time: 60 minutes
- Add Northern Brewer hops immediately
- Add Kent Golding hops at 45 and 57 minutes into boil
- Cool wort
- Pitch yeast when when temperature reaches 70-75 degrees
