Special/Best/Premium Bitter
BJCP 2008 – 08B
Batch #:
2009-24
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 7, 2009
Tap Date:
October 10, 2009
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent – 61% Real
Color:
8.7SRM
IBU:
31.1
BU/GU:
0.78
ABV:
4.2%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 6.75 pounds | British Maris Otter Pale Malt | 90% |
| 0.50 pounds | American Wheat Malt | 6.7% |
| 0.25 pounds | Belgian Special B Malt | 3.3% |
| 7.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.40 ounces | Magnum | 90 minutes | Boil | Pellets | 14.1% | |
| 0.50 ounces | Mount Hood | 10 minutes | Boil | Pellets | 5.2% | |
| 1.00 ounces | Mount Hood | 0 minutes | Dry Hop | Pellets | 5.2% | |
| 1.90 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 5 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 75 minutes |
| 1 tbsp | 5.2 Stabilizer | Water Agent | Mash | 75 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Nottingham Yeast | Lallemand | Dry |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Nottingham Yeast
Notes:
High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation.
Fermentation and Aging
Primary:
7 days @ 70° F
Age:
21 days @ 68° F
General Info
During NHC 2009, I signed up to receive some email newsletters from Seibel. As a reward, they sent me three packets of Danstar yeast: Windsor, Nottingham, and Munich. This brew is 1/2 of my Danstar yeast experiment.
1/2 of a 10 gallon brew session. Identical recipe and process, different yeast strains.
Nottingham for this one. From Danstar:
The Nottingham yeast strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast.
So, this bitter may exhibit more "clean" characteristics: lower esters and, possibly, lower finishing gravity.
