Special/Best/Premium Bitter
BJCP 2008 – 08B
Statistics
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 |
|---|---|---|---|
| Windsor Yeast | Lallemand | Dry |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Mash Profile Windsor Yeast
Fermentation and Aging
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.
Windsor for this one. From Danstar:
Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity.
So, this version will possibly be more fruity and fuller bodied resulting from a higher finishing gravity. May need to crash cool the fermenter before racking to settle out the yeast.
