Standard/Ordinary Bitter
BJCP 2008 – 08A
Batch #:
2008-02
Brew Date:
January 13, 2008
Tap Date:
March 28, 2008
Cost:
16.50
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent
61% Real
61% Real
Color:
7.1SRM
IBU:
30.4
BU/GU:
0.76
ABV:
4.1%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.00 pounds | British Maris Otter Pale Malt | 93.3% |
| 0.50 pounds | Crystal Malt 40L | 6.7% |
| 7.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 0.75 ounces | Mount Hood | 60 minutes | Boil | Pellets | 3.5% | |
| 0.50 ounces | Mount Hood | 30 minutes | Boil | Pellets | 3.5% | |
| 0.50 ounces | Mount Hood | 1 minutes | Boil | Pellets | 3.5% | |
| 2.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| British Ale | White Labs | WLP006 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
90°F
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | 5 minutes | 155° F | |
| 2 | Infusion | 60 minutes | 152° F | |
| 3 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F
General Info
English malt, British yeast, German and American hops. I intended to buy Willamette hops but wound up, unknowingly, with Mt. Hood. So, since they are an American version of Hallertaur, I decided to go with German-inspired hops because I had some Magnums laying around.
Procedure
- Single infusion mash at 152° for 60 minutes.
- 60 minute boil, adding hops according to schedule.
- Ferment at 65-68° for 7-14 days.
- Condition at 50-55° for 35 days.
