Geoff Humphrey's BrewBlog > BrewBlogs > Theowick Irish Pale [{"NAME":"Best Bitter","CATEGORY":"British Bitter","VERSION":"1","CATEGORY_NUMBER":"11","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2015","TYPE":"Amber Ale","OG_MIN":"1.040","OG_MAX":"1.048","FG_MIN":"1.008","FG_MAX":"1.012","IBU_MIN":"25","IBU_MAX":"40","COLOR_MIN":"8","COLOR

Best Bitter
BJCP 2015 – 11B

Batch #:

2021-01

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

January 18, 2021

Statistics

OG:

1.048 11.9° P

FG:

1.010 2.6° P

Real Extract:

4.3° P

Attenuation:

78.2% Apparent
63.9% Real

Carbonation:

2.4 volumes

Color:

7.6SRM

IBU:

32.9

BU/GU:

0.69

ABV:

5.0%

ABW:

Calories:

159 12 oz

Fermentables

Amount	Fermentable	% of Grist
16.00 pounds	No19 Floor Malted Maris Otter Malt Crisp	79.7%
2.00 pounds	Munich II Weyermann	10%
1.75 pounds	Carared Weyermann	8.7%
0.25 pounds	Victory Malt (Biscuit) Briess	1.2%
0.08 pounds	Carafa Special II Weyermann	0.4%
20.08 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Crystal	90 minutes	First Wort	Pellet	5.2%
1.50 ounces	Magnum	60 minutes	Boil	Pellet	10.8%
1.50 ounces	Crystal	20 minutes	Boil	Pellet	5.2%
1.50 ounces	Crystal	20 minutes	Whirlpool @ 180°F	Pellet	3.3%
5.50 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.20 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
1.80 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
1.20 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
12.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
1.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
1.50 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
3.87 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Irish Ale	Wyeast Labs	1084	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Single Infusion - Medium Fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	152° F

Fermentation and Aging

Primary:

11 days @ 68° F

Secondary:

3 days @ 34° F

Theowick Irish Pale

Best BitterBJCP 2015 – 11B