Standard/Ordinary Bitter – All Grain

Statistics

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.

Comments

Racked to primary and pitched yeast from a slurry (January 13, 2007). Primary fermentation has been at an average of 67 for the first four days - vigorous for the second through fourth day (January 17, 2007).

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 93.3%
0.50 pounds Crystal Malt 40L 6.7%
7.50 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.25 ounces Magnum 60 min 14.0%
0.75 ounces Mount Hood 60 min 3.5%
0.50 ounces Mount Hood 30 min 3.5%
0.50 ounces Mount Hood 1 min 3.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
British Ale (WLP005) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Mash In 155° F 5 min.
Infusion Single infusion. 152° F 60 min.
Sparge Batch sparge 2x. 170° F 40 min.

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.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F

Limey’s Big Toe Bitter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: