Special/Best/Premium Bitter – All Grain

Statistics

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.

Comments

Made a 1500ml starter using the new stir plates. Crash cooled to settle. Pitched and fermentation began within four hours. In fact, fermentation was essentially done before the Nottingham brew even reached karausen.

Adjusted water to the London profile with the help of the Brewing Water Chemistry Calculator from Brewer's Friend.

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
5 grams Gypsum (Calcium Sulfate) 75 minutes
1 tbsp 5.2 Stabilizer 75 minutes

Hops

Amount Hop Time AA
0.40 ounces Magnum 90 min 14.1%
0.50 ounces Mount Hood 10 min 5.2%
1.00 ounces Mount Hood 0 min 5.2%
1.90 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Windsor Yeast Lallemand 1000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile

Notes:

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
7 days @ 70° F
Age:
21 days @ 68° F

Breeg’s Windsor 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: 7.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.3    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: