Special/Best/Premium Bitter – All Grain

Statistics

General Info

I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.

Comments

Racked to primary and took OG reading. Color is a light copper and the OG indicates that the ABV will be in the 5% range, right in line with the style guidelines (November 20, 2006).

Racked to secondary and took a gravity reading, which at this stage is well below style guidelines at 1.008. Pretty hungry little yeasties in the strain, I guess (November 29, 2006).

Racked to keg and moved to the basement to begin aging process. This one should be ready to tap right around New Year’s Eve. I ordered a third tap/shank assembly and assorted tubing to add to the kegerator - yehaw! More taps = more beer (December 3, 2006)!

Tapped on December 31, 2006. Brew has clarified a bit with a twinge of chill haze at this stage. The taste has mellowed a bit from initial tastings resulting in a malty beer with a definate hop presence (January 2, 2007).

By now the beer has really clarified and has reached maturity. Yes, it’s very good. Like I said in the review, it needs a bit more hops - both bittering and aroma. Great session beer, however - not really an ESB, but... (January 20, 2007).

Gone in little more than three weeks. Maybe I should age it a bit more before tapping to get it really clear.

Notes for next time...

  • Bitterness is OK, malt could be more accentuated.
  • Add some more dextrin, crystal or caramel malt for a deeper color and more malt richness.
  • Up the Honey malt or substitute with Vienna or Munich to decrease the dryness of the beer.
  • Bottle at least two for sampling.
  • More crystal or caramel malt to bring out malt presence and color
  • A different yeast strain (?) - something that will produce a sweeter, not dryer, finish

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Malts and Grains

Amount Malt/Grain %
7.50 pounds British Pale Ale Malt 90.9%
0.50 pounds Gambrinus Honey Malt 6.1%
0.25 pounds British Dextrin (Cara-Pils) Malt 3%
8.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.25 pounds Dark Brown Sugar

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.75 ounces Northern Brewer 60 min 8.7%
0.50 ounces Kent Golding 15 min 5.5%
0.50 ounces Kent Golding 3 min 5.5%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
London Ale White Labs Liquid 35 ml

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains 152° F 5 min.
Infusion Mash stirring every 20 minutes 152° F 60 min.
Batch Sparge 1 1.5 gallons of water 168° F 15 min.
Batch Sparge 2 2.0 gallons of water 168° F 15 min.

Procedure

  • Single infusion mash
  • Sparge with 3.5 gallons of 168 degree water
  • Bring to a boil
  • Total boil time: 60 minutes
    • Add Northern Brewer hops immediately
    • Add Kent Golding hops at 45 and 57 minutes into boil
  • Cool wort
  • Pitch yeast when when temperature reaches 70-75 degrees

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
21 days @ 55° F

Breeg’s Bitter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: