Monday, September 24, 2012

A bitter gets brewed

It's autumn and as the temperatures start fall the style of beer that I brew starts to shift. Fewer Belgian-style farmhoue ales with their high-temperature tolerance. The kitchen fermentorium starts to cool down and my thoughts turn to the brewing of an English-style ale. I want something pale, not that strong and maybe a touch more bitter and hoppy than a traditional English standard or premium bitter. Here's what I went with for a recipe --

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.1 SRM  SRM RANGE: 5.0-16.0 SRM
IBU: 35.7 IBUs Tinseth IBU RANGE: 25.0-40.0 IBUs
OG: 1.043 SG  OG RANGE: 1.040-1.048 SG
FG: 1.011 SG  FG RANGE: 1.008-1.012 SG
BU:GU: 0.826  Calories: 142.0 kcal/12oz Est ABV: 4.2 %  
Batch: 5.00 gal      Boil: 3.15 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
      
10.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins)
            
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.069 SG Est OG: 1.043 SG

6 lbs Maris Otter Extract (5.0 SRM)
1.00 oz Northdown hop pellets [7.90 %] - Boil 60.0 min    
1.00 oz Fuggles hop pellets [4.20 %] - Boil 30.0 min
0.25 tsp Irish Moss (Boil 15.0 mins)

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