Batch 1 of Bayou Burner Bitter
| Dates |
| Date Brewed: | 28 Jun 2009 | Date Racked: | 4 Jul 2009 | ||
| Date Packaged: | 25 Jul 2009 | Date Ready: | 8 Aug 2009 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 18.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 7.00 US gals | Actual Wort Volume Before Boil: | 7.00 US gals |
| Target Wort Volume After Boil: | 5.50 US gals | Actual Wort Volume After Boil: | 5.50 US gals |
| Target Volume Transferred: | 5.00 US gals | Actual Volume Transferred: | 5.00 US gals |
| Target Volume At Pitching: | 5.00 US gals | Actual Volume At Pitching: | 5.00 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.040 SG | Actual Pre-Boil Gravity: | 1.041 SG |
| Target OG: | 1.051 SG | Actual OG: | 1.059 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 73.9 % | Actual Apparent Attenuation: | 75.2 % |
| Target ABV: | 5.0 % | Actual ABV: | 6.0 % |
| Target ABW: | 4.0 % | Actual ABW: | 4.7 % |
| Target IBU (using Tinseth): | 42.6 IBU | Actual IBU: | 42.2 IBU |
| Target Color (using Morey): | 6.3 SRM | Actual Color: | 6.3 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 81.9 % |
| Target Fermentation Temp: | 69 degF | Actual Fermentation Temp: | 69 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 8lb 0oz | 84.4 % | 4.4 | In Mash/Steeped |
| US Caramel 10L Malt | 1lb 0oz | 10.3 % | 1.8 | In Mash/Steeped |
| Belgian Biscuit Malt | 8.00 oz | 5.3 % | 2.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Challenger | 7.0 % | 1.00 oz | 26.5 | Loose Pellet Hops | 60 Min From End |
| UK Golding | 5.5 % | 1.00 oz | 16.0 | Loose Pellet Hops | 30 Min From End |
| UK Golding | 5.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (69C/155F) |
| Step Type | Temperature | Duration |
| Rest at | 155 degF | 60 |
| Mash Notes |
|
Guessed pre-boil gravity. ---------- Perhaps slightly less Caramel, more biscuit? Add Cascade to finishing? Masht at 152 |
| Boil Notes |
| Color is darker, may be kettle carmelization. |
| Fermentation Notes |
| Packaging Notes |
| Aged 2 weeks in secondary at 55F. |
| Tasting Notes |