Stevie's Session
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.032 SG | Maximum OG: | 1.040 SG |
| Minimum FG: | 1.007 SG | Maximum FG: | 1.011 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 4.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.033 SG | Expected OG: | 1.040 SG |
| Expected FG: | 1.010 SG | Apparent Attenuation: | 74.4 % |
| Expected ABV: | 3.9 % | Expected ABW: | 3.1 % |
| Expected IBU (using Tinseth): | 32.6 IBU | Expected Color (using Morey): | 3.4 SRM |
| BU:GU ratio: | 0.82 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 8lb 8oz | 94.4 % | 3.2 | In Mash/Steeped |
| UK Torrified Wheat | 8.00 oz | 5.6 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Challenger | 5.7 % | 1.20 oz | 22.5 | Loose Pellet Hops | 60 Min From End |
| US Mount Hood | 5.2 % | 1.20 oz | 10.2 | Loose Pellet Hops | 15 Min From End |
| US Mount Hood | 5.2 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| 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 (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
|
My standard golden bitter recipe calls for either 100% Maris Otter or 95% Maris Otter and 5% wheat or torrified wheat. The NHC beer was a 15 gallon batch that was brewed at Randy Mosher's Buckapound Brewery because I can't do larger batches in my condo kitchen. The recipe was: 20 pounds Maris Otter 1 pound British torrified wheat Mashed at 149F for just over an hour. It's a simple single temp infusion. Mash out and recirculate, then usual sparge at ~168F. Hops were: 2 ounces 5.7 Wye Challenger 60 minutes 2 ounces 4.9 Goldings 60 minutes (I usually prefer all Challenger for bittering, but I didn't have enough - the HB shop was also out) 2 oz 5.2 Mt. Hood for last 10-15 minutes Target IBU was ~33 Usually I would dry hop with Mt. Hoods, but I didn't for the conference cask in the interest of getting maximum clarity without lengthy stillaging. Instead I used Mt. Hoods and a couple of ounces of leftover Goldings in a hopback (because Randy's brewery has one!), pumping it through en route to the plate chiller. Yeast was Wyeast 1335 British Ale II. Primary was 10 days, then just over 2 weeks in cask primed with 4 oz corn sugar solution. |