AG#21 -John's Special Bitter
Posted: Tue Mar 07, 2017 6:29 pm
It has been a while (May 2016) since I've had the time or motivation to brew an AG beer, as the second half of 2016 just seemed to go a little bonkers for me, initially with having to do some crazy hours at work through the Summer/Autumn and then with no warning, my Dad becoming unwell in early November and then very sadly passing away mid January this year.
So this brew is going to proudly carry his name, and hopefully a brew to honour what a great Dad he was to me, and a beer that I can drink with friends and family as we remember him.
He liked various styles of Ale, but he did like a malty English Bitter, so I am hoping that he would have enjoyed this one too.........
I brewed this on Sunday, and everything went well apart from my pH meter playing up!
AG#21 - John's Special Bitter
Special/Best/Premium Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.336
Total Hops (g): 74.50
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.38 %
Colour (SRM): 7.6 (EBC): 14.9
Bitterness (IBU): 32.7 (Tinseth)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60
Grain Bill
----------------
3.685 kg Maris Otter Malt (85%)
0.217 kg Biscuit (5%)
0.217 kg Crystal 60 (5%)
0.217 kg Weyermann Munich I (5%)
Hop Bill
----------------
40.0 g Challenger Leaf (6.6% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
23.0 g Progress Leaf (6.4% Alpha) @ 10 Minutes (Boil) (1 g/L)
11.5 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
Misc Bill
----------------
3.4 g Calcium Chloride @ 90 Minutes (Mash)
3.4 g Calcium Chloride @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes.
Fermented at 19°C with Safale S-04
Notes
----------------
Total Liquor - 33L
Mash Liquor - 11L
Sparge Liqour - 22L
Salifert Test -
1 - 0.37ml = 3.47meq/L x 50 = 173.5
2 - 0.74ml = 1.36meq/L x 50 = 68
3 - 0.83ml = 0.50meq/L x 50 = 25
Starting Alkalinity - 173.5 CaCO3
Treated Alkalinity - 25 CaCO3
CRS @0.77ml/L
Mash pH - Meter failed!!
Water Profile - Graham Wheelers Mild
Cheers Dad!
MB
So this brew is going to proudly carry his name, and hopefully a brew to honour what a great Dad he was to me, and a beer that I can drink with friends and family as we remember him.
He liked various styles of Ale, but he did like a malty English Bitter, so I am hoping that he would have enjoyed this one too.........
I brewed this on Sunday, and everything went well apart from my pH meter playing up!
AG#21 - John's Special Bitter
Special/Best/Premium Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.336
Total Hops (g): 74.50
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.38 %
Colour (SRM): 7.6 (EBC): 14.9
Bitterness (IBU): 32.7 (Tinseth)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60
Grain Bill
----------------
3.685 kg Maris Otter Malt (85%)
0.217 kg Biscuit (5%)
0.217 kg Crystal 60 (5%)
0.217 kg Weyermann Munich I (5%)
Hop Bill
----------------
40.0 g Challenger Leaf (6.6% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
23.0 g Progress Leaf (6.4% Alpha) @ 10 Minutes (Boil) (1 g/L)
11.5 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
Misc Bill
----------------
3.4 g Calcium Chloride @ 90 Minutes (Mash)
3.4 g Calcium Chloride @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes.
Fermented at 19°C with Safale S-04
Notes
----------------
Total Liquor - 33L
Mash Liquor - 11L
Sparge Liqour - 22L
Salifert Test -
1 - 0.37ml = 3.47meq/L x 50 = 173.5
2 - 0.74ml = 1.36meq/L x 50 = 68
3 - 0.83ml = 0.50meq/L x 50 = 25
Starting Alkalinity - 173.5 CaCO3
Treated Alkalinity - 25 CaCO3
CRS @0.77ml/L
Mash pH - Meter failed!!
Water Profile - Graham Wheelers Mild
Cheers Dad!
MB