HSb Horndean Special Bitter

[Otters]

Hello all

Brewed this a few weeks back,

generally a tweak from G.W's great recipe from his first edition of BBLTYB

I tend to use treacle as opposed to house hold sugar.

Take a look at the recipe, it will taste nearer the real thing than Fullers could ever dream... I may even brew GBB soon? look it up on the Forum as there's quite a discussion on the topic if you like, or did like, Gales beers...'



Otters HSB

Extra Special/Strong Bitter (English Pale Ale) (8 C)



Type: All Grain
Batch Size: 24.00 l
Boil Size: 27.28 l
Boil Time: 90 min
End of Boil Vol: 24.44 l
Final Bottling Vol: 22.00 l
Fermentation: Otters NBS yeast profile


Date: 27 Sep 2015
Brewer: Otters
Asst Brewer:
Equipment: Otters Craft Brewery
Efficiency: 75.00 %
Est Mash Efficiency: 81.7 %
Taste Rating: 30.0


4694.12 g Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 85.1 %
328.85 g Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 2 6.0 %
166.31 g Crystal Dark - 77L (Crisp) (240.0 EBC) Grain 3 3.0 %
54.05 g Black (Crisp) (1339.6 EBC) Grain 4 1.0 %
15.60 g Challenger [7.10 %] - First Wort 90.0 min Hop 5 11.3 IBUs
275.45 g Treacle (197.0 EBC) Extract 6 5.0 %
26.00 g Challenger [7.10 %] - Boil 90.0 min Hop 7 17.1 IBUs
20.80 g East Kent Goldings (EKG) [5.50 %] - Boil 15.0 min Hop 8 4.9 IBUs
20.87 g Fuggles [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg NBS Ale yeast I (The Malt Miller #NBS Ale Yeast I) Yeast 10 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 33.3 IBUs
Est Color: 31.6 EBC

Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.8 %
Calories: 515.3 kcal/l


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 18.86 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE


Total Grain Weight: 5518.78 g
Grain Temperature: 12.0 C
Tun Temperature: 12.0 C
Mash PH: 5.20



Mash In Add 16.67 l of water at 76.1 C 66.0 C 90 min

Sparge: Fly sparge with 18.86 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).



Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 117.75 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Otters NBS yeast profile


Volumes of CO2: 2.3
Carbonation Used: Bottle with 117.75 g Table Sugar
Age for: 30.00 days
Storage Temperature: 18.0 C


Notes
the third outing of the infamous HSB. this recipe will have the same grain bill as previous but with the addition of more IBU from bittering hops - hopefully to make a more modern interpretation of the 1980's strength. use treacle instead of sucrose. a standard procedure throughout this time with the faithful Neales yeast.

Brewed as per instructions albeit slightly lower efficiency than expected. used 2 x sachets of neales yeast as per BS reccomendation and this working excellently fermenting quickly and giving a delicious flavour to the 'green beer'. transfered to 2FV and the beer tastes brilliant. Lower efficiency could be due to using the torriefied wheat causing a strain on diastatic power of the mash?

Prime with 117 gms of dextrose and store at 18c for 2 x weeks and then condition in garage


All the best Otters

[Wonkydonkey]

I don't know if you know.......but gales hsb has gales yeast it the bottle. I have used it In a few brews And what a great yeast it is with all those wonderful flavours it brings into the beer.

[Otters]

hi there

What method do you use to capture...' said yeast. every time I try it ends up in some sort of contamination.

I'd like to try to do this; as if successful, I'll use it as a house yeast

All the best

otters

[Wonkydonkey]

There are a few methods to choose from, the yeastwisperer thread shaken not stirred, or a stirrer, although I'm not a fan of the former. which ever way you go. The first bit is cleaning the neck of the bottle, a little flaming, then a spray with starsan, decant most of beer from bottle into glass, then give the bottle a good swirle to mix up yeast in the bottom. Then add some 1.040 DME which was made up and ready cooled and is about the same temp as the beer.

Then shake or stir. But it can take a bit of time, 3-4 days the wort will look a bit white/milky. Then crash cool it to see the yeast in the bottom.

I've had a youngs bottle conditioned beer doing just this for the last 4days and today I'm going to use it in a brew.

The best way is to practice first. Then once you got the hang of it. Just slot in it into you brewing schedule. So in my case start yeast about 5days before brew day. Then stick it in the fridge till it's needed

[IPA]

generally a tweak from G.W's great recipe from his first edition of BBLTYB

Dave Line surely