AG#21 -John's Special Bitter

[Monkeybrew]

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

[DaveyT]

I like your use of three speciality malts to get the flavour while keeping the colour light. Been meaning to try this out. Any chance of a photo when it's ready?

It's a touching tribute too. Just the thing to toast your dad with. Good idea!

David

[Monkeybrew]

Cheers David, and I will certainly add a picture of the final pint when it's ready to drink.

This will give a rough idea of the colour, it was the sample from the trial jar that I took on Friday. Gravity at that point was 1.014, but it's still got a little more to go I reckon, as there was lots of yeast still in suspension.



Cheers

MB

[Monkeybrew]

Kegged and bottled this brew tonight, as it had finished at 1.012 (4.3%).

This will be my first British ale in the Crusader keg, so does 12C and 8 PSI sound about right?

Cheers

MB

[alexlark]

That's the temp and pressure I have my Crusaders at the moment with an English bitter, perfect.

[Monkeybrew]

That's the temp and pressure I have my Crusaders at the moment with an English bitter, perfect.

Cheers alex,

Following your gelatin instructions too matey, kegged last night and chilling for 24 hours, before adding the gelatin tonight

Now gearing up for my next AG in a week or so time, which is going to be a 1.060 English IPA!

Cheers

MB

[alexlark]

That's the way! Really is amazing stuff. Get some pics up of the polished pint when it's ready.

[WalesAles]

Kegged and bottled this brew tonight, as it had finished at 1.012 (4.3%).

This will be my first British ale in the Crusader keg, so does 12C and 8 PSI sound about right?

Cheers

MB

MB,
Beer looks good.
In the pics , why is that man bending over and farting in Idris` face?
Shame on you.

WA

[charliemartin]

Hope she doesn't breath any fire or there could be quite an explosion.

Sent from my LG-D855 using Tapatalk

[Monkeybrew]

Kegged and bottled this brew tonight, as it had finished at 1.012 (4.3%).

This will be my first British ale in the Crusader keg, so does 12C and 8 PSI sound about right?

Cheers

MB

MB,
Beer looks good.
In the pics , why is that man bending over and farting in Idris` face?
Shame on you.

WA

Hadn't looked at it this way!

#awkward

[Monkeybrew]

I like your use of three speciality malts to get the flavour while keeping the colour light. Been meaning to try this out. Any chance of a photo when it's ready?

It's a touching tribute too. Just the thing to toast your dad with. Good idea!

David

I had a sneaky half on Friday, 5 days after kegging.

Looking alright isn't it and hopefully after another couple of weeks, the taste should be there too.




Cheers

MB

[charliemartin]

That's giving me a thirst. Unfortunately at work until 4pm.
Nice looking beer by the way.

Sent from my LG-D855 using Tapatalk

[alexlark]

Nice bit of lacing MB. Looks a cracker!

[DaveyT]

Looks absolutely cracking! Making me thirsty too! Shame it's only Tuesday.

Looks like you've done your old man proud!

[Monkeybrew]

Looks absolutely cracking! Making me thirsty too! Shame it's only Tuesday.

Looks like you've done your old man proud!

Cheers Dave

Looks even better in it's first full pint, and it's starting to taste pretty good, considering it has only been kegged for under 2 weeks.



The malt flavour is starting to come through nicely and reminds me of Landlord. It's the main reason that I went for GWs 'Mild' water profile as it delivers lovely malty flavours.

The only negative I can find at the moment, is a slightly dry aftertaste, but other than that I'm well chuffed so far and I know my Dad would have enjoyed it too.

Cheers

MB