Best Bitter #1

This was the first time brewing with my new mash tun. A standard 70qt igloo with a slotted copper pipe manifold. Worked fine but I need to brew a few more times to get a idea of the efficency I can expect. The recipe turned out a little bigger than I expected.

Brewer:	John Tossberg		Email:	-
Beer:	Best Bitter #1		Style:	English Best (Special) Bitter
Type:	All grain		Size:	12 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	31 IBU
OG:	1.048		FG:	1.007
Alcohol:	5.3% v/v (4.2% w/w)
Water:	3 tsp of gypsum add to the mash
Grain:	13 lb. British pale 3 lb. British crystal 50-60L 2 oz. American black patent
Mash:	97% efficiency
	Dough in with strike water at 78° C. Mash stablized at 60° C. Hold approx 25 min. Add 95° C H20 in attempt to bring temp up. Mash temp stablize at approx. 70° C. Hold for approx. 35 min then began sparge. Mash was very thin at this point. Collected 12 gallons.
Boil:	60 minutes	SG 1.048	12 gallons
Hops:	1 oz. Centennial (9.9% AA, 60 min.) 0.5 oz. Northern Brewer (8.0% AA, 60 min.) 2 oz. Mt. Hood (3.6% AA, 30 min.) 1 oz. Mt. Hood (aroma)
Yeast:	Use appprox. 700ml of White Labs Southwold Ale and Klassic Ale per fermenter. The Southwold smelled a bit funky, the Klassic smelled fine.
Log:	The wort was much darker than the SRM level that the recipator generated. O.G. by refractometer is 12 brix or 1.048. I got better extraction than expected, most likely due to the thin mash and stirring the grain bed.

Recipe posted 11/19/01.