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Adkins Ale House Best Bitter

Brewer: David Adkins Email: dv_adkins@hotmail.com
Beer: Adkins Ale House Best Bitter Style: English Best (Special) Bitter
Type: All grain Size: 5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 38 IBU
OG: 1.041 FG: 1.008
Alcohol: 4.2% v/v (3.3% w/w)
Water: The water used for this recipe is from the water machine at the grocery store. Gypsum was added to achive the following mineral levels.
Calcium 92
Sulfate 215
Grain: 6 lb. 10 oz. British pale
6 oz. British crystal 95-115L
Mash: 77% efficiency
Mash grains with 7.7 quarts of 166 degree water treated with 3/4 tsp. gypsum for 90 minutes. Stabilize mash temp at 150-152 degrees (Actual mash temperature was about 149 degrees). Sparge with 4 gallons of 175 degree water treated with 1 1/2 tsp. gypsum.
Boil: 90 minutes SG 1.041 5 gallons
Bring the wort to a boil, and add the boiling hops. Boil 1 hr 15 minutes, then add 1/2 tsp. Irish moss. Boil 15 more minutes.
Hops: 1 oz. Bullion (9.5% AA, 90 min.)
Yeast: Wyeast London ale yeast 1028 with 1 pint starter.
Log: 12/16/00
Brewed the ale.
12/26
Racked the batch. S.G. 1.009
1/2
Kegged the batch.
Carbonation: 1.1 volumes Keg: 5.0 psi @ 66°F
Added 1/2 cup Munton Fison DME boiled in 1 cup water, and dry hopped with 3/4 oz. Kent Goldings hops.
Tasting: I liked this bitter a lot. I plan on brewing it again.

Recipe posted 01/31/01.