Brew Day Bitter

This was an attempt to brew an ESB, however we miscalculated our liquor addition and added too much thus reducing our OG. It fits somewhere between a Best Bitter (correct for gravity) and an ESB (correct for IBU's).

Brewer:	Derek Almashy/Patrick Crabtree		Email:	crabtre@GZIS.COM
Beer:	Brew Day Bitter		Style:	English Best (Special) Bitter
Type:	Partial mash		Size:	6 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	60 IBU
OG:	1.042		FG:	1.009
Alcohol:	4.3% v/v (3.4% w/w)
Water:	None
Grain:	1 lb. American victory 8 oz. American crystal 60L
Mash:	60% efficiency
	Did a partial mash by heating three quarts of water to 175 degrees. Moved water to a cold pot and mashed in grains (in a grain bag) at 164 degrees. Mashed for 45 mins at temps of 150-156 degrees. Drained off initial runnings into boil kettle and then sparged with three quarts of 170 degree water. Drained second runnings into boil kettle. This is not a perfect way to do a mash, but works in a pinch.
Boil:	60 minutes	SG 1.039	6.5 gallons
	6 lb. Light malt extract
	Added 1 tsp Irish Moss with 15 mins left
Hops:	.5 oz. Centennial (9.5% AA, 60 min.) .5 oz. Centennial (9.5% AA, 30 min.) 1 oz. Kent Goldings (6.9% AA, 30 min.) 1 oz. Kent Goldings (6.9% AA, 15 min.)
Yeast:	Made a double starter (doing two batches using 1968 this brew day!) in a growler with Wyeast London Ale 1968.
Log:	Pitched 1 pint of Wyeast 1968 from starter at 70 degrees. Specific gravity was measured at 1.041

Recipe posted 03/18/07.