Ag Pub Ale/ordinary Bitter

[cubbie]

Thanks guys, I will go to my LHBS with some ideas and see what i come up with.

 

[mje1980]

50g of amber, and 150-200g of vienna or munich will give it a little more character. I do this now with my "quaffing" bitters, it's light bodied, so i find just pale and crystal a little bland.


My .02c worth

 

[warrenlw63]

Tomorrow's brew;

Ordinary Bitter. Perfect to break in the new Marga Mill. :beerbang:

Margie's First Ordinary Bitter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 9 Max Clr: 36 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.45
Anticipated OG: 1.040 Plato: 10.01
Anticipated EBC: 15.7
Anticipated IBU: 30.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.034 SG 8.55 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
94.0 7.00 kg. Powells Traditional Ale Malt Australia 1.037 4
6.0 0.45 kg. Baird's Crystal UK 1.034 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Goldings - E.K. Pellet 5.20 17.1 60 min.
10.00 g. Wye Target Pellet 10.00 8.2 60 min.
20.00 g. Northdown Pellet 7.20 3.2 15 min.
20.00 g. Goldings - E.K. Pellet 5.20 1.7 10 min.
20.00 g. Goldings - E.K. Pellet 5.20 0.0 0 min.


Yeast
-----

WYeast 1187 Ringwood Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name:

Total Grain kg: 7.45
Total Water Qts: 11.86 - Before Additional Infusions
Total Water L: 11.23 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 20 40 40 Infuse 45 11.23 1.51
sacc 10 90 65 65 Infuse 99 10.58 2.93


Total Water Qts: 23.04 - After Additional Infusions
Total Water L: 21.80 - After Additional Infusions
Total Mash Volume L: 26.78 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Warren -

 

[Sean]

Assuming you are kegging it and trying to get close to real, cask Landlord, don't forget to use LOTS of priming sugar (sucrose) and then vent it. The secondary fermentation in cask that Tim Taylor's beers go through is way more than anyone else's.

[post="117454"][/post]​

Sean, i know that's how TT do it, but I'll be simply carbonating this one with CO2 - I'll leave the keg priming until my aspirator arrives from UK & set up my gravity dispencing keg...

cheers...

Ross

[post="117456"][/post]​

I'd probably do the same as you, but that over the top secondary fermentation is such a distinctive element of Taylor's beers that I'm sure it must be a significant factor in their flavour profile.

 

[cubbie]

Well i decided to use up some of my grain at home rather then getting new stuff (Maris Otter excepted).

My recipe

4kg Maris Otter 92%
200g Melanoidin Malt 4.6%
100g Wheat Malt 2.3%
50g Weyermann Carafa Special II 1.1%


30g Styrian Golding 60min (also had in stock at home).
14g Stryrian Golding 30min
10g Styrian Golding 5min

 

[neonmeate]

Yum! good to see a bitter with no crystal for a change

Well i decided to use up some of my grain at home rather then getting new stuff (Maris Otter excepted).

My recipe

4kg Maris Otter 92%
200g Melanoidin Malt 4.6%
100g Wheat Malt 2.3%
50g Weyermann Carafa Special II 1.1%


30g Styrian Golding 60min (also had in stock at home).
14g Stryrian Golding 30min
10g Styrian Golding 5min

[post="117593"][/post]​