This one should be a cracker. The hyrometer sample tasted great (and thats as far as I can go in July) and at 2.6% its a light.
#68 English Bitter
Standard/Ordinary Bitter
Type: All Grain
Date: 19/07/2008
Batch Size: 29.00 L
Boil Size: 37.18 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Ale
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
3200.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 71.11 %
500.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 11.11 %
300.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.67 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 3.33 %
150.00 gm Caramel Wheat Malt (90.6 EBC) Grain 3.33 %
150.00 gm Carared (Weyermann) (47.3 EBC) Grain 3.33 %
50.00 gm Chocolate Wheat (Weyermann) (817.6 EBC) Grain 1.11 %
12.00 gm Northern Brewer [9.90 %] (60 min) Hops 11.4 IBU
57.00 gm Williamette [4.50 %] (15 min) Hops 12.2 IBU
55.00 gm Williamette (mash hopped) [4.50 %] (10 min) Hops 8.6 IBU
0.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.036 SG
Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 3.59 % Actual Alcohol by Vol: 2.60 %
Bitterness: 32.3 IBU Calories: 341 cal/l
Est Color: 23.0 EBC Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 4500.00 gm
Sparge Water: 21.89 L Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C TunTemperature: 12.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp
60 min Mash In Add 10.80 L of water at 78.0 C 69.0 C
10 min Mash Out Add 9.00 L of water at 85.7 C 76.0 C