Brewday - Standard/Ordanry Bitter

[balli1990]

Hi

Im new to this forum so thought I should share a brew day, Brewed a Bitter from brewing classic styles although I had to substitute some special roast as its unavailable here.

Im a BIABer and do a full volume mash and no chill.

Had a little problem with steam not wanting to leave the shed so I used a fan to blow it out the door.

My evaporation rate was higher than expected so Im down 2L. I was two points high on the pre boil gravity so with the extra evaporation I'm probably going to overshoot the OG by quite a bit. When I decide to transfer to FV and pitch ill probably dilute if the OG is more than 1.040.

I would post the recipe report but its from a book as I said "Brewing Classic Styles" and am not sure if it would be allowed.

 

[pittsy]

Hope this turns out well for you , what's the beer you're drinking in picture .

 

[balli1990]

Cheers.

Its an american pale ale hop bursted and dry hopped with Amarillo. Still young only 2weeks in the bottle but its really clear. Wanted to try out flaked oats but ordered malted oats by mistake, chucked them in anyways, at 5% cant really taste it though. Very hoppy little malt backbone smooth bitterness lots of lemon/lime/citrus notes. Dry and with a low body, would be perfect for a summers day.

recipe below if your interested.


(recipe report created with the BIABacus - BIABrewer.info)
Original Gravity (OG): 1.045
IBU's (Tinseth): 35
Bitterness to Gravity Ratio: 0.78
Colour: 6.6 EBC = 3.3 SRM
ABV%: 4.35

Efficiency into Boil (EIB): 83.7 %
Efficiency into Fermentor (EIF): 75.4 %

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 75 min
Ferment: 14 days at 16 C = 60.8 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 34.9 L = 9.22 G
Volume into Boil (VIB): 33.28 L = 8.79 G @ 1.036
Volume of Ambient Wort (VAW): 25.53 L = 6.74 G @ 1.045
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.045
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.011 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)

85% Larger Malt (3 EBC = 1.5 SRM) 3939 grams = 8.68 pounds
5% Munich (25 EBC = 12.7 SRM) 232 grams = 0.51 pounds
5% Carapils (4 EBC = 2 SRM) 232 grams = 0.51 pounds
5% Oat Malt (4 EBC = 2 SRM) 232 grams = 0.51 pounds

The Hop Bill (Based on Tinseth Formula)

23.9 IBU Amarillo Pellets (9.5%AA) 40 grams = 1.41 ounces at 20 mins
7.2 IBU Amarillo Pellets (9.5%AA) 20 grams = 0.705 ounces at 10 mins
3.9 IBU Amarillo Pellets (9.5%AA) 20 grams = 0.705 ounces at 5 mins
0 IBU Amarillo Pellets (9.5%AA) 20 grams = 0.705 ounces at mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 65 C = 149 F

Miscellaneous Ingredients

1tsp Irish Moss (Boil) 10 Mins - Clarity
1/2 tab Campden (water) - chloramine

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: No Chill

Fermentation& Conditioning

Fermention: US - 05 for 14 days at 16 C = 60.8 F

Secondary Used: No
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2
Serving Temp: 10 C = 50 F
Condition for 14 days.