Alexander's Bitter English Breakfast Ale

All Grain Recipe

Submitted By: alexnder (Shared)
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Brewer: Scott Alexander
Batch Size: 10.00 galStyle: English Special or Best Bitter ( 4B)
Boil Size: 11.71 galStyle Guide: BJCP 1999
Color: 6.4 SRMEquipment: Beer Keg Pots -15gal
Bitterness: 28.4 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: My Aging Profile
ABV: 3.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
12.00 gal Local Water to British Water 1
7.20 g Baking Soda (Mash 60 min) Misc 2
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
4.80 g Salt (Mash 60 min) Misc 4
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
14 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 6
1 lbs 8.00 oz Munich 20L (Briess) (20.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
2.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
1.00 oz Goldings, East Kent [5.0%] - Boil 1 min Hops 12
1 pkgs English Ale (White Labs #WLP002) Yeast 13

Taste Notes

"If you don't start drinking in the morning, you can't drink all day." Light mouth feel, crisp, very light hop flavor and aroma. Perfect with a belgian waffle.

Notes

NOTES:NOTES: 11-27-10: Heated SS insulated mash tun to 160F using 170F water. (previous batch struck in low so, trying to heat up the thermos this time) Floated grains onto false bottom with 175F water, adding complete grains, then adding rest of 175F water that had been adjusted to London water profile to 5 gallons. Mash held at 162F. Opened top of mash tun and siphoned off 1 quart before realizing I had dropped to 156F. Quickly replaced top and watched as mash lost about a degree every two minutes. Mash temp had dropped to 145F at end of 45 min. (seriously considering converting mash tun into second boil kettle and making new mash tun from plastic 15 gallon LME container as bro-in-law uses). Sparged with 9 gallons of 168F (grain read 158F) and yielded just shy of 12 gallons in kettle. Followed hop schedule with addition of Irish moss, counter flow chiller into carboys with one being about 2 quarts low. Pitched 250ml starter into each carboy. English ale yeast had flocculated heavily already even though using a stirring plate for starter. OG 1.043 right on the money. Color looks a little "dirty" but, boiled vigorously whole time with addition of clarifier so, it should clear up in secondary. 11-28-10: temp in house dropped below 62F last night and looks like fermentation stalled due to low temp (first frost outside with no heat on in house). Put a heating pad on low between carboys under blanket to increase temp up a little for a while. One carboy had yeast flocculated on top while other just had sediment on bottom. I think one got more of the flocculated yeast at pitching than the other but, shouldn't really matter. 12-14-10 - Racked to keg with FG at 1.013, on target. not too bitter taste and was still bubbling enough to casue a little foam in the thief when taking FG.