Uncle Balardo's Bitter (1 ratings)
All Grain Recipe
Submitted By: vtdragani (Shared)
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|Brewer: Vince Dragani|| |
|Batch Size: 6.00 gal||Style: Special/Best/Premium Bitter ( 8B)|
|Boil Size: 9.02 gal||Style Guide: BJCP 2008|
|Color: 8.4 SRM||Equipment: Vince - Keg and Cooler 6g Batch|
|Bitterness: 28.0 IBUs||Boil Time: 60 min|
|Est OG: 1.044 (10.9° P)||Mash Profile: Single Infusion, Medium Body, Batch Sparge|
|Est FG: 1.012 SG (3.2° P)||Fermentation: Ale, Two Stage|
|ABV: 4.1%||Taste Rating: 30.0|
||Poland Spring (R)
||Burton Water Salts (Mash 60 min)
||Optic Malt - Thomas Fawcett - UK (3.0 SRM)
||Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)
||Fuggles [5.1%] - First Wort
||Challenger [8.8%] - Boil 60 min
||Whirlfloc Tablet (Boil 5 min)
||Fuggles [5.1%] - Steep 10 min
||London ESB Ale (Wyeast Labs #1968)
||Gelatin (Secondary 2 days)
Taste Notestaste after Primary was thin and dry. Subtle bitterness. cloudy.
color is light amber
No malty nose. mild hoppy smell.
slight fruity taste
Dry with no malty taste.
NotesForgot to add Whirfloc
Forgot PC at home and had to brew from memory
Changed fuggle from .7 FWH and .3 Aroma to .5 and .5
Whirlpooled kettle at flame out and waited 5 min. added .5 Fuggles for 10 min.
Used Counter flow chiller.
Temp out @ 50
Digital Therm was not working. Reading too low which caused my mash temp to be too low. Had to add boiling water to mash to bring temp up.
Cold crashed prior to boittling to see if I could get the Gelitin to drop quicker.
Cloudy when bottled.