Blackberry Bitter - Beer & Brewing Ver 1.1

All Grain Recipe

Submitted By: aholloway (Shared)
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Brewer: Anthony Holloway
Batch Size: 11.00 galStyle: English Pale Ale ( 6.6)
Boil Size: 16.62 galStyle Guide: AABC 2010
Color: 7.1 SRMEquipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L)
Bitterness: 33.1 IBUsBoil Time: 90 min
Est OG: 1.044 (11.0° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Three Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.00 gal Paris RO Water 1
6.00 gal Paris RO Water 2
9.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
9.10 ml Phosphoric Acid 10% (Mash 60 min) Misc 4
7.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
6.60 g Calcium Chloride (Mash 60 min) Misc 6
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 8
2.80 g Calcium Chloride (Mash 60 min) Misc 9
1.10 g Pickeling Lime Calcium Hydroxide (Ca(OH2)) (Mash 60 min) Misc 10
15 lbs 14.70 oz Maris Otter (Crisp) (4.0 SRM) Grain 11
15.90 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 12
15.90 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 13
3.00 oz Bramling Cross [5.1%] - Boil 60 min Hops 14
3.00 Whirlfloc Tablet (Boil 15 min) Misc 15
3.00 oz Bramling Cross [5.1%] - Boil 10 min Hops 16
2.00 tsp Yeast Nutrient (Boil 5 min) Misc 17
3.00 oz Bramling Cross [5.1%] - Boil 2 min Hops 18
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 19

Notes

Mashing water pH after adtustments 7.49 @ 69.6F 24 Min Mash pH 5.32 @ 37.3C or adt to 5.4 49 min pH 5.29 @ 54.6C or adj to 5.5 60 min pH 5.27 @ 53C adj to 5.4 ***** Missed OG ***** Target - 1.044 Actual - 1.039 Due to brewhouse eff being lower that anticipated. The equipment profile was set to 72%. The actual BH effeciency was 63%. I adjusted the equipment profile to 63%. When brewing old recipees the equipment used in the recepie should be updated to the Blichman 15 gal Boilermaker in the equipment profile.

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