All Grain Recipe
Submitted By: bcp (Shared)
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|Brewer: Cerberus Ales & Lagers|| |
|Batch Size: 6.60 gal||Style: Special/Best/Premium Bitter ( 8B)|
|Boil Size: 7.55 gal||Style Guide: BJCP 2008|
|Color: 13.6 SRM||Equipment: 1. Birko urn BIAB (40 litre)|
|Bitterness: 33.9 IBUs||Boil Time: 60 min|
|Est OG: 1.044 (10.8° P)||Mash Profile: BIAB, Light Body|
|Est FG: 1.010 SG (2.6° P)||Fermentation: My Aging Profile|
|ABV: 4.4%||Taste Rating: 35.0|
||Calcium Chloride (Mash 60 min)
||Gypsum (Calcium Sulfate) (Mash 60 min)
|10 lbs 9.32 oz
||Maris Otter (Crisp) (4.0 SRM)
||Chocolate Malt (Simpsons) (430.0 SRM)
||Fuggles [4.5%] - Boil 60 min
||Goldings, East Kent [5.0%] - Boil 20 min
||Irish Moss (Boil 15 min)
||Styrian Goldings [5.4%] - Steep 0 min
||West Yorkshire (Wyeast Labs #1469)
NotesMash at 65C for 90 min, mash out 78C. 90 min boil (beersmith gives me 33 IBU)
This beer has been my holy grail and the reason i took up AG. I have spent so much time tweaking this recipe but am now happy with it. It's not 100% GP which is what TTL is reported to be but since i didnt like the idea of caramelising some 1st runnings a small choc malt addition is used to get the colour and add just that little bit of extra character.
TF choc is actually Bairds Choc
Yeast = Wyeast 1469 West Yorkshire
UPDATE - have a read through the discussion thread for more recent variations. I don't use Munich anymore preferring to stick to marris otter (floor malted if you can get it) with 2-3% of dark crystal malt. The hops schedule has changed slightly to 1.5g/L of styrians at 0 mins, 1g/L of EKG at 20 mins and then bitter with Fuggles to achieve a total IBU of 30.
BCP: Possibly add to the styrian goldings aroma - a little EKG
No need to shift the 20 min addition of EKG. Leave that as is. Same goes for the 60 min addition.
The only modification needed for No Chill is the flameout addition and only because you'll lose the aroma.
For the styrian hop tea, 250mL of boiling water should be enough. Let it steep for 5-10 mins and then strain into the fermenter after primary ferment is done. No need to cool before adding, 250mL of hot water will make next to no difference to 20L of 20C wort/beer.