September bitter

Partial Mash Recipe

Submitted By: danmouer (Shared)
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Brewer: iBrewMaster
Batch Size: 7.00 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 7.79 galStyle Guide: BJCP
Color: 11.4 SRMEquipment: My Equipment
Bitterness: 27.0 IBUsBoil Time: 60 min
Est OG: 1.045 (11.1° P)Mash Profile: My Mash
Est FG: 1.014 SG (3.5° P)Fermentation: My Aging Profile
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Simpsons Medium (55.0 SRM) Grain 1
4.00 oz Bairds carastan (35.0 SRM) Grain 2
3.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 3
3 lbs 1.92 oz NB Maris Otter LME (5.0 SRM) Extract 4
3 lbs 0.00 oz NB Wheat Malt Syrup (3.0 SRM) Extract 5
1.00 oz Challenger [7.8%] - Boil 45 min Hops 6
1.71 oz Calcium Chloride (Boil 15 min) Misc 7
1.00 oz Williamette [5.5%] - Boil 10 min Hops 8
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 9

Notes

Cold dough in grains in 2 gal kitchen pot and grain bag. Raise temp on stovetop over 20 min. to sac rest temp 155. Then placed in convect oven at 155 for 45 min. By using this technique the mini mash will pass through protein rest and beta st phases which should help reduce body a little bit. I sometimes do this with ordinary and special bitters to get malty flavors without too high a FG. Keeps my session beers sessionable.

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