Brett's Malt-Head Bitter, Batch 65 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Best Bitter (11B) |
| Boil Size: 7.04 gal | Style Guide: BJCP 2015 |
| Color: 11.5 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 36.7 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (11.0° P) | Mash Profile: Brett's Light Body with dough in and mash out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
3 |
| 1 lbs |
Brown Malt (65.0 SRM) |
Grain |
4 |
| 0.60 oz |
East Kent Goldings (EKG) [5.3%] - Boil 60 min |
Hops |
5 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 1.15 oz |
Challenger [7.4%] - Boil 15 min |
Hops |
7 |
| 0.50 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
8 |
| 1.05 oz |
Northern Brewer [9.3%] - Boil 3 min |
Hops |
9 |
| 1.00 oz |
Saaz [2.8%] - Steep 15 min |
Hops |
10 |
| 0.40 oz |
East Kent Goldings (EKG) [5.3%] - Steep 15 min |
Hops |
11 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
12 |
Notes
What I am trying to do here is start with the traditional Fuller’s London Pride recipe and give it a more lager like, malty flavor by adding Munich malt. I could also try adding Simpson’s Aromatic malt in future batches to achieve the same thing in an alternative way and by sticking with UK ingredients. Unfortunately, the Munich malt I received from CSF is Blue Ox Munich and I am not sure how it will do standing in for a German Munich. It isn’t just color that I wanted, it’s that special malt flavor. Another substitution is Northern Brewer for Northdown hops.
2019-04-07: Brewday is here. An hour into the mash and all is well. 3/4L starter pitched in the early afternoon yesterday. No stickng today so far though I disturbed the dough-in more today.
I see the Wyeast Yeast Nutrient calls for 0.5 tsp and not 0.25, so I increased it per instructions and updated the ingrdients accordingly.
2019-04-08: Good krausen and bubbling this morning but no need for blow-off. 68°F for botht the room and the carboy.
2019-04-09: Bubbling slowed some and krausen sinking back. Carboy and room temp remains at 68°F.
2019-04-11: SG measures at 1.025 or 6.6 which converts to 1.012. Ready for secondary. Taste is great - very English and more malty as desired. Racking to secondary - I need this primary anyway.
2019-04-29: Refractometer readings exactly the same - no change despite very slow bubbling. Candidate for kegging. Love the flavor!!!
2019-04-30: Racked to keg 7 and headed to keezer. Brix measured at 6.4 or 6.5 => on the edge between 1.011 and 1.012.This Recipe Has Not Been Rated
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