A Study in Bitter (2014) (SGP)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 10.50 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 14.18 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: Mini Brew Brew Kart
Bitterness: 47.2 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Medium Body Decoct Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
5.00 gal Distilled Water (sparge) Water 1
5.00 gal Fullerton Groundwater (sparge) Water 2
3.50 gal Distilled Water (mash) Water 3
3.50 gal Fullerton Groundwater (mash) Water 4
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
3.00 g Calcium Chloride (Mash 60 min) Misc 6
2.00 ml Lactic Acid (Mash 60 min) Misc 7
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 8
8 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 9
2 lbs 2.00 oz Vienna Malt (3.5 SRM) Grain 10
13.60 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 11
12.00 oz Crystal Malt - 55L (Thomas Fawcett) (55.0 SRM) Grain 12
8.00 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 13
1.00 oz Challenger [8.9%] - Boil 68 min Hops 14
1.00 oz Target [10.9%] - Boil 68 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
1.00 oz East Kent Goldings (EKG) [7.2%] - Boil 15 min Hops 17
1.00 oz Northdown [9.4%] - Boil 15 min Hops 18
11.00 tsp Yeast Nutrient (Boil 10 min) Misc 19
2.0 pkgs English Ale (White Labs #WLP002) Yeast 20
1.00 oz East Kent Goldings (EKG) [7.2%] - Dry Hop 0 days Hops 21


Hit mash temp at 152-153F. Conversion confirmed. Mash PH originally taken at 5.43 but seemed to get higher on later measurments. Added 1 additional ML of Lactic Acid late in the mash and 1ml in the begining of the boil as well as an addtional 2g of gypsum. Pre boil gravity was 1.046. Forgot to add yeast nutrient on time. Extended the boil by 8 minutes so that the nutrient had 10 minutes to boil. OG 1.060. Chilled to 67F. Pitched starter. Out of O2 and air stone did not work well with aquarium pump. Ran pump for a few hours without much success. Will buy O2 in the morning and add at that time. 01/25/14: AM: 64F. Added O2 (45 seconds) 14-15 hours after pitching. PM: High krausen. Airlock very active. Temp rose to 66F. 01/26/14: AM: 66F. AM Airlock slowing. Roused yeast pushed up temp to 67F. PM: Airlock active Roused yeast. 01/27/14: AM: 67F. Airlock active. Roused yeast and pushed temp up to 68F. 01/28/14: AM: 68F. Minor airlock activity. Roused yeast. PM: no airlock activity. Roused yeast. Gravity at 1.016. 02/17/14: Gravity at 1.015. Transfered to secondary (10 gallons). Had a bit of extra beer. Filled 2x22oz bottles with beer and added 2 carb tabs to each. 03/05/14: Dry hopped with 1oz of EKG (in bag w/ weight tied to lid). 03/06/14: Cold crashed. 03/07/14: Kegged. (Filled two corny kegs to full weight 49lbs). Set regulator at 20psi.

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