02. Old John's Banner 
All Grain Recipe
Submitted By: Kaffeedog (Shared)
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| Batch Size: 5.25 gal | Style: Best Bitter (11B) |
| Boil Size: 6.30 gal | Style Guide: BJCP 2021 |
| Color: 10.4 SRM | Equipment: ANVIL Foundry 10.5 (5 gal batch) size |
| Bitterness: 36.0 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Brulosophy Ale Schedule |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.62 gal |
00 Easton, Maryland |
Water |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1 lbs |
Caramel/Crystal Malt - 65L (Bairds) (65.0 SRM) |
Grain |
4 |
| 10 lbs |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
5 |
| 0.63 oz |
Northern Brewer [10.2%] - Boil 60 min |
Hops |
6 |
| 0.63 oz |
Northern Brewer [10.2%] - Boil 15 min |
Hops |
7 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 0.63 oz |
Northern Brewer [10.2%] - Boil 1 min |
Hops |
9 |
| 1.0 pkgs |
West Yorkshire Ale (Wyeast Labs #1469) |
Yeast |
10 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
| 2.00 oz |
Northern Brewer [8.5%] - Dry Hop 0 days |
Hops |
12 |
Notes
Anvil learning curve: Lifted malt pipe twice during mashing and stirred a bit more aggressively. Still went no sparge and also forgot to mashout. Hit right at 60% efficiency, which I can actually live with. Might try mashing out next time, and then maybe sparging, but I'm not eager to do that. Brewed from ground, which was great.
Hit right at 1.045, which is spot on for a best bitter. Love Northern Brewer hops. So good. Learned my lesson from the overbittered lager, and checked my pre-boil gravity and re-calculated my hop additions.
Pitched a good bit of cooled and decanted yeast starter, and it's going gang busters 12 hours later. Did not use pure O2, but did pump loudly into the fermenter, used a teaspoon of yeast nutrient at 15 minutes, and shook the yeast starter (just to get that very flocculant yeast off the bottom of the flask).
Yeast was pitched Sunday Night at 66f, let free rise starting on Thursday, dry hopped on Thursday when fermentation appeared to have substantially slowed, but not stopped. Temp was solid 69, then fell to 68 by Sunday with very little sign of activity, started cold crash on Tuesday. Down to low 40s by Tuesday evening. This Recipe Has Not Been Rated
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