138 Avg Bru bitter PUB vs Windsor 
All Grain Recipe
Submitted By: Mskills (Shared)
Members can download and share recipes
| Brewer: Matt Skillstad | |
| Batch Size: 12.00 gal | Style: Ordinary Bitter (11A) |
| Boil Size: 13.48 gal | Style Guide: BJCP 2015 |
| Color: 8.5 SRM | Equipment: 12gal BIAB (22gal brewbuilt) |
| Bitterness: 37.1 IBUs | Boil Time: 30 min |
| Est OG: 1.041 (10.2° P) | Mash Profile: 154, 40min BIAB mash |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Single Stage |
| ABV: 3.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14.80 gal |
-Pierce, NE |
Water |
1 |
| 2 lbs |
-Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
2 |
| 1 lbs |
-Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
3 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 14 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 1.00 items |
-Campden Tablets (Mash 40 min) |
Misc |
6 |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 40 min) |
Misc |
7 |
| 2.80 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
8 |
| 1.00 tsp |
Calcium Chloride (Mash 40 min) |
Misc |
9 |
| 2.40 oz |
-East Kent Goldings (EKG) [5.9%] - First Wort |
Hops |
10 |
| 3.00 oz |
Fuggle [4.7%] - Boil 10 min |
Hops |
11 |
| 1.00 items |
-Whirlfloc Tablet (Boil 10 min) |
Misc |
12 |
| 3.20 oz |
-East Kent Goldings (EKG) [5.9%] - Steep 5 min |
Hops |
13 |
| 1.0 pkgs |
Pub (Imperial Yeast #A09) |
Yeast |
14 |
| 1.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
15 |
Taste Notes
The PUB batch of bitter just kicked tonight after 3weeks in the keg. Tasty brew.
Left: "Small Heath"
Windsor 1017 3.2%
Right: "The Garrison Pub"
PUB 1013 3.7%
The aroma idea pretty similar, lightly fruity, toasty, biscuity. Flavor is easier to tell apart. PUB is round & smooth while Windsor lets the hop bitterness come through more. Both have a nice creamy head. Maybe the flaked barley? I probably prefer PUB, but both are nice. I think they would both be even better with a little more abv. Maybe I'm an ESB man. I'd also like to try adding a pinch of c120 next time. Recipe in the comments.
Notes
Brewed: 8/12/22
2:30pm water, minerals
-heat water w/ hot rod & burner
-Mill grain
3:20pm Mash: 50min @ 155-149
-Target pH 5.6 no measure
-PreBoil: 1037
4:30pm Boil: 30min (loose hops)
-Chill w/ hydra: 5pm 64deg
-Whirlpool rest 5min
-Final vol & OG: 11.9 @ 1041
Transfer to fermenters: 5:15
-1st filled:FT3 PUB
-2nd filled:FT2 Windsor
5pm Pitch yeast:
-pitch temp: 68
-temp control: 66
-aeration: no
-rehydrate: no
10pm 66, PUB started bubbling
8/13 am 66 both bubbling slowly.
Pm bump to 68
8/21 68, sample four fg & begin cold crashing under periodic bursts of 3psi.
Windsor 1017 3.2% cloudy
PUB 1013 3.7% clear
Both bready nutty bitter & clean
8/28 keg via pressure transfer into starsan purge kegs. Burst carb at 35psi for 16hrs. Disconnect gas 12hrs.
Clarity difference was about the same.
8/29 carb about perfect. This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor