138 Avg Bru bitter PUB vs Windsor

All Grain Recipe

Submitted By: Mskills (Shared)
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Brewer: Matt Skillstad
Batch Size: 12.00 galStyle: Ordinary Bitter (11A)
Boil Size: 13.48 galStyle Guide: BJCP 2015
Color: 8.5 SRMEquipment: 12gal BIAB (22gal brewbuilt)
Bitterness: 37.1 IBUsBoil 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 -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 -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.

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