Boddy v1.1 
Extract Recipe
Submitted By: pintofbitter (Shared)
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| Brewer: Harper and Brandon | |
| Batch Size: 9.00 gal | Style: Standard/Ordinary Bitter (8A) |
| Boil Size: 9.64 gal | Style Guide: BJCP 2008 |
| Color: 6.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 22.2 IBUs | Boil Time: 60 min |
| Est OG: 1.034 (8.5° P) | |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 3.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 oz |
Caramel/Crystal Malt -120L [Steep] (120.0 SRM) |
Grain |
1 |
| 4.00 oz |
Special Roast [Steep] (50.0 SRM) |
Grain |
2 |
| 9 lbs 2.40 oz |
Maris Otter Liquid Extract [Boil] (4.5 SRM) |
Extract |
3 |
| 2.00 oz |
Fuggles [5.1%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
5 |
Notes
Going to try to hit the numbers better this time around.
To fix:
Stuck sparge
Final volume
Try yeast that's less susceptible to diacetyl (going to try Wyeast 1318. Pretty sure last batch was
Mash was a bit cool, sparge stuck several times - body may be reduced. Meticulously cleaned fermenter with full disassembly. Treated water with small amount of campden.
OG 12 Brix. Volume seems a bit low, but couldn't measure. Pitched yeast at 77 f, around midnight Sunday night with about a minute of 02 added. By morning it was chilled to 71 and there was good airlock activity. Over the next 8 hours, temp was lowered to 67. Tuesday morning refrac check shows 7.4 Brix = 1.018. Since finish is projected to be 1.010, going to raise temp for D-rest. May need to rouse yeast.
Kegging notes:
Forced diacetyl test showed lots of butter, So decided to rouse yeast several times, increase temp and wait another week. Kegged 12/30. Collected 5.5 gallons from fermenter. All remaining volume was sludgy. Crash cooled on deck to quick carb for 12/31 pm.This Recipe Has Not Been Rated
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