September bitter 
Partial Mash Recipe
Submitted By: danmouer (Shared)
Members can download and share recipes
| Brewer: iBrewMaster | |
| Batch Size: 7.00 gal | Style: Special/Best/Premium Bitter ( 8B) |
| Boil Size: 7.79 gal | Style Guide: BJCP |
| Color: 11.4 SRM | Equipment: My Equipment |
| Bitterness: 27.0 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.1° P) | Mash Profile: My Mash |
| Est FG: 1.014 SG (3.5° P) | Fermentation: My Aging Profile |
| ABV: 4.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Simpsons Medium (55.0 SRM) |
Grain |
1 |
| 4.00 oz |
Bairds carastan (35.0 SRM) |
Grain |
2 |
| 3.00 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
3 |
| 3 lbs 1.92 oz |
NB Maris Otter LME (5.0 SRM) |
Extract |
4 |
| 3 lbs 0.00 oz |
NB Wheat Malt Syrup (3.0 SRM) |
Extract |
5 |
| 1.00 oz |
Challenger [7.8%] - Boil 45 min |
Hops |
6 |
| 1.71 oz |
Calcium Chloride (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Williamette [5.5%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
9 |
Notes
Cold dough in grains in 2 gal kitchen pot and grain bag. Raise temp on stovetop over 20 min. to sac rest temp 155. Then placed in convect oven at 155 for 45 min.
By using this technique the mini mash will pass through protein rest and beta st phases which should help reduce body a little bit. I sometimes do this with ordinary and special bitters to get malty flavors without too high a FG. Keeps my session beers sessionable.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor