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Real Ale
Special/Best/Premium Bitter

 

Type: All Grain

 Date: 10/3/2010

Batch Size: 6.00 gal

 Brewer: Les Nadon
Boil Size: 6.31 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 77.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8 lbs Maris Otter (Crisp) (4.0 SRM) Grain 78.05 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 9.76 %
8.0 oz Special Roast (50.0 SRM) Grain 4.88 %
8.0 oz Victory Malt (25.0 SRM) Grain 4.88 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 2.44 %
1.50 oz Goldings, East Kent [5.70 %] (60 min) Hops 22.8 IBU
1.00 oz Goldings, East Kent [5.70 %] (20 min) Hops 9.2 IBU
1.00 gm Chalk (Mash 60.0 min) Misc
4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
4.00 gm Salt (Mash 60.0 min) Misc
7.00 gm Baking Soda (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.049 SG

 Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.29 % Actual Alcohol by Vol: 4.69 %
Bitterness: 32.0 IBU Calories: 218 cal/pint
Est Color: 11.3 SRM Color:
Color
 

Mash Profile
Mash Name: Real Ale Infusion/Temp Mash Total Grain Weight: 10.25 lb
Sparge Water: 0.54 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Real Ale Infusion/Temp Mash
Step Time Name Description Step Temp
5 min Dough In Add 6.00 qt of water at 105.9 F 95.0 F
4 min Step Add 10.00 qt of water at 166.5 F 135.0 F
50 min Step Heat to 153.0 F over 2 min 153.0 F
5 min Mash Out Add 12.00 qt of water at 195.3 F 170.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged - no carbonation except to replace the beer as is it poured. Beer is on a hand pump - 1/2 pound pressure on the regulator to keep the beer fresh as it is consumed.

Storage: Stored at 48 to 50 degrees for 2 days until ready to dring. Maintained at same temp for duration until empty.
 

Notes
1st Batch for the Beer Engine.

Almost all grains purchased from Brewmasters Warehouse (www.brewmasterswarehouse.com).

Starter of 1/2 cup golden dry with 750 ml water to make 800 ml starter. Starter went for approx 36 hours before pitching.

I don't normally dough in an Ale. Did this time because of the milling, lot of flour, but good husks too. Dough in changed my whole infusion process, that is why there are several steps (usually just one step on an Ale).