Batch #23: Ordinary Bitter

Another attempt at the ordinary bitter style. This one features my new favorite alpha-aroma hop (challenger).

Recipe

Grain Bill

6.5 lbs. Crisp Maris-Otter
4 oz. Durst Dark Crystal
2 oz. Crisp Brown Malt
1 oz. Weyermann Chocolate Wheat

Hops

0.75 oz Challenger (7.0% AA) @45 minutes
0.5 oz Styrian Goldings (4.4% AA) @15 minutes
0.25 oz Challenger @knockout

Yeast

WLP013 (London Ale) pitchable tube, no starter

Mash

Single infusion, 45 minutes at 158F, mashout at 170F

Vitals

OG: 1.038
FG: 1.012
Calculated IBUs: 27
Carbonation: 10psi @50F

Timeline

Brew day: October 4, 2003

12:48 pm: Mash-in @158F (2.25 gal 180F water)
1:33 pm: Add 180-185F water to mash-out/sparge.
1:37 pm: Mash-out rest @170F.
1:52 pm: Begin run-off.
2:09 pm: Finish run-off, about 5.75 gallons collected.
3:00 pm: Boil starts.
3:15 pm: Add bittering hops (0.75 oz challenger).
3:45 pm: Add flavoring hops (0.5 oz Styrians) and chiller.
4:00 pm: Add aroma hops (0.25 oz challenger) and start chilling.
4:20 pm: Chilled to 75F, whirlpool.
4:24 pm: Let settle.
5:05 pm: Begin racking.
5:15 pm: Pitched at 74F.

Fermented in 65F basement.

Kegged October 9, added 1 packet of bloomed gelatin to fine (probably a mistake, much of it didn't dissolve).

Tasting notes

10/27/2003

Still very cloudy from the botched fining. Lightly fruity aroma, with a balanced bitter-sweet flavor. Carbonation is a touch high. Malt profile is generally toasty, color is orange-brown.

$Id: batch23.html,v 1.4 2003/10/28 04:43:41 chris Exp $