Bitter

[rooster445]

OG: 1.036
FG: 1.009
SRM: 10.1
IBU: 25.9
Fermentation Data: primary 68 deg 1 wk secondary 2 weeks
Yeast: wlp013 london ale yeast
Base Malt: American pale ale malt

This ale turned out very well for a back porch summer brew.





Type: All Grain
Date: 5/2/2008
Batch Size: 6.00 gal
Boil Size: 7.97 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Ale Malt (3.5 SRM) Grain 92.31 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.13 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.56 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) (First Wort Hop) Hops 18.6 IBU
0.25 oz Williamette [5.50 %] (30 min) Hops 3.6 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 3.8 IBU
1 Pkgs London Ale (White Labs #WLP013) [Starter 35 ml] Yeast-Ale




Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 9.75 lb
Sparge Water: 6.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 165.9 F 154.0 F

[poops4president]

american malt as a basemalt... i'd be currious to compare that with the english base bitter I made

mine was was
3.5lbs maris otter
0.5lbs crystal 120
.75 oz willamette 60min
.5oz first gold 20min
.5oz first gold 10min
4lbs Marris otter extract 10min
wlp002 english ale

turned out pretty good and it was my first partial mash... even tho my first golds smeld like galic... i wished i would of switched them so that i used the first gold as a bittering then it wouldnt of mattered at all.

what did you carb it to? or did you keg?