BrewBlog: Limey's Big Toe Bitter
Specifics
General Information
Method: All Grain
Cost: $16.50
English malt, British yeast, German and American hops. I intended to buy Williamette hops but wound up, unknowingly, with Mt. Hood. So, since they are an American version of Hallertaur, I decided to go with German-inspired hops because I had some Magnums laying around.
Comments
Racked to primary and pitched yeast from a slurry (January 13, 2007). Primary fermentation has been at an average of 67° for the first four days - vigorous for the second through fourth day (January 17, 2007).
Scale Recipe
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 gallons  
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
White Labs British Ale (WLP005) — Liquid — Slurry
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 7.50 pounds
PPG: 27.2
Efficiency: 72.08%
Grain Temp. 70° F
Tun Temp. 90° F
Sparge Amt. 4.5 gallons
Sparge Temp. 170° F
Step Description Temp. Time
Mash In 155° F 5 min.
Infusion Single infusion. 152° F 60 min.
Sparge Batch sparge 2x. 170° F 40 min.
Procedure
  • Single infusion mash at 152° for 60 minutes.
  • 60 minute boil, adding hops according to schedule.
  • Ferment at 65-68° for 7-14 days.
  • Condition at 50-55° for 35 days.
Fermentation
Primary: 7 days @ 65° F
Secondary: 7 days @ 65° F
Age: 35 days @ 55° F
Tasting Reviews
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