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Standard/Ordinary Bitter – All Grain GONE

Statistics

General Info

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).

Malts and Grains

Amount	Malt/Grain	% of Grist
7.00 pounds	British Maris Otter Pale Malt	93.3%
0.50 pounds	Crystal Malt 40L	6.7%
7.50 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	14.0%
0.75 ounces	Mount Hood	60 min	Bittering	Boil	Pellets	3.5%
0.50 ounces	Mount Hood	30 min	Bittering and Aroma	Boil	Pellets	3.5%
0.50 ounces	Mount Hood	1 min	Aroma	Boil	Pellets	3.5%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
British Ale (WLP005)	White Labs	Liquid	Slurry

Mash Infusion