Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Breeg’s Windsor Bitter [Special/Best/Premium Bitter]

Special/Best/Premium Bitter – All Grain GONE

Batch Size:

5 gallons

Boil Time:

90 min

Brew Date:

September 7, 2009

Statistics

OG:

1.042 10.5° P

FG:

1.013 3.3° P

Real Extract:

4.6° P

Attenuation:

68.6% Apparent – 56.2% Real

Color:

8.7 SRM

IBU:

31.1 Rager

BU/GU:

0.74

ABV:

3.9%

ABW:

Calories:

139 12 oz

General Info

During NHC 2009, I signed up to receive some email newsletters from Seibel. As a reward, they sent me three packets of Danstar yeast: Windsor, Nottingham, and Munich. This brew is 1/2 of my Danstar yeast experiment.

1/2 of a 10 gallon brew session. Identical recipe and process, different yeast strains.

Windsor for this one. From Danstar:

Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity.

So, this version will possibly be more fruity and fuller bodied resulting from a higher finishing gravity. May need to crash cool the fermenter before racking to settle out the yeast.

Comments

Made a 1500ml starter using the new stir plates. Crash cooled to settle. Pitched and fermentation began within four hours. In fact, fermentation was essentially done before the Nottingham brew even reached karausen.

Adjusted water to the London profile with the help of the Brewing Water Chemistry Calculator from Brewer's Friend.

Malts and Grains

Amount	Malt/Grain	% of Grist
6.75 pounds	British Maris Otter Pale Malt	90%
0.50 pounds	American Wheat Malt	6.7%
0.25 pounds	Belgian Special B Malt	3.3%
7.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
5 grams	Gypsum (Calcium Sulfate)	75 minutes
1 tbsp.	5.2 Stabilizer	75 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.40 ounces	Magnum	90 min	Bittering	Boil	Pellets	14.1%
0.50 ounces	Mount Hood	10 min	Aroma	Boil	Pellets	5.2%
1.00 ounces	Mount Hood	0 min	Aroma	Dry Hop	Pellets	5.2%
1.90 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Windsor Yeast	Lallemand		12 gr

Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

5.00 gallons

Boil Volume:

6.50 gallons

Evaporation Rate:

11.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.25 gallons

Loss:

0.50 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

7 days @ 70° F

Age:

21 days @ 68° F

Breeg’s Windsor Bitter

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	2.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.042 / 10.5° P
Mash PH:
Boil PH:

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Log: Breeg’s Windsor Bitter