Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Big Brew Bitter [Special/Best/Premium Bitter]

Special/Best/Premium Bitter – All Grain GONE

Batch Size:

10 gallons

Boil Time:

120 min

Brew Date:

May 1, 2010

Statistics

Target OG:

1.046 11.4° P

OG:

1.052 12.9° P

Reading 1:

1.010 2.6° P at 15 days

Target FG:

1.012 3.1° P

FG:

1.010 2.6° P

Real Extract:

4.5° P

Attenuation:

79.8% Apparent – 65.1% Real

Color:

8.5 SRM

IBU:

37.5 Daniels

BU/GU:

0.72

ABV:

5.6%

ABW:

4.4%

Calories:

172 12 oz

General Info

Brewed at Rockyard's bottling facility on Big Brew Day 2010 (5/1/2010) with several other hoppers. Used a plate chiller (borrowed) for the first time and also using the recycled blue plastic extract container as a fermenter.

Malts and Grains

Amount	Malt/Grain	% of Grist
12.00 pounds	American Pale Malt (2-Row)	72.7%
2.00 pounds	German Light Munich Malt	12.1%
1.50 pounds	Crystal Malt 40L	9.1%
1.00 pounds	German Vienna Malt	6.1%
16.50 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Northern Brewer	60 min	Bittering	Boil	Leaf	10.8%
1.00 ounces	Fuggle	30 min	Bittering and Aroma	Boil	Pellets	4.0%
2.00 ounces	Kent Golding	15 min	Aroma	Boil	Leaf	5.0%
1.00 ounces	Kent Golding	1 min	Aroma	Boil	Leaf	5.0%
5.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
English Ale	White Labs	WLP002	1000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% 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:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Medium Bodied Beer

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	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

14 days @ 68° F

Age:

5 days @ 68° F

Big Brew Bitter

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	120
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Big Brew Bitter