Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Oh ’tay Bitter [Standard/Ordinary Bitter]

Standard/Ordinary Bitter – All Grain GONE

Batch Size:

10 gallons

Boil Time:

75 min

Conditioning:

Keg

Brew Date:

November 24, 2012

Statistics

Target OG:

1.040 10° P

Target FG:

1.010 2.6° P

Color:

5.5 SRM

Malts and Grains

Amount	Malt/Grain	% of Grist
12.00 pounds	British Maris Otter Pale Malt	90.6%
1.00 pounds	British Golden Naked Oats	7.5%
0.25 pounds	British Amber Malt	1.9%
13.25 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1 tea	Calcium Chloride	mash minutes
2 tea	Gypsum (Calcium Sulfate)	75 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.30 ounces	Simcoe	75 min	Bittering	First Wort	Leaf	12.7%
2.00 ounces	Mount Hood	0 min	Aroma	Dry Hop	Pellets	5.7%
3.30 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Safale English Ale	Fermentis	S-04	24 gr

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

Oh ’tay Bitter

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.4
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	75
OG:	1.04 / 10° P
Mash PH:
Boil PH:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

Log: Oh ’tay Bitter