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V-Day Hop Harvest

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Ben
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)

Created: Sunday February 8th 2015

Original Gravity:

1.041

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

34.4

SRM (daniels):

14.3

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Simpsons Ale - Maris Otter 4 kg Simpsons Ale - Maris Otter	37	2	82.3%
0.25 kg	Dingemans Biscuit 0.25 kg Dingemans Biscuit	32	21	5.1%
0.50 kg	Briess Caramel 60L 0.5 kg Briess Caramel 60L	33	60	10.3%
0.11 kg	Simpsons Black Malt 0.11 kg Simpsons Black Malt - (late boil kettle addition)	27	475	2.3%
4.86 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Target Hop Pellets10 g Target Hop Pellets Hops	Pellet	11.8	Boil	60 min	11.73	8.3%
10 g	Northdown Hop Pellets10 g Northdown Hop Pellets Hops	Pellet	6.6	Boil	45 min	6.02	8.3%
10 g	Northdown Hop Pellets10 g Northdown Hop Pellets Hops	Pellet	6.6	Boil	30 min	5.04	8.3%
20 g	Target Hop Pellets20 g Target Hop Pellets Hops	Pellet	11.8	Boil	15 min	11.64	16.7%
40 g	Goldings (Home Grown)40 g Goldings (Home Grown) Hops	Leaf/Whole	4	Aroma	0 min		33.3%
30 g	Goldings (Home Grown)30 g Goldings (Home Grown) Hops	Leaf/Whole	4	Dry Hop	5 days		25%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Target Hop Pellets (Pellet) 30 g Target Hop Pellets (Pellet) Hops	23.37	25%
20 g	Northdown Hop Pellets (Pellet)	11.06	16.6%
70 g	Goldings (Home Grown) (Leaf/Whole)	0	58.3%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	65 °C	90 min
Starting Mash Thickness: 2.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Water Agt	Boil	10 min.
10 g	Chalk	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 138 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 80 Grams Sugar CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Expected PH 5.28
Mash Chemistry and Brewing Water Calculator

Notes

Estimated sprage water 23L

Mash Temp Target 64deg @ 90 Mins (dry)

Mash water additions.

Calcium Chloride 2g
Bi Carb 3g
Calcium SUlphate 6g
Calcium Carbonate 10g
Epson Salt 4g
Salt 2g

Wort after boil was 18L, should of been 23L. Mistakenly added to much water so the final amount of wort was 27L! It WAS a ESB or Premium nows its just a bitter. Note: Use lid and decrease boil loss next time.

Mash Strike was 71deg resulted in a mash of about 68. Lower mash strike 2-3 deg from recommendation of sparge pal.

Very Classic tasting English bitter, dry, resin/wood tones from the hops, some toffee & bread like favours in the background but overall mouth feel is light and silky.