Bob's Burton Bitter
Batch Size:
5.5 gal.
Brewed By: Bob Athanasidy
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
8
74.8
Flaked Corn (Maize)
1
9.3
Roasted Barley
.2
1.9
Crystal (60L)
.5
4.7
Brown Sugar
1
9.3
Total Weight
10.70
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.3°F
3.1 gal.
5.5 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Northern Brewer - Pellet
9
0.5
60
18.1
Challenger - Pellet
7.5
1
20
18.3
Northern Brewer - Pellet
9
0.5
1
0.8
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
16 SRM
1.055
6.0
81.8
1.64
FG
IBU
Calories
Target BV
1.010
37.2
239
(per 16 oz. Pint)
1.67
Target Beer Style Info. & Typical Ingredients
BITTER ALE
Strong Bitter/English Pale Ale
SG Range: 1.048 to 1.060+
FG Range: 1.010 to 1.016
IBU Range: 30 to 50+
SRM Range: 6 to 18
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Burton versions use medium to high sulfate water.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: British Ale II
Fermentaion Temp: 68°F
Mash schedule more like mini step as I had trouble getting up to temp. Should be ample Beta and Alpha conversion. Burton salts (gypsum) added before first hop addition. Gravity was a little higher than expected (1.064) so I left little more than a gallon with the trub and topped off to 5.5 with filtered water. O.G now at target.