Brewed 2-9-14
This is the bottom half for our Black and Tans this coming St Patrick’s Day. This is my first try at this style. I was very careful not to thin it out too much in hopes of retaining a higher gravity than Eileen’s Irish. To that end, I also mashed a little higher, around 156 F.
The mash went OK. In retrospect, I could have probably done a 60 min boil instead of 90…I lost a little too much to evaporation and ended up with 4.5 gallons to ferment.
BJCP style guide
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
90 min |
29.8 IBUs |
13.7 SRM |
1.043 |
1.013 |
4.0 % |
|
Actuals |
1.044 |
1.01 |
4.4 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Standard/Ordinary Bitter |
8 A |
1.032 - 1.04 |
1.007 - 1.011 |
25 - 35 |
4 - 14 |
0.8 - 2.2 |
3.2 - 3.8 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) UK |
7 lbs |
82.84 |
| Crystal Extra Dark - 120L (Crisp) |
1 lbs |
11.83 |
| Munich Malt - 10L |
7.2 oz |
5.33 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
1.2 oz |
60 min |
Boil |
Pellet |
5 |
| Goldings, East Kent |
0.5 oz |
30 min |
Boil |
Pellet |
5 |
| Goldings, East Kent |
0.5 oz |
1 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.00 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| London ESB Ale (1968) |
Wyeast Labs |
69% |
64°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
Notes
Mill the grains and dough-in at around 1 qt. of water per pound of grain (about 2:1 L/kg) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) for 60 minutes. Infuse the mash with near boiling water while stirring to raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22 L) and the gravity is 1.032. Boil wort for 75 minutes. Add the bittering hops with 60 minutes remaining and the flavor hops with 30 minutes left in the boil. Add 1 tsp. Irish moss with 15 minutes left in the boil and add the last hop addition just before shutting off the burner. Chill the wort to 67 °F (19 °C), pitch yeast and aerate thoroughly. Ferment around 67 °F (19 °C) until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg or bottling bucket. Target a carbonation level of 1 to 1.5 volumes. (Use about 2.0 oz./57 g of corn sugar for bottle conditioning.) If you’re cask conditioning the beer, add priming sugar, any cask finings (gelatin or isinglass), and dry hop with 0.25 to 0.5 oz. (7–14 g) of whole East Kent Goldings hops. Allow the beer to condition in the cask for several days and serve via a beer engine or by gravity feed at 50–55 °F (10–13 °C).
Subbed German Munich for Special Roast and doubled the Crystal 120L. |
