Monthly Archives: February 2014

Brew Day: Jamil’s Ordinary Bitter OB1

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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.

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Brew Day – Eileen’s Irish

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Eileen's IrishYes, she is.  She’s a McDonald by birth, after all…

This is a nice dry stout that will serve as the top half of Black-And-Tans for St. Patrick’s Day.  The recipe is the stock one in BeerSmith, and it’s pretty simple.

 

 

Setup

Setup

 

The brew session went pretty smoothly.  It was a blustery Super Sunday (glad I had something to occupy my afternoon other than that pathetic game!)

 

 

 

BrewSmith Timer

BrewSmith Timer

 

I’ve been using BrewSmith for designing (or transposing) beers, then ordering ingredients.  I also like the timer during the brew session.

 

 

 

 

Adding Kent Golding Hops

Adding Kent Golding Hops

 

The mash went the best it has for me so far.  The trick I needed to learn was not to put too much mash water in.  I hit the gravity pretty well, although my brewhouse efficiency calculated out to around 67%.  Here’s the hops being added to the boil.

 

 

 

Yeast Starter

Yeast Starter

 

I made a yeast starter, as I am doing more often.  I started early enough in the week that I was able to feed it twice.  By pitching time, there was plenty of yeasty activity, and I saw decent bubbling in the airlock withing a couple of hours.

 

 

 

BJCP style guide

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 43.2 IBUs 32.6 SRM 1.039 1.010 3.7 %
Actuals 1.039 1.01 3.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 5 lbs 62.5
Barley, Flaked 2 lbs 25
Black Barley (Stout) 1 lbs 12.5

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2.25 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
British Ale Yeast (1098) Wyeast Labs 74% 64°F - 72°F

Mash

Step Temperature Time
Mash In 154°F 60 min
Mash Out 168°F 10 min

Notes

A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.

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