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Recipe – Ordinary Bitter, take two

11/11/2013

My faithful followers surely remember that I was not happy with my last version of Ordinary Bitter. Though sessionable, the beer was a bit lacking in character because of the clean yeast profile and the high attenuation which left the body a bit thin and watery (even considering the low original gravity that is). Since I anticipate a spot opening in the kegerator pretty soon I decided to brew a new version of the beer with just some slight changes. For the yeast I went with wyeast 1318 which should leave a bit more body and produce a more characteful profile with a bit of fruity esters and a sweet malty finish. The hop schedule is slightly different since I don’t have any Fuggles at hand, so I decided to go with just Kent Goldings this time. The mash schedule and malt bill are the same as before, Maris Otter with a touch of pale and dark caramel malts. It will be interesting to compare the resulting beer with the one fermented with the Nottingham yeast.

Recipe
—————-
Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,45 / 5,4
Anticipated OG: 1.035
Anticipated SRM: 11
Anticipated IBU: 26,6
Wort Boil Time: 60 Minutes

Fermentables
—————–
90,0%  2,2kg / 4,85 lbs  – Maris Otter pale ale, Thomas Fawcett
8,0%    200g / 0,44 lbs  – Pale Crystal malt, Thomas Fawcett
2,0%    50g  / 1,7 oz.   – Dark Crystal malt, Thomas Fawcett

Hops
——–
20,0g / 0,7 oz. Kent Goldings (Pellet, 5.50% AA) @ 60 min for 19,4 IBU
15,0g / 0,5 oz. Kent Goldings (Pellet, 5.50% AA) @ 15 min for 7,2 IBU
20,0g / 0,7 oz. Kent Goldings (Pellet, 5.50% AA) 20 minute hop-stand

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
4g / 0,14 oz Gypsum in mash
½ Teaspoon Calcium Chloride in mash

Yeast
———
Wyeast 1318 London Ale III, 1,5 litre starter

Mash
———————–
20 Litre BIAB @ 67 Celsius for 60 mins (5,28Gal/152F)

Edit: Turned out much better than this time around.

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