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| Method: | All Grain |
First BIAB run. Special bitter. Theoretical extraction: 7 lb / 4 gal * 34 pppg = 59.5 Actual extraction: 38 Efficiency: 64% Brewhouse Eff: 58% (using calculator) ---- Primary fermentation looks about done 1/24 evening (48 hrs). Racked to secondary to finishing fermenting off the cake. Looks and smells great! |
| Enter desired final yield (volume): |
| 6.00 pounds | 85.7% of grist | |
| 1.00 pounds | 14.3% of grist | |
| 7.00 pounds | 100% of grist |
| 1.50 ounces |
Pellets @ 60 minutes Type: Bittering and Aroma Use: Boil |
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| 1.00 ounces |
Pellets @ 10 minutes Type: Bittering and Aroma Use: Boil |
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| 2.50 ounces | Total Hop Weight |
| Total Boil Time: | 70 minutes |
| Name: | NB NeoBrittania |
| Manufacturer: | Wyeast |
| Product ID: | 1945 |
| Type: | Ale |
| Flocculation: | High |
| Attenuation: | 72-77% |
| Temperature Range: | 66–74°F |
| Amount: | 50 ml |
5 Gallon/19 Liter Kettle
| Batch Size: | 5.00 gallons | Boil Volume: | 4.00 gallons |
| Evaporation Rate: | 9.00% per hour | Mash Tun Dead Space: | 0.25 gallons |
| Efficiency: | 72% | Mash Tun Weight: | 5.00 pounds |
| Hop Utilization: | 100% | Mash Tun Volume: | 5.00 gallons |
| Loss: | 0.25 gallons | Mash Tun Specific Heat: | 0.12 Cal/gram per °C |
Brookline, MA
| Calicum: | 3.7 ppm |
| Bicarbonate: | 10 ppm |
| Sulfate: | 5.4 ppm |
| Chloride: | 17.5 ppm |
| Sodium: | 28.5 ppm |
| Magnesium: | 0.8 ppm |
| PH: | 7.9% |
| Notes: | From Massachusetts Water Resource Authority - Nov. 2012 |
Brew-in-a-bag Method: 7 lb of grains added to 4 gal 162F water. Kettle removed from heat, bag inserted, and grains added. Corrected mash temp to 154 with a small amount of cold water. Wrapped kettle in towels. Temp maintained well at 152F for 70 minutes. Removed bag, drained and transferred to 2 gals of 170F water. Steeped for 5 minutes (simulated mash-out). Added secondary extract to main wort. Brought 5 gal to boil with 1000W heater + stove. Maintained boil for 70 minutes. No lid. Hop additions at 70 min and 60 minutes. Sterilized wort chiller at 60 minutes. Added Irish moss and yeast nutrient (1 tsp each) at 60 minutes. Chilled wort to 76F. Siphoned to fermenter. Pitched Wyeast 1945 and sealed air-lock. |
| Primary: | 3 days @ 69° F |
| Secondary: | 19 days @ 69° F |
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2 Reviews | 
| Submit a Review |  |
Refresh Page |
 |
45-50 = Outstanding |  |
30-37 = Very Good |  |
14-20 = Fair |
 |
38-44 = Excellent |  |
21-29 = Good |  |
00-13 = Problematic |
Review by | Aroma: | / 12 | |
| Appearance: | / 3 | |
| Flavor: | / 20 | |
| Mouthfeel: | / 5 | |
| Overall Impression: | / 10 | |
| Cumulative Score: | 0 / 50 |
 Problematic |
Review by Lon (The Brewer)| Aroma: | 5 / 12 | Lacks malty aroma of the style. Willamette hops may have been a poor choice. No bite. |
| Appearance: | 2 / 3 | Beautiful amber color. Minor chill haze. Clear at appropriate drinking temperature. |
| Flavor: | 10 / 20 | Caramel notes from the C20L malt comes through, but the fermentation was too dry. Also, due to mild overcarbonation, the beer was slightly sour taking away from any malt flavor remaining. When warmed, and decarbonated a bit, the malty tones can be had. |
| Mouthfeel: | 3 / 5 | Thin, and a bit dry. |
| Overall Impression: | 5 / 10 | Quaffable first pass at a bitter. Use EK Golding or Nugget hops next time. |
| Cumulative Score: | 25 / 50 |
Good |
