BrewBlog: Special Bitter
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 12 gr
Procedure

Mash in with 10 quarts water at 171F (grain@65) to hit a target of 156F for the 1 hour mash.  Mash out with 6 quarts of 202F water to reach a mash out temp of 170F.  First running should be 3.25 gallons.  Add in an additional 3.25 gallons of water at 170F to complete the runnings.

Tasting Reviews
1 Review 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
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Dustin's BrewBlogs
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
AltbierPrimary
California CommonPrimary
DubbelPrimary
Gout Stout (2017)Primary
OktoberfestPrimary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary