Stoopsitters Brewing BrewBlog > BrewBlogs > Special Bitter [Special/Best/Premium Bitter]

BrewBlog: Special Bitter

Specifics

Style:

Special/Best/Premium Bitter — BJCP Style Information

Category:	English Pale Ale
Number:	08B

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Commercial Examples: Fuller's London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young’s Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger’s Special Bitter.

Brewer:

Dustin Zastera

Brew Date:

September 10, 2011

Yield:

5 gallons

Color (SRM/EBC):

9.3/18.3

Bitterness (Calc):

37.1 IBU (Tinseth)

BU/GU:

0.9

Calories:

133 (12 ounces)

ABV:

4.5%

ABW:

3.5%

Batch No:	75
OG:	1.041
OG (Plato):	10.23° P
Target OG:	1.037
Reading 2:	1.007 (20 days)
FG:	1.007
FG (Plato):	1.8° P
Target FG:	1.009
Real Extract:	3.32° P
App. Atten.:	82.4%
Real Atten.:	67.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

5.50 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

78.6% of grist

0.50 pounds

Simpsons Golden Naked Oats

Color (L):	10 °L
Info/Use:	Not provided.

7.1% of grist

1.00 pounds

DIY Brown Malt

Color (L):

60 °L

Info/Use:

Procedure taken from:

http://homebrewingadventures.blogspot.com/2008/09/making-brown-malt.html

This malt was dried at 225F for 30 minutes, then roasted at 300F for 30 minutes, continuing to 350F for 15 minutes.

14.3% of grist

7.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	7 pounds
Grain Absorbtion:	1.5 gallons
Total Water Needed:	9.2 gallons	6.7 gallons (runoff) + 1.5 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.9 gallons	9.2 gallons (total water) – 2.3 gallons (mash water)

)

100% of grist

Hops

1.50 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

6% Leaf @ 60 minutes
Type: Bittering
Use: Boil

9 AAUs

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

6% Leaf @ 5 minutes
Type: Aroma
Use: Aroma

6 AAUs

2.50 ounces

Total Hop Weight

15 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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.

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

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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