BrewBlog: First Bitter
Specifics
General Information
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)

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Primary fermentation looks about done 1/24 evening (48 hrs). Racked to secondary to finishing fermenting off the cake. Looks and smells great!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 70 minutes
Reference
Yeast
Name: NB NeoBrittania
Manufacturer: Wyeast
Product ID: 1945
Type: Ale
Flocculation: High
Attenuation: 72-77%
Temperature Range: 66–74°F
Amount: 50 ml
Equipment Profile

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
Water Profile

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

Procedure

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.

Fermentation
Primary: 3 days @ 69° F
Secondary: 19 days @ 69° F
Tasting Reviews
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
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