From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 30, 2024
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| O.G.: | 1.040 - 1.048 |
| F.G.: | 1.008 - 1.012 |
| ABV: | 3.8 - 4.6% |
| Bitterness: | 25 - 40 IBUs |
| Color: | 5 - 16 SRM |
| Info: | 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. |
| 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! |
| 6.00 pounds | Rahr Pale Malt (2-Row) | 85.7% of grist |
| 1.00 pounds | Crystal Malt 60L | 14.3% of grist |
| 7.00 pounds | Total Grain Weight | 100% of grist |
| 1.50 ounces |
Williamette Pellets @ 60 minutes Type: Bittering and Aroma Use: Boil |
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| 1.00 ounces |
Williamette 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 |
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 |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 2.3 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.1 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 4.7 | |
| Post-Boil Amount: | 4 | |
| Boil Time: | 70 | |
| Original Gravity: | 1.038 / 9.5° P | |