Brewing for the February AGWB comp, and a Best bitter for the western brewers conference.

 

Doing a base batch of 26L of Maris otter, and adding 4 partial grain mashes.

26L batch, 40g East Kent goldings at 6.1%a = 20 IBU

Split batch, leaving Northern Brown and Best bitter – take IBU up to 30 IBU.

Add 20g east kent Goldings at 6.1%a = +10IBU = 30 IBU total

Also going to B1.1 Light Beer and B1.2 Low Alcohol from the same base.

 

Best Bitter 5 litres All Grain
1.052~OG→1.016~FG→4.7%ABV 20 IBU 20.1°L SRM
Yeasts 0.09 litres 1968 – London ESB Ale Wyeast (Ale) 0.09 litres Fermentables 1.17 kilograms Maris Otter 36ppg, 20°L 1 kilogram 86% Aromatic 35ppg, 26°L 65 grams 6% Crystal 120L 34ppg, 0°L 65 grams 6% Special Roast 29ppg, 140°L 35 grams 3% Hops 11 grams Goldings (Kent) 6%, Pellet 11 grams 100% Miscellaneous (null)	Boil 1 hour, 6.54 litres Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

Mild 11a 5 litres All Grain

1.054~OG→1.017~FG→4.9%ABV 19 IBU 18.8°L SRM

Yeasts 0.09 litres 1968 – London ESB Ale Wyeast (Ale) 0.09 litres Fermentables 1.23 kilograms Maris Otter 36ppg, 20°L 1 kilogram 82% Crystal 40L 33ppg, 40°L 0.1 kilograms 8% Crystal 120L 34ppg, 0°L 75 grams 6% Chocolate 31ppg, 2°L 50 grams 4% Hops 11 grams Goldings (Kent) 6%, Pellet 11 grams 100% Miscellaneous (null)

Southern Brown 11b 7 litres All Grain

1.058~OG→1.018~FG→5.2%ABV 19 IBU 20.2°L SRM

Yeasts 0.12 litres 1968 – London ESB Ale Wyeast (Ale) 0.12 litres Fermentables 1.83 kilograms Maris Otter 36ppg, 20°L 1.3 kilograms 71% Crystal 40L 33ppg, 40°L 0.28 kilograms 15% Crystal 120L 34ppg, 0°L 0.18 kilograms 10% Chocolate 31ppg, 2°L 70 grams 4% Hops 15 grams Goldings (Kent) 6%, Pellet 15 grams 100% Miscellaneous (null)

northern brown 11c 7 litres All Grain

1.057~OG→1.018~FG→5.1%ABV 25 IBU 22.0°L SRM

Yeasts 0.12 litres 1968 – London ESB Ale Wyeast (Ale) 0.12 litres Fermentables 1.80 kilograms Maris Otter 36ppg, 20°L 1.4 kilograms 78% Special Roast 32ppg, 50°L 0.15 kilograms 8% Crystal 40L 33ppg, 40°L 0.10 kilograms 6% mid toasted nz pils 34ppg, 25°L 0.1 kilograms 6% Chocolate 31ppg, 2°L 50 grams 3% Hops 20 grams Goldings (Kent) 6%, Pellet 20 grams 100% Miscellaneous (null)

 

The idea started out as 4 styles – in the end I brewed 7 beers!

 

Style	Fermentor	target gravity	temp	measured gravity	Corrected
Best	Glass 5L	1052	28	1042	1044
Mild	Mac with lid (7L)	1054	27	1042	1044
Northern	Mac no lid (7L)	1057	28	1040	1042
Southern	Water Cooler 15L	1058	29	1040	1042
Light	Carafe 1.5l S-05 yeast	1025		1025	1027
Low Alcohol	Conical Flask 1L Gervin Yeast	1025		1025	1027
Pale Ale	Jar 3L		28	1040	1042

Bottled 26 Feb

Mild and northern are vinegar

Added 5gms lactose to Southern to sweeten in comp bottle