Adkins Ale House Best Bitter

Brewer:	David Adkins		Email:	dv_adkins@hotmail.com
Beer:	Adkins Ale House Best Bitter		Style:	English Best (Special) Bitter
Type:	All grain		Size:	5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	38 IBU
OG:	1.041		FG:	1.008
Alcohol:	4.2% v/v (3.3% w/w)
Water:	The water used for this recipe is from the water machine at the grocery store. Gypsum was added to achive the following mineral levels. Calcium 92 Sulfate 215
Grain:	6 lb. 10 oz. British pale 6 oz. British crystal 95-115L
Mash:	77% efficiency
	Mash grains with 7.7 quarts of 166 degree water treated with 3/4 tsp. gypsum for 90 minutes. Stabilize mash temp at 150-152 degrees (Actual mash temperature was about 149 degrees). Sparge with 4 gallons of 175 degree water treated with 1 1/2 tsp. gypsum.
Boil:	90 minutes	SG 1.041	5 gallons
	Bring the wort to a boil, and add the boiling hops. Boil 1 hr 15 minutes, then add 1/2 tsp. Irish moss. Boil 15 more minutes.
Hops:	1 oz. Bullion (9.5% AA, 90 min.)
Yeast:	Wyeast London ale yeast 1028 with 1 pint starter.
Log:	12/16/00 Brewed the ale. 12/26 Racked the batch. S.G. 1.009 1/2 Kegged the batch.
Carbonation:	1.1 volumes	Keg: 5.0 psi @ 66°F
	Added 1/2 cup Munton Fison DME boiled in 1 cup water, and dry hopped with 3/4 oz. Kent Goldings hops.
Tasting:	I liked this bitter a lot. I plan on brewing it again.

Recipe posted 01/31/01.