Midder

Drained in 3 hrs at a party with 17 other beers on hand. Won 1st Place in English Bitters category in recent competition.

Brewer:	Christo		Email:	-
Beer:	Midder		Style:	English Ordinary Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	30 IBU
OG:	1.038		FG:	1.014
Alcohol:	3.1% v/v (2.4% w/w)
Grain:	6 lb. British pale 12 oz. British crystal 50-60L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Batch sparge 3.7 gallons @ 159°F (meant to be 154F), then 3 gallons @ 170°F.
Boil:	60 minutes	SG 1.032	6 gallons
	IM at 15 minutes
Hops:	.7 oz. Willamette (3.3% AA, 60 min.) 1 oz. Willamette (3.3% AA, 30 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	WLP002 - will use yeast cake for an oatmeal stout.
Log:	8 days at 68F, 3 days crash cool and kegged for party. Bottled 6 bottles using prime tabs at low and med-low carb.
Carbonation:	Med-low carbonation
Tasting:	The unintended high mash temp had me fretting as the FG was a little on the high side, making me name this "Midder" for mid-way between mild and bitter. Great biscuity and toffee malt with earthy-floral hop aroma. Just about balanced flavors as well (again midder). Next time will bring the mash temp down to 154F, but since was such a hit at the party and competition, maybe don't need to change anything at all? Must make again as I only had a small sample before the party checking the carbonation, and an extra bottle that didn't go to competitions. Doh!

Recipe posted 11/15/07.