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Bitter Becomes Pale Ale
This was my first all-grain mash. Hopefully it will be rewarding.
| Brewer: | Nathan Shackelford | Email: | nathan@shackelford.org | |||||
| Beer: | Bitter Becomes Pale Ale | Style: | English Best (Special) Bitter | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.051 | FG: | 1.014 | |||||
| Alcohol: | 4.8% v/v (3.7% w/w) | |||||||
| Water: | Used tap water, which is hard water. | |||||||
| Grain: | 10 lb. American 2-row 1 lb. Dextrine malt (Cara-Pils) 2 oz. American chocolate |
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| Mash: | 75% efficiency | |||||||
| Brought 2 gal. of water to 165, added grains. Brought temp to 155 F and mashed for 60 minutes stirring about every 5 minutes. Sparged with about 5 gal. of 170 F water. Over 1 hour sparging. |
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| Boil: | 60 minutes | SG 1.051 | 6 gallons | |||||
| Irish Moss added at 15 minutes to end of boil. | ||||||||
| Hops: | 1 oz. Brewers Gold (8.5% AA, 60 min.) .25 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Brewers Gold (8.5% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | 2 packets of Nottingham dry yeast. | |||||||
| Carbonation: | 1.0 volumes | Corn Sugar: 0.30 oz. for 6 gallons @ 65°F | ||||||
Recipe posted 02/17/02.
