Santa's Best Bitter

Brewer:	Robert Lundlad		Email:	luro@algonet.se
Beer:	Santa's Best Bitter		Style:	English Best (Special) Bitter
Type:	All grain		Size:	25 liters
Color:	13 HCU (~9 SRM)		Bitterness:	38 IBU
OG:	1.047		FG:	1.011
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Since Gothenburgh water is very soft I usually put in some extra salts prior brewing. The measures are dissolved in 19 litres of water. 0,5 ml NaCl (tablesalt) 7,5 ml CaSO4 (gypsum) 5,0 ml MgSO4 (Epsom salt) 2,5 ml CaCO3 (chalk)
Grain:	4kg British pale 140g British crystal 135-165L
Mash:	75% efficiency
	11,4 litres of water which was heated on gas to 60°C when the grains were put in. Then raise temp to 66°C and hold in 90 minutes. Mashout at 75°C for 5 minutes. Lauter with 75°C treated water to 25 litres
Boil:	80 minutes	SG 1.047	25 liters
	500g Brown sugar
	The brown sugar was dissolved in hot water before added to the boil. Irish moss the last 20 minutes of boil.
Hops:	56g Fuggles (3.9% AA, 80 min.) 28g Kent Goldings (5.9% AA, 80 min.) 14g Kent Goldings (aroma)
Yeast:	British ale yeast made up with starter of 60g DME to 1 litre of water. Boil for 15 minutes and let it stand for 4 days
Log:	981208: Brewing day, 981216: Transferred beer to a polypin bag and dry hopped with 14g EK Golding (5,9% AA) Put 15g of gelatine into the bag dissolved in water. 981221: Transferred to keg where it was left alone for "almost" a day before sampling. I know I'm weak. After a week it was great.
Carbonation:	50g brown sugar (dissolved in water) into the keg.
Tasting:	What a beautiful head I got on this brew......WOW four stars: ****

Recipe posted 01/02/99.