Ordinary Bitter Recipe - Hopfully

Recipe Info

Recipe Image

Hopfully

by on
All Grain
23 Liter(s)
29 Liter(s)
105 min
83%
Second attampt at light pale ale. Need to get it more bitter, so hop profile will differ from v1. Also will add flaked barley and rice as adjuncts - experimenting with how these affect brew. Have had water analysis and will add DWB to Mash stage to see if it helps pH stay around the 5.2 mark.

This recipe was cloned from Young At Heart v01.

Fermentables

95% - Maris Otter Pale - UK
4
38
2
Mash
2% - Flaked Barley - US
0.1
32
2
Mash
2% - Flaked Rice - US
0.1
32
1
Mash
4.2 lb kg total fermentables

Hops

Challenger
25
Leaf
Boil
105 min(s)
8.5
23.6
Fuggles
10
Leaf
Boil
105 min(s)
5.8
6.4
East Kent Goldings
10
Leaf
Boil
105 min(s)
5.8
6.4
Fuggles
20
Leaf
Boil
10 min(s)
5.8
4.3
Goldings
20
Leaf
Boil
10 min(s)
4.4
3.3
East Kent Goldings
10
Leaf
FlameOut
0 min(s)
5.8
0.0
Fuggles
10
Pellet
DryHop
3 day(s)
4.5
0.0
East Kent Goldings
10
Pellet
DryHop
3 day(s)
5.1
0.0
Mosaic
20
Pellet
DryHop
3 day(s)
11.5
0.0
135 oz g total hops

Yeast

Gigayeast Gold Pitch
83%

Other Stuff

Irish Moss
3
ml
Boil
Gypsum
3
ml
Boil
Yeast Nutrient
3
ml
Boil
Dextrose
0.5
kg
Boil

Mash Steps

Protein Rest
Direct Heat
55
30 min
Saccharification Rest
Direct Heat
63
60 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
77
5 min

Special Instructions

1.
14.5 litres as strike water into Grainfather due to small grain bill - heat to 66°C
2.
add 4kg extra pale Maris Otter crushed malt to strike water in stages, stir in
3.
add rice husks 200g, flakey barley 100g and flaked rice 100g
4.
add DWB 26g to mash to help stabilise pH
5.
Mash stage 1 - protein rest - 55°C for 30 minutes
6.
Mash stage 2 - saccharification rest - 63°C for 60 minutes
7.
Mash stage 3 - saccharification rest - 72°C for 10 minutes
8.
Mash Stage 4 - mash out - 77°C for 5 minutes
9.
During mash period prepare 14.2 litres sparge water at 80°C
10.
During mash period prepare bittering hops for adding to boil 25g Challenger, 10g EKG and 10g Fuggles, also 5g calcium sulphate
11.
At end of mash, lift out malted grains and sparge slowly with 14.2 litres sparge water
12.
Add the bittering hops and calcium sulphate and boil for 105 mins
13.
During the boil prepare aroma hops 20g Goldings and 20g Fuggles, also protofloc\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)
14.
At 95 mins boil time add aroma hops and protofloc\Irish moss and yeast nutient
15.
During boil added 3L of water
16.
At end of boil (105 mins), switch off boiler and prepare post boil (late) hops - 10g EK Goldings
17.
Check pH of wort - should ideally be close to 5.3
18.
At 80°C drop in late hops
19.
Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration
20.
Use a thermometer to gauge temperature - should be around 20-25?C
21.
Take a hydrometer reading of the wort and store the result - OG 1.042 (slightly above 1.038 target)
22.
Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage
23.
Add primed yeast mixture and stir in carefully
24.
Also added 2L water with 500g Coopers Brew Enhancer 1 to cask
25.
Primary fermentation at 22°C until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
26.
Dry Hopping - at 5 days fermentation add Fuggles 10g (pellets) and EKG 10g (pellets) and 20g Mozaic (pellets) in muslin bag
27.
After 3 days dry hopping muslin bag removed
28.
Primary fermentation in the conical fermanter - 7 days
29.
Transfer to cask from fermenter to condition for 2 weeks
30.
Transfer from cask to bottles (or via mini kegs: 3 x 5L kegs)

Tasting Notes (3)
crispyd

Tasted on 3/17/2018 by crispyd

Notes:

I have bottled the beer today. During the conditioning phase the taste has changed - matured. The initial fruitiness and freshness of the young beer has developed - not as full in your face fruity as the first days after dry hopping, but the fruit notes are still there. There is a loss of fresh zinginess to the beer, but the flavour is more rounded and layered. It is very interesting to see how different a beer tastes through the fermenting and conditioning cycle. In some ways I miss the fresh alive flavour of the young beer when only a few days old, which I am surprised at. Unless you encounter beer while it is brewing, you don't realise the different stages of flavour you get during the process. This beer is tasting very good but will do with maturing in the bottle. I have also learned that maturing in the bottle significantly allows the beer to improve. Some of my early brews are tasting massively better after 3 to 4 months in the bottle.

crispyd

Tasted on 2/22/2018 by crispyd

Notes:

After adding the dry hops (Mozaic, Fuggles and EKG pellets) - what a difference! Beautiful fruity flavour - reminiscent of grapefruit - still with malty sweetness and a rounded traditional bitter taste at the end. This is really good. I was advised by a Yorkshire brewer at a beer festival that dry hopping would bring the beer to the next level - he was so right.

crispyd

Tasted on 2/20/2018 by crispyd

Notes:

initial flavour well rounded - very bitter. Drier than previous pale ales, so an improvement. Very pleased with initial results

Recipe Facts

Hopfully
Ordinary Bitter
  • 23.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 105  min Boil Time
  • 1.048 OG
  • 1.008 FG
  • 44.0 IBU (tinseth) Bitterness
  • 0.92 BG:GU
  • 3.2° SRM Color
  • 83% Efficiency
  • 5.1% ABV Alcohol
  • 156 per 12oz Calories
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