Strong Bitter Recipe - Autumn Bolter

{"RecipeId":46293,"RecipeTypeId":10,"OriginalRecipeId":44516,"UnitType":"m","IbuFormula":"t","CreatedBy":114109,"Name":"Autumn Bolter","Description":"Variation on Hop Back Summer Lightning recipe from the CAMRA\u0027s Brew Your Own British Ale book. Equipment used - Grainfather Connect, Fast Ferment Conical Fermenter, Plastic Barrel fitted with s30 CO2 injector. Main variation is in hops - adding Mandarina Bavaria as aroma hop and EKG for flame out rather than Golding. Also adding extra Mandarina Bavaria with Challenger as bittering hop.","ImageUrlRoot":null,"StyleId":"11C","StyleName":"Strong Bitter","BatchSize":25,"BoilSize":36,"BoilTime":100,"Efficiency":0.75,"DateCreated":"\/Date(1509206313097)\/","BrewSessionCount":1,"MostRecentBrewSession":10590,"Og":1.0491205563042261,"Fg":1.011297727949972,"Srm":3.6326840666245905,"Ibu":62.121777977289177,"BgGu":1.2646798540419737,"Abv":4.8791448576987735,"Calories":163,"AverageRating":3,"TastingNoteCount":2,"Fermentables":[{"Per":"100","Amt":"5.45","Ppg":"36","L":"2","Use":"Mash","Id":"237880","IngId":"126","Name":"Pale 2-Row - UK","CustomName":"","Rank":"1"}],"Hops":[{"Amt":"50","Type":"Leaf","Use":"Boil","Min":"100","Day":"0","AA":"8.5","Ibu":"42.676060264611","Id":"253209","IngId":"38","Name":"Challenger ","CustomName":"","Rank":"1"},{"Amt":"20","Type":"Leaf","Use":"Boil","Min":"100","Day":"0","AA":"6.4","Ibu":"12.8530252091064","Id":"254195","IngId":"3667","Name":"Mandarina Bavaria","CustomName":"","Rank":"2"},{"Amt":"15","Type":"Leaf","Use":"Boil","Min":"10","Day":"0","AA":"4.5","Ibu":"2.27624932987774","Id":"253210","IngId":"284","Name":"Golding","CustomName":"","Rank":"3"},{"Amt":"20","Type":"Leaf","Use":"Boil","Min":"10","Day":"0","AA":"6.4","Ibu":"4.31644317369408","Id":"253211","IngId":"3667","Name":"Mandarina Bavaria","CustomName":"","Rank":"4"}],"Yeasts":[{"Atten":"0.77","Id":"66916","IngId":"242","Name":"Wyeast Thames Valley Ale 1275","CustomName":"","Rank":"1"}],"Others":[{"Amt":"3","Unit":"ml","Use":"Boil","Id":"46431","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"},{"Amt":"3","Unit":"ml","Use":"Boil","Id":"46432","IngId":"12","Name":"Gypsum","CustomName":"","Rank":"2"},{"Amt":"3","Unit":"ml","Use":"Boil","Id":"46613","IngId":"29","Name":"Yeast Nutrient","CustomName":"","Rank":"3"}],"MashSteps":[{"Heat":"Decoction","Temp":"66","Time":"80","Id":"33335","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"},{"Heat":"Decoction","Temp":"75","Time":"10","Id":"33336","IngId":"7","Name":"Mash-Out","CustomName":"","Rank":"2"}],"Steps":[{"Id":"76611","Rank":"1","Text":"3 nights before - prepare yeast primer"},{"Id":"76612","Rank":"2","Text":"18.2 litres as strike water into Grainfather heat to 66°C"},{"Id":"76613","Rank":"3","Text":"add 5.45kg pale crushed malt to strike water in stages, stir in carefully"},{"Id":"76711","Rank":"4","Text":"Also add 120g rice husks - this is to help prevent a stuck mash at sparging which happened last time (painful experience)"},{"Id":"76614","Rank":"5","Text":"Leave malt in at 66°C for mash period of 80 mins and Mash Out of 10 mins"},{"Id":"76615","Rank":"6","Text":"During mash period prepare 17.3 litres sparge water at 80-85?C"},{"Id":"76616","Rank":"7","Text":"During mash period prepare bittering hops for adding to boil 50g Challenger and 20g Mandarina Bavaria, also 5g calcium sulphate"},{"Id":"76617","Rank":"8","Text":"At end of mash, lift out malted grains and sparge slowly with 15 litres sparge water"},{"Id":"76618","Rank":"9","Text":"Add the bittering hops and calcium sulphate and boil for 100 mins"},{"Id":"76619","Rank":"10","Text":"During the boil prepare aroma hops 15g Goldings and 20g Mandarina Bavaria, also protofloc\\Irish moss"},{"Id":"76620","Rank":"11","Text":"At 90 mins boil time add aroma hops and protofloc\\Irish moss, also 0.5 tsp Wyeast Yeast Nutrient dissolved in warm water"},{"Id":"76621","Rank":"12","Text":"At end of boil (100 mins), switch off boiler and prepare post boil (late) hops - 15g EK Goldings"},{"Id":"76622","Rank":"13","Text":"Check pH of wort - should ideally be close to 5.3"},{"Id":"76624","Rank":"14","Text":"At 80°C drop in late hops and leave for 20 to 30 mins"},{"Id":"76629","Rank":"15","Text":"Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage"},{"Id":"76625","Rank":"16","Text":"Prepare and hook up counterflow chiller and syphon wort slowly into conical fermenter, allow for splashing to aid aeration"},{"Id":"76626","Rank":"17","Text":"Use a thermometer to gauge temperature - should be around 20-25°C"},{"Id":"76627","Rank":"18","Text":"Take a hydrometer reading of the wort and store the result - 1.054"},{"Id":"76628","Rank":"19","Text":"Top up wort with cold water to desired batch size level (25l) if necessary"},{"Id":"76630","Rank":"20","Text":"Add primed yeast mixture and stir in carefully"},{"Id":"76631","Rank":"21","Text":"Primary fermentation at 18-25°C (22°C optimum) until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)"},{"Id":"76632","Rank":"22","Text":"Secondary fermentation stage (Cask conditioning) - add 50g malt primings in 250ml water to conical fermenter - avoid aeration"},{"Id":"76634","Rank":"23","Text":"After secondary fermentation, remove trub and transfer to plastic cask for further conditioning (10 Days)"}]}