Style: Extra Special Bitter
Bentleybrau Brewery's Tea & Biscuits Bitter
Extra Special Bitter with rye and earl grey tea.
Target OG: 1.053
Strike hit: 71C
=============================================================================== Tea & Biscuits Bitter =============================================================================== ==================================== STYLE ==================================== Style: Extra Special Bitter ABV: 5.27% ABV / 4.16% ABW / 173.99 kCal Bitterness: 46.1 IBUs / 0.89 IBU:GU RBR: 0.87 Color: 90 EBC / 46 SRM Carbonation: 2.1 vols CO2 ================================= INGREDIENTS ================================= Fermentables: 3.25 kg Weyermann Pale Ale (42.2%) 2.20 kg Weyermann Rye Malt (28.6%) 1.00 kg Chocolate (UK) (13.0%) 0.50 kg Brown Malt ( 6.5%) 0.50 kg Torrified Wheat ( 6.5%) 0.25 kg Light Munich Malt ( 3.2%) 0.25 kg Rice Hull ( 0.0%) 0.10 kg Earl Grey Tea Leaves ( 0.0%) Hops: 30.00 g Chinook (@ 60m) 10.00 g Kent Goldings (@ 15m) 20.00 g Target (@ 15m) 50.00 g Target (@ 0m) Yeast: 500.00 ml Safale S-05 ==================================== MASH ===================================== Tun fullness: 33.26 / 35.00 L (95.0%) Mash in volume: 27.676 L Diastatic Power: 82.3 °L / 272.0 °WK First Runnings: Volume: 19.050 L Gravity: P° 20.596 / SG 1.086 pH: 5.56 Sparge volume: 13.950 L Mash out volume: 33.000 L Mash Steps: 25.000 L @ 74.14 °C -> 68.00 °C Sparge 13.950 L @ 75.00 °C ==================================== BOIL ===================================== Kettle fullness: 33.00 / 40.00 L (82.5%) Volume: 33.000 L Gravity: P° 12.286 / SG 1.050 ================================ FERMENTATION ================================= Volume: 28.811 L Original Gravity: P° 13.041 / SG 1.053 Final Gravity: P° 3.257 / SG 1.013 Apparent attenuation: 75.0% Real attenuation: 61.5% =================================== BOTTLE ==================================== Volume: 26.622 L 33cl Bottles: 79 Carb sugar: 135.35 g (Sucrose)
Brewed 2020-12-31 (New Years!).
Grind start time : day before Liquor volume : 25l Grain weight : 7.7kg (19L) Pre-heat start time : 11.15 Mash start time : 11.50 Strike temp : 71.0C Mash temp @ 10 : 68.6C Mash temp @ 20 : 70.0C (wtf?) Extra head space : 2-3 L? Mash tun fullness : 30L ? Mash wattage : 200W Mash pH @ 20 min : 5.06 Mash gravity @ 20 min : 9.5 deg Mash length : 60 min Mash out wattage : 400W Sparge start time : 12.55 First runnings gravity: 13.4 deg First runnings pH : 4.96 First runnings volume : 16L Sparge volume : 14L Sparge water temp : 78C Boil start time : 13.35 Boil pH : 4.84 Boil gravity : 11.9 deg Boil volume : 30.0L Boil wattage : 1800W Post-boil volume : 28.8L Post-boil pH : 4.83 Post-boil gravity: - Refractometer : 11.4 deg - Hydrometer : 1.056 Chiller start time : 14.45 Pitch time : 15.45 Fermenter volume : 26L Cleaning finish time : 17.30
All ingredients several years old. Closet-emptying brew.
60g earl grey (“Countess Grey”), steeped in 500ml cold water in french press overnight. Entire thing, leaves and all, to pitch in at flame-out for sterilization.
Used extra rice hulls: ~500g
Started with a layer of rice hulls, then grain, then a layer of hulls, then rest of grain.
Maintained constant recirculation flow during mash, but only on extremely low flow. It will be slow to drain.
Nope, actually sparged just fine.
Forgot to check first-runnings volume. Seems a few liters lower than calculated.
0.5 tsp protofloc + 1.5 tsp yeast nutrient @ 10 mins
Everything went swimmingly.
A tiny bit low on predicted volume and a smaller bit high on OG.
pH and refractometer readings really made no sense. pH meter might need new calibration liquid, or a new sensor. Or else this dark beer is much more basic than the earlier light beers…
Ludicrous quantity of dense foam in the fermenter. Had to stir it down with a spoon to get the yeast into liquid.
Real grain absorption: 1.470
Real efficiency: 67%
Volumes match perfectly when grain absorption rate is changed.
Bubbling after 12 hours. 48 hours of vigorous, slowed down for third day.
2021-01-23: FG 1.022 (much higher than expected), tastes good. Porter-ish, with hints of bergamot.
Put on balcony to cold crash before bottling. 24h, dropped to 7°C.
Added 138g table sugar to bottling bucket. Racked and kegged while cold.
Volume at bottling: 25L
Exactly 5 kegs (4.9kg each), zero bottles.