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Dark Clover Bitter All-grain
Color
Stats
OG1.042
FG1.010
IBU26
ABV4.10 %
SRM7
BJCP Style
04B. Bitter And English Pale Ale, Special or Best Bitter
Description
This was my first all grain beer, and my first at a size of ten gallons. It wound up being one of the best beers I've ever made.
Submitted by Jeff Hillebrandt on 30-Jun-2007

Recipe Details
Tasting Notes
Awards
Boil Volume 12.75 gallons
Boil Time 75 minutes
Batch Size 10.00 gallons
Yeast Wyeast 1275 (Thames Valley) & Wyeast 1968 (London ESB) (75% app. attenuation)
Primary Fermentation Glass, 13 days
Secondary Fermentation
Other Fermentation
Procedure Mashed with 20 quarts at 158F for 45 minutes. Sparged with 10 gallons at 170F. The toasted malt in the recipe was Maris Otter that I put on a cookie tray in my oven for 30 minutes at 350F. The batch was split into two carboys and fermented with the two different yeasts. I think the London ESB yeast did a better job, as it allowed enough maltiness through balance that beer wonderfully. The beers were kegged after two weeks and carbonated at 10 psi.
  Style Comparison
  Low   High
OG 1.039 1.042 1.045
FG 1.009 1.010 1.014
IBU 20 26 45
SRM 6 7 14
ABV 3.7 4.10 4.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
78.8 % 13.00 British Two-row Pale Maris Otter 33.6 2.5
12.1 % 2.00 British Two-row Pale Toasted (see notes) 5.2 2.5
6.1 % 1.00 Crystal 60L 2.0 60.0
3.0 % 0.50 Brown Sugar Demerera Sugar 1.5 2.0
  16.50     42.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Fuggles Whole/Plug 4.0 8.0 75 0.281 16.8
8.8 % 0.35 Fuggles Whole/Plug 4.0 1.4 45 0.247 2.6
25.0 % 1.00 Fuggles Whole/Plug 4.0 4.0 25 0.187 5.6
16.3 % 0.65 Fuggles Whole/Plug 4.0 2.6 5 0.054 1.0
  4.00               26.0