BrewBlog: Yorkshire Square Bitter
Specifics
General Information
Method: All Grain

Fermented with WLP037 Yorkshire Square Ale yeast, split into two fermenters - one gallon glass jug with airlock and 2 gallon bucket with loose lid and no airlock. English dark crystal is rated 75L.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/8 tsp Gypsum (Calcium Sulfate) @ mash minutes  
1/8 tsp Calcium Chloride @ mash minutes  
1/2 tsp Irish Moss @ 15 minutes  
1/4 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.1 Efficiency: 75.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Procedure

Recipe designed to 75-78% efficiency, 2 gallons final volume.

Used 2 gallon Rubbermaid mashtun with SS braid. Used aluminum foil wrapped insulation to rest on top of mash to help maintain heat - cooler lid is uninsulated. This seemed to work well over the hour long mash, lost at most 2 degrees.

Mashed with 4 qts Milwaukee tap water, with 1/8 tsp each of gypsum and calcium chloride, targeting 154*F.

Vorlauf was a bit tricky with the smaller volume, taking a full quart and returning it to the mashtun disturbed the grain bed. Runnings not as clear. ~0.6 gallons first runnings @ 1.074, which is about 89% conversion efficiency - still leaving some sugars in the grain.

Removed 1.5 cups of wort and boiled down to 0.5 cups of amber "caramelized" wort syrup. Added to boil kettle.

Sparged with 5qts tap water, resulting in ~1.7 gallons @ 1.043.

Sparged with 5qts tap water, resulting in ~3.1 gallons @ 1.024. Final runnings was @ 1.013.

Boiled for 90 minutes, adding hops, misc. as noted. Cooled in snow until 68*F. Pitched half of yeast slurry from decanted 500mL starter into two fermenters.

1/04/10 - 52 hours post-pitch I roused the glass jug. Krausen still up in both fermenters but I'll need to tighten down lid and add airlock once krausen falls in the open bucket.

1/05/10 - 64 hours post-pitch I closed up the open fermentor after giving it a nice swirl.

1/09/10 - Day 7 Primary - SG of both fermenters are 1.008, 77% attenuation. No strict temperature control, ambient temps are 62-68F in about 3 8 hour shifts. Open fermenter sample has more noticeable butterscotch flavor/smell to it. Closed fermenter "cleaner." I'll bottle tomorrow, against usual practice, to hopefully keep this difference fresh. May be too slight after some bottle conditioning, though good to drink now!

1/10/10 - Bottling Day - Assumed 1.5 gallons and primed with 1 oz of corn sugar for roughly 2.0 volumes CO2. Bottling was a disaster as bottle filler got stuck open and beer spray it was! I ended up with 7 12oz bottles from each fermenter and my month's worth of cursing.

1/24/10 - Two weeks in bottle, seems to be the right amount of carbonation for this style of beer. Better on warming though still a bit thin and bitter. Not getting much if any caramel/malt flavor from the crystal or first wort caramelization. A week ago, there was no noticeable difference anymore between open or closed fermented.

2/1/10 - Bitterness has quickly subsided and has become very drinkable. Still trying to figure out malt/caramelization contribution, if any. "Butterscotch" flavor I noticed during primary fermentation, seems to have come back, but now I don't think it is that particular flavor and might be coming from the hops.  Obviously, my senses are out of whack!

 

Fermentation
Primary: 7 days @ 65° F
Tasting Reviews
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