AG4 – Royate Hill Mystery Single Hop Bitter

I was given some hops to pick for use in a mystery beer to quench the thirst of apple pressers. I have no idea what the hops are for sure – they smell like they might be Challenger – or what the alpha acid was. I had 400g of them undried and used them fresh at the rate  – 200g @ 60 mins; 100g @ 10 mins; 100g @ 0 mins.

The grain bill was concocted from what I had in stock, which wasn’t much but enough to do something I hope will turn out well. I’ll just have to see what the crowd thinks!

Selected Style and BJCP Guidelines

8B-English Pale Ale-Special/Best/Premium Bitter

Minimum OG: 1.040 SG Maximum OG: 1.048 SG
Minimum FG: 1.008 SG Maximum FG: 1.012 SG
Minimum IBU: 25 IBU Maximum IBU: 40 IBU
Minimum Color: 5.0 SRM Maximum Color: 16.0 SRM
Recipe Overview
Target Wort Volume Before Boil: 25.00 l Actual Wort Volume Before Boil: 25.00 l
Target Wort Volume After Boil: 23.75 l Actual Wort Volume After Boil: 23.75 l
Target Volume Transferred: 23.50 l Actual Volume Transferred: 23.50 l
Target Volume At Pitching: 23.50 l Actual Volume At Pitching: 23.50 l
Target Volume Of Finished Beer: 23.00 l Actual Volume Of Finished Beer: 23.00 l
Target Pre-Boil Gravity: 1.037 SG Actual Pre-Boil Gravity: 1.038 SG
Target OG: 1.040 SG Actual OG: 1.041 SG
Target FG: 1.010 SG Actual FG: -No Record-
Target Apparent Attenuation:: 74.9 % Actual Apparent Attenuation: 100.0 %
Target ABV: 4.0 % Actual ABV: 5.4 %
Target ABW: 3.2 % Actual ABW: 4.3 %
Target IBU (using Rager): 0.0 IBU Actual IBU: 0.0 IBU
Target Color (using Morey): 9.4 SRM Actual Color: 9.4 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 78.1 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 2.400 kg 58.5 % 2.5 In Mash/Steeped
UK Munich Malt 0.600 kg 14.6 % 1.2 In Mash/Steeped
UK Medium Crystal 0.500 kg 12.2 % 10.5 In Mash/Steeped
UK Wheat Malt 0.500 kg 12.2 % 0.4 In Mash/Steeped
Sugar – White Sugar/Sucrose 0.100 kg 2.4 % 0.0 End Of Boil
Hops
Variety Alpha Amount IBU Form When
Other Ingredients
Ingredient Amount When
Yeast

DCL S-04-SafAle

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 20 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 206
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60
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