Christchurch Case Swap

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Forum to discuss case swaps for the Christchurch Crew. Feedback on beers tasted, recipes and any questions and answers.

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CS1 - Finneys Ordinary Bitter Version2

by Ralph

Mar 22, 2013

Ordinary Bitter v2
Standard/Ordinary Bitter
Type: Partial Mash Date: 17-11-2012
Batch Size (fermenter): 20.00 l Brewer: Paul
Boil Size: 9.82 l Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L) - Extract
End of Boil Volume 8.99 l Brewhouse Efficiency: 55.00 %
Final Bottling Volume: 19.05 l Est Mash Efficiency 55.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: When bottling tasted a bit thin. Hopefully it comes good

Ingredients

Ingredients
Amt Name Type # %/IBU
1.400 kg Golden Promise (5.9 EBC) Grain 1 39.9 %
0.210 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 6.0 %
0.200 kg Biscuit Malt (45.3 EBC) Grain 3 5.7 %
0.200 kg Special Roast (98.5 EBC) Grain 4 5.7 %
10.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 5 4.4 IBUs
10.00 g Summit [17.00 %] - Boil 60.0 min Hop 6 16.6 IBUs
1.500 kg Pale Liquid Extract [Boil for 15 min](15.8 EBC) Extract 7 42.7 %
0.25 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
15.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 9 3.3 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 10 -

Beer Profile
Est Original Gravity: 1.039 SG Measured Original Gravity: 1.038 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.6 % Actual Alcohol by Vol: 3.9 %
Bitterness: 33.5 IBUs Calories: 348.8 kcal/l
Est Color: 25.5 EBC

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 3.510 kg
Sparge Water: 6.59 l Grain Temperature: 72.0 C
Sparge Temperature: 78.0 C Tun Temperature: 72.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.2 l of water at 66.0 C 66.7 C 60 min
Sparge Step: Batch sparge with 2 steps (1.18l, 5.41l) of 78.0 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 1.5
Pressure/Weight: 50.89 g Carbonation Used: Bottle with 50.89 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Load Previous Replies
  • up

    oliver

    Pulled it out of the fridge and tried some while it was still cold:

    Aroma: herbal, floral, hoppy, cherry.

    Tastes fairly clean.

    Too heavily carbonated straight out of the bottle, makes it hard to taste the malt.

    Colour: dark brown, ruby highlights.

    Good size head that sticks around for ages.

    Excellent mouthfeel, great session beer.

    As the carbonation drops and it warms up it's reminding me of a handpulled bitter - very nice.

    Warming up now...

    Picking up some fusels, not unpleasant though. Nice bready, malt character, caramel is coming through a bit more now, still pretty subtle. 

    Overall a great session beer.

    What temp did you ferment at Finney?

    1

    Mar 24, 2013

    • up

      Mike

      Finneys Bitter

      Appearance: Very very dark for style. Too dark. Dark Brown with slight amber coming through when held to light. Crystal 120 needs to be like 60 or something... Good clarity. Retains head well.


      Aroma: Slightly sulphury sweet spicy hop nose. Some esters. Slight perfumey note, soapy? Slight Fusel alcohols?


      Taste: Slight acetaldehyde in the mouth, lingering bitter finish. Slightly too bitter for style? Maybe not enough base malt to back it up. As it warms this becomes more balanced...good work! A slightly thin kind of bitterness, maybe from high alpha american bittering hops. Slight Fusel alcohols?

      Mouthfeel: Quite thin and dry but doesn't feel too thin.


      Finish: Dry, slight malt. Mildly astringent, slight huskiness (sandiness?) on the palate.


      Overall: A very drinkable bitter, I picked up on a few flaws that other people didn't, maybe I had a bad bottle, or served too cold? Mind you I let it warm up, it improved. I definitely picked up acetaldehyde though, but no diaceytl. 

      Apr 4, 2013

      • up

        Paul Finney

        Thank you all for your feedbacks. It seems i am close to a good beer here :)

        This is the first time i have gone back and redone a beer, so hopefully the next batch will be even better.

        Personally I'm finding it a nice beer to drink. Certainly once it warms up and de-carbs a bit it is really drinkable. When i redo it i will bottle some up with no sugar to use with the beer engine to see how that goes. Hopefully that would be sooo good!

        I also think the beer is a little dark. When i looked back at beersmith it didn't seem to dark on the screen. But looking at the recipe 25srm is a bit too high, maybe the screen needs it's colour setting sorting.

        On an aside, i think the recipe is a bit out!! I ordered 100g of fuggles and used it all. So, i think i ended up with putting 25g at 15mins, and a 50g dry hop :) and probably a bit more in the bittering. I really need to make better notes!

        So onwards to v3...

        3

        Apr 5, 2013