I decided to make another bitter ale. Can you tell I like this style of beer yet? Recipe is as follows.
Mash
2.00 lb Maris Otter Grain
2.00 lb Pale Malt, Muntons Grain
0.25 lb Cara-Pils/Dextrine Grain
0.25 lb Caramel/Crystal Malt – 120L Grain
0.25 lb Wheat, Flaked Grain
Begin Boil (75 min)
3.30 lb LME Pilsen Light (Briess) (68 min)
1.00 oz Northern Brewer (60 min)
1.00 oz Goldings, East Kent (60 min)
1.00 oz Goldings, East Kent (15 min)
1.00 tsp Irish Moss (10.0 min)
1.00 tsp Yeast Nutrient (10 min)
0.25 lb Turbinado Sugar (10 min)
0.50 oz Fuggles [4.50%] (2 min)
1 Pkgs (11g) Nottingham (Danstar) Ale Yeast
Prepared mash water by adding 0.75 tsp gypsum to 4 gallons of tap water and boiling for 25 minutes. Pot of water was then placed into a 7 gallon bucket with water circulating from the water hose to get the temp down a bit. Temp settled down to 110F after 30 mins. This precipitated out a lot of calcium carbonate (due to Temporary hardness). This is necessary due to the hardness of the local water and the amount of bicarbonates dissolved in the water (Wells that supply the local water, range from 150 to 400 ppm hardness) .
The 5.9 quarts of mash water was made of half 2.95 quarts treated tap water (See above) and 2.95 quarts distilled water. .875 tsp of PH5.2 stabilizer was added to water. Mash water was brought up to a temp of 170F and added to 4.75 lbs of grains. Temp settled at 155F. Mash time was 90 Minutes with stirring at 30 min intervals. Mash Tun was covered with 4 towels to insulate it. After 60 minutes mash temp was at 146F. At the 90 min mark temp of mash was at 142F.