Yarmouth Special Dark Bitter
70% efficiency (planned)
SG: Pre-boil 1.048 - 7 gallons (1.044 planned)
SG: Post-boil 1.062 (1.054 planned)
IBU: 33 Rager Formula
12 lbs Marris Otter Pale Malt
0.5 lbs Simpson's Dark Crystal 70L
3 oz Fawcett Pale Chocolate 200L
Mashed with 4.5 gallons of 165F strike water @ 155F. Stepped up to 162F with 1.5 gallons of boiling water.
1.5 tsp of Gypsum to mash
1.5 tsp of CaCl to mash
0.5 tsp of Gypsum to boil
Sparged with 3 gallons of water at 175F.
75 mins - 1.0 oz East Kent Goldings - 5.1 % alpha acid
15 mins - 0.5 oz East Kent Goldings - 5.1 % alpha acid
15 mins - 1.0 oz UK Northdown - 6% alpha acid
Added 0.5 oz of East Kent Goldings to the whirlpool after wort chilled below 100F to simulate using a hop back.
Wyeast 1469 West Yorkshire Ale - 1 smack pack at 50% viability ~50B cells. Pitched at 64
Fermentis US-05 American Ale Yeast - 10 g - or ~150B cells. Pitched at 64 2 hours after liquid yeast.
(rehydrated according to Zainascheff and White's procedures)
Oxygenation - filled headspace with O2 and shook for 1 minute. Two doses.
Notes: Must have ended up with around 5.5 or less gallons post boil. The wind was ripping and increased to evaporation rate. Slightly increased efficiency. Collected 7 gallons of wort at 1.048 pre-boil.