Brewing Up A Storm

I set about making some beer today.

After having a day off on Friday, where I picked up some ingredients from friend and fellow brewer Rob Neale from his Malt Miller business down in Didcot.

I thought I would brew something with Christmas in mind (yes Vickym25...!) These things take a little bit of time to come to their best.

For those that are interested (minimal I expect)

Christmas 2013
Special/Best/Premium Bitter

Recipe Specs
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Batch Size (L): 23.0
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 22.3 (EBC): 43.9
Bitterness (IBU): 35.8 (Average)
Boil Time (Minutes): 60

Grain Bill
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3.000 kg Maris Otter Malt (67.64%)
0.750 kg Munich I (16.91%)
0.385 kg Caramalt (8.68%)
0.200 kg Chocolate (4.51%)
0.100 kg Roasted Barley (2.25%)

Hop Bill
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20.0 g Northern Brewer Leaf (9.6% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
30.0 g Pacific Gem Leaf (13.7% Alpha) @ 10 Minutes (Boil) (1.3 g/L)
30.0 g Pacific Gem Leaf (13.7% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)

Misc Bill
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10.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 22°C with WLP023 - Burton Ale