My Best Bitter is done! Now to move it to the Keg!
| Brew Name: | Red Wizard Shot the Food | SRM: | 12.3 | |||||||||
| Brew Style: | Best Bitter | Catagory: | 11B | |||||||||
| Last Update: | 7/1/2017 at 9:16:02 | Target Temp: | 67.0º F | |||||||||
| Phase: | On-Tap | Attn Range: | 73 | - | 77 | |||||||
| START SG | LAST SG | DAYS | ATTN | ABV | |||||
| 1.043 SG | 1.012 SG | 4.4 | 72.1% | 4.07 |
| Aroma: | ||||||||||
| Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. | ||||||||||
| Appearance: | ||||||||||
| Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation. | ||||||||||
| Flavor: | ||||||||||
| Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed. | ||||||||||
| MouthFeel: | ||||||||||
| Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation. | ||||||||||
| Overall Impressions: | ||||||||||
| A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style. | ||||||||||
| Commercial Examples | ||||||||||
| Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young’s Special | ||||||||||
| Style Comparison | ||||||||||
| More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. | ||||||||||
| By The Numbers of this Style: | Best Bitter | |||||||||
| Style Cat. | Low | - | High | This Beer | ||||||
| ABV= | 3.8 | - | 4.6 | 4.07% | ||||||
| IBU's= | 25 | - | 40 | 27 | ||||||
| SRM= | 8 | - | 16 | 12 | ||||||
| OG= | 1040 | - | 1048 | 1.043 | ||||||
| FG= | 1008 | - | 1012 | 1.006 | ||||||
| Notes | |||||||||||
| Been awhile since I had done a 90 min mash and 90 min boil so my brewday was much longer than expected. Overall things went well and hit my numbers dead-on! Windsor yeast was FAST-FAST-FAST and done fermenting in 2 days! Not violent so no blow-off tube needed. | |||||||||||
