The Glass of Art

By Arthur Olcot

Recipe is part of Recipe Index

BJCP 2021 Style 11B Best Bitter

Name inspired from seeing a shop whilst out walking called, The Art of Glass, and I thought it would be cool to just flip the words about seeing as my nickname is Art. Aiming for the lighter end of the BJCP guidelines for a Best Bitter. The chocolate wheat is probably fairly unusual in this style but wanted to see what it brings. Also wanted to try a single hop bitter as well.

Awards

LAB Open 2024 (Hammerton Brewery, London, 19/5/2024)

3rd - British Bitter and Irish Ale

Measures

• IBU 38
• ABV 4.1%
• OG 1.040
• FG 1.009
• Pre boil gravity: 1.034
• EBC 22.5
• 20 litre batch volume

Ingredients

Water

• Ca2+ 122
• Mg2+ 0
• Na+ 0
• Cl- 98
• SO42- 159
• HCO3- 0

Malt

• 3.3 kg (89.4%) — Simpsons Pale Ale Finest Maris Otter — Grain — 5 EBC
• 210 g (5.7%) — Dingemans Biscuit — Grain — 44.5 EBC
• 130 g (3.5%) — Crisp Light Crystal 150 — Grain — 170 EBC

Added at end of mash during recirculation:

• 25 g (0.7%) — Simpsons Chocolate Malt — Grain — 1185 EBC — Mash — 15 min
• 25 g (0.7%) — Weyermann Chocolate Wheat — Grain — 1150 EBC — Mash — 15 min

Hops

• 35 g (29 IBU) — Bramling Cross 6.15% — Boil — 60 min
• 15 g (6 IBU) — Bramling Cross 6.15% — Boil — 15 min
• 15 g (2 IBU) — Bramling Cross 6.15% — Boil — 5 min
• 20 g — Bramling Cross 6.15% — Boil — 0 min

Yeast

• White Labs WLP013 London Ale from starter
• 236 billion yeast cells, 0.99 million cells / ml / °P

Process

Mash

• Single infusion at 65C for 60 minutes.
• Use lactic acid to adjust to pH 5.3 when cooled to room temperature.

Boil

60 minute boil

Add:

• 2.24 g — Irish Moss — Boil — 10 min
• 0.22 g — Yeast Nutrients — Boil — 10 min

Ferment

• Primary — 20 °C — 4 days
• Diac rest — 22 °C — 3 days
• Cold crash then package