James Wilson: Created page with "'''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 bi..."

2024-07-04T10:14:09Z

Created page with "<big>'''By Arthur Olcot'''</big> 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 bi..."

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<big>'''By Arthur Olcot'''</big>

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

[[Category:Recipes]]

The Glass of Art - Revision history