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