Batch 1 of Cocker Hoop Golden Bitter
| Dates |
| Date Brewed: | 12 Jul 2008 | Date Racked: | 19 Jul 2008 | ||
| Date Packaged: | 2 Aug 2008 | Date Ready: | 30 Aug 2008 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 18.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 6.00 US gals | Actual Wort Volume Before Boil: | 6.00 US gals |
| Target Wort Volume After Boil: | 5.00 US gals | Actual Wort Volume After Boil: | 5.50 US gals |
| Target Volume Transferred: | 5.00 US gals | Actual Volume Transferred: | 5.00 US gals |
| Target Volume At Pitching: | 5.25 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.041 SG | Actual Pre-Boil Gravity: | 1.048 SG |
| Target OG: | 1.047 SG | Actual OG: | 1.044 SG |
| Target FG: | 1.012 SG | Actual FG: | -No Record- |
| Target Apparent Attenuation:: | 72.9 % | Actual Apparent Attenuation: | 100.0 % |
| Target ABV: | 4.6 % | Actual ABV: | 5.8 % |
| Target ABW: | 3.6 % | Actual ABW: | 4.6 % |
| Target IBU (using Tinseth): | 38.9 IBU | Actual IBU: | 34.6 IBU |
| Target Color (using Morey): | 10.1 SRM | Actual Color: | 9.1 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 79.8 % |
| Target Fermentation Temp: | 70 degF | Actual Fermentation Temp: | 70 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Pale Ale Malt | 8lb 0oz | 88.9 % | 4.6 | In Mash/Steeped |
| UK Extra Dark Crystal | 8.00 oz | 5.6 % | 11.4 | In Mash/Steeped |
| UK Torrified Wheat | 8.00 oz | 5.6 % | 0.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.0 % | 37 g | 26.6 | Loose Pellet Hops | All Of Boil |
| UK Golding | 5.0 % | 14 g | 5.0 | Loose Pellet Hops | 15 Min From End |
| UK Challenger | 7.0 % | 14 g | 7.0 | Loose Pellet Hops | 15 Min From End |
| UK Golding | 5.0 % | 7 g | 0.2 | Loose Pellet Hops | 1 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Irish Moss | 3 g | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | Burton-On-Trent (UK) |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 10 |
| Total Chloride(ppm): | 20 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 90 |
| Mash Notes |
| Boil Notes |
| Fermentation Notes |
| Packaging Notes |