Another take on a bitter but this one leaning more on the dark crystal malt side of things to give it a more rummy and raisin like character. Doing an experiment on this batch to see if I can notice any difference in taste and mouthfeel using 100% tap water. Collecting RO water for 11 gallons is real time consuming affair with my RO filter tank only capable of holding 3 gallons at a time. I wad thinking acid and mineral adjustments might help.

Finished product was a bit too dry for my liking but still quaffable. The actual final gravity was at 10 points so as usual ignore the estimated finishing gravity listed below – I rarely get below 10 point with the Dry English yeast unless its quite a low gravity beer. As for the water, I’m not too sure if the dryness was from the 100% tap, to much acid additions, not enough calcium chloride, or I need to bump up the mash temp. So many variables.

11 gallons

Estimated OG: 1.046
Estimated FG: 1.005
Estimated Color: 10.3 SRM
Estimated IBU: 29.4 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.4%

Grain
17 lbs Maris Otter(3 SRM) 85%
1 lb Crystal 120 (120 SRM) 5%
2 lbs Turbinado (10 SRM) 10%

Schedule
60 minute Boil
28.00g Aurora [9.63%] – 60 min 17 IBUs
56.00g EKG [5%] – 20 min 10.7 IBUs
56.00g EKG [13%] – Whirlpool 5 min 1.8 IBUs
56.00g Celia [4.5%] – Dry Hop 3 days

Whirfloc or Irish Moss 20 min
2tsp yeast nutrient 15 min

Mash and Sparge
100% Ventura (high bicarbonates and sulfates)
5g Calcium Chloride added to mash water
7ml lactic acid added to mash water
3.5g Calcium Chloride added to mash water
5ml lactic acid sparge water
2g Calcium Chloride added to sparge water
Mash in 7 gallons water 162F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 8.3 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 65F
Day 4 of fermentation add first charge of dry hops
End of fermentation add rest of dry hops for 2 days
Cold crash one day
Add gelatin and keg hops, rack to keg and carbonate using your preferred method