Shinkutanku

Five Point Best Better

Homebrewed version of Five Point Brewery’s Best Bitter.

Ingredients

hops

  • 3270g Simpsons Low Colour Maris Otter
  • 140g Simpsons Wheat Malt
  • 170g Simpsons Amber Malt
  • 170g Simpsons Crystal Medium

hops

  • 150g Fuggle (whole hop)

yeast

  • WLP013 London Ale Yeast

Method

Batch size: 20L
OG: 1.043
FG: 1.011
ABV: 4.1%
IBU: 29

Mash

Temp: 67C
Length: 60

Boil

Length: 60
Additions:
– 40g Fuggle @ 60min
– 30g Fuggle @ 15min
– 80g Fuggle @ Flameout
Fermentation: Pitch at 17C, Ferment 19C

Batch #1

Halved the 20L batch so:
– 1875g malts
– 11L hot water (allow for boil off)
Poor temperature control, dipped to 60 and peaked at 72.
After mash SG was >1.050
End result was about 7L
Had to add boiled water to drop to 1.044 for target of 1.043
Pitched at 19C
Room in the 18/19C range

OG: 1.044 – 2020/10/13
1.014 – 2020/10/19 (reading from the 2L spillover bottle)
FG: 1.013 – 2020/11/04
ABV 4.12%

Batch #2

Used the other half of the Batch #1 malts:
– 1875g malts
– There was somehow an extra 10g of hops so Flameout additions was 50g instead of 40g
– Used more water at the start. About 13L
Temperature control was much better. Dipped to 62C a couple times but was mainly at 65C
Pitched using the ~2L of Batch #1 as a starter when the wort was at 22C
End result ~4.3L * 2 + ~3L = ~11.5L

1.036 – 2020/10/19 (pre-pitch)
OG: 1.032 – 2020/10/19
FG: 1.000 – 2020/11/04
ABV 4.13%

Bottled Batch #1 and #2 on 2020/11/04. 11 x 1L, 1 x 1.5L, 1.5 x 2L, roughly 15L. For carbonation used 2 heaped teaspoons (actual, not mesurement) per 4.5L.

#Homebrew