BEER BATCH # 81 STYLE: Norm’s Best Bitter Brew Date: 11-28-00

REFERENCE: Classic Beer Styles #16 – Pale Ale, pg 253

Clone Brews, pg 90

MALT/ADJUNCTS:

7.5 lb British 2-Row Pale

.375 lb British Med. Crystal

.25 lb Light Brown Sugar

HOPS:

1.0 oz Target pellets @ 8.8% - 60 min

.75 oz Kent Goldings flowers @ 5.3% - 15 min

.5 oz Kent Goldings flowers - 1 min

1.0 oz Styrian Goldings pellets - Dry hop

CLARIFYING AGENTS: None

YEAST: White Labs WLP-005

MINERALS:

In Mash 1 tsp Gypsum

In Sparge 1 tsp Gypsum

INFUSION MASH in Lauter Tun: 11 Qts. at T = 161 F , Init Mash T = 154 F , Duration = 100 Min

Final Mash T = 147 F , pH = 5.0 , Lautered 4 Qts. at T = 172 F

SPARGE: 16 Qts., T = 172 F, Final pH = 5.7, S.G. = 1.010 MAKEUP: 4 Qts.

TOTAL BOIL: 90 Min., STEEP: 3 Min., MAKEUP: 0 Qts., O.G. = 1.047

1st FERMENT: 5.5 Days, O2 Used? No, T= 66<T<70 F S.G. = 1.018

2nd FERMENT: 9.5 Days T= 66<T<70 F F.G. = 1.008 Vol %= 5.0%

PACKAGING: Bottled 6 with 1.35 gm corn sugar Date: 12-13-00

NOTES: 12-19-00 Put bottles in cool storage, 45 – 50 F