RecipeDB - Back on your bike Bitter

[warrenlw63]

Back on your bike Bitter

Bitter - English Best (Special) Bitter
All Grain

Brewer's Notes

Very nice beer indeed and probably my most authentic attempt at a Bitter yet. Great malt/hop profile with some residual diacetyl that blends in with the toffee flavours. The much-maligned Wyeast 1187 Ringwood yeast is a real winner and will probably make it my regular English yeast. I added 30g Gypsum, 16g Baking Soda & 1/4 tsp Table Salt to the brewing liquor in an attempt at faux Burtonisation. Many thanks to Kong for the baking soda idea. Further tasting notes: This beer is superbly balanced but would probably benefit from about an extra 5 IBUs of bittering hops which subsequently I forgot to add when first making it.

Malt & Fermentables

%	KG	Fermentable
	8 kg	Bairds Maris Otter Pale Ale Malt
	0.15 kg	TF Crystal
	0.1 kg	TF Amber Malt
	0.1 kg	Weyermann Caraaroma
	0.06 kg	TF Roasted Barley

Hops

Time	Grams	Variety	Form	AA
	36 g	Target (Pellet, 11.0AA%, 60mins)
	28.6 g	Goldings, East Kent (Pellet, 5.0AA%, 15mins)
	14.3 g	Goldings, East Kent (Pellet, 5.0AA%, 10mins)
	14.3 g	Goldings, East Kent (Pellet, 5.0AA%, 0mins)

Yeast

1000 ml

Wyeast Labs 1187 - Ringwood Ale

Misc

0.5 tablet

Whirfloc

50.5L Batch Size

Brew Details

• Original Gravity 1.047 (calc)
• Final Gravity 1.014 (calc)
• Bitterness 25.5 IBU
• Efficiency 90%
• Alcohol 4.28%
• Colour 19 EBC
• Batch Size 50.5L

Fermentation

• Primary 14 days
• Conditioning 2 days