RecipeDB - Busted door bitter

[mje1980]

Busted door bitter

Ale - English Ordinary Bitter
All Grain

Brewer's Notes

Equal amounts gyps and cal chl, plus 3g citric acid in mash. 45l boil volume. 66c mash, 90 boil.

.3 is Simpsons heritage xtal.
1kg is Wey abbey malt
.1 is Spec B.

Malt & Fermentables

%	KG	Fermentable
	5 kg	TF Maris Otter Pale Malt
	1 kg	Bairds Vienna Malt
	0.3 kg	Bairds Dark Crystal
	0.1 kg	Weyermann Caraaroma

Hops

Time	Grams	Variety	Form	AA
	32 g	Galena (Pellet, 13.0AA%, 60mins)
	30 g	Williamette (Pellet, 5.5AA%, 1mins)

Yeast

0.3 ml

Wyeast Labs 1318 - London Ale III

37L Batch Size

Brew Details

• Original Gravity 1.038 (calc)
• Final Gravity 1.01 (calc)
• Bitterness 31.8 IBU
• Efficiency 72%
• Alcohol 3.63%
• Colour 22 EBC
• Batch Size 37L

Fermentation

• Primary 7 days

 

[mje1980]

Boy is that an effort!!. My latest bitter, and my fave for a long time. The Wey abbey malt gives a nice malt boost, and the combo of Simpsons heritage xtal and spec B gives it a nice luscious crystal flavour, and the colour is similar to OSH. I find willamette needs time at first, but after a week or two, melds in very nicely with bitters. Will do this again.