RecipeDB - HUH Bitter

[warrenlw63]

HUH Bitter

Bitter - English Ordinary Bitter
All Grain

Brewer's Notes

Nice ordinary bitter which is a slightly differing slant on Kong's Hackney Bitter. Yeast is Wyeast 1469 West Yorkshire kindly donated by The Drunk Arab. Great yeast that ferments fast, clears exceptionally well and leaves a very bright beer that's ready to scoff within 10 days.
Oats were toasted in the oven at around 180 degrees until they went brown. Chocolate malt was also home roasted at 180 degrees for 60 minutes then turned up full stick until it started to smoke and char. Only did this because I'd run out of choc malt.
Second zero minute Northdown addition is dryhopped in the keg. Other zero minute hop additions were bagged in stocking legs and left in the no chill cubes.
Mainly wanted to try First Gold (any new English hop has my vote). Find it to be strikingly similar to Kent Goldings.
Mash water was treated with;
40g Gypsum & 16g Bicarb Soda

Malt & Fermentables

%	KG	Fermentable
	3.5 kg	Bairds Maris Otter Pale Ale Malt
	3 kg	BB Ale Malt
	0.2 kg	Bairds Dark Crystal
	0.2 kg	Weyermann Caramunich III
	0.2 kg	Flaked Oats
	0.1 kg	TF Chocolate Malt
	0.1 kg	TF Crystal
	0.1 kg	Weyermann Melanoidin

Hops

Time	Grams	Variety	Form	AA
	30 g	First Gold (Pellet, 7.5AA%, 30mins)
	30 g	Northdown (Pellet, 8.5AA%, 0mins)
	30 g	First Gold (Pellet, 7.5AA%, 0mins)
	30 g	Northdown (Pellet, 8.5AA%, 0mins)
	25 g	Target (Pellet, 11.0AA%, 60mins)
	20 g	First Gold (Pellet, 7.5AA%, 15mins)
	15 g	Saaz (US) (pellet, 4.0AA%, 0mins)
	10 g	First Gold (Pellet, 7.5AA%, 10mins)

50L Batch Size

Brew Details

• Original Gravity 1.038 (calc)
• Final Gravity 1.012 (calc)
• Bitterness 30.6 IBU
• Efficiency 82%
• Alcohol 3.36%
• Colour 23 EBC
• Batch Size 50L

Fermentation

• Primary 10 days
• Secondary 10 days