RecipeDB - Mooloo Bitter

[Screwtop]

Mooloo Bitter

Ale - English Pale Ale
All Grain

2 Votes

Brewer's Notes

IMPORTANT: Once ALL wort is in the kettle and BEFORE any hops are added, remove 2L of wort. Bring this to the boil in a saucepan on the stove then turn back the heat to just a simmer and stir often until reduced to around 250ml (20 - 30 min). Add this to the boiling wort in the kettle. Gives a nice subtle caramel flavour/aroma.

Water adjustments to suit your supply. Nottingham yeast works well, Wyeast 1469 is even better.

Malt & Fermentables

%	KG	Fermentable
	4 kg	TF Maris Otter Pale Malt
	0.4 kg	TF Crystal

Hops

Time	Grams	Variety	Form	AA
	25 g	Goldings, East Kent (Pellet, 5.0AA%, 60mins)
	25 g	Fuggles (Pellet, 4.5AA%, 60mins)

Yeast

1 ml

Danstar - Nottingham

23L Batch Size

Brew Details

• Original Gravity 1.044 (calc)
• Final Gravity 1.011 (calc)
• Bitterness 27.5 IBU
• Efficiency 75%
• Alcohol 4.28%
• Colour 19 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[argon]

This is the discussion topic for the recipe: Mooloo Bitter

One of my ales that is equally well accepted by megaswill drinkers and more experienced drinkers. Dead set simple to make but has a complexity that makes it interesting due to caramelising/reducing some of the wort.

Screwy

Looks the goods mate... nothing like a simple grain bill, simple process. Too much faffing about for me lately. I caramelised some steeped British Crystal last night and i'm looking to do it again. Wonderful aromas.

into beersmith you go
:icon_cheers: