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Old 03-26-2005, 03:18 PM   #1
BitterRat
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Default Historic Brit Bitter

Here's the brewthat I made on Good Friday. It's a historic brew, from the book,"Old British Beers And How To Make Them".The recipe is from 1880. All I changed was the hopping schedule, slightly. Oh, I added Melanoidin malt in place of the same amount of Carapils too. They called for all of the hops to be used at the 90 min mark, all EKG. I used a wee bit of Challenger just for my own interest!

Recipe Specifics
----------------
Recipe Name: Simonds Reading Bitter #3
Brewed On: 3-25-2005


Batch Size (Gal): 6.00
Est. IBU: 52.5
Actual OG: 1.064 Plato: 15.74
Actual FG: 1.012 Plato: 3.07


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.5 11.00 lbs. Halcyon Pale Ale Malt Britain 1.037 2
7.5 1.00 lbs. Amber Malt Great Britain 1.032 35
7.5 1.00 lbs. CaraPils Great Britain 1.035 20
1.9 0.25 lbs. Melanoidin Malt 1.033 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Wye Challenger Whole 7.00 27.1 90 min.
1.25 oz. Goldings - E.K. Whole 4.80 18.6 90 min.
1.00 oz. Goldings - E.K. Whole 4.80 6.9 15 min.
0.75 oz. Goldings - E.K. Whole 4.80 0.0 Dry Hop


Yeast
-----

White Labs WLP006 Bedford British Ale

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Old 03-28-2005, 09:24 PM   #2
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Hey that looks good! A lot bigger than what we'd call a Bitter today. All those English beers used to be so huge. I was reading in the Classic Beer Styles Porter book that Porters used to be in the neighborhood of 1.080 with up to 150 IBUs (!!!).

That sounds like a fun book. I may have to check it out. Cheers!

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