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Old 06-07-2014, 01:00 AM   #1
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Default Gussie Fink-Nottle's Liquid Courage (standard bitter)

Recipe Type: All Grain
Yeast: Wyeast 1275
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.039
Final Gravity: 1.010
IBU: 28.96
Boiling Time (Minutes): 60
Color: 6.5
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Nice balance of malt and hops. The EKGs have a nice presence.

6 lbs Maris Otter
0.50 lbs Munich
0.50 lbs Crystal 40
4 oz Carapils
.50 oz Fuggles (60 minutes)
.50 oz EKG (60 minutes)
.50 oz EKG (30 minutes)
.50 oz EKG (5 minutes)
Wyeast 1275 Thames Valley

Mash at 154 for 75 minutes. Sparge and boil for 60 minutes. Use your clarifying agent of choice. I am an Irish Moss kind of guy.

Thames Valley flocculates moderately (takes a while for the yeast to drop), so you have to be patient with it. Secondary if you wish. Thames Valley adds a nice complexity of fruitiness and mineral quality that I really like. Ferment circa 65°F.

Gussie should be ready in 3-4 weeks. Nice malt and hops balance with a confident EKG presence. I recommend low carbonation to get the true English character. The yeast brings out very slight spiciness, but it is subtle and blends well.

I always hoped that after Gussie had his run-in with the orange juice and gin fiasco in "Right Ho, Jeeves," he began to imbibe in low gravity bitters at the Drone's Club. In any event, it's a great ale to accompany any PG Wodehouse novel.


Primary: Sage Ale (gruit)
Secondary: ---
Bottled: Edwort's Haus Pale, Golden Nugget Blonde Ale, Gussie Finknottle's Liquid Courage (standard bitter), Scottish 60/-, Jamil's California Common

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