Home Brew Forums - Redden Bitter

EDIT: I've adjusted the recipe to be more user friendly, i.e., decreased the batch size to 5.5 gal and reduced the efficiency to 80%

My inspiration was having certain grains and golden syrup on hand along with Designing Great Beers. Having recently been to the UK and sampling wonderful real ale bitters in the pubs, tasting this brought me right back. The Burton Ale yeast performed exactly as advertised. The pear-like taste is wonderful and grains and golden syrup compliment the hops and yeast characteristics. The maltiness, bitterness and fruitiness work together to form a wonderful Bitter. Delicious!

Code:

Beer Profile

 

Est Original Gravity: 1.036 SG

Est Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 3.50%

Bitterness: 29.1 IBU 

Est Color: 9.1 SRM Color: Color  

Calories: 157 cal/pint 



Batch Size: 5.50 gal

Boil Size: 6.62 gal 

Boil Time: 90 min

Brewhouse Efficiency: 80.00 

  

Ingredients

 

Fermentables:



5.48 lb Pale Malt, Maris Otter (2.1 SRM) Grain 80.0 % 

0.51 lb Caramel/Crystal Malt - 120L (119.0 SRM) Grain 7.5 % 

0.31 lb Munich Malt (9.6 SRM) Grain 4.5 % 

0.21 lb Cara-Pils/Dextrine (2.1 SRM) Grain 3.0 %

0.34 lb Lyle's Golden Syrup [Last 15 min of boil] Extract 5.0 % 

        (1/3 of a 454g can or 11 fl oz (325 ml) pourable bottle)



Hops: 

1.00 oz Goldings, East Kent [5.20 %] (60 min) Hops 17.9 IBU

0.34 oz Fuggles [3.50 %] (60 min) Hops 4.1 IBU 

0.50 oz Goldings, East Kent [5.20 %] (30 min) Hops 6.9 IBU 

0.25 oz Goldings, East Kent [5.20 %] (1 min) Hops 0.2 IBU 



Miscellanous:

Minerals- If your water is soft and low in minerals, add Gypsum to boil

Whirlfloc or Irish Moss (Boil 15.0 min)



Yeast:

1 Pkg Burton Ale (White Labs #WLP023) [Starter 2000 ml] 



Mash Profile

 

Mash Name: Single Infusion, Light Body Total Grain Weight: 6.51 lb 

Water/Grain Ratio: 1.25 qt/lb

Sparge Water: 6.19 gal 

Grain Temperature: 72.0 F 

Tun Temperature: 160.8 F

Sparge Temperature: 168.0 F  

Mash pH: 5.4 pH 

  

60 min Mash 150.0 F- Add 8.13 qt of water at 160.8 F (assuming Tun temp. above) 

10 min Mash Out at 168.0 F



Fermentation:

Ferment at ~70dF.  Bottle/Keg after 3 weeks in primary.



Carbonation: ~ 1.2 Volumes CO2