Recipe Type: All Grain
Yeast: 1275 or 1469
Yeast Starter: yes
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.036
Final Gravity: 1.009
IBU: 31
Boiling Time (Minutes): 75
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 65
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: I'm challenging the belief that all bitters must have caramel notes to be 'to style'.

Simple Session Bitter
8-A Standard/Ordinary Bitter
Author: Jason Konopinski
Date: 4/21/09



Size: 6.00 gal
Efficiency: 80%
Attenuation: 76.0%
Calories: 118.09 kcal per 12.0 fl oz

Original Gravity: 1.036 (1.032 - 1.040)
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Terminal Gravity: 1.009 (1.007 - 1.011)
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Color: 7.57 (4.0 - 14.0)
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Alcohol: 3.55% (3.2% - 3.8%)
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Bitterness: 31.2 (25.0 - 35.0)
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Ingredients:
7 lb Maris Otter Pale Ale Malt
8 oz Oat Malt
2 oz Pale Chocolate Malt
2.0 oz Willamette (5.0%) - added during boil, boiled 60 min
1.0 oz Willamette (5.0%) - added during boil, boiled 0.0 min

00:03:00 Dough-In - Liquor: 2.38 gal; Strike: 165.36 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #1: 3.09 gal sparge @ 175 °F, 10 min; Sparge #2: 3.09 gal sparge @ 175 °F, 10 min; Total Runoff: 7.87 gal

Results generated by BeerTools Pro 1.5.3

I'm challenging the belief that all bitters must have a caramel component to be true to style; this is more akin to golden or summer bitters though I bumped the color a hair with the inclusion of 2 oz pale chocolate. I'll leave the yeast up to you, but I love 1469 and 1275 for most all my English ales.