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10-12-2009, 08:08 PM
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#1
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Location: Hanover, PA
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All-Grain - Simple Session Bitter
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)
|===============#================|
Terminal Gravity: 1.009 (1.007 - 1.011)
|==============#=================|
Color: 7.57 (4.0 - 14.0)
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Alcohol: 3.55% (3.2% - 3.8%)
|=================#==============|
Bitterness: 31.2 (25.0 - 35.0)
|=================#==============|
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. |
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10-12-2009, 08:18 PM
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#2
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Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,680
Liked 18 Times on 18 Posts
Likes Given: 5
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Accepting suggestions for snappy names. 
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10-29-2009, 09:58 PM
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#3
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Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 4 Times on 4 Posts
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Never heard of Oat Malt, but the recipe looks delic. For a name, how's about Wee Willy Bitter.
__________________
Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
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10-29-2009, 10:06 PM
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#4
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Location: Hanover, PA
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Oat malt is tits. I originally stocked it for the medieval ale I've written about previously, but I've been tempted to brew an all-oat malt bitter.
Awesome name, BTW. 
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11-23-2009, 11:38 PM
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#5
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Join Date: Jun 2008
Location: Hanover, PA
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Last edited by flyangler18; 11-23-2009 at 11:48 PM.
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11-23-2009, 11:45 PM
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#6
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Frau Administrator
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Location: Upper Michigan
Posts: 51,561
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I don't have oat malt, but I may steal everything else from the recipe! It looks great!
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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11-23-2009, 11:47 PM
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#7
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Join Date: Jun 2008
Location: Hanover, PA
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Find some oat malt. Trust me, you'll dig the nuttiness.
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11-23-2009, 11:55 PM
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#8
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Frau Administrator
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Location: Upper Michigan
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Quote:
Originally Posted by flyangler18
Find some oat malt. Trust me, you'll dig the nuttiness.
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I believe you! I added .5 pounds of golden naked oats to Jamil's Red Rocket clone, and I loved it. But, I can either brew this week, or order something.........hmmmmm. Tough choice!
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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02-02-2010, 09:47 PM
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#9
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Join Date: Feb 2008
Location: Portland, OR
Posts: 518
Liked 10 Times on 10 Posts
Likes Given: 11
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This recipe looks great. I am hosting a "session ale Throwdown" brew-off in the spring, and I was looking for a nice bitter that was just a bit different. I think I will brew this one.
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05-21-2010, 02:12 PM
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#10
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Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 4 Times on 4 Posts
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I've had this on tap for a couple weeks now and am enjoying it very much. The oat malt definitely adds something unique that I haven't experienced before. Personally, I would like a little somethign extra in there. I'm toying with the idea of adding a touch more choc. malt next time, maybe just 2-4 oz of the standard variety. I also think to myself every so often that it could use some caramel notes. But over all this is a really great session beer! And I bought 3 lb of oat malt so I'll definitely be making it again.
Cheers!
__________________
Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
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