flyangler18
Well-Known Member
- 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
- Boiling Time (Minutes)
- 75
- IBU
- 31
- 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\'.
[size=+2]Simple Session Bitter[/size]
[size=+1]8-A Standard/Ordinary Bitter[/size]
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)
|=============#==================|
Alcohol: 3.55% (3.2% - 3.8%)
|=================#==============|
Bitterness: 31.2 (25.0 - 35.0)
|=================#==============|
[size=+1]Ingredients:[/size]
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
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
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.
[size=+1]8-A Standard/Ordinary Bitter[/size]
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)
|=============#==================|
Alcohol: 3.55% (3.2% - 3.8%)
|=================#==============|
Bitterness: 31.2 (25.0 - 35.0)
|=================#==============|
[size=+1]Ingredients:[/size]
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
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
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.