- Recipe Type
- All Grain
- Yeast
- Safale S-04
- Yeast Starter
- No
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.048
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 36
- Color
- 5.4
- Primary Fermentation (# of Days & Temp)
- 17
- Tasting Notes
- Crisp and refreshing
Amount Item Type % or IBU
17.50 lb Pale Malt (Maris Otter) UK (3.0 SRM) Grain 94.59 %
1.00 lb Crystal 20L (20 SRM) Grain 5.41 %
3.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 29.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 6.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.2 IBU
Add 1.0 oz of Burton water salts to the HLT (water used for both mashing in and for fly sparging). Mash at 154 for 60 minutes. Add Whirlfloc in the last 15 minutes of the boil. Cool and pitch yeast. Ferment at 68 degrees for 2-3 weeks then bottle or keg.
This beer came in right on the cusp between a Special Bitter and an ESB. I decided to enter it as a Special Bitter in the 2009 HBT BJCP competition. This beer tied for 1st in the Bitters category.
17.50 lb Pale Malt (Maris Otter) UK (3.0 SRM) Grain 94.59 %
1.00 lb Crystal 20L (20 SRM) Grain 5.41 %
3.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 29.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 6.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.2 IBU
Add 1.0 oz of Burton water salts to the HLT (water used for both mashing in and for fly sparging). Mash at 154 for 60 minutes. Add Whirlfloc in the last 15 minutes of the boil. Cool and pitch yeast. Ferment at 68 degrees for 2-3 weeks then bottle or keg.
This beer came in right on the cusp between a Special Bitter and an ESB. I decided to enter it as a Special Bitter in the 2009 HBT BJCP competition. This beer tied for 1st in the Bitters category.