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Old 10-12-2009, 08:08 PM   #1

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)
|=============#==================|
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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Old 10-12-2009, 08:18 PM   #2

Accepting suggestions for snappy names.



 
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Old 10-29-2009, 09:58 PM   #3
jacksonbrown
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Mar 2008
Madison, WI
Posts: 1,180
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Never heard of Oat Malt, but the recipe looks delic. For a name, how's about Wee Willy Bitter.

 
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Old 10-29-2009, 10:06 PM   #4

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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Old 11-24-2009, 12:38 AM   #5

Freshly drawn pint.

Cheers!


 
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Old 11-24-2009, 12:47 AM   #7

Find some oat malt. Trust me, you'll dig the nuttiness.


 
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Old 11-24-2009, 12:55 AM   #8
Yooper
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by flyangler18 View Post
Find some oat malt. Trust me, you'll dig the nuttiness.

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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Old 02-02-2010, 10:47 PM   #9
TimBrewz
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Feb 2008
Portland, OR
Posts: 666
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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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Old 05-21-2010, 02:12 PM   #10
jacksonbrown
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Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts


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!



 
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