Strong Bitter House Bitter

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nick_a

Well-Known Member
Joined
Feb 1, 2016
Messages
50
Reaction score
5
Recipe Type
All Grain
Yeast
Wyeast 1469 West Yorkshire
Yeast Starter
Yes, 1-1.5 L
Batch Size (Gallons)
6 at collection
Original Gravity
1.044
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
about 35
Color
6.5 SRM
Primary Fermentation (# of Days & Temp)
12 Days @ 67, raise to 69 for 2 days or so
Tasting Notes
Stone fruit, bergamot, spice, biscuity malt backbone. Delicious.
This is a variant of a recipe I've brewed many times, and is one of my favorites. Yes, it's hoppy for the style, and the timing of the additions doesn't really line up with a classic English recipe, but I think it ends up being pretty delicious.

75% efficiency

I adjust my local water to style with 88% lactic acid and minerals using the Bru'n water spreadsheet.

9.0 lbs British pale malt (I've used both Maris Otter and Golden Promise to great effect) - 88%
1.0 lbs flaked oats - 9.8%
3.0 oz. Crisp Crystal Dark 77L - 2%
.5 oz. Briess Midnight Wheat (any dark roasted grain will do, this is just for color) - .2%

Mash at 151 for 75 minutes (I'm a BIABer)
Mashout at 168 for 10 minutes

.75 oz. NZ Sticklebract 12.1% AA - FWH 60 minutes (pick a good English-style alpha hop here)
2 oz. US Sonnet 4.2% AA - Flameout addition, 10 minute steep (EKG is great here as well)

Cool to 65, aerate and ferment at 67. This beer is best enjoyed fresh, and carbonated to maybe 2 volumes.

Thanks for reading!
 
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