Strong Bitter House Bitter

[nick_a]

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!

 

[MSK_Chess]

yup, simple and tasty.