Best Bitter Robbie Dry British Best Bitter

[MSK_Chess]

Recipe Type

All Grain

Yeast

WLP007 Dry English ale

Yeast Starter

800ml, stir plate

Batch Size (Gallons)

5

Original Gravity

1044

Final Gravity

1011

Boiling Time (Minutes)

60

IBU

30

Color

5srm

Primary Fermentation (# of Days & Temp)

18C

Tasting Notes

A light , creamy, hoppy beer with a dry aftertaste

My last Best Bitter finished just a fraction on the sweet side for my palate! Thankfully it had copious amounts of hops to balance it out. This time I am attempting a Dry Bitter. It will be pale, hardly any crystal also with the addition of invert sugar to see what that does to the body and if it contributes any dryness to the finish. Torrified wheat is added for slight creaminess, challenger hops for bittering and some East Kent Goldings for flavour and aroma. Will give WLP007 Dry English ale (Whitbread) a try to accentuate out that little bit more. Hopefully it will be creamy, dry and hoppy, at least that's what I am aiming for.


Robbie's_Dry_Ale - Special/Best/Premium Bitter
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Batch Size: 23 L
Boil Size: 28L
Boil Time: 60min
Efficiency: 75%
OG: 1.044
FG: 1.011
ABV: 4.3%
Bitterness: 30IBUs (Tinseth)
Color: 5 SRM (Morey)

Fermentables
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Pale Malt (2 Row) Irish 80%
Wheat, Torrified 8%
Invert Sugar 7%
Acid Malt 2%
Crystal Malt 2%


Hops
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Challenger 7% 40g - 60 min
Golding 5% 20g - 10 min
Yeast

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WLP007 - Dry English Ale Yeast