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Pub Bitter

Delicious Warm

Brewer: Tom Healy Email: Tomh51369@yahoo.com
Beer: Pub Bitter Style: English Ordinary Bitter
Type: All grain Size: 5 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 45 IBU
OG: 1.041 FG: 1.010
Alcohol: 4.0% v/v (3.1% w/w)
Water: 1.5 tsp gypsum in mash liqour.
Grain: 6 lb. American 2-row
8 oz. Belgian aromatic
4 oz. Belgian biscuit
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
Mash: 75% efficiency
About 154°f overnight. Stired a few times.
Boil: 60 minutes SG 1.041 5 gallons
Wirlflock about 10 minutes. Stew aroma hops. Cool with copper coil heat exchanger.
Hops: 1.8 oz. Kent Goldings (5.5% AA, 60 min.)
.75 oz. Kent Goldings (5.5% AA, 15 min.)
.75 oz. Kent Goldings (aroma)
Yeast: Nottingham direct pitch. I have more characteristic yeasts. It's just it clears out nicely and settles in glass of present.
Log: Fern temp 75°f fine outcome. Left hop pellets and trub in primary, strained out later.
Carbonation: Bottle condition in keg w glucose to 2.25 vols with some gelatin.
Tasting: Wonderful hoppy dry. Thick creamy slight yeast flavor foam. Less malt flavor because of notty yeast. Fresh ekg hops are a type that one can employ as there only hop if need be.

Recipe posted 10/30/16.