The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Boudica's Bitters

Boudica's Bitters - wanted to do an ESB, I know this is just a little heavy for the style, but it came out great.

Brewer: SchnauzerHaus Email: -
Beer: Boudica's Bitters Style: English Best (Special) Bitter
Type: All grain Size: 5.5 gallons
Color:
36 HCU (~18 SRM)
Bitterness: 60 IBU
OG: 1.060 FG: 1.018
Alcohol: 5.4% v/v (4.2% w/w)
Water: I used 4 teaspoons Burton water treatment to the boil @6.5 gl. Also Irish Moss with 15 minutes left.
Grain: 10. lb. British pale
0.50 lb. Dextrine malt (Cara-Pils)
1. lb. British crystal 50-60L
4. oz. British chocolate
Mash: 75% efficiency
Mashed at 154* for an hour, heated sparge H2O to 170* and left that in tun for 15 minutes. The higher mash temp. left me with a little sweeter maltiness in final product.

Used Maris Otter as my base.
Boil: 60 minutes SG 1.051 6.5 gallons
Irish Moss @ 15 min., Burton salts @ 60 min., 2 oz. Boudica hops @ 60, 1 oz. EKG @ 15, 1 oz. EKG @ less than 1 min.
Hops: 2.03 oz. Boudica (7.3% AA, 60 min.)
1.02 oz. Kent Goldings (5.4% AA, 15 min.)
1 oz. Kent Goldings (aroma)
Yeast: Used a Wyeast smack pack ESB. and a dry pack of Windsor ale. I like experimenting with yeasts and wanted a nice solid fermentation.Tossed in a little yeast nutrient and energizer too, just because I had some.
Log: Primary 1 week, secondary 2 weeks, primed and bottled for 3 weeks.
Carbonation: Not quite 1 cup of corn sugar.
Tasting: Not overly carbonated, little darker than I expected, smells inviting,, sweet malt taste upfront, very pleasing, disappears with a just a tickle of bitterness, finishes surprisingly dry,probably the best balanced AG batch (#3) I've made. Balanced! That's a good description. Leaves you wanting more. Maybe would toss alittle biscuit malt in, but it's nice as it is, and will make again.

Recipe posted 11/13/08.