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Kumquat's Bitter

An attempt to make an authentic British bitter (Flowers comes to mind)
without too much work.

Brewer: Bill Ballard Email: -
Beer: Kumquat's Bitter Style: Special Bitter
Type: Extract w/grain Size: 5 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 20 IBU
OG: 1.046 FG: 1.010
Alcohol: 4.7% v/v (3.7% w/w)
Water: All water filtered through Britta filter system.
2 tsp of Gypsum added.
Grain: 8 oz. British Carastan
8 oz. British crystal 70-80L
Steep: Add to cold water in boiling bag. Remove at boil.
Boil: 60 minutes SG 1.116 2 gallons
3 lb. 8 oz. Amber malt extract
2 lb. 0 oz. Light dry malt extract
1/2 tsp Irish Moss at 55 minutes.
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Willamette (aroma)
Yeast: Wyeast 1028, in a 12 oz starter (22 oz bottle, half filled)
Log: Transfer to glass once the primary has slowed and age in glass for 2-3
weeks to clarify before bottling.
Carbonation: 3/4 cup spray malt to prime. Low final carbonation is really typical
of the British style.
Tasting: The Brits I've had over to taste this liked it. I haven't quit my
day job yet, though.

Recipe posted 05/31/98.