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Brian's Best Bitter

This is an attempt at a true English Bitter, relatively low gravity
and a balance of malt and bitterness. I hoped to achieve much of
the beers character through ester production by the yeast and not by
a dominant malt or hop profile.

Brewer: Brian Schwind Email: -
Beer: Brian's Best Bitter Style: Best Bitter
Type: All grain Size: 4.5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 24 IBU
OG: 1.043 FG: 1.010
Alcohol: 4.2% v/v (3.3% w/w)
Water: 1 tsp. calcium carbonate in mash
Grain: 7 lb. American 2-row
8 oz. Belgian Special B
Mash: 70% efficiency
simple infusion @ 150 degrees
Boil: 60 minutes SG 1.035 5.5 gallons
1 tsp. Irish moss 10 minutes prior to end of boil
Hops: 1 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (aroma)
Yeast: A fairly thick slurry of British Ale from Y lab obtained from a local
brewery. Supposed to be highly floculant and correspondingly low in
attenuation. Also is supposed to throw a lot of esters.
Log: I expect this one to ferment out quite fast and be in the keg within
2 wks of the brew date. These are to be drunk fresh.
Carbonation: I'll keep low carb., not much more than 1 vol. co2
Tasting: We'll see

Recipe posted 01/17/98.