The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Viccy old bitter

should be a fairly pale strong medium bitterness ALE
if it's as good as I hope I will be making it in very large QTY
and selling itr to the czechs ( I hope )

Brewer: thornp Email: thornp@blueyonder.co.uk or @atlas.cz
Beer: Viccy old bitter Style: English Old/Strong Ale
Type: All grain Size: 5 Imp. gal.
Color:
15 HCU (~10 SRM)
Bitterness: 36 IBU
OG: 1.075 FG: 1.015
Alcohol: 7.8% v/v (6.1% w/w)
Water: none,
Grain: 10.0 lb. British pale
1.01 lb. British amber
2.01 lb. Flaked barley
1.00 lb. Rolled oats
Mash: 80% efficiency
just before final cooling, i'm adding a spoonful of amylase - just to cheat and transpose any starch into glucose - naughty of me I know, but the beer is clearer, no starch haze
Boil: 60 minutes SG 1.126 3 Imp. gal.
1 lb. Amber dry malt extract
15 minutes before the end of the boil, it can be interesting to add 4oz of dried elberflower florets, gives the beer a fresh finish rather than a bitter one, makes it more palateable to the ladies (don't know if this is a good thing or not, I need to make more 'cos the wife now drinks it too)
Hops: 2 oz. Kent Goldings (5% AA, 45 min.)
4 oz. Kent Goldings (5% AA, 30 min.)
Yeast: english ale yeast
Carbonation: 2.0 volumes Honey: 3.61 oz. for 5 Imp. gal. @ 15°C

Recipe posted 04/14/07.