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Happy Jack Strong Bitter
Home toasted Amber malt. Spread pale ale malt on cookie sheet. Heat
in oven at 250° for 30 min. to dry. Raise temperature to 300° for 30
min.
| Brewer: | John Markert | Email: | jmarkert@mi-mls.com | |||||
| Beer: | Happy Jack Strong Bitter | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.057 | FG: | 1.012 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | 1 Tsp. gypsum in boil | |||||||
| Grain: | 4 oz. British amber 1 lb. American crystal 60L |
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| Steep: | Steep grains in bag at 155° for 30 min. | |||||||
| Boil: | 60 minutes | SG 1.044 | 6.5 gallons | |||||
| 5 lb. 8 oz. Light dry malt extract 8 oz. Wheat extract |
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| Added Irish moss 45 min. into boil | ||||||||
| Hops: | 1 oz. Chinook (10.7% AA, 60 min.) 1 oz. Centennial (aroma) |
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| Yeast: | Wyeast Ale Blend #1087 from 175 ml smack pack. | |||||||
| Log: | Primary fermentation at 68° in glass. Secondary fermentation at 68° in glass |
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| Carbonation: | Primed with 1/2 cup corn sugar. | |||||||
| Tasting: | Hop bitterness and flavor dominates. I wanted to try these two types of hops. My sister thought it was too bitter. |
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Recipe posted 12/09/01.
