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DJ Bitter

This batch is my second for this Bitter recipe. The First batch won a 3rd place in a southeast regional. I like the ester and caramel flavors that emerged after a month of keg conditioning.

Brewer: Dan Johnson Email: Shag@ipass.net
Beer: DJ Bitter Style: English Best Bitter
Type: All grain Size: 11 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 50 IBU
OG: 1.049 FG: 1.011
Alcohol: 5.0% v/v (3.9% w/w)
Water: Burtonized mash and sparge.
Grain: 15 lb. British pale
1 lb. American crystal 60L
2 oz. American chocolate
1 lb. Flaked barley
Mash: 85% efficiency
Single infusion mash at 150 degrees for 90 minutes. Stirred the mash occasionally.
Boil: 90 minutes SG 1.042 13 gallons
Boiled 90 minutes. First hop additions were at 60 minutes. Irish moss at 15 minutes.
Hops: 4 oz. Northern Brewer (6.9% AA, 60 min.)
.5 oz. Northern Brewer (6.9% AA, 15 min.)
1 oz. Fuggles (aroma)
Yeast: I used a gallon of Wyeast 1968 starter. The starter and wort was split
into two 6 gallon carboys.
Log: Brew date was 1/31/98. Fermentation will be about 65- 68 degrees. Secondary after 5-6 days and dry hopping for one week
with 1oz. of East Kent Goldings. Then Rack to a keg for conditioning and lagering at 31 degrees for 3 weeks.

Recipe posted 02/01/98.