The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Best Bitter

This is really just a test recipe, to experiment with a new brewery
set up. It should work OK though.

Brewer: Bert Kenward Email: -
URL: http://www.kenward.net/
Beer: Best Bitter Style: English Best (Special) Bitter
Type: All grain Size: 10 Imp. gal.
Color:
24 HCU (~13 SRM)
Bitterness: 36 IBU
OG: 1.048 FG: 1.008
Alcohol: 5.1% v/v (4.0% w/w)
Water: No water treatment will be done for this recipe - we've always treated
before, and it adds about 1 hour to the brew time. To save this time
we're going to try just using water straight from the main. This is
in Cambridge, UK, which has a reasonable tasting main supply.
Grain: 8kg British pale
500g British crystal 70-80L
150g Roasted barley
Mash: 80% efficiency
65°C for 1.5 hours. The mash tun is the two buckets inside each other
approach, with a stainless steel mesh as the bed base. 22mm pipe on
the outlet, straight into the Copper. I'll try and get some pictures
up on my web page soon.
Boil: 90 minutes SG 1.043 11 Imp. gal.
A sprinkling of Irish Moss is thrown in - can't hurt...
Hops: 60g Bullion (8.5% AA, 90 min.)
15g Kent Goldings (5% AA, 90 min.)
15g Kent Goldings (5% AA, 15 min.)
Yeast: Yeast is from Milton Brewery, Cambridge, UK. Good strong yeast, that
always starts reliably.

Recipe posted 11/16/01.