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Boswell's Bitter

This is my house beer. I played around with a Papazian recipe, and came up with this, which
I like better.

Brewer: Andrew Ager Email: andrew-ager@nwu.edu
Beer: Boswell's Bitter Style: English Best (Special) Bitter
Type: Extract w/grain Size: 5 gallons
Color:
17 HCU (~11 SRM)
Bitterness: 33 IBU
OG: 1.041 FG: 1.012
Alcohol: 3.8% v/v (3.0% w/w)
Water: Boiled and decanted Chicago water, 2.5 gallons RO water to fill to 5
gallons.
Grain: 2 oz. Roasted barley
Steep: Added grains to water as I heated, removed after 30 minutes of heating.
Boil: 60 minutes SG 1.083 2.5 gallons
3.3 lb. Edme Maris Otter Malt Extract
2.25 lb. Wheat extract
1 tsp. Irish Moss at 20 minutes to go.
Hops: 3.27 oz. Cascade (4% AA, 60 min.)
1 oz. Hallertauer (aroma)
Yeast: Wyeast 3056 (mixed ale/weizen strain), pint starter.
Log: Primary: 6 days
Secondary: 3 weeks
Carbonation: Just over 3/4 cup corn sugar for priming.
Tasting: This is a really neat beer -- pretty apparent bitterness, decent malt body,
nice and light/drinkable. The weizen strain really gives this an interesting nose,
heavy on clovey phenolics, that wind up blending well with the Hallertauer finishing hops.

Recipe posted 05/05/98.