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.