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A. G. Bitterman
| Brewer: | Joe Marsh | Email: | - | |||||
| Beer: | A. G. Bitterman | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 35 IBU | |||||
| OG: | 1.057 | FG: | 1.010 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Water: | Used bottled spring water | |||||||
| Grain: | 10 lb. American 2-row 4 oz. Belgian aromatic 12 oz. American crystal 60L |
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| Mash: | 75% efficiency | |||||||
| Bring 3.5 G to 168° and dough in to 152-155°. Hold for 60 min. After conversion, mashed out @ 168° for 10 min and begin sparge. Balanced 5.5 Gal sparge water with Lactic acid to ph 5.8. |
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| Boil: | 90 minutes | SG 1.048 | 6.5 gallons | |||||
| 4 oz. Brown sugar | ||||||||
| Pulled 1 qt of first runnings and carmelized on stove for 20 min or until thick syrup and added to beginning of boil. 1t Irish Moss added at 15 min | ||||||||
| Hops: | 1 oz. Northern Brewer (7.5% AA, 80 min.) .75 oz. Fuggles (4.6% AA, 30 min.) .75 oz. Kent Goldings (4.4% AA, 15 min.) .5 oz. Fuggles (aroma) .5 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1275 Thames Valley 1 Qt starter | |||||||
| Log: | Brewed 4/22/99, Racked to secondary 4/29/99, bottled 5/5/99 | |||||||
| Carbonation: | Primed with 2/3 c Brown Sugar | |||||||
Recipe posted 05/17/99.
