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.