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Beer Style: English Ordinary Bitter, Classic English Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from 'Back Bench Bitter' in the September/October 2016 Zymurgy magazine (original recipe found on page 37). The grain bill was increased 50% to achieve target OG. The SRM ended up a fraction off from the original recipe. Roasted CaraMillet malt was used to substitute the Carastan malt in the original recipe. Carastan malt can be thought of like a 30 to 40 SRM crystal malt that imparts a caramel/toffee flavor with hints of toasted bread.
Ingredients:
- 9 LBS Pale Millet Malt
- 12 OZ Roasted CaraMillet Malt
- 6 OZ Crystal Rice Malt
- 6 OZ Biscuit Rice Malt
- 1 LB Demerara Sugar
- 1.83 OZ US Golding Hops
- 1 OZ Admiral or Challenger Hops
- 0.25 Challenger Hops
- 1/8 TSP Yeast Nutrient
- 1/2 TSP Irish Moss
- Munton's Ale Yeast, Nottingham's Ale Yeast, or Safale S-04 Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.049Final Gravity: 1.010
Alcohol by Vol: 5.1%
Color SRM: 7.7
Bitterness IBU: 47.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
0.33 OZ US Golding Hops @ 60 min
0.125 OZ Admiral (or Challenger) Hops @ 60 min
0.25 OZ Challenger Hops @ 45 min
0.5 OZ Admiral (or Challenger) Hops @ 45 min
1/2 TSP Irish Moss @ 15 min
1/8 TSP Yeast Nutrient @ 15 min
0.125 OZ Admiral (or Challenger) Hops @ 9 min
1 LB Demerara Sugar @ flame out / knockout
1 OZ US Golding Hops (steep/whirlpool)
0.25 OZ Admiral (or Challenger) Hops (steep/whirlpool)
Munton's Ale Yeast, Nottingham's Ale Yeast, or Safale S-04 Yeast