Off-the-cuff Or­di­nary Bit­ter

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.039 FG: 1.010 IBUS: 31 ABV: 3.9%

MALT/GRAIN BILL

6.5 lb (3 kg) Maris Ot­ter 8 oz (227 g) Vic­tory malt 4 oz (113 g) British Crys­tal 90L

HOPS & AD­DI­TIONS SCHED­ULE

1 oz (28 g) East Kent Gold­ings [5% AA] at 60

min­utes 1 oz (28 g) Fug­gles [4% AA] at 10 min­utes 1 oz (28 g) East Kent Gold­ings [5% AA] at 10

min­utes

YEAST Wyeast 1318 Lon­don Ale III DIREC­TIONS

Mill the grains and mix with 2.3 gal­lons (8.6 l) of 163°F (73°C) strike water to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 5 gal­lons (19 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule. Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 65°F (18°C). Aer­ate the wort and pitch the yeast.

Fer­ment at 65°F (18°C) and af­ter 3 days, let the tem­per­a­ture rise to 68°F (20°C) and hold. Af­ter 10–14 days to­tal, crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to about 1.25 vol­umes. You can con­sider a higher car­bon­a­tion level, but the lower num­ber is bet­ter for a closer-to-au­then­tic-cask im­pres­sion.

TIPS FOR SUC­CESS Dry hop­ping is an op­tion in this style, but it can over­whelm the del­i­cate grain and bak­ery fla­vors in the recipe. If you’d like to go that route, a 0.5 oz (14 g) ad­di­tion of Fug­gles keeps it all in the fam­ily. If you want to go the other way and em­pha­size the bread-grain fla­vors, con­sider leav­ing out the crys­tal-malt ad­di­tion for a sim­pler ver­sion of this beer!

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