A: | 7# pale 2-row malted barley, crushed |
1# wheat, crushed | |
1/2# crystal malt 64L, crushed | |
2oz roasted barley, crushed | |
10qt water heated to 140F | |
B: | 4gal water heated to 170F |
C: | 1oz Northern Brewer hops |
D: | 0.5oz Northern Brewer hops |
E: | 1.5oz Styrian Goldings hops |
F: | Wyeast #1098 (British Ale) |
1. | Combine (A) in mash tun. Dough-in at 130F and hold 15min for protein rest. |
2. | Adjust pH to 5.2-5.5, raise to 158F and hold 60-120min. |
3. | Mash out at 168F. Sparge with (B), collect 6-7gal into brew-pot. |
4. | Add (C) and boil 60 minutes, (D) and boil 30 minutes, add (E) during last 1 minute. |
6. | Cool with chiller into fermentation vessel (target OG 1.050), pitch (F) and relax. |
7. | Bottle when SG is 1.018. |
Servings: 40
$Id: house_bitter,v 1.5 2020/02/01 03:11:52 deaven Exp $
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