Deschutes Brewery’s Bachelor Bitter clone

Deschutes Brewery’s Bachelor Bitter clone
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.016
IBU = 48 SRM = 16 ABV = 5.2%

This is a traditional-style English pub bitter that is only available on tap at the Bend brewpub. Features notes of caramel and is very earthy.

Ingredients
9.5 lbs. (4.3 kg) US 2-row malt
1.75 lbs. (0.8 kg) caramel malt (80 °L)
4 oz. (115 g) wheat malt
6.5 AAU Nugget hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2.3 AAU Willamette hops (30 min.) (0.5 oz./14 g at 4.5% alpha acids)
2.9 AAU East Kent Goldings hops (15 min.) (0.5 oz./14 g at 5.7% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
Whirlfloc or Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
5 g CaSO₄, gypsum (if using reverse osmosis water)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill grains and mix with 3.6 gallons (13.6 L) of 166 °F (74 °C) strike water and optional minerals to reach a mash temperature of 154 °F (68 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (76 °C) water to collect 6.5 gallons (25 L) of 1.042 SG wort. Boil for 90 minutes, adding hops and finings according to the ingredients list.

Turn off the heat and chill the  wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 63 °F (17 °C). Once you reach terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

Bachelor Bitter clone
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.016
IBU = 48 SRM = 16 ABV = 5.2%

Ingredients
6.6 lbs. (3 kg) golden liquid malt extract
1.75 lbs. (0.8 kg) caramel malt (80 °L)
6.5 AAU Nugget hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2.3 AAU Willamette hops (30 min.) (0.5 oz./14 g at 4.5% alpha acids)
2.9 AAU East Kent Goldings hops (15 min.) (0.5 oz./14 g at 5.7% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
Whirlfloc or Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
5 g CaSO₄, gypsum (if using reverse osmosis water)
3⁄4 cup corn sugar (if priming)

Step by Step
Place the milled grains in a muslin bag and steep in 3 qts. (3 L) of 151 °F (66 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water to reach a volume of 5.5 gallons (20.8 L), add optional minerals, and heat until boiling. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of 1.046 SG wort. Boil for 60 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 63 °F (17 °C). Once you reach terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.