English Bitter
English Bitter
Scott Simpson (New South Wales)
Score: 38.5/50
(6 gallons/23 L, all-grain)
OG = 1.036 FG = 1.010
IBU = 29 ABV = 3.4%; 75% mash efficiency
Ingredients
7 lb. 0.6 oz. (3.2 kg) Bairds Maris Otter pale malt
6.3 oz. (0.18 kg) Bairds dark crystal malt
6.3 oz. (0.18 kg) Bairds brown malt
1.5 oz. (43 g) East Kent Goldings pellets for 60 minutes (20.4 IBU)
0.5 oz. (14 g) East Kent Goldings plugs for 20 minutes (5.2 IBU)
0.5 oz. (14 g) East Kent Goldings plug for 10 minutes (3.1 IBU)
0.5 oz. (14 g) East Kent Goldings plug at flameout
Koppafloc kettle finings for 10 minutes
Wyeast 1469 West Yorkshire yeast (800 ml starter)
Step by Step
Mash at 154 °F (68 °C) for 60 minutes. Fly sparge to preboil volume of 7.4 gallons (28 L). Boil for 60 minutes, adding hops at indicated times. Ferment at 66 °F (19 °C) for 14 days. Prime with 4 g/L dextrose to give 2 volumes of CO2.
Written by BYO Staff
Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
— recipe author Scott Simpson
