Welsh Archer’s Bitter Ale
(5 gallons/19 L, all-grain)
OG = 1.040 FG = 1.010
IBU = 28 SRM = 8 ABV = 4%
Ingredients
7.9 lbs. (3.6 kg) pale 2-row malt
7 oz. (0.2 kg) English dark crystal malt (80 °L)
7.5 AAU UK Fuggles hops (90 min.) (1.5 oz./42 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale), or Danstar Windsor Ale yeast.
Step by Step
This is a single-step infusion mash. Mash in the grains with 3 gallons (11 L) of water to reach 151–153 °F (66–67 °C) and hold for 60 minutes. Run off and sparge with hot liquor to collect 6.5 gallons (24.6 L) of wort. Boil 90 minutes, adding the hop addition at the beginning of the boil and adding the Irish moss with 15 minutes remaining. Run off and cool to around 68 °F (20 °C). Once cool, pitch the yeast and aerate thoroughly. Ferment at 65-68 °F (18-20 °C) until kräusen falls, then rack to secondary if you so desire. Follow standard kegging or bottling procedures.
Welsh Archer’s Bitter Ale
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.010
IBU = 28 SRM = 8 ABV = 4%
Ingredients
5.3 lbs. (2.4 kg) pale liquid malt extract
7 oz. (0.2 kg) English dark crystal malt (80 °L)
7.5 AAU UK Fuggles hops (90 min.) (1.5 oz./42 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale), or Danstar Windsor Ale yeast.
Step by Step
Steep the grains (in a muslin bag) in 2 quarts (2 L) water at 150–160 °F (65–71 °C) for 20 minutes. Remove the bag and rinse with 2 quarts (2 L) hot water. Transfer the liquid to the boiler and top off to at least 3 gallons (11 L). Then slowly stir the malt extract into the wort. Bring to a boil. Add hops and then continue to boil 90 minutes, adding the Irish moss with 15 minutes remaining. Siphon wort from the trub and top up to 5 gallons (19 L). Cool the wort to around 68 °F (20 °C). Pitch with yeast and aerate thoroughly. Ferment at 65-68 °F (18-20 °C) until kräusen falls, then rack to secondary if you desire. Follow standard kegging or bottling procedures.
Written by Terry Foster
We want to use crystal malt to give it some extra flavor and body, and more importantly to make it copper colored rather than pale gold in hue. Perfect in a bitter.
