Old Laxey Brewing Co.’s Bosun Bitter Clone
Old Laxey Brewing Co.’s Bosun Bitter Clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.036 FG = 1.007 IBU = 30 SRM = 11 ABV = 3.8%
While the gravity and ABV might lead you to think this is a watery beer, it is not. Mashing in relatively warm and the addition of crystal malts make for a nice mouthfeel. The low ABV makes it an easy beer to enjoy pint after pint. And that’s the way it is meant to be.
Ingredients
7.5 lbs. (3.4 kg) Golden Promise or Crisp pale malt
4 oz. (113 g) British light crystal malt (10 °L)
4 oz. (113 g) British medium crystal malt (55 °L)
3 oz. (85 g) chocolate malt (340 °L)
2.5 AAU East Kent Golding hops (40 min.) (0.5 oz./14 g at 5% alpha acids)
6 AAU English Challenger hops (40 min.) (0.5 oz./14 g at 12% alpha acids)
2.5 AAU East Kent Golding hops (10 min.) (0.5 oz./14 g at 5% alpha acids)
6 AAU English Challenger hops (10 min.) (0.5 oz./14 g at 12% alpha acids)
1 Whirlfloc tablet (10 min.)
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) or Wyeast 1026 (British Cask Ale) or Safale F-2 yeast
1⁄2 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in, targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 156 °F (68 °C). Hold the mash at 156 °F (68 °C) until enzymatic conversion is complete. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6.25 gallons (23.7 L).
Total boil time is 60 minutes. Add hops and Whirlfloc tablet as indicated. Chill the wort to 65 °F (18 °C) and aerate thoroughly. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast.
Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.
Old Laxey Brewing Co.’s Bosun Bitter Clone, extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.036 FG = 1.007 IBU = 30 SRM = 11 ABV = 3.8%
Ingredients
5 lbs. (2.3 kg) Maris Otter liquid malt extract
4 oz. (113 g) British light crystal malt (10 °L)
4 oz. (113 g) British medium crystal malt (55 °L)
3 oz. (85 g) chocolate malt (340 °L)
2.5 AAU East Kent Golding hops (40 min.) (0.5 oz./14 g at 5% alpha acids)
6 AAU English Challenger hops (40 min.) (0.5 oz./14 g at 12% alpha acids)
2.5 AAU East Kent Golding hops (10 min.) (0.5 oz./14 g at 5% alpha acids)
6 AAU English Challenger hops (10 min.) (0.5 oz./14 g at 12% alpha acids)
1 Whirlfloc tablet (10 min.)
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) or Wyeast 1026 (British Cask Ale) or Safale F-2 yeast
1⁄2 cup corn sugar (if priming)
Step by Step
Place crushed grains into a muslin bag. Heat 4 gallons (15.2 L) water to 160 °F (71 °C) with the grains submerged. Remove the grains and the pot from heat. Add the liquid malt extract in the brewpot, dissolving completely before adding heat again. Then top off with water to 6.5 gallons (25 L).
Total boil time is 60 minutes. Add hops and Whirlfloc tablet as indicated. Chill the wort to 65 °F (18 °C) and aerate thoroughly. There should be 5.5 gallons (21 L) of wort in the fermenter. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast.
Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.
Tips for Success: This beer, from firkin, pin, keg, or bottle is meant to be served at cellar temperature, 47–55 °F (8–12 °C) and enjoyed by the imperial pint. Don’t over-carbonate and don’t over-chill.
