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mount challengers head

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mount challengers head

back to search Back to Search  Style Details 

Beer Style: Standard/Ordinary Bitter  (8A)
Recipe Type: partial mash
Yield: 5 US gallons

Standard/Ordinary Bitter


brown/golden color, slightly cloudy, strong aftertaste, secondary fermentation always in bottle (conditioned)


  • 250g crystal malt
  • 250g pale malt
  • 3kg amber malt extract
  • 45g fuggle hops
  • 55g challenger hops
  • 2tps gypsum
  • 2tps irish moss
  • 500g demera sugar (2 days into primary fermentation)
  • 30g french oak chips (2 days into primary fermentation)
  • 40g white cane sugar (priming)

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 2-3 weeks

Click to Print Recipe


place crystal and pale malt in grain bag and boil along with the gypsum until the water reaches 80 degree's, remove pot from boil and add the extract, continue the boil and add the hops at different times and the irish moss 20min before the end of the boil.

total boiling time: 75min