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Brasenose Bitter

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Brasenose Bitter

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Beer Style: Standard/Ordinary Bitter (8A)
Recipe Type: all-grain
Yield: 5 US gallons

Standard/Ordinary Bitter

Description:

A pale/light brown bitter inspired by a trip on the Oxford canals me and 9 friends embarked upon in the summer of 2012. A very hoppy (102 ibu) summer beer with lovely citrus flavours.

Ingredients:

  • 10lb - Maris Otter
  • 1/2lb - Crystal
  • 1/2lb - Munich (light)
  • 4oz - Challenger
  • 1/2oz - Northern Brewer
  • 1tsp - Irish Moss
  • 1 packet - Gervin English Ale Yeast

Additional Instructions

Primary Ferment: 7
Secondary Ferment: 7

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.017
Alcohol by Vol: 5.76%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Pre-boil 4 gallons of water in a 5 gallon boiler. leave overnight. Skim scum off the top of the water. Bring water up to 160'f and then add all grains gradually avoiding dough balls. Leave to mash for 1 hour keeping temperature as constant as possible. Tip out of boiler into mash tun after 1 hour and draw off first running's. Tip first running's back into top of mash. Mash out into cleaned out boiler. Bring Wort to rolling boil. Boil will last 1 hour. Add 3oz of challenger hops at the start of the boil and stir. Add 1 oz of Challenger hops 30mins before end of boil. Add Irish Moss 15mins before end of boil. Add 1/2oz Northern Brewer 15mins from end of boil. Leave boil to finish. Strain hops from Wort. Transfer to 5 gallon fermentation bucket. Leave to cool to room temperature or approximately 25 Celsius (80 Fahrenheit) or cool using copper wort chiller. Put dry yeast packet into 50ml of luke warm water and leave for 10 minutes. Mix yeast and water well. Add this to 250ml of wort and leave till it is fermenting well. Add this to bulk wort and leave till fermentation is complete (7 days for me). Keep Fermentation bucket at constant room temperature (maybe using a brew belt). Transfer to secondary fermenter for final clearing stage (4 days for me), keep secondary fermenter in a cold place to aid clearing. If beer wont clear use more finings. Make up sugar solution. I made mine by dissolving 1/2tsp of white plain table sugar per pint (20 tsp) in 1 pint of boiling water, and cooling this by adding 1 pint of cold water to this ( making 2 pints all together). Put this in bottom of 5 gallon Pressurized keg. Rack Beer into keg so it is mixed well with sugar solutution. Leave to carbonate naturally for 4-7 days at room temperature (although i wrapped my keg in a towel for extra warmth). The beer may need force carbonating after a short period depending how well the natural carbonation worked. Drink up !!!!

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