RHETT'S REAL BITTER

Source: Chris McAtee
Recipe added: 04/16/97
Email: mcatee@cadvision.com

This recipe is kind of a copy of Rhett Rebold's 1995 AHA English Special Bitter recipe. I tried to make it to style for once instead of ending up with a brown!. It is very dry and somewhat bitter (42 Tinseth ibu). The yeast is maybe wrong for the style. Quite sulfury, not unpleasant if you like a yeasty beer like Resch's (sp?) of Australia. Try it you'll like it and let me know how it turns out. Don't overcarbonate it like I did (2.3 vols). Chris in Calgary

Specifics

Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.045
Finishing Gravity: 1.007
Time in Boil: 75 minutes
Primary Fermentation: 6 days @ 67F
Secondary Fermentation: 14 days @ 50F

Ingredients:

9.0 # Hugh Baird Pale
0.5 # Malted Wheat
0.25# Caramunich 45L
0.5# Crystal 70L, Hugh Baird
3 oz Biscuit
0.33# Lt brown sugar
0.5 oz No Brewer, lf - 60 mins
1.5 oz Fuggles, pel - 60 "
1.0 oz PROGRESS, pel - 15 "
0.25 oz Styrian Goldings, plug - 5 mins
0.5 oz PROGRESS - 2 mins
0.5 oz PROGRESS - dry hop in secondary 2 wks
Wyeast 1084 Irish

Procedure:

All night (11 hr) mash 153 -> 125F. Mash pH 5 1/4. Sparge pH 5.7 (both @ rm temp). The rest std.

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