Bride's Bitter

Source: Tim Neall
Recipe added: 05/08/97
Email: Neallmt@miavx1.acs.muohio.edu

This was my first experience with dry hopping. The beer is about three months old now and it is great. The hoppiness is fantastic. I was skeptical after the first few bottles, but the flavors have really mellowed. This is one that must be done again.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.040
Finishing Gravity: 1.004
Time in Boil: 60 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 10 days

Ingredients:

Procedure:

Mash grains at 158 degrees in 2.25 gallons of water. Sparged with 4 gallons of water. Brought total volume to six gallons and brought to a boil. After five minutes added 1.33 oz hops. At 45 minute mark added .66 oz hops. Also added Irish moss. Chilled with immersion chiller and pitched yeast. Transferred to secondary and added final ounce of hops. Bottled and primed with 3/4 cup of corn sugar.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.