Boothby's Bitter

Source: Jeff Marcell
Recipe added: 10/07/99
Email: Talonlock@aol.com

Very satisfying. The use of the two varieties of hops mixed well (I had my doubts). Tasted similar to Red Hook ESB, although not as sweet and a more pronounced hop aroma. Enjoyed by all who took a swig!

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gal.
Starting Gravity: 1.062
Finishing Gravity: 1.016
Time in Boil: 80 min
Primary Fermentation: 7 days (plastic)
Secondary Fermentation: 8 days (glass)

Ingredients:

2 Cans John Bull Light Unhopped Extract (6.6 lbs)
1 lb DME Amber
1 lb Crystal Malt (60L)
8 oz Roasted Barley (625L)
3 oz Chocolate Malt (340L)
8 oz Malto-Dextrin
1 tsp Irish Moss
2 oz Tettenanger hops
1 oz Mt. Hood hops
Wyeast American Ale II 1272

Procedure:

Grains were cracked and added to 1 gal of water which was steeped at 150 (F) for 30 min. The liquid was then strained and the spent grains suspended in the liquid for another 10 min. An extra 1/2 gal of water was added along with the Malt Extract and DME and brought to a rolling boil. After 10 min, 1/2 oz Tettenanger hops was added. At 10 min intervals 1/4 oz Tett. hops was added. At 65 min 1/2 oz Mt. Hood hops was added. The last 10 min Malto Dextrin was added. The last 5 min I added the Irish Moss and 1/2 oz Mt. Hood hops. The wort was cooled and added to the remaining water. The yeast was pitched and left for 7 days. The beer was then transferred (with some straining) to a glass carbuoy and left for 8 days in darkness. The temp throughout fermentation in both cases was 65-68 (F).

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