Bob's Bitter

Source: Darren Gaylor
Recipe added: 02/06/97
Email: dwgaylor@pacifier.com

Turned out quite good, even with the dry yeast. Good flavor, not a lot of kick. We're going to kick all the ingredients up a bit, use liquid yeast, and make Bob's Best Bitter.

Specifics

Recipe type: All Grain
Batch Size: 10 gallons
Starting Gravity: 1.037
Finishing Gravity: 1.009
Time in Boil: 75 minutes
Primary Fermentation: 7 days at room temp
Secondary Fermentation: 7 days at room temp

Ingredients:

12.50 lb 2-row malt
2.50 lb Crystal 40l
2.00 oz Cascade (5.9%) 60 minutes
1.00 oz Cascade 40 min
1.00 oz Cascade 1 min
1 tsp Irish moss
2 tsp Brewers crystals
Coopers dry ale yeast

Procedure:

Infuse 3.0 gallons @ 137F for rest at 122F 30 minute protein rest (probably unnecessary) Add two gallons boiling water to bring mash to 153F Upon conversion, boost to 170 and sparge, boil, cool & pitch.

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