British Bitter

Classification: pale ale, extract, bitter

Source: Fred Condo (fredc@pro-humanist.cts.com) Issue #528, 10/31/90

This really shouldn't be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there's only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive--- fermentation can be done in 24-72 hours. I hope you like this as much as I do.

Ingredients:

5 to 6 pounds, Alexander's pale malt extract
1/2 pound, crystal malt, crushed
10 ounces, dextrose (optional)
1-1/4 ounces, Cascade hops (boil)
1/4 ounce, Cascade hops (finish)
Munton & Fison ale yeast
corn sugar for priming

Procedure:

Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.

Specifics:

O.G.: 1.058
F.G.: 1.022
Primary: 4 days