Mo' Better Bitter
pale ale, extract
Source: Peter Glen Berger, (firstname.lastname@example.org)
This is assertive and full-bodied, but drinkable by all. Keep the
fermentation temperature relatively high, around 68-70 fahrenheit, as a
nice dicetyl is necessary to round this out.
- 3 pounds, M&F dry light malt extract
- 3 pounds, M&F dry amber extract
- 1--1/2 pounds, Laaglander dry light extract
- 1/2 pound, cracked toasted 2--row malt
- small handfull, roasted barley
- 1 ounce, Galena hops 8% alpha (boil)
- 1 ounce, Fuggles hops 4% alpha (boil)
- 1/2 ounce, Fuggles (finish)
- Wyeast Irish ale yeast
Substitute boiling hops at will, as long as you end up with 12 HBU. The
roasted barley is to add a hint of red color and just a touch of flavor;
if you despise the taste of roasted barley use chocolate malt instead.
The toasted barley is essential. I used Wyeast Irish, but London ale
would probably be even better. I wish I had dry hopped this batch with
an extra 1/2 ounce of Fuggles.