RHETT'S REAL BITTER
Source: Chris McAtee
Recipe added: 04/16/97
This recipe is kind of a copy of Rhett Rebold's 1995 AHA English Special Bitter recipe. I tried to make it to style for once instead of ending up with a brown!. It is very dry and somewhat bitter (42 Tinseth ibu).
The yeast is maybe wrong for the style. Quite sulfury, not unpleasant if you like a yeasty beer like Resch's (sp?) of Australia. Try it you'll like it and let me know how it turns out. Don't overcarbonate it like I did (2.3 vols). Chris in Calgary
Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.045
Finishing Gravity: 1.007
Time in Boil: 75 minutes
Primary Fermentation: 6 days @ 67F
Secondary Fermentation: 14 days @ 50F
- 9.0 # Hugh Baird Pale
- 0.5 # Malted Wheat
- 0.25# Caramunich 45L
- 0.5# Crystal 70L, Hugh Baird
- 3 oz Biscuit
- 0.33# Lt brown sugar
- 0.5 oz No Brewer, lf - 60 mins
- 1.5 oz Fuggles, pel - 60 "
- 1.0 oz PROGRESS, pel - 15 "
- 0.25 oz Styrian Goldings, plug - 5 mins
- 0.5 oz PROGRESS - 2 mins
- 0.5 oz PROGRESS - dry hop in secondary 2 wks
- Wyeast 1084 Irish
All night (11 hr) mash 153 -> 125F. Mash pH 5 1/4. Sparge pH 5.7 (both @ rm temp). The rest std.
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