Downunder Tan Bitter
Source: Miguel de Salas
Recipe added: 08/25/99
Used Franklin (Tasmanian Pilsener-like malt) because it is a lot fresher than imported malts. Crystal and chocolate added to achieve the correct colour, but chocolate was a bit overdone, probably only use 20g next time, or even 10g of roast barley to achieve a more coppery red colour.
All up, a very satisfying brew, from my obviously biased point of view
Recipe type: All Grain
Batch Size: 20 liters
Starting Gravity: 1040
Finishing Gravity: 1011
Time in Boil: 70 minutes
Primary Fermentation: 8 days @ 19 degrees C.
Secondary Fermentation: 10 days @ 14 degrees C.
- 3 Kg Franklin (Pilsener) malt
- 250 g 120 L Crystal malt
- 50 g Chocolate malt
- 30, 10 & 10 g Goldings hops (70m, 15m & 1m)
- 5 & 5 g Styrian Goldings hops (70m & 15m)
- Wyeast Brewers Choice 1968 (ESB) Yeast
Straightforward infusion mash at 67 deg. C. with "burtonised" water. Lautered, sparged, boiled and chilled to 19 deg. C. before pitching yeast slurry (starter made in advance)
Well balanced finish with traditional goldings aroma.
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