Boothby's Bitter

Source: Jeff Marcell
Recipe added: 10/07/99
Email: Talonlock@al.com

Very Satusfying. The use of the two hops mixed well (I had my doubts). Tastes similar to Red Hook ESB, although not as sweet and more of a hop aromoa. Enjoyed by all who took a swig!

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gal
Starting Gravity: 1062
Finishing Gravity: 1016
Time in Boil: 80 min
Primary Fermentation: 7 days (plastic)
Secondary Fermentation: 8 days (glass)

Ingredients:

2 cans John Bull Light Malt Extract Unhopped (6.6 lbs)
1 lb DME Amber
1 lb Crystal Malt (60L)
6 oz Roasted Barley (625L)
3 oz Chocolate Malt (340L)
8 oz Malto Dextrin
2 oz Tettenanger hops
1 oz Mt. Hood hops
1 tsp Irish Moss
Wyeast 1272- American Ale II

Procedure:

Grains were cracked and added to a gal of water and brought to a temp of 150 (F) for 30 min. The liquid was then strained and the spent grains were suspended in the liquid for another 10min. A 1/2 gal of water was added along with the Malt Extract and DME. This was brought to a rolling boil. After 10 min, 1/2 oz Tettenanger hops was added and from then on 1/4 oz at 10 min intervals. 65 min into boil 1/2 oz Mt. Hood hops was added. The last 10 min the Malto Dextrin and Irish Moss were added. The last 5 min 1/2 oz of Mt. Hood was added. The wort was then cooled, added to the remaining water, and the yeast was pitched. After 7 days, the beer was transferred to a glass carbuoy, and partialy strained in the process, for 8 days. The fermentation temp was held from 65-68 (F) in both cases.

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