Mo' Better Bitter

Classification: pale ale, extract

Source: Peter Glen Berger, (pb1p+@andrew.cmu.edu) 4/1/92

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.

Ingredients:

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

Procedure:

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.