Surrey Slur

Source: Jeff Osborn
Recipe added: 09/16/97
Email: josborn@senet.com.au
URL: none

This recipe will produce a flavour and colour akin to that of English toffee, with cholcolate and caramel flavours also being present on the follow through. Try straining the intial brew before adding yeast for extra clarity. I'm not sure of the exact EBU but this beer is reminiscent of the traditional Yorkshire bitter (although less red in appearance). A full bodied brew with a crisp, dry finish well suited to lounging around on hot summer days!

Specifics

Recipe type: Partial Mash
Batch Size: 25 litres
Starting Gravity: 1062
Finishing Gravity: 1029
Time in Boil: 1 hour
Primary Fermentation: 4 days
Secondary Fermentation: 4 days

Ingredients:

Light malt extract (dry) 500g
Light malt extract (liq) 500g
Cracked crystal grain 250g
1.8kg can of best english bitter (Munton's English bitter is good)
Cracked munich malt 250g
Cracked black grain 50g
Morgans caramalt (master blend) 250g
Brewing sugar 500g (optional)
Bitter X 4g
Goldings 20g
Saaz 20g
Morgans ale dry yeast (2nd generation onwards)
Irish moss 1tsp

Procedure:

*Crack grain adjuncts and mash in 2.5 litres water for 1.5 hours at 65-68 degrees C. *Sparge grain with 70 degree C water and discard *Add a further two litres of water with Bitter X and other extract ingredients (except for can and caramalt) boil for 1.5 hours. *15 minutes before end of boiling add Irish moss, hops, caramalt and 1.8kg can so that the flavour from the hops in the can and caramalt don't decrease. *Strain into keg and bring up to 25lt with cold water. *Add yeast (2nd generation or more from previous brews) and sugar if desired at 23 degrees C and ferment at 20 degrees C *Rack on day 4 and continue to ferment for further 4 days *prime bottles and let sit for at least 4 months (the longer the better)

Back to previous Table of Contents