Bride's Bitter II

Source: Tim Neall
Recipe added: 09/18/97
Email: Neallmt@miavx1.acs.muohio.edu

This is a similar to the Bride's Bitter recipe that I posted earlier. I think that this one tastes better. It has a nice golden color and forms a decent head. It is not heavy and could use a bit more body. It is tasty and I will continue to make changes until it is exactly to my liking. It was paid a huge complement though. A woman from the UK drank it (and liked it) and and said that it was just like the beer she drank in England.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.040
Finishing Gravity: 1.006
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 16 days

Ingredients:

8 lbs. 2 row malt (1.5 L)
3/4 lb. British Crystal (20 L)
1 lb. Brown Sugar
1 oz Fuggle pellets 4.3%
1 oz. Crystal pellets 3.7%
1 oz. Golding pellets (dryhop)
Wyeast London Ale 1028
1/2 C corn sugar for priming
Irish moss.

Procedure:

Mashed grains for 90 minutes at 149 degrees. Every twenty minutes a portion of the grist was brought to a boil to help keep the temperature stable. Sparged with 4 gallons of water. Boiled six gallons of wort for five minutes and then added the brown sugar and Fuggle and Crystal pellets. At 45 minutes added tsp Irish moss and immersed wort chiller. At 60 minutes, removed wort from heat and chilled. Pitched starter. Ferment at around 65 degrees. When finished fermenting, prime with 1/2 C of corn sugar.

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