Black Bishop Bitter

Source: Tim Neall
Recipe added: 02/15/98
Email: neallmt@miavx1.acs.muohio.edu

This was a spur of the moment brew day, but the beer turned out fairly well. It is a little too light in body, but has a great hops aroma and flavor. The molasses adds an interesting character to the beer. It has a nice dark amber color and has a great head with good retention. If I were to do the beer again, which I might, I would add some crystal malt, maybe 1/2 lb. Although interesting, I would can the molasses and use brown sugar instead.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1038
Finishing Gravity: 1006
Time in Boil: 60 minutes
Primary Fermentation: Glass, 2 weeks
Secondary Fermentation: glass 2 weeks

Ingredients:

3.3 lbs. Muntons Light Syrup
1 lb. Light DME
1 Cup amber DME
3/4 Cup molasses
3/4 oz. Northern Brewer Pellets 8.8% (55 minutes)
1/2 oz. Kent Golding Pellets 4.8% (40 minutes)
1/4 oz. Kent Golding Pellets 4.8% (10 minutes)
1 oz. Kent Golding Pellets 4.8% Dry hop
Wyeast 1098

Procedure:

Bring 6 gallons of water to a boil. Add extracts and molasses. After boiling for five minutes add first hops. Follow hop schedule from above. At 45 minutes add 1 tsp of Irish Moss. Force chill with immersion chiller. Aerate and pitch yeast. When fermentation is complete, transfer to secondary and add Kent Golding pellets. Allow to dry hop fro two weeks. Prime with 1/2 C. of corn sugar and bottle.

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