Butthead Bitter 2

Source: Greg Henley
Recipe added: 03/29/99
Email: henley@alaska.net

Specifics

Recipe type: Extract
Batch Size: 5 U.S. Gallons
Starting Gravity: 1.035
Finishing Gravity: 1.008
Time in Boil: 60 minutes
Primary Fermentation: 7 Days (glass)
Secondary Fermentation: 7 Days (glass)

Ingredients:

3.5 lbs. Telford's Scottish Ultra Light Malt Extract
1 lb. Premier Extra Light DME
1/4 lb. Brown Sugar
1/2 lb. British Crystal Malt (75L)
1/4 lb. Victory Malt
1/4 lb. White Wheat Malt
2 oz. Challenger Hops (6.6% AA)
2 oz. Kent Golding Hops (5.4% AA)
1 Wyeast #1275 (Thames Valley) Liquid Yeast
1/2 cup Corn Sugar (primeing)

Procedure:

Made 1 qt Yeast starter 3 days prior to brew day. Steep grains for 30 minutes @ 160 degrees F. Added malt extracts & brown sugar & brought to a boil. Added Challenger hops & boiled for 60 minutes. After 40 minutes of boiling added 1 oz. Golding hops. After 60 minutes of boiling turned off heat & added 1 oz. of Golding and steeped for 5 minutes. Cooled wort to 70 degrees F. and pitched yeast starter.

Back to previous Table of Contents