Pocoshock Better Bitter

Source: Steven Johnson
Recipe added: 04/10/99
Email: lowpineuno@aol.com

If using a liquid yeast, do yourself a favor, make a starter. This will produce a cleaner tasting beer, especially important with such a mild low gravity beer. Some comments from a score sheet include: 'Very clean, good blend, easy to drink. maybe reduce sweetness. Very drinkable.'

Specifics

Recipe type: Extract
Batch Size: 6
Starting Gravity: 1.040
Finishing Gravity: 1.010
Time in Boil: 50
Primary Fermentation: 4 days@70
Secondary Fermentation: 4 days@70

Ingredients:

1lb crystal 20L
1/2lb Vienna 3.6L
2oz roasted malt
3 1/2 lb amber M&F light liquid malt
3 /b extra light M&F DME
2t irish moss
2t yeast nutrient
2 1/2 oz kent goldings hops
6 gal richfood spring water
wyeast 1275 thames valley british yeast stepped up to 1 1/2 qt

Procedure:

procedure: disolve 2lb DME in 2gal, room temp water, add grain bag w/ all milled grains. Set burner to med.- took 1hr 6 min to get to 170 deg. Sparge grains w/ 1qt boiling water. Take off heat add remaining malt, bring to boil. Add 1oz hops at 50 min, at 30 min add 1/2 oz hops, at 20 min add another 1/2 oz hops, irish moss, and yeast nutrient. At 7 min add 1/4 oz hops , and at knockout add remaining 1/4 oz hops, steep 3 min. place boil kettle in sink of ice and whirlpool before transferring. Top off the 6.5 gal fermenting bucket or carboy to 6 gal. There was a vigorous ferment, good thing I had blow-off setup

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