Codename : Extra Sarah Bitterthorpe
With previous successes in improving my technique, and hitting the gravity marks, I focused on the style guide to drill down on this classic British Strong Bitter. My guest brewer was my daughter, Sarah, ergo the name.
- 1 Lb 10 oz Maris Otter Malted Barley
- 4 oz Pilsner Malt
- 1 oz Dark Munich Malt
- 3 oz Caramel Malt (120L)
- 0.2 oz East Kent Golding hops at 90 minutes
- 0.1 oz Challenger hops at 20 minutes
- ¼ Whirlfloc tablet at 10 minutes (optional)
- 4 ml London Ale dry yeast
Anticipated IBU : 31
Anticipated ABV : 5%
Target OG : 1.052
Target FG : 1.014
(Attempted) Brewhouse (in)efficiency : 65%
- Prepare 8.5L strike water, 154F.
- Add the grains to the bag.
- Calibrate sonic screwdriver.
- Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.028
- Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
- Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210 F.
- Set the timer for 90 minutes. Add hops and Whirlfloc at the prescribed time above. Looking for a minimum SG 1.052
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively. (This late in April, we still have snowbanks :\)
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 14-21 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 3-4 weeks.
- For science, I set the BHE to 65%, increased the grain, and reduced the mash & boil times. Nailed it.
- Pre-boil SG, 1.031, post-boil SG, 1.053.
Brew day : 22-Apr-2022
Bottling day : 11-May-2022