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.

Bottling Day

  • 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.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 3-4 weeks. 

Brew Notes

  • 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