Codename : Mountain Portage Best Bitterthorpe
Continuing along with the tradition assorted English bitters, this is a low gravity, malty, easy drinking ale. I was running low on base malts, so this one is a bit of a helter-skelter of barley to make it happen.
- 11 oz Maris Otter malt
- 8 oz Munich II malt (9L)
- 4 oz Amber malt (38L)
- 4 oz Caramel malt (30L)
- 0.10 oz Northdown hops at 60 minutes
- 0.10 oz Northdown hops at 15 minutes
- 0.20 oz East Kent Golding hops at 10 minutes
- ¼ Whirlfloc tablet (optional) at 10 minutes
- 0.20 oz East Kent Golding hops at 5 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 3 ml Nottingham ale yeast
Anticipated IBU : 33
Anticipated ABV : 4.3%
Target OG : 1.044
Target FG : 1,011
Brewhouse (in)efficiency : 70% (increased for this batch)
- Prepare 6.1L strike water, 154F
- Add the milled grains to the bag.
- Mash in, place the bag in the hot water, set the timer for 60 minutes, and maintain the temperature at 149 F. Stir occasionally.
- Mash out, increase the temperature to 167F, set the timer for 10 minutes. Looking for SG 1.034.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Give the bag a hard squeeze, every bit of sugar that can be extracted will benefit the end ABV.
- Bring wort up to 205F.
- Set the timer for 60 minutes. Add hops and Whirfloc as prescribed above. Looking for SG 1.044.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 7 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.
- Conduct bottle conditioning for at least 4 weeks.
- This recipe is prepared for a single pot, but I really conducted an exbeeriment in dunk & sparging between two pots.
- FG of 1.044.
Brew day : 8-Aug-2022
Bottling day : 22-Aug-2022