Codename : Westfort Ordinary Bitterthorpe

This recipe was chosen to keep things simple, as I was adjusting my water requirements for brewing. If things didn’t work out, it was a low commitment to malts. Spoiler alert, things worked the way I wanted, and the raw product was delicious.

Ingredients

• 1 lb 1 oz Maris Otter malt
• 2.5 oz Caramel malt (30L)
• 2.5 oz Crystal medium (67L)
• 0.10 oz Cascade hops at 60 minutes
• ¼ tsp Irish Moss (optional) at 15 minutes
• 0.20 oz East Kent Golding hops at 15 minutes
• 0.20 oz East Kent Golding hops at 5 minutes
• 0.20 oz Fuggle hops at 0 minutes
• 3 ml London Ale yeast

Vital Stats

Anticipated IBU : 30
Anticipated ABV : 3.3%
Anticipated SRM : 11
Target OG : 1.035
Pre-boil SG : 1.024
Target FG : 1,010
Brewhouse (in)efficiency : 70%

Brew Day

• Prepare 7L strike water, 155F
• Add the milled grains to the bag.
• Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
• Calibrate the sonic screwdriver.
• Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
• Bring up to a boil, 212F, set the timer for 60 minutes. Add hops and Irish Moss as prescribed above.
• 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 7-14 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 4 weeks. You can crack one open early, but you might be disappointed. You have been warned.

Brew Notes

• Pre/post-boil gravity achieved

Brew day : 15-Oct-2022
Bottling day : 22-Oct-2022