Codename : Westfort Yorkshire Bitterthorpe

This is another recipe from Home Brew Beer by Greg Hughes. I scaled it down from the original 5 gallon recipe. As I was preparing the malt, I adjusted some of the proportions on the fly to use up old ingredients. This one becomes part of my helter-skelter series. I also scaled it up a little, with the anticipation of of 4.6L upon completion.The larger carboy will be needed.

Recipe inspiration :


  • 1 lb 4.5 oz Maris Otter malt (3.8L)
  • 5 oz Torrified wheat (1,5L)
  • 3.2 oz Crystal medium (67L)
  • 0.1 oz Chocolate malt (444L)
  • 0.10 oz Cascade hops at 30 minutes
  • 0.20 oz East Kent Golding  hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.30 oz East Kent Golding hops at 10 minutes
  • 0.30 oz East Kent Golding hops at 5 minutes
  • 0.20 oz East Kent Golding  hops at 0 minutes
  • 2 ml London dry ale yeast

Vital Stats

BJCP Style : Ordinary Bitter
Anticipated ABV : 3.7%
Anticipated IBU : 30
Anticipated SRM : 12

Pre-boil SG : 1.030
Original SG : 1.038
Target SG : 1,010
Brewhouse (in)efficiency : 69%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 7L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • 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 30 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 the yeast mixture.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • All gravities were achieved
Fermenting in the carboy for about 10 days.

Brew day : 16-Jan-2023
Bottling day : 27-Jan-2023