Codename : Westfort Ryetirement Strong Bitterthorpe
The third and final in my Ryetirement series, adding rye to an English style bitter.
- 1 lb 11 oz Golden Promise pale malt (2.4L)
- 3 oz Rye malt (3.5L)
- 2 oz Amber malt (28L)
- 2 oz Crystal Dark (100L)
- 1 oz Caramel malt (30L)
- 0.20 oz Chinook hops at 30 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.10 oz Chinook hops at 15 minutes
- 3 ml Nottingham dry yeast
BJCP Style : Strong Bitter
Anticipated ABV : 5.4%
Anticipated IBU : 41
Anticipated SRM : 14
Pre-boil SG : 1.043
Original SG : 1.054
Target SG : 1,015
Brewhouse (in)efficiency : 65%
- 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 6.2L 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 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 14-21 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- I have loaned out my grain mill, and have resorted to using a food processor to grind the grain, this has hampered my BHE, adjusted the recipe to 66%
- Gravity measurements, 1.041 & 1.053. This will give an anticipated ABV 5.3%.
Brew day : 25-April-2023
Bottling day :