Codename : Mountain Portage Cornish Tin Miner’s Bitterthorpe
This is another recipe from Home Brew Beer by Greg Hughes. I scaled it down from the original 5 gallon recipe, adjusted some the malts and hops for what I had in stock.
- 1 lb 14 oz Maris Otter malt (3.8L)
- 3 oz Amber Malt (28L)
- 2 oz Dark Munich malt (9.9L)
- 2 oz Crystal medium (67L)
- 0.2 oz Sasquatch hops at 30 minutes
- 0.2 oz Sasquatch hops at 20 minutes
- 0.2 oz Sasquatch hops at 15 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 0.2 oz Sasquatch hops at 10 minutes
- 3 ml London dry ale yeast.
BJCP Style : Strong Bitter
Anticipated ABV : 5.3%
Anticipated IBU : 17
Anticipated SRM : 42
Pre-boil SG : 1.044
Original SG : 1.067
Target SG : 1.016
Brewhouse (in)efficiency : 65%
- Prepare 6.6L strike water, 148F.
- 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 148F.
- Stir occasionally.
- 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 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 7-14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Gravities were made, although a 90 minute mash was required
Brew day : 25-Aug-2023