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.

Recipe inspiration :


  • 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.

Vital Stats

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%

Brew Day

  • 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.

Bottling Day

Brew Notes

  • Gravities were made, although a 90 minute mash was required
Ferment bitter in carboy for 7-10 days.

Brew day : 25-Aug-2023