brēowanthorpe

The Homestead of Beer

Strong Bitter

By thomas #30 minute boil, #Ale, #Barley, #Beer, #BIAB, #Bitter, #British, #British Bitter, #Homebrew, #Hops, #No-sparge, #one-gallon, #Rye, #Strong Bitter, #Water, #Westfort, #Yeast

Codename : Westfort Red Rye Bitterthorpe

Having a penchant for the British bitters, it was time to cycle back to a strong bitter, and mix things up with a healthy addition of rye.  The speciality malts added in, should give a colour that brings it close to a red colour, ergo the name. A little about the beer.

Light amber to deep copper colour. Good to brilliant clarity. Low to moderate white to off-white head.

https://www.bjcp.org/style/2021/11/11C/strong-bitter/

Ingredients

  • 1 Lb 6 oz Maris Otter malt (3.8L)
  • 4 oz Light Munich malt (6.9L)
  • 4 oz Rye malt (3.5L)
  • 2 oz Caramel malt (120L)
  • 2 oz Carastan malt (30L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.10 oz Chinook hops at 30 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 15 minutes
  • 4 ml Windsor dry ale yeast

Vital Stats

BJCP Style : Strong Bitter
Anticipated ABV : 5.4%
Anticipated IBU : 42
Anticipated SRM : 13
Pre-boil SG : 1.042
Post-boil SG: 1.055
Original SG : 1.055
Target SG : 1.014
Carbonation : 1.8
Water profile : Strong Bitter
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 6.6L strike water, 152F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • 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, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Despite declaring 4ml of Windsor ale yeast in the recipe, I split it 2 ml Windsor and 2 ml Empire in an attempt to combine properties of both yeasts.

Brew day : 12-Nov-2024