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Bloody big bitter

Bloody big bitter

Special/Best/Premium Bitter • Partial Mash • 69 L

JamberooBrew

Partial mash on a grand scale.

March 28, 2015  06:47pm

0.0/5.0 0 ratings

Ingredients (Partial Mash69 L)

  • 5 kg Maris Otter Malt;Bairds Malt

    Maris Otter Malt;Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 0.2 kg Dark Crystal;Joe White Maltings

    Dark Crystal;Joe White Maltings

    Product Code: 1109

  • 1 kg Australian Wheat Malt

    Australian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 5.1 kg Pale Liquid;Alexanders

    Pale Liquid;Alexanders

    Reportedly lightest colored malt extract available.

  • 0.3 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 120 g East Kent Goldings -5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 60 g East Kent Goldings -5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • FermentisS-04Safale S-04

    FermentisS-04Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 8 -English Pale Ale

Subcategory: B -Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.043 1.040 -1.048
Terminal Gravity: 1.009 1.008 -1.012
Color: 7.0 SRM 5 -16
Alcohol: 4.3% ABV 3.8% -4.6%
Bitterness: 30.3 IBU 25 -40

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