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Plough Boy Bitter
Standard/Ordinary Bitter • Extract • 19 L
Drinking this one right now. I've reduced the sugar level to take the edge off of the bitterness - not that I don't like bitterness, I just want to keep it faithful to the style of English bitter.
August 13, 2010 am 06:26am
0.0/5.0 0 ratings
Ingredients (Extract, 19 L)
- 0.209 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.020 kg
Belgian Black Roast
Belgian Black Roast
Adds a heavy roast flavor and dark color.
- 1.566 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.264 kg
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 17 g
Northern Brewer - 8.9 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 8 g
Styrian Goldings - 3.6 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- 5 g
Styrian Goldings - 3.6 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 4 g
Irish Moss - added in last 10 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 11.8 SRM | 4 - 14 | |
| Alcohol: | 3.6% ABV | 3.2% - 3.8% | |
| Bitterness: | 27.5 IBU | 25 - 35 | |
Discussion
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