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Irene's Bitter
Special/Best/Premium Bitter • Extract • 5 gal
Cooked-up when that nasty woman blew through town and nearly drowned us.
September 18, 2011 am 09:46am
3.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 3.3 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 2 lbs
Amber Dry; Brewferm
Amber Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 1.0 oz
Challenger - 6.1 AA% pellets; boiled 50 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
East Kent Goldings - 5.5 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Fuggle - 4.5 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 ea
Whirlfloc Tablets (Irish moss) - at -15 minutes (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale 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.
Notes
A classic Best Bitter using Munton's dry and liquid malts, and an ounce of Fuggle at flameout.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 12.9 SRM | 5 - 16 | |
| Alcohol: | 4.6% ABV | 3.8% - 4.6% | |
| Bitterness: | 34.7 IBU | 25 - 40 | |
Discussion
Into the bottle with a hint of caramel and earthy hops
2011-09-20 12:58pm
Bottled this crystal-clear beauty on September 18th, cutting back on the corn sugar by a third to keep the carbonation lower in line with the style. I was surprised at the residual malty aroma - a bit of caramel that matched a faint earthy hops fragrance. We'll see in a few weeks.
Pretty darn good bitter.
2011-10-23 9:16pm
Shared a couple with my Brit friend John today. He agreed it was a nice session bitter, with good clarity, perfect color and carbonation, but with a "young" taste. I think I left the lid on the brew kettle for too much of the boil, which may have led to a bit of DMS.
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