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NB Single Hop Bitter (Glacier)
Special/Best/Premium Bitter • All Grain • 5.5 gal
I'm brewing this classic British style for the new year. It's based on Northern Brewer's Single Hopped Bitter. I made it last year with Fuggle and it was fantastic. I have some Glacier hops on hand, so this will be a good one to make that is quickly ready to drink from the keg.
January 1, 2013 am 11:19am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 9.0 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.12 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- 1.00 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .75 oz
Glacier - 5.5 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1.00 oz
Glacier - 5.5 AA% pellets; boiled 15 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1.25 oz
Glacier - 5.5 AA% pellets; boiled 5 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
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: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 12.6 SRM | 5 - 16 | |
| Alcohol: | 4.4% ABV | 3.8% - 4.6% | |
| Bitterness: | 28.9 IBU | 25 - 40 | |
Discussion
Great brew!
2013-01-31 10:12am
I mashed at a high-ish temp and I think it made the beer a bit more malty/ caramel. The body is still light, from the adjunct sugar. I decided to dry-hop it with British style hops to give it another hop flavor layer. It's a solid ale. I'm enjoying it served from the cellar.
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