Products
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
House Sparrow 7 Gallon
Best Bitter • All Grain • 7 gal
Scaling a 5 gallon batch up to 7, based on this recipe: https://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread.html
February 5, 2026 pm 02:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 11 lbs
2-Row Brewers Malt (Organic); Briess
2-Row Brewers Malt (Organic); Briess
Mild malty flavor. USDA Organic, 100% Organic. 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.
- .5 lbs
Crystal 75; Bairds Malt
Crystal 75; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- .25 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 1.5 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
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
Scaling a 5 gallon batch up to 7, based on this recipe: https://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread.html
Style (BJCP)
Category: 11 - British Bitter
Subcategory: B - Best Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 9.6 SRM | 8 - 16 | |
| Alcohol: | 4.8% ABV | 3.8% - 4.6% | |
| Bitterness: | 33.0 IBU | 25 - 40 | |
Discussion
Post a Comment
Recently Added
Best Bitter : All Grain
Scaling a 5 gallon batch up to 7, based on this recipe: https://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-...
Spotted Tongue 2026 Red RyeDer
Specialty IPA : All Grain
For the QUAFF July 2026 Club Only Competition.
Belgian Dubbel : All Grain
Simple Belgian dubbel with homemade caramelized sugar and new world hops. Never tried T-58 before, we'll see what...
Recently Reviewed
Maibock/Helles Bock : All Grain
Hofbrau uses the 34/70 yeast but 308 worked best
Been brewing this for years, came out great but very dry this time. I think I might have actually achieved over pitching...
2025-12-27 2:08pm
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm