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brakspear clone
Standard/Ordinary Bitter • All Grain • 18 L
An attempt at cloning Brakspear Bitter, with ingredients info from various sources. Good balance of malt, hops and fruit. Nice and hoppy, really bitter, on the dry side for a bitter - maybe next time I'll up the crystal and leave out the black malt. touch of brown sugar is tasty. good thing about beers this weak is you can drink em straight away - fresher the better.
March 8, 2004 pm 10:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18 L)
- 2.68 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.1 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.010 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.02 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.2 kg
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 30 g
Goldings - 7.5 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
- 15 g
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 32 g
Styrian Goldings - 4.0 AA% whole; boiled 1 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 1275 Thames Valley Ale™
Wyeast 1275 Thames Valley Ale™
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
Notes
added 22g gypsum and half tspn MgSO4 to water. Mashed at 66.5ºC for 70 mins, + boiling water to mash out, batch sparge. Boil 90'. Fermented at 22ºC. dryhopped in secondary with 1 plug Styrian. (Note - Goldings for bittering is New Zealand Goldings).
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 11.6 SRM | 4 - 14 | |
| Alcohol: | 3.4% ABV | 3.2% - 3.8% | |
| Bitterness: | 43.0 IBU | 25 - 35 | |
Discussion
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