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Munich Bitter
Special/Best/Premium Bitter • Partial Mash • 21 L
English bitter with a bayrisch twist.
May 8, 2006 am 01:27am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 21 L)
- 1 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.5 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.5 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 0.07 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 1.7 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.1 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.1 kg
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 25 g
Pride of Ringwood - 10.0 AA% pellets; boiled 60 min
Pride of Ringwood
Moderate.
- 25 g
Willamette - 4.3 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 25 g
Willamette - 4.3 AA% pellets; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 25 g
Willamette dry-hopped in secondary - (omitted from calculations)
Willamette dry-hopped in secondary
- 1/4 tsp
Whirlflock @ 15 mins - (omitted from calculations)
Whirlflock @ 15 mins
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
A 'use-em-up' recipe, hence the strange grain bill. But it turned out mighty nice. Used a 'Toohey's Real Ale' kit as base. POR hops includes an assumption that the kit is bittered at about 25 IBU. (But who knows.) The Willamette gives it a Fugglesiness, with an extra spicy note.
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: | 1.009 | 1.008 - 1.012 | |
| Color: | 13.2 SRM | 5 - 16 | |
| Alcohol: | 4.4% ABV | 3.8% - 4.6% | |
| Bitterness: | 41.9 IBU | 25 - 40 | |
Discussion
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