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Hallett Bitter
Standard/Ordinary Bitter • All Grain • 23 L
This recipe is tailored to turn Australian Ingrediants into a genuine British Bitter.Australian malts like American Malts are grown to serve a primarily lager based industry.The high Quantities of Munich and Crystal are designed to overcome the flaws in the base malt.
November 27, 2000 pm 06:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 2 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.8 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.45 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 kg
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 15 g
Willamette - 8.5 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 17 g
Styrian Goldings - 6.0 AA% whole; boiled 15 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
australian ingredients are like american. ie bland lager based products. this recipe seeks to soup them up to produce an ordinary bitter from aussie ingrediants.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 12.3 SRM | 4 - 14 | |
| Alcohol: | 3.2% ABV | 3.2% - 3.8% | |
| Bitterness: | 20.9 IBU | 25 - 35 | |
Discussion
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