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Bitterroot Bitter

Bitterroot Bitter

Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 5.5 gal

Bob Collins

COMMENTS: This is excellent beer as it is. A good malty beginning with a nice hop bite in the finish. However my conversion rate must be low as the measured OG is 1.046 not 1.055 as predicted. I suggest increasing the DME to 2.5 Lbs and the Munich to 3 Lbs to bring up the OG. This should result in an OG of 1.056 and alcohol about 5.5%

September 19, 2001 pm 05:01pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

  • 2.5 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • .2 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 2 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden 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.

  • .25 lbs English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 1.25 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 3.3 lbs Pale Liquid; Alexanders

    Pale Liquid; Alexanders

    Reportedly lightest colored malt extract available.

  • .9 oz Target - 8.8 AA% pellets; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • .5 oz Fuggle - 4.8 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Cascade - 6.0 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Tettnanger - 5.1 AA% pellets; boiled 5 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .25 lb Malto Dextrine - (omitted from calculations)

    Malto Dextrine

  • 2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 tsp Yeast Nutrient - (omitted from calculations)

    Yeast Nutrient

  • 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

1 pint of Wyeast 1968 London ESB starter (3 to 4 days ahead) Heat 6 Qts mash water with 2 teaspoons gypsum to 165F Drop grains, and adjust temp to 154F. Hold at 150 to 154 for 60 minutes. Sparge with 4 Qts 170 F water or enough to make 2 1/2 gallons Add Malto Dextrine, DME, & Syrup. Bring to a full boil. Hold until the foam settles down, then start the hop sequence. Add Irish Moss and yeast nutrient 20 minutes from the end of the boil. Chill to 100 F, then splash into fermenter with 3 gallons cold water. OG 1.046 FG 1.011 Prime with 3/4 C Corn Sugar COMMENTS: This is excellent beer as it is. A good malty beginning with a nice hop bite in the finish. However my conversion rate must be low as the measured OG is 1.046 not 1.055 as predicted. I suggest increasing the DME to 2.5 Lbs and the Munich to 3 Lbs to bring up the OG. This should result in an OG of 1.056 and alcohol about 5.5%

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.052 1.048 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 16.4 SRM 6 - 18
Alcohol: 5.2% ABV 4.6% - 6.2%
Bitterness: 35.0 IBU 30 - 50

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