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Boss Bitter
This recipe was made for our club picnic, 1997. Dick Van Dyke is
opening a brewpub in Lemont,Il called Doppelbockers soon. Please let
us know how you like it.
| Brewer: | Jamie Wika , Dick Van Dyke | Email: | jwika@concentric.net | |||||
| URL: | http://www.concentric.net/~jwika | |||||||
| Beer: | Boss Bitter | Style: | Ordinary Bitter | |||||
| Type: | All grain | Size: | 11.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.038 | FG: | 1.010 | |||||
| Alcohol: | 3.6% v/v (2.8% w/w) | |||||||
| Water: | Charcol filter. Chicago water supply. | |||||||
| Grain: | 12 lb. Belgian pale 8 oz. Wheat malt 4 oz. Belgian biscuit 4 oz. Dextrine malt (Cara-Pils) 1 lb. British crystal 50-60L |
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| Mash: | 85% efficiency | |||||||
| Infusion mash 1 qt. water per lb. at 153' for 90 min. Mashout 168' for 10 min. Recirculate runoff for 20 min. Sparge at 168',5.7 ph. for 1 hour. |
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| Boil: | 90 minutes | SG 1.034 | 13 gallons | |||||
| 1 tblspn Irish Moss last 20 min. | ||||||||
| Hops: | 2 oz. Fuggles (4.2% AA, 65 min.) 1.25 oz. Styrian Goldings (5.2% AA, 65 min.) .5 oz. Fuggles (4.2% AA, 25 min.) .5 oz. Styrian Goldings (5.2% AA, 25 min.) .5 oz. Northdown (8.7% AA, 15 min.) |
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| Yeast: | Fullers yeast from 1845 bottle conditioned ale. 3/4 gal. starter. | |||||||
| Log: | Ferment 4 days at 68',rack to kegs and condition for 4-7 days under 20 psi at 68'. Dry hopping optional. |
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| Carbonation: | Force carbonate for low carbonation if needed. | |||||||
Recipe posted 07/12/97.
