Kumquat's Bitter

An attempt to make an authentic British bitter (Flowers comes to mind)
without too much work.

Brewer:	Bill Ballard		Email:	-
Beer:	Kumquat's Bitter		Style:	Special Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	20 IBU
OG:	1.046		FG:	1.010
Alcohol:	4.7% v/v (3.7% w/w)
Water:	All water filtered through Britta filter system. 2 tsp of Gypsum added.
Grain:	8 oz. British Carastan 8 oz. British crystal 70-80L
Steep:	Add to cold water in boiling bag. Remove at boil.
Boil:	60 minutes	SG 1.116	2 gallons
	3 lb. 8 oz. Amber malt extract 2 lb. 0 oz. Light dry malt extract
	1/2 tsp Irish Moss at 55 minutes.
Hops:	1 oz. Cascade (6% AA, 60 min.) .5 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Willamette (aroma)
Yeast:	Wyeast 1028, in a 12 oz starter (22 oz bottle, half filled)
Log:	Transfer to glass once the primary has slowed and age in glass for 2-3 weeks to clarify before bottling.
Carbonation:	3/4 cup spray malt to prime. Low final carbonation is really typical of the British style.
Tasting:	The Brits I've had over to taste this liked it. I haven't quit my day job yet, though.

Recipe posted 05/31/98.