Brian's Best Bitter

This is an attempt at a true English Bitter, relatively low gravity
and a balance of malt and bitterness. I hoped to achieve much of
the beers character through ester production by the yeast and not by
a dominant malt or hop profile.

Brewer:	Brian Schwind		Email:	-
Beer:	Brian's Best Bitter		Style:	Best Bitter
Type:	All grain		Size:	4.5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	24 IBU
OG:	1.043		FG:	1.010
Alcohol:	4.2% v/v (3.3% w/w)
Water:	1 tsp. calcium carbonate in mash
Grain:	7 lb. American 2-row 8 oz. Belgian Special B
Mash:	70% efficiency
	simple infusion @ 150 degrees
Boil:	60 minutes	SG 1.035	5.5 gallons
	1 tsp. Irish moss 10 minutes prior to end of boil
Hops:	1 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (aroma)
Yeast:	A fairly thick slurry of British Ale from Y lab obtained from a local brewery. Supposed to be highly floculant and correspondingly low in attenuation. Also is supposed to throw a lot of esters.
Log:	I expect this one to ferment out quite fast and be in the keg within 2 wks of the brew date. These are to be drunk fresh.
Carbonation:	I'll keep low carb., not much more than 1 vol. co2
Tasting:	We'll see

Recipe posted 01/17/98.