English Bitter

I crush my own grains using a pint glass and a cookie sheet. If you do this don't put more than 1/4 pound of grains in the cookie sheet at a time.

Brewer:	TEAM FAT (NC)		Email:	-
Beer:	English Bitter		Style:	English Ordinary Bitter
Type:	Partial mash		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	26 IBU
OG:	1.061		FG:	1.006
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Some salt before adding grains.
Grain:	3 lb. American 2-row 1 lb. British crystal 50-60L
Mash:	70% efficiency
	1 gallon of water and grains to 150-155 for 15 minutes let cool to 120-130. Slowly bring temp up to 157-160 for 15 minutes then let cool to 140-150. Strain grains then sparge with 1 gallon of 170 water ( I do this with a cooler just dump grains and wter in the cooler for 45 min or so then strain out, it gives me time to take the dog for a walk)
Boil:	65 minutes	SG 1.122	2.5 gallons
	5 lb. 8 oz. Light malt extract
	Add a half gallon of water to bring boiling volume to around 2 gallons. Add 1 oz of northern brewers and 5.5 lbs of extra light dry malt extract for the full boil time. 30 minutes left add 1 oz of cascade. 10 minutes left add .5 oz cascade. 5 minutes left add.5oz cascade and 1/2 teaspoon irish moss.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Whitbread ale yeast
Log:	1 week primary, 1 week secondary, bottle using 3/4 cup corn sugar. Dont take gravity readings i have posted as gospel I need to take better records. This one should turn out great though lots of alcohol, so at least if it tastes terrible i can pawn it off on my friends and after 2 or 3 they will think it is great.

Recipe posted 10/15/07.