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"Solidarity" Single-Malt Special Bitter
Single Malt, huh? Yep. This recipe uses 3.5 kg (7.7 lb) of the one
malt - IMC Traditional Ale Malt (an Australian malt that is made to
British specs). I proceeded thus:
Brown Malt - toasted at 180C (360F) for about an hour.
CaraPils - rehydrated 1 hour at 40-45C (104-113F), drained and
stewed for a further hour at 70C (158F), then air dried for 24
hours (in a warm but shady place).
Crystal Malts - as above, except toasted instead of air-dried. 20L
at 180C (360F) for 45 mins, 40L for about an hour, 60L for 1 1/2
hours, 90L for 2 hours. Stir the malts regularly for better consistency.
Give us an email if you need more complete instructions (or if
you've brewed it!).
| Brewer: | Stuart Grant | Email: | grants@netspace.net.au | |||||
| Beer: | "Solidarity" Single-Malt Special Bitter | Style: | English Best (Special) Bitter | |||||
| Type: | All grain | Size: | 20 liters | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.043 | FG: | 1.011 | |||||
| Alcohol: | 4.2% v/v (3.3% w/w) | |||||||
| Water: | I used soft water with gypsum to get 50ppm Ca2+. | |||||||
| Grain: | 2.9kg British pale 100g Home Toasted Brown Malt (100L) 100g Home Crystal Malt (20L) 100g Home Crystal Malt (40L) 100g Home Crystal Malt (60L) 100g Home Crystal Malt (90L) 100g Home CaraPils Malt (4L) |
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| Mash: | 80% efficiency | |||||||
| Single infusion at 67C (153F) | ||||||||
| Boil: | 90 minutes | SG 1.036 | 24 liters | |||||
| 5g Irish Moss | ||||||||
| Hops: | 30g Kent Goldings (4.75% AA, 60 min.) 20g Kent Goldings (4.75% AA, 15 min.) 20g Kent Goldings (aroma) |
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| Yeast: | Wyeast 1968, 2L starter | |||||||
| Carbonation: | 1.5 volumes | Corn Sugar: 48.8g for 19 liters @ 20°C | ||||||
| Tasting: | Yeah, okay, so I haven't made it yet, but it WILL be good. | |||||||
Recipe posted 11/08/03.
