English Bitter

Posted by Colin on January 20, 2013

Overview

Partial Mash

Yield 6 gal (at 70% mash efficiency)

OG 1.038

FG 1.010 - 1.008

IBU 26

Ingredients

Grain Bill

3 lb - Pale LME

6 lb - Munich Light

3/4 lb - Crystal 30L

Hops

2oz - Fuggle 4.2% AA (pellet, boil)

1oz - Golding 5.2% AA (whole, finishing)

Yeast

English Ale

 Brew

  • Mash grains in 7 to 9 quarts water
    • Protein rest at 122°-130°
    • Mash at 158° (for more body)
  • Sparge mash and bring wort to boil (bring preboil to 3 gallons)
  • Add 3lb Pale LME and 2oz Fuggle pellet hops
  • Boil 45 minutes
  • Add 1oz Golding whole hops
  • Boil 15 additional minutes (add wort chiller if using to sanitize)
  • Remove wort and cool to yeast pitching temperature
  • Transfer to primary fermenter and pitch yeast
  • Add water to 5 gal (adjust as necessary to hit OG)

Secondary and Bottling

  • If additional clarity or batch aging is desired, transfer to secondary after about a week.
  • If bottling use 2/3 of normal priming sugar ratio for lower carbonation