an All Grain Special/Best/Premium Bitter by rho
Recipe does not conform to the Special/Best/Premium Bitter style.
Taking the SMaSH summer bitter recipe and, making a more rounded traditional best bitter, mainly by adding some specialty grain, and a bit of EKG for bittering. Using WLP002 yeast that was harvested and rinsed from the Summer Bitter brewed previously. Grown up in a 1L starter.
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 7.0 lb | Maris Otter Pale Ale Malt | Thomas Fawcett & Sons | Mash | 36 | 2 °L |
| 0.5 lb | Caramel Malt 120L | Briess | Mash | 32 | 120 °L |
| 0.5 lb | Aromatic Barley Malt | Simpson's | Mash | 35 | 22 °L |
| 0.25 lb | Special Roast Malt | Briess | Mash | 34 | 50 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 1.25 oz | East Kent Golding (UK) | 60 min | Boil | Pellet | 4.5% |
| 0.25 oz | Palisade (US) | 20 min | Boil | Pellet | 7.8% |
| 0.25 oz | Palisade (US) | 1 min | Boil | Pellet | 7.8% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| English Ale Yeast | White Labs WLP002 | 67.0% |
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.0 tsp | Irish Moss | 15.0 min | Boil |
| Step | Heat Source | Target Temp | Time |
|---|---|---|---|
| Saccharification Rest | Infusion | 151.0 °F | 60 min |
Leave a Comment