Codename : Westfort Best Bitterthorpe
Returning to a lighter coloured beer, doing a Westfort version of my Mountain Portage Best Bitter. In a similar tradition to that one, I used a bit of a helter-skelter of speciality malts to use up old stock. Trying something out of the ordinary, instead of doing a usual 60 minute boil, brought it down to 30 minutes. I think I nailed it.
Recipe inspiration : https://abthorpe.org/tag/bitter/
- 1 lbs 5 oz Maris Otter malt (3.8L)
- 3 oz Munich (9L)
- 2 oz Caramel malt (30L)
- 2 oz Crystal medium (67L)
- 1 oz Amber malt (38L)
- 0.10 oz Cascade hops at 60 minutes
- 0.30 oz Fuggle hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.30 oz Fuggle hops at 10 minutes
- 0.20 oz Fuggle hops at 5 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 3 ml London dry ale yeast
BJCP Style : Best Bitter
Anticipated ABV : 4.1%
Anticipated IBU : 40
Anticipated SRM : 12
Pre-boil SG : 1.035
Original SG : 1.043
Target SG : 1,017
Brewhouse (in)efficiency : 65%
- Prepare 6.3L strike water, 159F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish Moss as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 7-14 days.
- Detailed instructions.
- Prepare 0.6 oz corn sugar
- Bottle condition at least 4 weeks.
- Pre-boil gravity was achieved, post boil gravity 1.053, much higher than expected, not sure why.
- Added 400 ml (100 ml at a time, with measurements in between) to bring it to 1.048. This gives an anticipated 4.5% ABV.
Brew day : 24-Nov-2022
Bottling day :
NFT : to follow