Strong Bitter Recipe - Marks Best Bitter

Recipe Info

Recipe Image

Marks Best Bitter

by on
All Grain + Extract
5.5 Gallon(s)
6 Gallon(s)
60 min
75%
Best Bitter

Fermentables

67% - Maris Otter Pale - UK
8
38
3
Mash
6% - Carastan 35 - UK
0.75
35
35
Mash
6% - Crystal 60L - UK
0.75
34
60
Mash
6% - Pilsner - US
0.75
34
1
Extract
6% - Aromatic Malt - UK
0.75
35
20
Mash
4% - White Wheat - US
0.5
40
2
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash

Hops

East Kent Goldings
1
Pellet
Boil
60 min(s)
5.5
17.1
East Kent Goldings
0.5
Pellet
Boil
45 min(s)
5.5
7.9
East Kent Goldings
0.5
Pellet
Boil
15 min(s)
5.5
4.2
Fuggles
1
Pellet
Boil
30 min(s)
4.8
11.5
Fuggles
1
Pellet
FlameOut
0 min(s)
4.8
0.0

Yeast

White Labs London Ale WLP013
71%

Other Stuff

Irish Moss
1
tbsp
Boil

Mash Steps

Saccharification Rest
Direct Heat
152
60 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Cold crash on ice
2.
Pour into primary fermenter and add cool water to 6.5 gallons with lots of aeration.
3.
Pitch yeast at 70F.
4.
Primary fermentation for 7 days, then rack into secondary for max two weeks.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Marks Best Bitter
Strong Bitter
  • 5.50 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.018 FG
  • 40.7 IBU (tinseth) Bitterness
  • 0.66 BG:GU
  • 12.0° SRM Color
  • 75% Efficiency
  • 5.7% ABV Alcohol
  • 209 per 12oz Calories
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