Best Bitter Recipe - Nottingham Bitter

Recipe Info

Recipe Image

Nottingham Bitter

by on
All Grain
5 Gallon(s)
5 Gallon(s)
90 min
70%
A light, well hopped bitter first Brewed 23rd Feb. 2016

This recipe was cloned from Star Bitter.

Fermentables

40% - Pale 2-Row - UK
3
36
2
Mash
40% - Lager Malt - UK
3
38
2
Mash
3% - Crystal 50L - UK
0.25
34
50
Mash
10% - Dry Malt Extract - Amber
0.75
42
10
Late
7% - Corn Sugar (Dextrose) - US
0.5
46
0
Late

Hops

Goldings
0.75
Leaf
Boil
110 min(s)
5
15.0
Fuggles
0.25
Leaf
Boil
30 min(s)
4.8
3.4
Chinook
0.25
Pellet
Boil
20 min(s)
13
8.0
Fuggles
0.25
Leaf
Boil
10 min(s)
4.8
1.6
Goldings
0.75
Leaf
FlameOut
0 min(s)
5
0.0
Challenger
0.4
Pellet
DryHop
0 day(s)
7
0.0

Yeast

Danstar Nottingham
80%

Other Stuff

Gypsum
1
tsp
Boil
Citric acid
0.5
tsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

Mash at 60° for 30mins
Infusion
140
30 min
Mash in mash bag at 65°c
Infusion
151
150 min

Special Instructions

1.
Mashed for 3 hours Half hour at 60° then 2.5 hrs at 65°
2.
Sugars, gypsum and citric acid added just before boiling point
3.
First hops in at boiling
4.
Flame out - last hops in and left to stand for 15 mins
5.
Yeast added at 60° - 12 hrs later SG 1.043
6.
Racked to a closed bin to finish fermenting. SG 1.012
7.
Dry hopped with Challenger hops at racking stage (Tea bag)
8.
Half (12lts) to small keg - primed and dry hopped (1oz Challenger)
9.
Half bottled with quater having a Liberty hop tea added

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Nottingham Bitter
Best Bitter
  • 5.00 Gallons Liters Batch Size
  • 5.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.043 OG
  • 1.009 FG
  • 27.9 IBU (tinseth) Bitterness
  • 0.65 BG:GU
  • 5.4° SRM Color
  • 70% Efficiency
  • 4.5% ABV Alcohol
  • 141 per 12oz Calories
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