Best Bitter Recipe - Gold Ring Bitter v.3

Recipe Info

Recipe Image

Gold Ring Bitter v.3

by on
All Grain
6 Gallon(s)
6.5 Gallon(s)
90 min
70%
Fist brewed 16th July 2016

This recipe was cloned from Gold Ring Bitter v.2.

Fermentables

36% - Maris Otter Pale - UK
3.5
38
3
Mash
36% - Vienna - UK
3.5
35
4
Mash
10% - Crystal 30L - UK
1
34
30
Mash
8% - Dry Malt Extract - Amber
0.75
42
10
Late
10% - Corn Sugar (Dextrose) - US
1
46
0
Late

Hops

Bramling Cross
1
Leaf
Boil
100 min(s)
6
19.8
East Kent Goldings
0.5
Leaf
Boil
50 min(s)
5.5
8.0
Bramling Cross
0.25
Leaf
Boil
30 min(s)
6
3.5
East Kent Goldings
0.7055
Leaf
FlameOut
0 min(s)
5.5
0.0

Yeast

Mangrove Jack's M15 Empre Ale
75%

Other Stuff

Gypsum
1
tsp
Boil
Citric acid
1
tsp
Boil
Burton water crystals
1
tsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash 2.5 hours. Grain in @ 55C for 1/2 hour
2.
Then 1/2 hr @ 60C then up to 66C for 1.5 hrs
3.
Temp up to 77C then sparge with water at same temp.
4.
Sugars, salts and citric acid added just before boiling point
5.
First hops in at boiling second batch in after 30 mins boil
6.
Irish Moss added last 10 mins
7.
Wort chiller inserted for 2 min in boil to sterilize
8.
Chilled water passed through wort chiller for 30 mins. (26C)
9.
Made up to 5 gals with cold water.
10.
Yeast added at 22C SG 1.043
11.
20 hrs later fermenting well SG 1.036
12.
10 days later Racked at SG 1.009

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Gold Ring Bitter v.3
Best Bitter
  • 6.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.047 OG
  • 1.012 FG
  • 31.4 IBU (brewgr) Bitterness
  • 0.67 BG:GU
  • 7.5° SRM Color
  • 70% Efficiency
  • 4.5% ABV Alcohol
  • 155 per 12oz Calories
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