Best Bitter Recipe - Gold Ring Bitter v.4

Recipe Info

Recipe Image

Gold Ring Bitter v.4

by on
All Grain + Extract
6 Gallon(s)
6.5 Gallon(s)
90 min
70%
Brewed 4th September 2016

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

Fermentables

42% - Maris Otter Pale - UK
4
38
3
Mash
36% - Vienna - UK
3.5
35
4
Mash
5% - Amber - UK
0.5
32
27
Mash
5% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
11% - Dry Malt Extract - Amber
1.1001
42
10
Extract

Hops

Bramling Cross
1
Leaf
Boil
90 min(s)
6
19.9
East Kent Goldings
0.5
Leaf
Boil
60 min(s)
5.5
8.5
Bramling Cross
0.25
Leaf
Boil
30 min(s)
6
3.6
East Kent Goldings
0.7055
Leaf
FlameOut
0 min(s)
5.5
0.0

Yeast

Mangrove Jack's Burton Union yeast M79
76%

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 45mins @ 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 35 mins. (24C)
9.
Made up to 5 gals with cold water.
10.
Yeast added at 22C SG 1.043. Fermented well
11.
Bottled 21st September 2016 at SG 1.010

Tasting Notes (1)

RadfordBrewer

Tasted on 5/16/2017 by RadfordBrewer

Notes:

A refreshing bitter with abrisk hoppy note!

Recipe Facts

Gold Ring Bitter v.4
Best Bitter
  • 6.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.045 OG
  • 1.011 FG
  • 32.0 IBU (brewgr) Bitterness
  • 0.70 BG:GU
  • 6.5° SRM Color
  • 70% Efficiency
  • 4.5% ABV Alcohol
  • 150 per 12oz Calories
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