All Grain Ordinary Bitter homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Fuggles Hops, Goldings Hops, Wyeast British Ale II 1335 Homebrew Yeast, Irish Moss, Gypsum.
Fermentables
100% - Maris Otter Pale - UK
4
38
2
Mash
Hops
Fuggles
20
Leaf
Boil
105 min(s)
4.8
10.7
Fuggles
10
Leaf
Boil
10 min(s)
4.8
1.8
Goldings
12
Leaf
Boil
0 min(s)
5
0.0
Goldings
0
Leaf
FlameOut
0 min(s)
5
0.0
Fuggles
0
Leaf
FlameOut
0 min(s)
4.8
0.0
Yeast
Wyeast British Ale II 1335
74%
Other Stuff
Irish Moss
3
ml
Boil
Gypsum
3
ml
Boil
Mash Steps
Saccharification Rest
Direct Heat
66
90 min
Special Instructions
1.14.5 litres as strike water into Grainfather due to small grain bill - heat to 66°C
2.add 4kg extra pale Maris Otter crushed malt to strike water in stages, stir in
9.During mash period prepare 14.2 litres sparge water at 80°C
10.During mash period prepare bittering hops for adding to boil 25g Challenger, 10g EKG and 10g Fuggles, also 5g calcium sulphate
11.At end of mash, lift out malted grains and sparge slowly with 14.2 litres sparge water
12.Add the bittering hops and calcium sulphate and boil for 105 mins
13.During the boil prepare aroma hops 20g Goldings and 20g Fuggles, also protofloc\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)
14.At 95 mins boil time add aroma hops and protofloc\Irish moss and yeast nutient
15.At end of boil (105 mins), switch off boiler and prepare post boil (late) hops - 10g EK Goldings
16.Check pH of wort - should ideally be close to 5.3
17.At 80°C drop in late hops
18.Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration
19.Use a thermometer to gauge temperature - should be around 20-25°C
20.Take a hydrometer reading of the wort and store the result - OG 1.042 (slightly above 1.038 target)
21.Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage
22.Add primed yeast mixture and stir in carefully
23.Primary fermentation at 18-25°C (22°C optimum) until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
24.Dry Hopping - at 5 days fermentation add Fuggles 30g (pellets) and EKG 20g (pellets) in muslin bag
25.Secondary fermentation stage (Cask conditioning) - add 50g malt primings in 250ml water to cask, then syphon beer carefully into cask - avoid aeration
26.During secondary fermentation, release gas from cask afer 2 days and before bottling
My initial fears about the beer being too hoppy are unfounded - in fact I would like it to be more hop forward. The initial taste is quite malty and a bit watery and slightly sweet.
The bitterness is gentle and hits you after the initial taste. The hoppy flavours are present and not overstated. The last part of the taste and the aftertaste are the best things about the beer - it is extremely smooth and rounded with a pleasant gentle sweetness.
The final ABV is 3.6% which is a bit lower than the 3.8% hoped for.
The slightly sweet malty taste is a symptom of when I transferred from primary fermentation too quickly and also topped up the barrel with extra water and dried malt extract. The yeast should have had more time to covert the sugars to alcohol.
My original notes stated I wanted to emulate a Youngs Ordinary bitter - in that respect I have got nowhere near it really - too much maltiness in the flavour and not enough bitterness. The colour is close - it is quite pale (though not as pale as the original Youngs Ordinary).
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heat to 66°C"},{"Id":"73383","Rank":"2","Text":"add 4kg extra pale Maris Otter crushed malt to strike water in stages, stir in"},{"Id":"84699","Rank":"3","Text":"add rice husks 200g, flakey barley 100g and flaked rice 100g"},{"Id":"84700","Rank":"4","Text":"add DWB 26g to mash to help stabilise pH"},{"Id":"73384","Rank":"5","Text":"Mash stage 1 - protein rest - 55°C for 30 minutes"},{"Id":"84701","Rank":"6","Text":"Mash stage 2 - saccharification rest - 63°C for 60 minutes"},{"Id":"84702","Rank":"7","Text":"Mash stage 3 - saccharification rest - 72°C for 10 minutes"},{"Id":"84703","Rank":"8","Text":"Mash Stage 4 - mash out - 77°C for 5 minutes"},{"Id":"73385","Rank":"9","Text":"During mash period prepare 14.2 litres sparge water at 80°C"},{"Id":"73386","Rank":"10","Text":"During mash period prepare bittering hops for adding to boil 25g Challenger, 10g EKG and 10g Fuggles, also 5g calcium sulphate"},{"Id":"73387","Rank":"11","Text":"At end of mash, lift out malted grains and sparge slowly with 14.2 litres sparge water"},{"Id":"73388","Rank":"12","Text":"Add the bittering hops and calcium sulphate and boil for 105 mins"},{"Id":"73389","Rank":"13","Text":"During the boil prepare aroma hops 20g Goldings and 20g Fuggles, also protofloc\\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)"},{"Id":"73390","Rank":"14","Text":"At 95 mins boil time add aroma hops and protofloc\\Irish moss and yeast nutient"},{"Id":"73391","Rank":"15","Text":"At end of boil (105 mins), switch off boiler and prepare post boil (late) hops - 10g EK Goldings"},{"Id":"73393","Rank":"16","Text":"Check pH of wort - should ideally be close to 5.3"},{"Id":"73392","Rank":"17","Text":"At 80°C drop in late hops"},{"Id":"73394","Rank":"18","Text":"Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration"},{"Id":"73395","Rank":"19","Text":"Use a thermometer to gauge temperature - should be around 20-25°C"},{"Id":"73396","Rank":"20","Text":"Take a hydrometer reading of the wort and store the result - OG 1.042 (slightly above 1.038 target)"},{"Id":"73382","Rank":"21","Text":"Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage"},{"Id":"73399","Rank":"22","Text":"Add primed yeast mixture and stir in carefully"},{"Id":"73400","Rank":"23","Text":"Primary fermentation at 18-25°C (22°C optimum) until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)"},{"Id":"84704","Rank":"24","Text":"Dry Hopping - at 5 days fermentation add Fuggles 30g (pellets) and EKG 20g (pellets) in muslin bag"},{"Id":"73401","Rank":"25","Text":"Secondary fermentation stage (Cask conditioning) - add 50g malt primings in 250ml water to cask, then syphon beer carefully into cask - avoid aeration"},{"Id":"73402","Rank":"26","Text":"During secondary fermentation, release gas from cask afer 2 days and before bottling"},{"Id":"73403","Rank":"27","Text":"After 14 days approximately, bottle from cask"}]}
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