Best Bitter

Replies to This Discussion

Permalink Reply by Dai on August 26, 2009 at 9:15am

This is my twist on the style.

Best Bitter

OG 1.042
FG 1.008
ABV c.4.5%
IBUs c.45
Brew size 21L

UK Pale 90%
Crystal (c. 90L) 4%
Melanoidian 3%
CaraMunich 3%

Mashed at 66C for 90min (Cambridge tap). Continuous sparge.

60min boil

20g NZ Goldings (4.1%) and 25g NZ Styrian Goldings (5.5%) @60min; 30g NZ Goldings and 30g NZ Styrian Goldings @30min; 10g NZ Styrian Goldings and 5g Motueka (6.7%) @10min.

Yeast: 1028 (500mL starter).

This was the first time I used my new thermostat to control fermentation temperature- made my life easier, and hoping that my consistency will improve as a result. Fermented at 20C for seven days, then ramped it up to 22C for two days. No secondary fermentation for this one. Really nice brew.

Permalink Reply by Adrian Tayler on August 26, 2009 at 11:34am

Hey,

where do you get your ingredients? - im going to give this recepie a try but cant source the yeast and Melanoiden Malt.

cheers..

Permalink Reply by Dai on August 26, 2009 at 12:36pm

Hi Adrian, Got both from the Dunedin Malthouse (www.dunedinmalthouse.co.nz). They courier anywhere and their prices are pretty good.