Best Bitter

My nitro tap has be vacant for a while, partly due to a leak in my gas line that depleted the tank on my last batch and my unwillingness to go get the damn thing refilled. This should be a nice pick-me-up for the tap; a fairly standard English Bitter with a full bill of English ingredients.

  • 9 lb Muntons Maris Otter
  • 0.8 lb Muntons Medium Crystal 60L
  • 0.1 lb Muntons Extra Dark Crystal malt
  • 3 oz UK First Gold (60 min) (3.5%aa)
  • 1 oz UK First Gold (10 min) (3.5%aa)
  • 1 oz UK First Gold (0 min) (3.5%aa)
  • Wyeast London ESB

// Mash-in 2 qt/lb at 154 for 40 minutes. Sparge w/ 3.7 gal 170F water. Collect 7 gallons 1040 wort. Boil 40 minutes. Collect around 4.5 gallons 1.048 wort. Pitch 1L starter. Could only get the temp down to 85F with the hot weather and water temp. Moved to basement to ferment at 65F. Brewed 8/26/16. //

The yeast was dated April, so I made a 1L starter to get it going again. It had no problem fermenting out the starter, and tasted fine before pitching.

Water: 2 tsp gypsum, 1/2 tsp CaCl2 to mash. Nothing to sparge.

8/27/16:  Lots of activity, slight blow-off into the airlock.

8/29/16: gravity at 1020. Nice esters and malt flavor, but the hops are sharp and, well, bitter. Hoping this mellows.

9/1/16:  Gravity still at 1020, but much better flavor. Hops are less sharp and just tastes like a great English ale. Slightly sweet. Much clearer, too. Kegged and put on the nitro tap at 30 psi. Tasting notes!

 

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Filed under All-grain, Amber, English, Hoppy, Nitro

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