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Ordinary Bitter
Here it is from memory. I'll edit it later if I don't get it right, after I check my notes.
I can't take full credit for the recipe as its an adaptation from several sources and heavily weighted by Jamil Zainasheff. Its very straight forward and simple, so don't let it fool you. I use this beer to make yeast cake for bigger brews all the time.
Batch size: 5.5 gallons
Target OG: 1040
IBU ~20-25
Efficiency 70%
7.5lb British Pale Malt
0.5lb Crystal 120
0.25lb special roast malt
East Kent Goldings hops (5%AA)
0.5 oz-60min
0.5 oz-30min
0.5 oz-10min
0.25 oz-1min
Mash temp 154F, 60 min
Yeast WLP002 (or your favorite English ale yeast, I have used Safale-04 plenty here too.)
thanks!! I'll be making up a 10 gallon batch of this bad boy with some mason jars full of brittish ale yeast left over from my honey porter... Then I plan on using those cakes to make up 10 gallons of stout... now just have to decide if I want to go sweet, dry, or imperial... hmmmmmmmmm.
BrewTown_Bill wrote:
.. now just have to decide if I want to go sweet, dry, or imperial... hmmmmmmmmm.
Imperial!! Imperial!! Imperial!!
just a thought.......
finished my 10 gallon batch of this at about 10pm last night and it went great! I'll let you know how it turns out, but I can tell you the wort smelled fantastic. Now time to go clean up last nights mess...
I hope it comes out great for you. I love to make this beer for easy drinking and to get a lot of good healthy yeast for other beers. I am sure after 10 gallons of this you will have plenty of yeast for a couple huge Stouts if you want.
I should think so, the yeast I pitched in was half of a yeast cake that I had saved and re-started with a 1/2 quart of saved wort so it had a lot of yeast to begin with.
I don't know when it started bubbling because I went to bed, but it couldn't have taken long because when I checked it this morning, exactly 8 hours later the blow off tube was going crazy and my sanitzer jug, which was only 3/4 full was over flowing from the gas/trub and had to be partly emptying.
At the rate of the bubbling that that thing was doing, I would bet it started within the hour of pitching... only had that happen one other time.
That's a great start to fermentation. DO you oxygenate, aerate or shake before pitching?
I need to do a better job of using healthy yeast.
You might want to try and dry hop some of that beer. I haven't done that yet, but have always wanted to try it.
Although I do like the malty aroma that I get of fthe beer, and I wouldn't want to over power that with dry hops.
I don't oxgenate, but have been meaning to go get a stone as I have a couple old aqarium pumps. I shake the hell out of the fermentor and the drain on my kettle is 3-4 inches above the top of the fermentor so as it emptys it drops into the fermentor and froths up nicely.
Dry hopping would sound good as I loooove the smell of those kent goldings, but I would hate to cover up that awesome smell of the special roast malt.
EKG is a favorite hop of mine, which may be why I brew so many beers with them and in the enlgish style.
hey brewchez, I fermented this stuff for 8 days (with the big old yeast starter it stopped all activity after 3!!) And just kegged it up. I was just curious how long you usually wait to partake, ar in the time you've been making this when is it at it's peak. I force carbonated already and gave her a taste.. pretty damn good! but seems like it still needs to smooth out a tad.
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