Stoopsitters Brewing BrewBlog > Recipes > Growing Up Bitter [Standard/Ordinary Bitter]

Recipe: Growing Up Bitter

Specifics

Style:

Standard/Ordinary Bitter — BJCP Style Information

Category:	English Pale Ale
Number:	08A

Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Commercial Examples: Fuller's Chiswick Bitter, Adnams Bitter, Young's Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brain's Bitter, Tetley's Original Bitter, Brakspear Bitter, Boddington's Pub Draught.

Contributor:

Dustin Zastera

Yield:

5 gallons

Color (SRM/EBC):

12.5/24.7

Bitterness (Calc):

26.5 IBU (Tinseth)

BU/GU:

0.85

Calories:

102 (12 ounces)

ABV:

3.1%

ABW:

2.4%

OG:	1.031
OG (Plato):	7.8° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	3.09° P
App. Atten.:	73.7%
Real Atten.:	60.4%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

5.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

83.3% of grist

0.50 pounds

British Amber Malt

Color (L):	35 °L
Info/Use:	Roasted malt used in British milds, old ales, brown ales, nut brown ales.

8.3% of grist

0.50 pounds

British Dark Crystal Malt

Color (L):	145-188 °L
Info/Use:	Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.

8.3% of grist

6.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	6 pounds
Grain Absorbtion:	1.3 gallons
Total Water Needed:	9 gallons	6.7 gallons (runoff) + 1.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7 gallons	9 gallons (total water) – 2 gallons (mash water)

)

100% of grist

Hops

0.75 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6.5 AAUs

1.00 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.3% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

4.3 AAUs

1.75 ounces

Total Hop Weight

10.8 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Nottingham
Manufacturer:	Danstar
Type:	Ale
Flocculation:	High
Attenuation:	75%
Temperature Range:	57–70°F
Amount:	12 gr

Procedure

Mash in with 2 gallons at 168F to hit a mash temperature of 155F. Mash for 1 hour. Mash out with 2.75 gallons at 180F. Recirculate and drain. Add 2.75 gallons at 170F. Recirculate and drain.

Mash in with 2 gallons at 168F to hit a mash temperature of 155F. Mash for 1 hour. Mash out with 2.75 gallons at 180F. Recirculate and drain. Add 2.75 gallons at 170F. Recirculate and drain.

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