Stoopsitters Brewing BrewBlog > Recipes > Special Bitter [Special/Best/Premium Bitter]

Recipe: Special Bitter

Specifics

Style:

Special/Best/Premium Bitter — BJCP Style Information

Category:	English Pale Ale
Number:	08B

A flavorful, yet refreshing, session 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 London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young’s Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger’s Special Bitter.

Contributor:

Dustin Zastera

Yield:

5 gallons

Color (SRM/EBC):

10.1/19.9

Bitterness (Calc):

26 IBU (Daniels)

OG:

1.045

General Information

Method:	All Grain
Source:	Dustin Zastera

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

1.00 pounds

DIY Brown Malt

Color (L):

60 °L

Info/Use:

Procedure taken from:

http://homebrewingadventures.blogspot.com/2008/09/making-brown-malt.html

This malt was dried at 225F for 30 minutes, then roasted at 300F for 30 minutes, continuing to 350F for 15 minutes.

12.5% of grist

7.00 pounds

Rahr Pale Malt(2-row)

87.5% of grist

8.00 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:	8 pounds
Grain Absorbtion:	1.7 gallons
Total Water Needed:	9.4 gallons	6.7 gallons (runoff) + 1.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.8 gallons	9.4 gallons (total water) – 2.7 gallons (mash water)

)

100% of grist

Hops

1.00 ounces	Willamette 4.4000% Pellets @ 60 minutes Type: Aroma Use: Boil	4.4 AAUs
1.00 ounces	Willamette 4.4000% Pellets @ 10 minutes Type: Aroma Use: Boil	4.4 AAUs
2.00 ounces	Total Hop Weight	8.8 AAUs

Yeast

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

Fermentation

Primary:

10 days @ 68° F

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