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Simple Bitter

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024

Specifics
Style: Special/Best/Premium Bitter
Brewer: Lon Chubiz
Brew Date: September 1, 2014
Yield: 5 gallons
Calories: 180 (12 ounces)
Conditioning: Bottles
ABV: 6.8%
ABW: 5.3%
Bottling ABV: 7.3%
Batch No: 17
OG: 1.056
OG (Plato): 13.81° P
Reading 1: 1.005 
FG: 1.005
FG (Plato): 1.28° P
Real Extract: 3.55° P
App. Atten.: 90.7%
Real Atten.: 74.3%
Status: Primary
BJCP Style Info: Special/Best/Premium Bitter
O.G.: 1.040 - 1.048
F.G.: 1.008 - 1.012
ABV: 3.8 - 4.6%
Bitterness: 25 - 40 IBUs
Color: 5 - 16 SRM
Info: 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.
General Information
Method: All Grain
Cost: 20
Malts and Grains
10.00 pounds Rahr Pale Malt (2-Row) 83.3% of grist
1.00 pounds Crystal Malt 20L 8.3% of grist
1.00 pounds British Dextrin (Cara-Pils) Malt 8.3% of grist
12.00 pounds Total Grain Weight 100% of grist
Hops
0.75 ounces Target 11% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		8.3 AAUs
0.50 ounces Kent Golding 5% Pellets @ 15 minutes
Type: Aroma
Use: Boil 		2.5 AAUs
1.25 ounces Total Hop Weight 10.8 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr
Fermentation
Primary: 15 days @ 68° F
Simple Bitter
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.3  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.7  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.056 / 13.8° P  
     
     
     
     
Brew Day Notes
 

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