Print

Special Bitter

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

Specifics
Style: Special/Best/Premium Bitter
Brewer: Dustin Zastera
Brew Date: September 2, 2009
Tap Date: September 13, 2009
Yield: 5 gallons
Color (SRM/EBC): 10.1/19.9
Bitterness (Calc): 26 IBU (Daniels)
BU/GU: 0.72
Calories: 116 (12 ounces)
Conditioning: Keg
ABV: 4.3%
ABW: 3.3%
Batch No: 60
OG: 1.036
OG (Plato): 9.02° P
Target OG: 1.045
FG: 1.004
FG (Plato): 1.03° P
Real Extract: 2.47° P
App. Atten.: 88.6%
Real Atten.: 72.6%
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
Malts and Grains
1.00 pounds DIY Brown Malt 12.5% of grist
7.00 pounds Rahr Pale Malt(2-row) 87.5% of grist
8.00 pounds Total Grain Weight 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
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: 10 days @ 68° F
Special Bitter
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 2.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.036 / 9° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.