This is a Community Recipe created by bluesoulpaul
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Crisp Maris Otter (1125 grams)
Warminster Floor Malted Wheat Malt (50 grams)
Crisp Amber Malt (50 grams)
Simpsons Crystal T50 (20 grams)
Northern Brewer Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (45 grams)
Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 5l
Original Gravity: 1.052
Final Gravity: 1.010
ABV %: 5.2
Temperature °C: 65
Length (mins): 60
Out temp °C: 78
Out time (mins): 10
Boil time (mins): This is a Raw Ale so no boil necessary.
Additions and timing:
Boil 45g Kent Goldings in 750 ml water for 60 minutes in a lidded pan while mashing the grains.
Add 15g Northern Brewer for the last 15 minutes.
Secondary additions and timing:
Add the Hop Tea to the wort.
Make up to 5l with cooled boiled water.
Cool to 20C.
Yeast: Safale S04 English Ale Yeast (not included)
Fermentation temperature/steps: 20C until OG drops to 1.011
Rack to secondary and add finings if you wish.
Bottle when FG is 1.010 ( about 24hours)
Be EXTRA CAREFUL not to allow oxygen/air into the brew after fermentation.
Prime, bottle and store for 1 week to allow for bottle conditioning.