Description

This is a Community Recipe created by chriscrawshaw

(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)

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Ingredients Included

Simpsons Malt – Crystal Light (100 grams)
Crisp Best (Pale) Ale Malt (4480 grams)
Celeia – BarthHaas® Pure Hop Pellet (32 grams)
Northdown Pellets (59 grams)
WLP002 English Ale Yeast – PurePitch® Next Generation BB: 15/01/2024 (1 pack)

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Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.042
Final Gravity: 1.007
ABV %: 4.6
IBU:
Mash efficiency:
Brewing equipment:

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 90
Temperature °C (Step 2): 77
Length (mins) (Step 2): 10
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 90

Hop / kettle additions and timing:

90min 59g Northdown
15min 12g Celeia
15min 1tsp Irish Moss
0min 20g Celeia

Whirlpool / hop stand:

Whirlpool while cooling

Yeast: English ale yeast
Fermentation temperature/steps: 20g until FG

Secondary additions:

Comments:

Created for my friend Dave completing his PhD. Goes really well as a summer beer at a bbq, or autumn beer