Description

This is a Community Recipe created by bythemashtungmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients Included

Crisp Maris Otter (3000 grams)
Crisp Crystal Malt (400 grams)
Crisp Roasted Barley (100 grams)
Boadicea Pellets (40 grams)
WLP005 British Ale Yeast (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 22L
Original Gravity: 1.036
Final Gravity: 1.011
ABV %: 3.2
IBU: 31

THE MASH
Temperature °C: 68
Length (mins): 60

THE BOIL
Boil time (mins): 60

Additions and timing:

25g Boadicea hops at the start of the boil
15g Boadicea hops 5 minutes from the end of the boil

Secondary additions and timing:

No other hop additions

Yeast: WLP005
Fermentation temperature/steps: Ferment at 20C for 5 days or until stable FG is reached.

Comments:

If you’re a fan of easy going beers with a malty edge that you can guzzle by the pint then Session Bitters (or Ordinary Bitters) might be for you. Lower in ABV than other types of Bitter, this traditional English style can hide a lot of subtlety in a very tiny package.

We brew a Session Bitter and talk about it in Episode 39 of By The Mash Tun, which you can find at http://www.kaiju.fm/by-the-mash-tun/39-session-bitter/