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 Extra Pale Maris Otter (640 grams)
Simpsons Wheat Malt (35 grams)
Mount Hood 100g Whole Hops (1 packs)
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 5l
Original Gravity: 1.042
Final Gravity: 1.011
ABV %: 4.2
Temperature °C: 65 – 70
Length (mins): 60
Out temp °C: 70
Out time (mins): 10
Boil time (mins): 90 mins
Additions and timing:
Brewers Gold 5g 90 mins
Mount Hood 5g 15 mins
Mount Hood 5g 5 mins
Invert Sugar 75g 5 mins
Secondary additions and timing:
Invert sugar ( 75g sugar, juice of 1 lemon, 200ml water, bring to boil, simmer gently for 3 minutes, do not stir)
Added to raise OG to 1.042 or near
Yeast: Nottingham or similar (not included)
Fermentation temperature/steps: Room temp about 18 – 20 C 5 days
Rack into a conditioning vessel when gravity reaches 1.011 and it starts to clear. Add finings now if required. I use 12g gelatine in solution.
Condition for 1 week then bottle and prime.
Secondary conditioning for 1 week.
Enjoy. Comments welcome.
Paul, Quarantine Brewery UK