Description
This recipe is taken from the book Beer Craft by Jon Finch.
A classic best bitter, full bodied, fruity and dry on the finish from Stroud brewery.
Ingredients
Crisp Pale Ale Malt (3400 grams)
Crisp Caramalt (350 grams)
Rolled Oats (175 grams)
Crisp Crystal Malt (85 grams)
Crisp Chocolate Malt (20 grams)
Fuggles Pellets (30 grams)
Hallertau Blanc Pellets (20 grams)
Motueka Pellets (40 grams)
Simcoe Pellets (40 grams)
SafAle™ S-04 11.5g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 19L
Original Gravity: 1047
Final Gravity: 1012
ABV %: 4.9
IBU: 18.6
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
30g Fuggles – Boil 60 min
20g Hallertauer Blanc – Boil 5 min
25g Crushed Black Peppercorns – Boil 5 min (not included)
15g Motueka – Flame Out
15g Simcoe – Flame Out
Secondary additions and timing:
25g Motueka – Dry Hop
25g Simcoe – Dry Hop
Yeast: Safale S-04
Fermentation temperature/steps: As per yeast instructions, 18-20c until FG
Comments:
This recipe is taken from the book Beer Craft by Jon Finch.
A classic best bitter, full bodied, fruity and dry on the finish from Stroud brewery.
Graeme Parnell –
I’m not usually a bitter drinker, but this is exceptional from a pressure barrel. Does require some freshly crushed peppercorns which aren’t included.
Jonathan Taylor –
This makes an excellent pint – I’ve brewed a lot of the recipes on here and this is definitely one of my favourites.
John Terry (verified owner) –
My best brew yet and lots of positive comments from friends and family, excellent flavour
Graham Bunt (verified owner) –
This just got better and better – that good have just ordered again!