Ordinary Bitter, despite its name, is not ordinary nor is it even that bitter. It is the lowest tier of the three sub-categories of English Bitter, meaning it has the lowest alcohol range. Low carbonation levels and served cool, not cold. Bready, toasty, biscuity flavor with slight caramel as well.
Makes 5 Gallons
Ingredients
Grain Bill:
6.5 lbs Marris Otter Pale Malt
8 ounces Caramel/ Crystal 40L
4 ounces (8ox) Victory Malt
Hops:
3 ounces Goldings, East Kent
2 ounce Fuggles
Yeast:
Wyeast 1318 London Ale III
Clarifier
1 Whilrfloc tablet – last 15 minute of Boil
Brew Instructions
Mash
Mash Water Volume = 2.2 Gallons
Strike Water Temp: 152 degrees F –> start with water 15 degrees higher because it will cool down when you add the grain.
Mash for 60 min
Sparge
Sparge Water Volume = 5 Gallons
Sparge Water Temp: 170 degrees F –> start heating the sparge water when there is 20 min time remaining with the mash
Lauter the mash by draining a few quarts from the mash tun and add it back into the top. Do this a few times until the grain bed settles out and the wort draining out comes out “clear” – meaning no chunks of the malt are flowing through. After it is clear, drain all the mash wort out into the boiling kettle. Close the mash tun and add the sparge water. Let it sit 15 min or so and then do the lautering thing again until the flow is clear. Drain all the sparge wort into the kettle.
There should be 6 Gallons of wort total before the boil – add more water if needed
Boil
Boil for 60 minutes – Follow the hop schedule. Add the whirlflock tablet at 15 min remaining.
Hop Schedule:
bitter:
1 ounce Goldings, East Kent 60 min
1 ounce Fuggles 15 min
1 ounce Goldings, East Kent 15 min
aromatic:
1 ounce Goldings, East Kent – Flame Out
1 ounce Fuggles – Flame Out
Ferment
Cool the wort to 65 degrees F. Add the wort (strain out aromatic hops) to the fermenter and pitch the yeast. Ferment at 68 degrees for 10 -14 days. Crash the beer to 35°F, then bottle or keg.