Best Bitter

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This scored 3rd place in the 2005 California State Fair

Ingredients for 11 Gallons

Malts

Hops

Yeast

Water

Procedure

Mash-in with 5 gallons water at 137°F. Target temp 122°F
25 min protein rest
Add 2 3/4 gallons boiling water. Target temp 155°F
1 hr Starch Conversion.
Sparge using batch method with 2 portions of water, 3 1/2 gallons each at 170°F
Skim hot break prior to first hop addition
Add Irish Moss with 20 minute hop addition
Ferment at 70°F
Prime 5 gallons with 115 grams priming sugar, keg remaining 6 gallons.

O.G. 1.045
F.G. 1.014 in bottles, 1.012 in keg.

Judges Commets

Nutty malt aroma with fruity esters. nutty malt presence with low hop bitterness and flavor.

Brewers' Comments

This beer had a distinctly strong ester aroma and flavor. The hop aroma and bitterness were a bit on the low side, and hence got good comments from non-homebrew drinkers. For some reason, one of the two carboys didn't ferment out quite as well as the other.