Recipe for "Bitter to the End" makes 10 gallons:
- 15 lb. pale malt
- 3 lb. British 70/80 crystal malt, add the last 10 minutes
of the mash
- Acidify mash as needed.
- 90 minutes
- Irish moss added last 30 minutes of boil
- 3 oz. Tettnanger, 5.0 alpha, for 90 minutes
- 2 oz. Willamette, 4.9 alpha, for 45 minutes
- 2 oz. Willamette, 4.9 alpha, for 15 minutes
- 1 oz. Willamette, 4.9 alpha, at end of boil
- Whitbread and Nottingham
- 1/2 oz. to 2 gallons.
- 1 Tbs. Isinglass, rehydrated.
- Small amount of priming sugar
The color is perfect, as well as the final gravity (which I
failed to write down), but the bittering hops dominate too much.
Cut back on the first 2 hop additions for a little more
complexity. The water was not treated, and is fairly soft, but a
little hardening might be appropriate, especially in view of
cutting back on the hops. The hop aroma was more subtle than I
would have liked, but the hops were contained in a hop bag to try
to keep from making a mess. Next time, try some loose hops in the
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