Recipe for "Bitter to the End" makes 10 gallons:

Brewed: 5/27/96


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

Dry hops:

1/2 oz. to 2 gallons.
1 Tbs. Isinglass, rehydrated.
Small amount of priming sugar

O.G.: 1.040


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 cask.

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