#177: Bitter to the End (again)

Style: Session Bitter

Brewed: September 21, 1996

Recipe for 10 gallons

14 pounds Great Western Pale malt

3 pounds Hugh Baird 70/80 Crystal malt

.5 pound Belgian Special "B" malt

1 ounce Challenger, 7.3 alpha, 90 minutes

1.5 ounce '94 Liberty, 3.4 alpha, 90 minutes

1 ounce '94 Cascade, 5.7 alpha, 45 minutes

1.5 ounce '95 Willamette, 4.9 alpha, 20 minutes

.5 ounce UK Progress, 6.3 alpha, End of boil

.5 ounce Bramling Cross, 6.5 alpha, End of boil

Citric acid in mash

Danstar London Ale Yeast (5g/5 gallons)

Mash: 160 degrees F for 1 hour

Sparge: 180 degree F water fro 1 hour, raised grain bed to 168 degrees F

Boil: 90 minutes

O.G.: 10.35 @ 90 degrees F

Racked to secondary on September 25, 1996, S.G. = 1.020

Packaging: Draught only, served on mixed gas (25% CO2/75% NO2)

Comments

This is an attempt at a very low gravity pseudo-real ale. The balance of the bittering hops is perfect. The flavor is very malty, but does not stand up to higher gravity beers. This is the ultimate session ale.