English Cottage Bitter - Ordinary Bitter

RECIPE INFO

by chrisgg
Recipe Type: All Grain
Batch Size: 22.5 Litres
Boil Size: 22.5 Litres
Boil Time: 90 Minutes
Efficiency: 89%
OG: 1.037
FG: 1.009
ABV: 3.67%
Bitterness: 79.22 (tinseth)
IBU/OG: 2.14
Color: 6° SRM
Calories: 3.67 per 500ml
Light in alcohol yet dry and hoppy with good bitterness, ideal as an aperitif or session bitter.

FERMENTABLES

% kg fermentable ppg L usage
16.4% 0.5 Maris Otter Pale 38 3 Mash
65.6% 2 Golden Promise 37 3 Mash
8.2% 0.25 Crystal 100 34 50 Mash
3.3% 0.1 Rye Malt 38 3 Mash
3.3% 0.1 Wheat Malt 37 2 Mash
3.3% 0.1 Torrified Wheat 36 2 Mash

HOPS

gr variety type usage time AA IBUs
50 Northern Brewer Whole/Plug Boil 90 Minutes 9.6 59.16
50 Northern Brewer Whole/Plug Boil 10 Minutes 9.6 20.05

OTHER INGREDIENTS

amount unit name time usage
12 gr Gypsum 180 minutes Mash
5 gr Irish Moss 15 minutes Boil
10 gr Yeast Nutrient 0 minutes Primary

INSTRUCTIONS

Mashed for 3 hours in approximately 8 litres of hot water in a 12 litre metal bucket with lid, in a temperature-controlled oven set at 65C. Filtered and sparged through grain husks with hot tap water to a plastic boiling bin (with electric element) to about 22.5 litres volume. Boiled for 90 minutes with leaf hops, adding more leaf hops 10 minutes before end of boil. Fermented in a 22.5 litre fermentation bin with air lock for around 2 weeks until bubbling subsides, at about 16C. Then transferred to a keg to rest for at least 2 weeks before bottling. Dry hopping with an extra 50g leaf hops is sometimes done at this stage. Added half teaspoon of sugar to each swing-top bottle plus a few grains of brewer's yeast on end of teaspoon for secondary fermentation. My own figures for OG and FG are 1.033 and 1.006 to give 3.7% alcohol. The 3 hour mash in the oven is very efficient in converting all available starch to sugar.