Bears Bitter

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Joseph Formanek of Bolingbrook, IL, member of the Urban Knaves of Grain, won a gold medal in Category #8: English Pale Ale during the 2007 National Homebrew Competition Final Round in Denver, CO. Formanek’s English Pale Ale was chosen as the best among 219 final round entries in the category.

To see other winning homebrew recipes from the 2007 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Bears Bitter | English Pale Ale

Ingredients

  • For 5 Gallons (19 L)
    • 8.0 lb (3.6 kg) Maris Otter pale malt
    • 1.0 lb (0.45 kg) Cargill Special pale malt
    • 1.0 lb (0.45 kg) wheat malt
    • 1.0 lb (0.45 kg) DMC biscuit malt
    • 1.0 lb (045 kg) DMC aromatic malt
    • 0.5 lb (227 g) DMC caramel Vienna malt
    • 0.25 lb (114 g) DMC dextrin malt
    • 0.25 lb (114 g) DMC caramel Munich malt
    • 2.0 oz (57 g) DMC Special B malt
    • 2.0 oz (57 g) Goldings whole hops, 4.9% a.a. (60 min)
    • 2.0 oz (57 g) Willamette whole hops, 4.4% a.a. (60 min)
    • 1.0 oz (28 g) Goldings whole hops, 4% a.a. (30 min)
    • 1.0 oz (28 g) Fuggles whole hops, 3.9% a.a. (30 min)
    • 0.5 oz (14 g) Goldings whole hops, 4% a.a. (10 min)
    • 0.5 oz (14 g) Fuggles whole hops, 3.9% a.a. (10 min)
    • 0.5 oz (14 g) Goldings whole hops, 4% a.a. (0 min)
    • 0.5 oz (14 g) Fuggles whole hops, 3.9% a.a. (0 min)
    • White Labs WLP 002 English ale yeast (1 L starter)
    • 0.5 cup corn sugar to prime

    Specifications

    • Original Gravity: 1.058
    • Final Gravity: 1.015
    • ABV: 5.64%

    Directions

    • Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.
    • Primary fermentation for 5 days at 65° F (18° C) in glass.
    • Secondary fermentation for 8 days at 65° F (18° C) in glass.