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Homebrewers Association
Homebrewers Association
Homebrew Recipes

Brewlab 1995 Best Bitter

[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]

Recipe courtesy Keith Thomas, Brewlab

Brewlab 1995 Best Bitter | Special/Best/Premium Bitter

Ingredients

  • For 5.5 US Gallons (20.8 litres)
  • MALTS
    • 6.4 lb. (2.9 kg) pale malt
    • 7 oz. (200 g) crystal malt 150° L
    • 1.5 oz. (40 g) amber malt
    • 3.5 oz. (100 g) torrified wheat
    HOPS
    • 0.3 oz. (9 g) Magnum, 14.7% a.a. @ 60 min
    • 3.2 oz. (90 g) Willamette @ 5 min
    YEAST
    • Brewlab Thames Valley 3 or another English ale strain with moderate but not excessive attenuation

    Specifications

    • Original Gravity: 1.039 (9.7° P)
    • Final Gravity: 1.008 (2.1° P)
    • ABV: 4%
    • IBU: 33
    • SRM: 5

    Directions

    Mash at 154° F (68° C) with 2.4 gal. (9 L) of brewing liquor for one hour. Sparge at 172° F (78° C) with 3.6 gal. (13.6 L). Volume of wort pre-boil should be 6 gal. (22.7 L). Boil for an hour, adding hops as indicated. Ferment at 68° F (20° C). Chill carefully to limit sulfur production.

     
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