Jeff Neggemeyer of Longmont, Colo., took home a gold medal during the 2002 National Homebrew Competition in the Bitter and English Pale Ale category with this extra special bitter recipe.
If you’re looking for a beer with malt up front and hops right behind it, look no further. This strong bitter comes up with a nice floral and hop aroma from the Centennial and Cascade hops that complements the 19 pounds of rich maltiness. The beer’s well balanced hops and malt flavor give it great drinkability.
And if that isn’t enough for you, this style is known for finishing well with appropriate warmth and hop bitterness. It has a medium to full body and the 10 pounds of forced CO2 give it the appropriate amount of carbonation. One judge from the 2002 NHC believed this beer had “no major flaws.” In a word, it’s wonderful. But don’t take our word for it, try it for yourself!
Valymber Strong Bitter | Extra Special/Strong Bitter
- 13 lb (5.55 kg) Hugh Baird pale malt
- 1 lb (0.45 kg) 120° crystal malt
- 1 lb (0.45 kg) special roast malt
- 1 lb (0.45 kg) wheat malt
- 3 lb (1.36 kg) pale malt extract
- 1.5 oz (45 g) Centennial hop pellets, 9.1% AA (60 min)
- 0.5 oz (14 g) Centennial hop pellets, 9.1% AA (30 min)
- 0.5 oz (14 g) Cascade hop pellets, 6.0% AA (knockout)
- 0.5 oz (14 g) Cascade hop pellets, 6.0% AA (dry hop)
- Wyeast 1056 American ale yeast (1 qt [0.95 L] slurry from previous batch)
- 0.5 tsp (2.5 mL) Irish moss
- Original Gravity: 1.048
- Final Gravity: 1.004
- ABV: 5.78%
- SRM: 13
- Boil Time: 80 minutes
Mash all grains at 155°F (68°C) for 90 minutes. Add malt extract to runoff for kettle boil. Force carbonate with 10 pounds CO2.
Primary fermentation for 10 days at 66°F (19°C).
Secondary fermentation for 40 days at 36°F (2°C).
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.