I was challenged by one of my British friends to make a British Bitter. Taking up the gauntlet after being bloodied about american beers I set out to make a beer with unusual depth. Here is what I came up with:
2# Briess Gold dry malt
2# Laaglander Xtra Light dry malt --helps to improve mouth feel through unfermentables
2# Munton and Fison light dry malt
1# 40L Crystal Malt
1 oz Cascade for boil - 5HBU
0.5 oz Northern Brewer for boil - 4.2 HBU
0.5 oz East Kent Goldings for flavor last 15 min boil - 2.5 HBU
0.5 oz East Kent Goldings aroma 2-5 minute steep
0.5 oz Fuggles plug for dry hop in secondary
1 tsp. Irish Moss - last 15 minutes of boil
1 tsp. Gypsum in boil
Wyeast #1968 Special London - incredibly high attenuating and floculant
Bring 2.5 gallons to 150�F. and steep cystal grain. Bring to boil adding gypsum, hops, and malts. Add flavor hops and irish moss in last 15 minutes of boil. Turn off heat and add flavor hops. Cool wort rapidly after 5 minutes below 78�F.
Add fuggles plug to secondary fermenter.
O.G. 1.050
F.G. 1.011
This does have some great depth and good bitterness. Well balanced and drinkable. I would add more fuggles in the secondary next time.
