i.crave.beer – The online home of Joshua Skorich

17th September 2013

Crooked Brown Teeth

The kegs were empty again. The carboys sitting idle. A far too common experience at my house. It was time to brew.

This time we went for a quick turning English Bitter. A wonderful example of a beer that helps me transition into the cooler months. I prefer my bitter’s to be served on the warmer side, low carbonation. As close to cask served conditions as possible.

What makes an English Bitter? Maris Otter for one. And my preferred British maltster, Thomas Fawcett is just the trick. The grain tastes like a biscuit, warm from the oven. It’s superb and top notch ingredients like this Maris Otter are really the basis for a great English Bitter.

Should be on tap mid next week.

Crooked Brown Teeth – English Bitter
OG 1.042, 10ish SRM, 30ish IBU

Grist (11 Gal to the carboys, 10 Gal to the kegs)
14.0 lbs Maris Otter (Thomas Fawcett)
1.0 lb Crystal 120
0.5 lb Special Roast (Briess) 50°L

Mash
154F for 60″

Boil (60 min)
2.50 oz East Kent Goldings (7.2%AA) 60 Min
1.00 oz East Kent Goldings (7.2%AA) 15 Min
1.00 oz East Kent Goldings (7.2%AA) 5 Min

Fermentation
1L starter of Wyeast 1968 London ESB (for each 5.5 Gal)

Notes
2 Whirlfloc tablets and yeast nutrient added with 15 minutes remaining in boil.
Immersion chiller was only able to get us down to ~75°F.
Oxygenation in primary for 30 seconds.
Chilled in ferm chamber down to 65°F before pitching. Allowed to rise up to 68°F and held.