I thought it was time to have a go at brewing a fairly generic British ‘Best Bitter’ and, with one exception, it worked out pretty well. Still not quite as clear as I would have liked, but the biggest variation from my planning was that it had a mild, but still recognisable, hint of ginger.
Obviously when you make a strong ginger beer, you need to take extreme measures when it comes to cleaning out your FV and I’d not quite been rigorous enough. A scout around the blogs suggests that I’m not the first person to have fallen foul of this one, and that a long soak in bicarb solution or dilute bleach is the way forward…or a new FV!
Albion Best Bitter.
Brewdate: 7/3/2017, Extract with grains, 19L.
Target: OG 1040 / IBU 32 / ABV 4.5 Actual: OG 1042 / ABV 4.9
- 2Kg Light DME (Muntons Maris Otter)
- 300g Amber DME
- 500g Crystal Malt (Youngs)
- 97g (62 + 35g) Fuggles hops
- 1tsp Irish Moss
- 6g Ale Yeast (Muntons Premium Gold)
- Heat 10L of water to 70°C (takes about 30 mins), steep the crystal malt in a bag for 30 minutes then discard and top up to 11L.
- Bring back to the boil and stir in the malt extract.
- Bring back to the boil, stir in the bittering hops (62g)and boil for 45 min.
- Add the flavouring hops (35g) and the Irish Moss, boil for 15 min.
- Turn off the heat and allow to cool for 10 min.
- Remove the hop bags and cool in the sink to about 30°C (about 30 mins)
- Pour into FV and top up the water to 20L aerating well and then stirring vigorously to make sure they are well mixed. Check the OG (1042) and put in water bath to warm to 21°C then pitch the yeast.
- Two weeks fermenting at 21°C then racked out (OG 1004- wow!) so nominal ABV of 4.9%.Racked into bottling bucket with priming sugar (110g sugar in 480ml water) , bottled and conditioned at room temp for 2 weeks.