Boys' Bitter

Beer, as I'm sure you know, is not just a tasty beverage: it is a complex mix of sensory experiences that takes place both inside and outside the glass. The place, the people, the mood, as well as malt/hops/yeast, all play a part in how you perceive a pint.

Whether it was my unabashed love of session beer, the random spin of the "Wheel of Beer" that chose it for me, the experience of pulling it myself on a kick-a beer engine, or just cause it was so damn good, this Ordinary Bitter, brewed by Nancy Bowser and Tom Roan of Fargo ND's Prairie Homebrew Companions, was a standout for me at Club Night at this year's NHC. They were kind enough to share the recipe.

Brewers' Notes

"Credit to Antony Hayes on this one: it is a direct result of us brewing a beer for his presentation at the NHC.  You will not believe how simple this recipe is."

5 Gallons, all grain (80% efficiency)

 Malt

• 6 lb Maris Otter

 Hops

• 60 min   Challenger pellet     0.75 oz (7%AA)
• 0 min     Challenger pellet     0.75 oz (7%AA)
• Dry         Fuggles leaf            0.75 oz (5% AA)

 Procedure

• Mash 150 degrees F for 1 hour
• Mash out at 165-168 degrees F
• Sparge water 170 degrees F
• Boil 90 min

 Yeast

• use your favorite English ale strain and have fun

 Fermentation

• 62-64 degrees F

 Base Targets

• OG 1.036        
• FG 1.010



Comments

[Ofc Farva]

What english style yeast would fit best for a bitter. There are numerous styles, and i haven t brewed enough english styles to know the difference,

[Scot]

Fermentis Safale S04 or White Labs WLP002 English Ale, WLP 013 London Ale. I have used these with very good results.
Scot