British Brewer

Recreating the perfect British Pint

17 March
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Flowers Original Ale

Flowers Original Bitter (BJCP Beer StyleSpecial/Best/Premium Bitter, category: English Pale Ale)

  • 5 Gallons, 60 min boil
  • OG 1042-44, FG 1009-10
  • 4.4-4.5% ABV
  • 30 IBU
  • 13° SRM (Burnt Gold)
  • Ready to drink in 6-7 weeks

Base Malt and Fermentables:

  • 3 lb 8 oz Light Dry Malt Extract (60 mins)
  • 8 oz Cane Sugar (at the end of the boil)

Specialty Grains:

  • 12 oz Crystal Malt – 120L
  • 8 oz Torrified Wheat

Hops

  • Bittering Hops – 0.75 oz Target, 0.25 oz Styrian Goldings (60 mins)
  • Flavour Hop – 0.5 oz Styrian Goldings (15 mins)
  • Aroma Hops – 0.5 oz Target, 0.25 oz Styrian Goldings (1 min)

Yeast

  • Wyeast Thames Valley Ale (#1275) (Attenuation 77%, Flocculation: Medium Low)

Other Additions

  • 1 tsp Irish Moss (30 mins)
  • Packet of Isinglass Liquid (to help remove any lingering proteins given the low flocculation level of the yeast)
  • Prime with Coopers Carb drops or 3/4 cup of cane sugar

Process

  • Please follow the process guidelines outlined in my post here.  You will require all the equipment specified here.
  • Primary Fermentation: 5-7 days at 65-75°
  • Secondary Fermentation: 1 week in the same location as the primary
  • Prime and store in the bottle for at least 2 weeks before consuming
  • Peak flavour will be reached after 4 weeks in the bottle
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