Flowers Original Ale
Flowers Original Bitter (BJCP Beer Style: Special/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
