Bears Bitter - Strong Bitter - 2007 National Homebrew Competition Winner

INGREDIENTS

For 5 Gallons (19 L)

8.0 lb (3.6 kg) Maris Otter pale malt

1.0 lb (0.45 kg) Cargill Special pale malt

1.0 lb (0.45 kg) wheat malt

1.0 lb (0.45 kg) DMC biscuit malt

1.0 lb (045 kg) DMC aromatic malt

0.5 lb (227 g) DMC caramel Vienna malt

0.25 lb (114 g) DMC dextrin malt

0.25 lb (114 g) DMC caramel Munich malt

2.0 oz (57 g) DMC Special B malt

2.0 oz (57 g) Goldings whole hops, 4.9% a.a. (60 min)

2.0 oz (57 g) Willamette whole hops, 4.4% a.a. (60 min)

1.0 oz (28 g) Goldings whole hops, 4% a.a. (30 min)

1.0 oz (28 g) Fuggles whole hops, 3.9% a.a. (30 min)

0.5 oz (14 g) Goldings whole hops, 4% a.a. (10 min)

0.5 oz (14 g) Fuggles whole hops, 3.9% a.a. (10 min)

0.5 oz (14 g) Goldings whole hops, 4% a.a. (0 min)

0.5 oz (14 g) Fuggles whole hops, 3.9% a.a. (0 min)

White Labs WLP 002 English ale yeast (1 L starter)

0.5 cup corn sugar to prime

Original Gravity: 1.058

Final Gravity: 1.015

ABV: 5.64%

Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.

Primary fermentation for 5 days at 65° F (18° C) in glass.

Secondary fermentation for 8 days at 65° F (18° C) in glass.

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