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Fully Monty British Ale - Strong Bitter - 2014 National Homebrew Competition Winner
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Ingredients
For 6.5 Gallons (24.61 L)
- 8.0 lb (3.63 kg) Fawcett Pearl malt
- 1.0 lb (0.45 kg) Vienna malt
- 1.0 lb (0.45 kg) CaraRed® malt
- 1.0 lb (0.45 kg) 60° L crystal malt
- 8.0 oz (227 g) 20° L crystal malt
- 8.0 oz (227 g) wheat malt
- 1.0 oz (28 g) Wye Challenger pellets, 8.2% a.a. (60 min)
- 0.75 oz (21 g) E.K. Goldings pellets, 4.5% a.a. (15 min)
- Wyeast 1028 London Ale yeast (1.5 L starter)
Specifications
- Original Gravity: 1.053
- Final Gravity: 1.01
- ABV: 5.64%
Directions
- Mash at 152° F (67° C) for 60 minutes.
- Primary fermentation for 14 days at 68° F (20° C).
- Secondary fermentation for 14 days at 68° F (20° C).
- Forced CO2 to carbonate (2.3 vol).
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