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50. Simonds Bitter

5kg Muntons Maris Otter
1kg Amber malt(*)

Mash for 60 min @ 68°C

100g Fuggles 4.8% for 60 min.
25g East Kent Goldings 5.7% for 60 min.
20g East Kent Goldings dry hop

Fermentation:
WYeast 1768 English Special Bitter
23L
13.9 brix (1.056)
9.9 briex (1.022 measured)
53 IBU
Bottled: 30/10

*): 1kg of Weyermann pale malt on a plate about 1cm thick and put it in the oven with the fan on, to dry out the malt a bit quicker. I kept it at 110°C for 20 minutes and another 45 min. at 150°C

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