Labels:text | black and white | document OCR: Best of the Bitters Lions Brewery Texas Pale Ale 6 lbs. English Light extract Memorial Ale 6 lbs. Australian Light malt extract 1/4 lb. amber crystal malt crushed 11/2 oz. English East Kent Golding pellets 8 lbs. English pale ale malt 1 oz. Oregon Fuggles (flavoring) (flavoring) 1 lb. dark crystal malt 1 oz. Oregon Fuggles for aroma 3/4 oz. loose English Fuggle (dry hopped) 1 lb. munich malt 1 pack William's Ale Yeast (dry) 1 English Brewery Ale yeast (liquid) 2 oz. English Fuggles 3/4 cup of corn sugar to prime 11/2 oz. East Kent Golding 1 tsp. gypsum 3/4 oz. Cluster Gravities: Starting gravity 1.040, finishes 5 oz. corn sugar for carbonation 2 tsp. gypsum at 1.012. Gravities: Starting gravity 1.038, finishes 1 tsp. non-iodized salt Aging: Best when aged 4 weeks in the at 1.010. 1 tsp. Irish moss 1 English Brewery Ale yeast (liquid) bottle, at anywhere from 60 to 90 degrees 2/3 cup corn sugar for priming F. Aging: Best when aged 6 weeks, at 65 de- grees F. Gravities: Starting gravity 1.053, finishes Fermentation Method: Two-stage, fer- at 1.020. menter and glass bottle. Fermentation Method: Two-stage, fer- menter and glass bottle. Aging: Best when aged 3 weeks at 60 de- "This simple recipe produces a consis- "This beer has won 2 of our local mini- grees F. tently good beer, even in Texas summer temperatures of 90 degrees F. (in the sum- contests in the bitters section. I actually Fermentation method: Blow-off style. mer I use a single-stage fermenter to avoid didn't name the beer until after it won its handling the beer)." first contest". - Bill Allen Mashing/boiling method: Mash malt at 154 degrees for at least 1 hour. - Jeff Koebrich Rochester, New York Austin, Texas Boil wort for 90 minutes, adding the Eng- Tetley Bitter lish Fuggles at the start, 3/4 oz. of the East Kent Golding after 30 minutes, all the 8 pounds English pale ale malt Cluster after 45 minutes, and finally steep 6 oz. amber crystal malt the remaining 3/4 oz. of Kent Golding after The Old Kraut's Ale 6 oz. wheat malt the boil for 15 minutes. 2 12 oz. English Fuggle pellets 6 lbs. English Dark malt extract 1/2 oz. Bullion pellets "This beer has won 4 homebrew compe- 1 oz. Cascade pellets for flavoring 1 English Brewery Ale yeast (liquid) titions, pale ale category. Best when drunk 1/2 oz. Fuggle pellets 1 to 3 tsp. gypsum while fresh, a true English ale!" 1 oz. Fuggle pellets for aroma 1 tsp. Irish moss halfway through the two 3 tsp. gypsum hour boil. - Bob Jones 1 tsp. salt 4 oz. corn sugar for carbonation Livermore, California I pack William's Ale Yeast (dry) 1/2 oz. silica gel to clear 3/4 cup corn sugar to prime Gravities: Starting gravity varies from Gravities: Starting gravity: 1.045, finishes 1.032 to 1.037, finishing gravity ranges at 1.010. from 1.007 to 1.010. Aging: Best when aged 3 weeks or more, Aging: Best when aged 4 to 6 weeks. Age at 65 to 70 degrees F. the first week at 65 degrees, balance at 60 degrees F. Fermentation method: Two-stage, fer- menter and glass bottle. Fermentation method: Single-stage fer- menter. Boiling method: Add Cascades at begin- ning of boil, 1/2 oz. of Fuggle pellets half- Mashing/boiling method: This recipe is way through, and 1 oz. of Fuggle pellets at mashed for 2 hours at 146 to 150 degrees the end of the boil. F. All hops are added for the full 2 hour boil at the beginning. Boil for 1 hour or more. "This brew comes close to being the local "Several batches convinced me that this brew in the Yorkshire district (of England) is as fine an ale as can be produced ... It I visited. The color is a brownish red with a pleases me immensely - the English Dark nice crisp taste. Serve at 55 degrees F." Malt is so versatile and forgiving. Before taking a hydrometer reading, al- - Stephen Knutson ways spin the instrument to dislodge any - Wulf Kroekel West Des Moines, Iowa clinging bubbles. Brighton, Colorado
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