Palace Bitter

By Dan Bliss

June 13, 2005

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Brewed an English Bitter for the first time in a few years. If you have never had this style before, it puts the hoppiness of IPA to shame. But if you don’t like beer with a bite, you may not be up for this.

Ingredients

Ingredient	Quantity
John Bull light malt extract	3.5 lbs
Munton's dry light malt extract	1.0 lb
Briess Crushed Crystal Malt 40L	3/4 lb
Fuggles hops (boiling)	3/4 oz
Kent Goldings hops (boiling)	3/4 oz
Fuggles hops (finishing)	3/4 oz
Kent Goldings hops (aroma)	1/2 oz
Irish moss	1 tsp
Gypsum/td>	4 tsp
English liquid ale yeast	1 pkg -- 1 pt of water to 1/2 cup of light malt extract 4 hrs before pitched
Corn sugar	1/2 lb
Priming sugar	4 tbsp -- 1 tsp in each keg

brewed: 4/22/05

specific gravities:

Date	Specific Gravity	Temp	Specific Gravity @ 60
Start 4/22/05	1.039	70 Farenheit	1.040
1st: 5/1/05	1.012	70	1.013
2nd: 5/6/05	1.012	66	1.012

Bottled: 5/6/05 2 5L keg, 23 12 oz bottles

Expected % of alc by vol.: 3.7%

Directions:

Add the crystal malt to 1 1/2 gallons of cold water and bring to a boil. When this mash begins to boil, remove the grains. Add malt, gypsum and boiling hops and boil for 30 minutes. Add the irish moss and finishing hops during the last 15 minutes of boiling and the corn sugar and aroma hops during the final 2 minutes. Sparge the wort into 3 1/2 gallons of cold water in the fermenter.

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