The Bitter American’s Solo Brew

For the first time since I switched from Mr. Beer to group brewing, today I brewed all by myself. Thanks to the County’s financial woes, my office was forced to take a furlough day and close down. I still worked half a day, but I used the afternoon to brew a solo batch.

My recipe – an American Bitter. (I’m not sure, but I think I invented the style of American Bitter) A bitter is a traditional style of British Beer that is very light and very drinkable. It has a low alcohol level and is sometime considered a “session beer,” which literally means beer that can be drunk for a long time, or over a “session.” I refer to this brew as “American” because the hops I chose are distinctly American and will result in a rather high 42 IBU’s.
So here was my recipe for a 6 gallon batch:
9 lbs Marris Otter
1 lb Flaked Wheat
.5 lb Malto-Dextrin
.6 oz Centennial Hops – 60 minutes
.6 oz Centennial Hops – 30 minutes
1 oz Cascade Hops – 15 minutes
Safale US-05 yeast
I wanted a simple recipe that could be completely purchased at my LHBS Wolfie’s (GO HERE AND BUY LOTS OF STUFF NOW!!!) with the exception of the hops, which I had previously purchased in bulk because I’m a tightwad.
Everything went well, except that I ended up with 4 1/2 gallons even though I finished the boil with 6 gallons. About 1 1/2 gallons ended up in my Dad’s back yard due to a small mishap with the Chill Wizard.
It was very satisfying to take my batch down to the FBC fermentation chamber and see we had 25 gallons fermenting away, with almost as much beer conditioning in bottles.
FBC needs to throw a party!!!!

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