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NB Single Hop Bitter (Glacier)

NB Single Hop Bitter (Glacier)

Special/Best/Premium Bitter : All Grain : 5.5 gal

nshack

I'm brewing this classic British style for the new year. It's based on Northern Brewer's Single Hopped Bitter. I made it last year with Fuggle and it was fantastic. I have some Glacier hops on hand, so this will be a good one to make that is quickly ready to drink from the keg.

January 1, 2013 at 11:19am

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 9.0 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.12 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 1.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • .75 oz Glacier - 5.5 AA% pellets; boiled 60 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 1.00 oz Glacier - 5.5 AA% pellets; boiled 15 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 1.25 oz Glacier - 5.5 AA% pellets; boiled 5 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: B - Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.043 1.040 - 1.048
Terminal Gravity: 1.010 1.008 - 1.012
Color: 12.6 SRM 5 - 16
Alcohol: 4.4% ABV 3.80% - 4.60%
Bitterness: 28.9 IBU 25.00 - 40.00

Discussion

nshack

Great brew!

2013-01-31 10:12am

I mashed at a high-ish temp and I think it made the beer a bit more malty/ caramel. The body is still light, from the adjunct sugar. I decided to dry-hop it with British style hops to give it another hop flavor layer. It's a solid ale. I'm enjoying it served from the cellar.

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