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African Bitter

African Bitter

Sweet Stout : All Grain : 19.50 L

bear2bear

This is a variant of sweet stout with a coffee flavor. It does not use a roasted barley, so I imagine this may be regarded as "Bitter" in Africa. A weak hoppiness, a sticky mouth-feel and a not-overwhelming coffee flavor matches the name "African Bitter" . However, to be precise with the notion of "African" something, flaked oats should not be used. (I needed to consume it. ) Increasing the amount of lactose a little bit seems to be a good option.

December 30, 2013 at 08:48pm

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 4.00 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.30 kg 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.

  • 0.30 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.40 kg American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.02 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.45 kg Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 40 g Willamette - 4.8 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 10 g Challenger - 7.5 AA% whole; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 115 g Coffee (beans) - Coasely grounded. Boil for 5 min. (omitted from calculations)

    Coffee (beans)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Treat both mashing water and sparging water by 1/12 tsp of campden powder for each. 1 step mashing at 66 C for 90 min. Mash out at 76 C for 10 min. Boil the lactose for 30 min. The original plan to get a coffee flavor was to put grounded coffee to the secondary, but it was changed by a last minute decision in order to avoid spoiling the beer. The decision was made by the reason that the climate was becoming far warmer than expected. Brewed on 5/20/13. The OG was 1.068. Racked to the secondary on 8/3/13, and bottled on 8/11/13. The FG was 1.026.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.061 1.044 - 1.060
Terminal Gravity: 1.020 1.012 - 1.024
Color: 32.4 SRM 30 - 40
Alcohol: 5.4% ABV 4.00% - 6.00%
Bitterness: 44.2 IBU 20.00 - 40.00

Discussion

bear2bear

Mild stout

2014-01-26 7:17pm

I have been drinking this beer since October 2013. It tastes fine as a mild stout. Coffee characteristics is not as strong as I expected, distinguished but not intense. I think the lactose works as an effective neutralizer. Almost no hop characteristics is noticeable. Very good beer in the winter season, though I am not sure that Africans like it.

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