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2 Below
Strong Bitter • All Grain • 5 gal
A favorite beer from my first winter in Colorado that New Belgium doen't make anymore. I asked them and they sent me the ingredients. https://www.newbelgium.com/beer/2-below/
July 25, 2021 01:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9.7 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Munich 10L Malt;Briess
Munich 10L Malt;Briess
Golden orange hue with a robust malty flavor.
- 1 lbs
Victory® Malt;Briess
Victory® Malt;Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
2-Row Caramel Malt 40L;Briess
2-Row Caramel Malt 40L;Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.5 oz
Liberty -4.0 AA% whole; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1.5 oz
Willamette -5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Sterling -7.5 AA% whole; boiled 1 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
FermentisS-04Safale S-04
FermentisS-04Safale 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.
Style (BJCP)
Category: 11 -British Bitter
Subcategory: C -Strong Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.048 -1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 -1.016 | |
| Color: | 13.0 SRM | 8 -18 | |
| Alcohol: | 6.3% ABV | 4.6% -6.2% | |
| Bitterness: | 34.6 IBU | 30 -50 | |
Discussion
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