Bob's Bitter NHC06

Category 8: English Pale Ale

Gold Medal NHC 2006

Sponsored by: St Louis Wine & Beer Making

Barry Hunt, Edmonton, AB, Standard/Ordinary Bitter, Edmonton Homebrewers Guild

"Bob's Bitter"

Special/Best Bitter

Ingredients for 6 U.S. gallons (22.7 liters)

7.5       lb (3.4 kg) two-row pale malt

1.0       lb (0.45 kg) amber malt

0.5       lb (227 g) 55° L crystal malt

0.25     lb (113 g) Special B malt

0.5       oz (14 g) Goldings whole hops, 4.75% alpha acid (60 min.)

0.5       oz (14 g) Fuggles whole hops, 5% alpha acid (60 min.)

0.5       oz (14 g) Goldings whole hops, 4.75% alpha acid (40 min.)

0.5       oz (14 g) Fuggles whole hops, 5% alpha acid (40 min.)

0.5       oz (14 g) Goldings whole hops, 4.75% alpha acid (15 min.)

0.5       oz (14 g) Fuggles whole hops, 5% alpha acid (15 min.)

0.5       oz (14 g) Goldings whole hops, 4.75% alpha acid (5 min.)

0.5       oz (14 g) Fuggles whole hops, 5% alpha acid (5 min.)

1.05     qt (1 L) Wyeast No. 1099 Whitbread ale yeast starter

0.5       cup corn sugar to prime

0.5       cup dry malt extract to prime

Original Specific Gravity: 1.040

Final Specific Gravity: 1.010

Boiling Time: 60 minutes

Primary Fermentation: 7 days at 70° F (21° C) in steel

Secondary Fermentation: 14 days at 68° F (20° C)

Directions

Mash grains at 150° F (66° C) for 60 minutes.

Judges' Comments

"Very nice fresh flavor to this beer. Very lively for an ordinary. Balance of malt, hops and esters is very pleasant-perhaps more complexity in malt would add another dimension."

"Tasty-malty with assertive hop balance. Not quite dry at the finish. Eminently drinkable."