Crooked Tooth Bitter
Beer Recipe
| Recipe Name: | Crooked Tooth Bitter |
| Style: | Ordinary Bitter |
| Mash: | All-Grain |
| Volume: | 10 gallons |
| OG: | 1.042 |
| FG: | 1.014 |
| % Alc: | 3.64 |
| IBU: | 13 |
| SRM: | 9 |
| Description of this Beer |
|
Won first place in English Pale Ales and Best of Show at the 2009 Sasquatch Brewfest. Boiling down the gallon of first runnings obviously is not to style, but really worked for this brew. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
| 12 lbs Maris Otter 92.31 % 8.0 oz Brown Malt (Home Toasted MO) 3.85 % 8.0 oz Caramel/Crystal Malt -120L 3.85 % |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
| 1.00 oz Goldings [4.65 %] (60 min) 8.7 IBU 1.00 oz Goldings [4.65 %] (15 min) 4.3 IBU |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| 1.00 items Whirlfloc Tablet (Boil 15.0 min) 2.00 tsp Cinnamon (Ground) (Mash 60.0 min) 2.00 tsp Foam Control - Boil (Boil 60.0 min) 2.00 tsp Foam Control - Fermenter (Primary 0.0 min) 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) 2.00 tsp Yeast Nutrient (Primary 3.0 days) |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| 1 Pkgs London ESB Ale (Wyeast Labs #1968) | |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Boil down the first gallon of runnings by half and add back with .5 gallons of fresh water to compensate. |