True Brit NHC 2005

John Peed

Special/Best/Premium Bitter

for 6 U.S. gallons (22.7 L)

Ingredients

9.5 lb  (4.3 kg) Fawcett’s Maris Otter pale malt

0.4 lb   (181 g) Briess 40° L crystal malt

1.1 lb   (499 g) Briess 60° L crystal malt

1.13 oz (32 g) Kent Goldings pellet hops, 5% alpha acid (60 min.)

0.87 oz (24 g) Challenger pellet hops, 7% alpha acid (60 min.)

Wyeast No. 1028 London ale yeast (200 mL)

Forced CO2 to carbonate

Vin Art plate filtration (5-6 micron) to clarify

Specs

Original Specific Gravity: 1.052

Final Specific Gravity: 1.011

Boiling Time: 60 minutes

Primary Fermentation: 10 days at 68° F (20° C) in glass

Secondary Fermentation: 4 days at 68° F (20° C) in steel

Directions

Mash grains at 152° F (67° C) for 60 minutes.

Judges’ Comments

“Very attractive beer with firm bitterness. An excellent example of the style. Well done—congrats! Now, if this had a bit more aroma, I’d definitely score it higher.”

“Excellent example of style without significant off flavors. Malt/hop balance is appropriate, with very dry finish.”