Name: Bitter American Revolution
History of this beer: English Bitter – the term “bitter” is just an older English term for “pale ale”. There is a wide variety of beers that fall under this category. Bitters can be light gold to dark amber. They can have a low 3% alcohol (aka “boys bitters”) and has high as 7% alcohol (aka “strong bitter” or “premium bitter”). The term “bitter” was used to differentiate these beers from the less hopped porters and mild ales in England.
- 3.3 lbs – Midwest Liquid Malt Extract Gold
- 1.0 lb – Breiss DME Golden Light
- 1/2 lb – Grains: Carapils
- 1/2 lb – Grains: Caramel 10L
- 2.0 oz – Hops: Chinook Pellets (AA 11.8%), boiling hops
- 1.0 oz – Hops: Willamette, (AA 5.9%), finishing hops
- Yeast – Safale S-04
- Simmer crushed grains in 6 gallons of water at 155 degrees F for 30 minutes.
- Remove grains.
- Bring to boil.
- Add malt extracts, bring to a boil.
- Add Boiling Hops.
- Boil for 60 minutes.
- Add Finishing Hops for last 3 minutes of boil.
- Transfer to a 5 gallon carboy.
- Add yeast when cool (below 75 degrees F).
- Ferment, rack, prime with 3/4 cup corn sugar, bottle, age, drink!
Notes: Most of the beers I have been making lately have been darker, lightly-hopped beers. I got the hankering for a good English Brown or Bitter. But since I can never just let things be without some tinkering, I decided to make a really hopped English Bitter. I had received some great hops from my brother-in-law, who lives in Portland, and an idea started to formulate. What if I took a basic English Bitter recipe and gave it some intense hop flavor and aroma using some classic American hops? Well, that is how the American Bitter Revolution came to be. It is currently bubbling away in my garage, so it will still be a few weeks before I can tell you if my creative experiment was a success. Stay tuned!