James Wilson: Created page with "'''By James Cross''' Recipe is part of Recipe Index '''BJCP 2021 Style 11B Best Bitter''' The WLP013 yeast gives a characteristic oaky flavour and ordinary strength beers are sometimes referred to a 'common', hence the name. Also a reference to the bucolic-sounding rail depot in West London. The recipe is based on Five Points bitter, which uses whole dried Fuggles. I used Challenger for bittering and home-grown green Fuggles for late boil/ hop stand...."

2024-11-24T23:28:37Z

Created page with "<big>'''By James Cross'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 11B Best Bitter''' The WLP013 yeast gives a characteristic oaky flavour and ordinary strength beers are sometimes referred to a 'common', hence the name. Also a reference to the bucolic-sounding rail depot in West London. The recipe is based on Five Points bitter, which uses whole dried Fuggles. I used Challenger for bittering and home-grown green Fuggles for late boil/ hop stand...."

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<big>'''By James Cross'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 11B Best Bitter'''

The WLP013 yeast gives a characteristic oaky flavour and ordinary strength beers are sometimes referred to a 'common', hence the name. Also a reference to the bucolic-sounding rail depot in West London.

The recipe is based on Five Points bitter, which uses whole dried Fuggles. I used Challenger for bittering and home-grown green Fuggles for late boil/ hop stand.

The bottled version cleared quickly and had a good aroma and flavour; initially too bitter but this subsided with conditioning.

== Awards ==
''' CAMRA’s Champion Home Brewer of the Year 2024'''

1st - Session Bitters

== Measures ==
* IBU 36
* ABV 4.2%
* OG 1.042
* FG 1.012
* EBC 20
* 24.5 litres at end of boil.
* 23 litres into fermenter.

== Ingredients ==
=== Water ===
Aimed for light coloured and hoppy (Brewer's Friend)

Ca: 59 Mg: 5 Na: 10 Cl: 42 SO4: 124 HCO3: 0

=== Malt ===
* 4 kg Maris Otter Pale 84.2%
* 250g Pale Wheat 5.3%
* 250g Amber 5.3%
* 250g Dark Crystal 240 5.3%

=== Hops ===
* 30g Challenger pellet AA 8.5 at 60 minutes
* 300g green Fuggles at 15 minutes
* 300g green Fuggles hop stand at 80 degC

=== Yeast ===
* White Labs London Ale WLP013

== Process ==
=== Mash ===
* 60 mins at 67 degC

=== Boil ===
* 60 minute boil
* Protafloc and yeast nutrient at 15 mins

=== Ferment ===
* Pitch at 17 degC, adding Brausol and ALDC.
* Allowed to rise to 19 degC during the first 3 days of active fermentation
* Ramped up to 22 degC for the remainder.

=== Serving ===
Green-racked a few bottles after 3 days when a couple of points above FG. Remaining bottles (used for competition) racked after 12 days, primed for 2 vols CO2. Conditioned for 3-6 weeks. No obvious difference between green-racked and primed bottles.

[[Category:Recipes]]

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