#23 I.M.B.T.R. Special Bitter Recipe

23 - I.M.B.T.R. Special Bitter

Inspired Mainly By Ted's Recipe Special Bitter.
Added 1-8-99

This batch was brewed at a Muncie Malt Mashers meeting that I hosted in October of 1998. The recipe came from Ted Burell who is one of the Malt Mashers. He hosted the previous meeting and had a wonderful bitter on tap. It inspired me to brew one of my own.

This beer has an alcoholic kick (5.1% a.b.v.) that will sneak up on you and kick you in the ass if you aren't careful.

Grains:	Hops:
8.50 lbs. Hugh Baird Pale Malt .50 lbs. DeWolf Cosyns CaraMunich 1.00 oz. DeWolf Cosyns Chocolate malt	1.00 oz. East Kent Goldings (5.6% AA, Pellet, 60 minutes) .50 oz. East Kent Goldings (5.6% AA, Pellet, 30 minutes) .50 oz. East Kent Goldings (5.6% AA, Pellet, 5 minutes) .50 oz. East Kent Goldings (5.6% AA, Pellet, Dry Hop)

Water: RO water treated with Ken Schwartz's "Hoppy Pale Ales" water recipe.

Yeast: Wyeast 1968 London ESB

OG	FG	IBU	Total Grains:(lbs.)	Efficiency:	pts/lb/gallon:
1.047	1.008	31.5 (Daniel's formula)	9.0625	87.5%	32.4

Notes:

Mash: 1 quart per pound at 151*F for 60 minutes.
Boil volume = 8.40 gallons at 1.035
Post-chill volume = 6.00 gallons at 1.054
I had 4.5 gallons in the primary and pitched a whole half gallon starter and estimated the OG to be 1.047.
I boiled this for 70 minutes total. 1 tsp of BreakBright added last 20 minutes. Primary in 6.5 gallon carboy at between 62* - 64*F for 2 weeks. Secondary for 3 weeks.
I have read that Wyeast 1968 is highly flocculant and needs to be roused. I did not rouse the yeast in this batch at all!
I did not touch it at all while it was fermenting.

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