Big Brew-in Bitter

by Steve Murphrey

(from November 98 Fermenter)


2 tsp water crystals (calcium sulfate and magnesium sulfate)
water from reverse-osmosis filter
1 lb. 90-degree crystal malt - steep 45 minutes
6 lb., 14 oz. English light dry malt extract
1.5 oz. East Kent Goldings plugs - boil 60 minutes
0.5 oz. East Kent Goldings plugs - boil 30 minutes
1.0 oz. East Kent Goldings plugs - boil 0 minutes
0.5 tsp. Irish Moss - boil 0 minutes
0.5 pint 1056 Chico ale yeast slurry
Liquid oxygen for aerating


Heat 1 gallon of water to 170 degrees, add crushed malt, and steep at 160 degrees for about 45 minutes.

While steeping, add water crystals to about 6 gallons of water in 10-gallon restaurant pot, and start heating on a propane burner.

Remove the steeped grains by pouring liquid into the pot through a fine sieve.

Add the dry malt extract to the brew pot, and stir to dissolve.

Boil for 1 hour, adding hops and Irish Moss at the times indicated above.

Chill to 72 degrees with an immersion chiller.

Stir the wort vigorously, and wait until it stops spinning. The hops, hot break, cold break, etc. pile up in the center of the pot.

Siphon the wort into a 7-gallon carboy, being careful not to disturb the pile of hops, and pitch the yeast.

Aerate for a few minutes with liquid oxygen.

Shake the carboy for a few minutes to distribute the yeast well.

Install a fermentation lock, and cover the carboy with a towel (to keep out light).

Ferment (primary) at room temperature for 3 days.

Bubbling stopped after about 40 hours.

Rack the beer into a 5-gallon carboy.

Ferment (secondary) at room temperature for 11 days.

Siphon gently into a 5-gallon soda keg, and refrigerate at 45 degrees.

Force carbonate with liquid carbon dioxide.