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SMaSHing Bitter

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Batch Size (gallons)3.25
Recipe typeAll Grain
Style8c. Extra Special/Strong Bitter (English Pale Ale)
Original Gravity1.056
Final Gravity1.012
ABV5.78% (basic)   /   5.77% (advanced)       [what's this?]
Color10 SRM
Boil Time60 min


Maris Otter (Crisp)6 lbs 8 oz100%4

East Kent Goldings (EKG) (Boil)1 oz600%30.9
East Kent Goldings (EKG) (Boil).5 oz100%5.6
East Kent Goldings (EKG) (Boil).5 oz00%0

DirectionsFull volume mash BIAB method.  Mash in 17.5 quarts at 160F, hold at 152F for 15 mins.  Decoct approximately one gallon and boil until significantly darkened.  Allow to cool slightly and return to main mash, holding temperature at 152F. After a total mash time of 60 minutes,  remove grains and allow to drain.  Bring to a boil, and add one ounce of EKG hops.  Add an additional .5 ounces at 10 minutes, and another .5oz at flameout. 

Yeast used was captured from a bottle of Morland Hen's Tooth, a bottle conditioned English strong bitter. 

Fermented at 68F for one week, then removed from fermentation chamber and kept in a cool basement (approx 72F) to condition and burn off excess diacetyl.

After an additional 10 days, beer was cold crashed until clear and bottled to 2.1 volumes CO2.

None yet, beer isn't ready!

CreditsBrew United for a kickass competition!

This all grain Extra Special/Strong Bitter (English Pale Ale) homebrew recipe was submitted by cheezburgerwalrus.