|
This recipe is borrowed (with respect) from the [Home Brew Bible] as an illustration of what can be achieved.
GalES Horndean
HORNDEAN SPECIal BFITER (H.S.B.)
A superb best bitter well established and respected. An excellent example of true traditional brewing. It is one of the strongest bitters in the country and has a distinctive yet delicate sweetness which does not distract from the delightful hop flavour.
| Stage | 5 gallons | Original gravity 1051 | 25 litres |
|---|
| 1 | 8 lb | Crushed pale malt | 4000 gm |
|---|
| 1 | 4 oz | Crushed crystal malt | 125 gm |
|---|
| 1 | 2 oz | Crushed wheat malt | 60 gm |
|---|
| 1 | 3 gallons | Water for 'bitter' brewing | 15 litres |
|---|
| 3 | 1 tsp | Irish moss | 5 ml |
|---|
| 3 | 3 oz | Molasses | 100 gm |
|---|
| 3 | 1 oz | Bramling cross hops | 30 gm |
|---|
| 3-4-5 | 2+0.75+0.25 oz | Goldings hops | (60+25+15) gm |
|---|
| 3-6 | 14+2 oz | Soft dark brown sugar | 450+50 gm |
|---|
| 5 | 2 oz | Brewing yeast | 60 gm |
|---|
| 5 | 3 oz | Gelatine | 15 gm |
|---|
| 5 | 5 | Saccharin tablets | 5 |
|---|
Brewing Stages
- Raise the temperature of the water up to 60C and stir in the crushed malts. Stirring continuously
raise the mash temperature up to 66C. Leave for 1.5 hours occasionally returning the temperature back to this value.
- Contain the mashed grain in a large grain bag to retrieve the sweet wort. Using slightly hotter water than the mash
rinse the grains to collect 4 gallons (20 litres) of extract.
- Boil the extract with the Bramling Cross hops and the first quota of Goldings hops for 1.5 hours. Dissolve the main batch of sugar and molasses in a little hot water and add this during the boil. Also pitch in the Irish Moss as directed on the instructions.
- Switch off the heat
stir in the second batch of Goldings and allow them to soak for 15 minutes. Strain off the clear wort into a fermenting bin and top up to the final quantity with cold water.
- When cool to room temperature add the yeast and saccharin tablets. Ferment 4-5 days until the specific gravity falls to 1015 and rack into gallon jars or a 25 litre polythene cube. Apportion Gelatine finings and the rest of the dry hops before fitting airlocks.
- Leave for 7 days before racking the beer from the sediment into a primed pressure barrel or polythene cube. Allow 5 days conditioning before sampling.
| 
