Managed to get a brew day in on new years eve, this might have to become a little tradition. For a while I have like the sound of a recipe for a clone of a Surly bitter which I have seen on northern brewer website.
So put together the recipe below based loosely around information on the NB website and the Surly website the aim was to have a nicely hopped, easy drinking bitter to take me into the new year.
Changed the hops to williamette and centennial as I couldn’t get hold of the glacier and warrior hops required. Also got a 1.5L starter of Wyeast 1335-British ale yeast going a few days before brewing which meant the fermentation got of to a flying start and was bubbling away happily by the next morning, have noticed that the krausen seems to be lasting a longer than i’m used to and is present 7 days after fermentation began.
Final Volume: 23 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.0% ABV
Bitterness: 34 IBU
Colour: 15 EBC
Optic Malt 3kg
Pale malt 3kg
Flaked oats 350g
Medium Crystal 150g
Roasted barley 150g
Willamette 10g First wort hops
Centennial 30g 60 Min
Willamette 10g 5 min
Willamette 40g 0 Min at 80c 20min steep
Willamette 40g Dry hops
Wyeast 1335-British ale
7/01/2013 – still bubbling away at 18c with a big krausen
10/01/2013 – dry hopped with blitzed down whole hop
16/01/2013 – bottled with 70g of priming sugar
20/03/2013 – Tasting tasting pretty good, clear, crisp, malty with and almost berry like hop flavour