BrewBlog: Breeg’s Bitter
General Information
Method: All Grain
Cost: $29.28

I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.

This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.

Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1 tsp. Gypsum @ 60 minutes (Mash)  
White Labs English Ale (WLP002) — Liquid — 35 ml
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 10.00 pounds
PPG: 30
Efficiency: 84.69%
Sparge Amt. 4.25 gallons
Sparge Temp. 165° F
Step Description Temp. Time
Dough In 154° F 5 min.
Infusion Stir every 20 minutes. 154° F 60 min.
Sparge Batch sparge. 165° F 40 min.
  • Single infusion mash at 154° with 3.5 gallons of water
  • Sparge with 4.25 gallons of 168° water
  • Bring to a boil
  • Total boil time: 90 minutes
  • Add hops according to schedule
  • Cool wort
  • Pitch yeast when when temperature reaches 70-75°
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 42 days @ 55° F
Tasting Reviews
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