Standard/Ordinary Bitter – All Grain GONE


General Info

English malt, British yeast, German and American hops. I intended to buy Williamette hops but wound up, unknowingly, with Mt. Hood. So, since they are an American version of Hallertaur, I decided to go with German-inspired hops because I had some Magnums laying around.


Racked to primary and pitched yeast from a slurry (January 13, 2007). Primary fermentation has been at an average of 67° for the first four days - vigorous for the second through fourth day (January 17, 2007).

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 93.3%
0.50 pounds Crystal Malt 40L 6.7%
7.50 pounds Total Grain Weight 100%


Amount Hop Time AA
0.25 ounces Magnum 60 min 14.0%
0.75 ounces Mount Hood 60 min 3.5%
0.50 ounces Mount Hood 30 min 3.5%
0.50 ounces Mount Hood 1 min 3.5%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
British Ale (WLP005) White Labs Liquid Slurry

Mash Infusion