Simond’s Bitter Ale (1880 Recipe)


OG = 1.072
IBU = 70
ABV = 7.0%
SRM = 12

For 5 UK gallon (22.5 litres)

16 g of gypsum in the mash. This will lower pH to about 5.5, Ca of 280 ppm, sukfate/SO4 of 690 ppm, all while not significantly raising magnesium, sodium or chloride levels. Burton water salts will give higher levels of Mg, Na and Cl, so in future consider avoiding.

13.1 lbs (5.95 kg) Maris Otter pale malt
2.5 lbs (1.13 kg) Pale amber malt
3.75 oz (110 g) Fuggles hops (90 mins)
0.8 oz (24g) EK Goldings hops (50 mins)
0.5 oz (14g) dry hopping

Mash Maris Otter and amber malt for 3 hours at 150ºF (66±1ºC). Raise temperature to 170ºF (77ºC) for 30 minutes. Sparge with hot water at 180 – 185ºF (82-85ºC).

Ferment with Safale S04.

“Amber malt” is basically the same thing as Victory malt, just for future reference.

Mature 3 months.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
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