Battleship Bitter (23 Litres)
This recipe is made in a similar style to Adnams Broadside - an Extra Special Bitter brew. Adnams beer dates back almost as far as Coopers, this particular brew commemorates “The battle of Sole Bay” and fits in the BJCP category, (English Pale Ale category 8.C.). The finished beer displays lifted floral and spice aromas layered with orange peel and apricot, mouth filling malt flavours finishing with firm bitterness.
- 1 x 1.7kg English Bitter
- 3 x 500g Coopers Light Dry Malt
- 1 x 25g East Kent Golding (EKG) Hop Pellets
- 1 x 25g Centennial Hop Pellets
- 1 x Lallemand Nottingham Yeast Sachet
- 1 x 250g Dextrose Corn Sugar or Carbonation Drops
- Colour: Copper
- Body: Medium
- Bitterness: Med/High
- Approx. Alcohol Level: 5.6% ABV
- Naturally Carbonated: Natural
Step 1: Mix
In a good sized pot (around 8 litres) bring 500g of Light Dry Malt to the boil in 5 litres of water. Add the EKG Hop Pellets and boil for 5min. Then add the Centennial Hop Pellets, remove the pot from the heat, cover and steep for 10mins. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV). Add the English Bitter and remaining Light Malt Extract to the FV, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly (don’t be concerned about any lumps of Light Dry Malt as these will dissolve over the course of a few hours). Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C. Sprinkle the dry yeast and fit the lid.
Step 2: Brew
Try to ferment at 21C. Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012.
Step 3: Bottle
Bottle the brew with a priming rate of 4g per litre (1 carbonation drop per 750ml bottle).
Step 4: Enjoy
Allow to condition for at least 2 weeks in the bottle. Expect the alcohol content to be around 5.6% ABV.