Rogue Demon Hunter

I spent a semester in London on a study abroad program when I was in college. One of the things I loved most about Englad was their pubs. It is so different than American bars, I wish I could put into words. Its just something you have to experience. I spent many afternoons and evenings at the local pubs throwing back a few pints with good friends. So I was pretty excited to brew this version of a standard English Bitter.

I’m calling this brew my Rogue Demon Hunter.  This is an reference to a character in the Angel series (a spinoff of Buffy The Vampire Slayer).  In the show, Wesley Wyndam-Pryce is a proper English gentleman who worked for the Watcher’s Council (they train the current slayer and monitor demon activity).  Unfortunately, he got fired, so he went “rogue.”  Armed with a cross bow and a Harley, he scoured the streets of Los Angeles killing demons as a self-proclaimed “Rogue Demon Hunter.”  But his chosen image and title contradicts his mild mannered and awkward persona.  So while this beer has a bad-ass image, this mild mannered English ale is more suited for a civilized gentleman.

The recipe is based on one from Northern Brewer. I adjusted the hops to account for the higher alpha acid. My local brewstore didn’t have London Ale Yeast, so I swapped it with Danstar Noddingham yeast instead. I used a Brew In A Bag (BIAB) method for my mash. Everything went according to plan and I’m really happy with the results. While I was brewing this batch, I turned on the video camera to capture my process of brewing this beer. Check it out if you’re interested in this brew, or my brewing process.

Rogue Demon Hunter

Style: 8-A Standard/Ordinary Bitter

Type: Brew In A Bag (BIAB)

Batch: #9

Size: 5.0 gal

Calories: 127.9 kcal per 12.0 fl oz

 

Original Gravity: 1.039 (1.032 – 1.040)

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Terminal Gravity: 1.010 (1.007 – 1.011)

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Color: 11.2 (4.0 – 14.0)

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Alcohol: 3.79% (3.2% – 3.8%)

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Bitterness: 32.9 (25.0 – 35.0)

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Ingredients:

• 6 lb Maris Otter
• .5 lb Crystal Malt 60°L
• .5 lb Cara-Pils® Malt
• .25 lb Belgian Biscuit
• .75 oz East Kent Goldings (6.7%) – added during boil, boiled 60 min
• .5 oz East Kent Goldings (6.7%) – added during boil, boiled 30 min
• .5 oz East Kent Goldings (6.7%) – added during boil, boiled 10 min
• 1 ea Danstar Nottingham

Schedule:

• Mash In (BIAB) – Liquor: 4.0 gal; Strike: 159.13 °F; Target: 152 °F
• Rest – Rest: 60 min; Final: 152.0 °F

Notes:

• Brew In A Bag (BIAB)
• Based on a recipe from Northern Brewer
• Target Mash at 152° F – Actual 151° F
• OG spot on at 1.039
• Schedule way off.  38 days of fermenting.  About 3 weeks primary, 2.5 weeks in second
• Bottled on: 9/6/2011
• FG at 1.014 – 3.2% AVB
• I got 48 bottles exactly.  I’ve never got an even number of bottles!