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!