Beer Forum

Anyone out here brewed the 21A Bitter American recipe? It's sold by B3 as a kit but I've got a stable of grains (purchased at B3) already and don't find it economical to buy their kit.

I'd love to have the recipe for my favorite session beer. Feel free to PM if it's not appropriate to post.

Cheers,
Brian

7 lb British Pale
1 lb Munich
0.5 lb Crystal 15L
0.5 lb Crystal 40L

1 oz. glacier - 60'
1 oz. cascade - 15'
1 oz. cascade - 1'

1 oz. sterling and 1 oz. cascade - dry hop after 7 days of fermentation. Transfer after 10 days of dry hopping.

You rock, BayouBrew...putting this in my brewing queue....

Mash temp?

I assume yeast is WLP001?

Thirsty Mallard wrote:Mash temp?

I assume yeast is WLP001?

Sorry Thirsty, but I don't know. Just posted what is on the recipe sheet, and that info is not included. I would say yes to the 001 and probably mash in the middle range (151-154). Then again I have never had the beer, so what the hell do I know.

You could always ask Sully.


BWAHAHAHAHAHAHAHAHA

Seriously, though, show him what you got and ask him if it would come close.

FWIW, IBUs are listed as 40 on the 21A website.

OG is 1.040 from the B3 Kit.

And yes, 001 is the recommended yeast. We'd shoot for a mash temp that gets the beer in the 3.6% ABV range (again, from 21A's site).

[quote= I assume yeast is WLP001?[/quote]

I recently made a very similar Ale using Maris Otter for base grains and Amarillo for finishing/aroma that started at at 1.045 and I used the WLP 051 California V. Similar to WLP 001, but less attenuative. I think this is what Anchor uses for their Liberty Ale.
With such a low OG you will still finish pretty dry, but no too dry which will let the MO shine through. Mine finished at 1.011.
Just my $0.02 worth.
Cheers.
Fritz