as a name mostly to the bottled version of bitter? Because generally in the 19th century brewers called the drink in the brewery “pale ale”, and that’s the name they put on their bottle labels, but in the pub drinkers called this new drink “bitter”, to differentiate it from the older, sweeter, but still (then) pale mild ales.” Martin Cornell
amber. Light head. Lightly hopped. Clean, dry and refreshing. No ﬂavour components prominent. Bitter OG 40-50 4 - 5% Golden to deep copper. Good head. The aroma of hops in the bouquet should lead to those of malt and grain. Full-bodied, malty and grainy ﬂavour with a hoppy bitter farewell. Perhaps a little residual sweetness from residual dextrins. English India Pale Ale OG 50-60 5 - 6.5% Rich golden to deep copper. Good head. The bouquet should be hoppy and grainy. The ﬂavour should be full-bodied, malty and grainy with a prominent hop and a clean bitter farewell. There should be some residual sweetness to balance the hop.
Maris Otter (87.5%) 300g Crystal 200 (7.5%) 200g Flaked maize (5%) – essential, apparently, I got great head retention 26g Progress (6.13%) @ 60 mins (16.7 IBUs) 26g Bramling Cross (7.23%) @ 30 mins (15.2 IBUs) 15g EKG (3.98%) steeped for 30 mins at 75C (0.7 IBUs) 15g Fuggles (4.34%) steeped for 30 mins at 75C (0.8 IBUs)
Torriﬁed wheat 4 to 7.5% Crystal 60 to 150 Hops to 35 to 40 IBU Northern Brewer 7% 26g 90 min Goldings 6% 16g 30 to 40 min Goldings 6% 20g 10min WLP099 or WLP013 or WLP005 Ferment at 18 rising to 20 Dry Hop
1 gallon (4.5 lt) O.G. 1.062 2 lbs 10 oz (1190g) Pale Malt 8 oz (226g) Pale Amber Malt 0.75 oz (22g) Fuggles hops 0.16 oz (5g) Golding hops in late boil. 0.1 oz (2 – 3g) Dry hopping Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes. Sparge with hot water at 180 – 185º F (82 – 85º C) to O.G. or required volume. Boil with Fuggles hops for 90 minutes and add the Goldings hops towards the end of the boil. Cool and ferment with a good quality ale yeast. Mature 3 months. Durden Park
the malt rather then the strength so adjuncts where used. Fashion in the industrial age brought glass for bottling and glasses. With the coming of the railways and larger export markets. The large brewers started to buy up the pubs or build their own in areas with large populations.