Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops. This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.
Mash: 45 mins. Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.
2.5 Kg of pale malt
200g crystal malt
270g of rye malt
Boil: 40 mins.
First Gold hops (10.2% alpha acid) added; 30g 40mins from end; 30g 30mins from end & 30g 10 mins from end.
The wort was cooled using a chiller & splashed through a colander into the fermentation vessel containing a sachet of Mangrove Jack's M44 West Coast Yeast. 10g of First Gold hops were added as dry hops.
This yielded 17 litres of wort with an OG of 1.042 & FG of 1.012 which should give a beer of 4.0% alcohol & a calculated bitterness of 90 IBU.
Verdict on bottling: Another very cloudy beer, despite 9 days primary fermentation. I've brewed beer without Irish Moss before several times & I've done short boils before, but the combination of the two appears to result in very hazy beer. Plenty of hoppiness, but neither a herbal, earthy nor grapefruity taste - more orangey & generically fruity on the nose & tongue.