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Maris Otter Epic Special Bitter 
(4 ratings)
Partial Mash Recipe
Submitted By: brett (Shared)Members can download and share recipes
| Brewer: Brett Binns | |
| Batch Size: 5.00 gal | Style: Special/Best/Premium Bitter ( 8B) |
| Boil Size: 3.50 gal | Style Guide: BJCP 2008 |
| Color: 6.2 SRM | Equipment: 4 Gal Pot and 3 Gal Cooler - Extract/Partial Mash |
| Bitterness: 27.0 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 4 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 |
| 4.00 oz | Caramel Malt - 60L (Briess) (60.0 SRM) | Grain | 2 |
| 4.00 oz | Carapils (Briess) (1.5 SRM) | Grain | 3 |
| 2.00 oz | Biscuit Malt (23.0 SRM) | Grain | 4 |
| 2.00 oz | Melanoiden Malt (20.0 SRM) | Grain | 5 |
| 3 lbs 4.80 oz | LME Golden Light (Briess) (4.0 SRM) | Extract | 6 |
| 2.00 oz | Goldings, East Kent [5.0%] - Boil 60 min | Hops | 7 |
| 1.00 oz | Goldings, East Kent [5.0%] - Boil 5 min | Hops | 8 |
| 1.0 pkgs | SafAle English Ale (DCL/Fermentis #S-04) | Yeast | 9 |
Notes
Based on Central Street Farmhouse recipie, Epic Special Bitter, and converted to Partial Mash using Maris Otter Brittish Malt by Farmhouse.Ratings
Award winner! 
by ScottNoble
This recipe was my fourth batch ever, and it turned out great! I used Maris Otter LME instead of the Golden, and Whitbread Ale yeast. Made a really wonderful, easy to enjoy brew.
This won 3rd place of 15 entries in the local Brew Hut Homebrew contest, in the English and Brown Ales category.
Unfortunately, I over carbonated this. 4oz corn sugar was way too much. The taste and aroma were both right on, though. Would definitely try this recipe again.
Great English Bitter
by brettWhile I often brew very hoppy ales, this one is much closer to a traditional English Bitter or Special Bitter - far less hoppy. As a result it is one of my wife's favorites to date. I would like to try it again using the new Maris Otter extract as well, but this still has an excellent Maris Otter malt characteristic taste.
While the idea for using Maris Otter and doing a partial mash is mine, credit for the design of this ale certainly goes to the folks at Central Street Farmhouse in Bangor, Maine. They are always most helpful and I highly recommend paying them a visit if you are in the area.