This recipe is an Aussie Brewmakers original. It is an old favourite of ours and has been re-named and released as a recipe kit in honour of my daughter Hayley.
The name comes about following a vigorous game of British Bulldog in the school yard in September 2015 that left Hayley with two broken arms.
It is a ‘gutsy’ bitter that on first taste is like a stiff arm to the face and if you are not careful it will leave you plastered.
The recipe is another great introduction to experimenting with hops, malts and grains for the beginner or ‘tin kit’ brewer.
It is the perfect brew to ease the pain of an ambulance and hospital bill when your daughter goes full British Bulldog. Enjoy!
Supplied Kit Ingredients:
• 1.7kg Coopers English Bitter Beer Kit
• 1.0kg Beer Improver (500g Dextrose / 500g Light Dried Malt Extract)
• 200g Dextrose Supplement
• 15g Brew Cellar English Ale Yeast
• 150g Cracked Crystal Grain – steeped
• 12g Fuggles Finishing Hops -steeped
• 200g of Dextrose if kegging with no secondary fermentation (not supplied)
1. Clean / sterilize all equipment including wort, paddle, mug and jug (used for steeping)
2. Discard Coopers English Bitter tin yeast and sit tin in hot water for 10 minutes
3. Boil 1.25ltrs of water in kettle
4. Steep 12g of Fuggles Finishing Hops in 250mls of boiling water for 10 minutes
5. Steep 150g Cracked Crystal Grain in 1ltr water for 15 minutes
6. Re-boil 2ltrs of water in kettle
7. Add 1.5ltrs of boiled water to wort and add 1.0kg Beer Improver and 200g Dextrose Supplement then stir to thoroughly dissolve
8. Add Coopers English Bitter tin to wort and stir thoroughly to dissolve
9. Pour 250mls of boiled water into Coopers English Bitter tin and stir then add to wort
10. Strain steeped Cracked Crystal Grain into wort and rinse with 250mls boiled water (do not add grain to wort)
11. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
12. Take initial hydrometer reading
13. Add Fuggles Finishing Hops bag and mug of water to wort
14. Pitch 15g Brew Cellar English Ale Yeast and stir gently
15. When fermentation finished check with hydrometer and bottle as per normal. Allow 3 weeks bottle conditioning.
N.B. If kegging, add 200g of Dextrose at step 7