XXXX Bitter Beer Recipe

Overview of XXXX Bitter Beer Recipe

XXXX Bitter is a traditional Australian beer known for its robust and full-bodied flavor. It combines a rich malt profile with a balanced bitterness, making it a favorite among beer enthusiasts. This recipe is designed for home brewers using extract or tin methods, ensuring a straightforward brewing process while achieving a high-quality beer.

Flavour Profile

XXXX Bitter Beer offers a deep amber color and a complex flavor profile. It boasts a strong malt backbone with notes of caramel and toasted grains. The addition of Cluster Finishing Hops provides a pleasant hop aroma and a moderate bitterness that balances the sweetness of the malt. The Premium Lager Yeast used in this recipe ensures a clean fermentation, resulting in a crisp and refreshing finish.

Recipe Ingredients

• 1 x 1.7kg Morgan’s Queensland Bitter extract
• 1 x 1kg Aussie Brewmakers Dextrose
• 1 x 12g Cluster Finishing Hops teabag (steeped)
• 1 x 15g Premium Lager Yeast
• 200g of Dextrose (if kegging without secondary fermentation or bottle conditioning)

How To Step

1. Preparation:
   • Clean and sterilize all equipment, including the fermenter, paddle, and a mug for steeping.
   • Discard the yeast provided under the tin lid and place the tin in hot water for 10 minutes to loosen the contents.
2. Boiling and Steeping:
   • Boil 2 liters of water in a kettle.
   • Steep the Finishing Hops teabag in 250ml of boiling water for 10 minutes.
3. Mixing:
   • Add 1.5 liters of the boiled water to the fermenter.
   • Add the Dextrose and stir vigorously to thoroughly dissolve.
4. Adding Extract:
   • Add the contents of the beer kit tin to the fermenter and stir to thoroughly dissolve.
   • Pour 250ml of boiling water into the tin, stir to dissolve the remaining contents, and add it to the fermenter.
5. Combining Ingredients:
   • Add the steeped Finishing Hops teabag and the steeped water to the fermenter.
   • Add cold water to the fermenter until the total volume reaches 22.5 liters. Check the temperature to ensure it is between 14-22°C before pitching the yeast.
6. Pitching Yeast:
   • Take a hydrometer reading.
   • Pitch the 15g of Premium Lager Yeast and stir gently.
7. Fermentation:
   • Allow fermentation to complete, checking the specific gravity with a hydrometer.
8. Bottling or Kegging:
   • Once fermentation is finished, bottle the beer as per normal procedures.
   • If kegging, add 200g of Dextrose at step 5 before pitching the yeast.