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July 4, 2006

British Bitter

by @ 4:39 pm. Filed under Bitter

Category: Pale Ale
Recipe Type: Extract

Fermentables:

5 to 6 lbs Alexander’s pale malt extract
.5 lbs crystal malt

Hops:

1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)

Other:

10 oz dextrose (optional)

Yeast: Munton & Fison ale yeast

Procedure: Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add
Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or
dry hop, if desired). Chill and pitch yeast.

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