Boneyard Bitter

We just finished off the last bottle of our Boneyard Bitter. Based on Papazian's Humpty Dumpty recipe, with certain modifications (who really has the time to track down six ounces of rapidura?), Boneyard Bitter is an easy-drinking version of the classic British thirst quencher. Rich honey in color, and crowned with a loose frothy head, this ale looks fit for royalty. Tastes good too!, with an assertive bite up front, a sharp brown-sugar inflected aroma, and a lively mouth feel. Refreshing and relatively unfuddling (ie. light in its alcohol punch), Boneyard Bitter is a perfect teammate for our favorite pubgame: Boneyard dominoes. Forget the century, let's go to 500!

6 lbs 2-row
1/3 lb 20L crystal
1/4 lb aromatic
6 oz brown sugar (@ 60)
2 tsps gypsum (one in mash, one in sparge)
1 oz Fuggles (@ 60)
2 oz Goldings (half at 45 and other half at 5)
1 packet Safale S-04 Dry English Ale
1 tab whirlfloc (@ 30)

(mash grains in 6.5 quarts gypsum-treated water at 133 F for 30 minutes;
add 3 quarts boiling water to bring mash to 155 F, hold 45 minutes;
raise temp to 160 F for 10 minutes;
sparge with 3.5 gallons gypsum-treated water heated to 170 F)

OG 1.040
FG 1.012

Coming next: our Ignorant Freestyle Roasted Porter, and our Potato-Adjunct Stout)