Brewing Method: All Grain
Yeast: Wyeast 1098
Yeast Starter: 1/2 Gallon starter
Batch Size: 5.5 US Gallons
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8 %
Total Grains: 11.33 US Pounds
Color: 12-15
Extract Efficiency: 82 %
Hop IBU's: 39
Boiling Time: 90 minutes
Primary Fermentation: 9 days at 68F
Secondary Fermentation: 7 days at 57F
Additional Fermentation:

Grain Bill:

9.5 lb Maris Otter pale ale malt
1.5 lb UK Medium Crystal malt (40L)
1/3 lb UK Biscuit malt

Hop Bill:

1.75 oz East Kent Goldings (5.6% AA) @ 60 minutes
.5 oz East Kent Goldings (4.8% AA) @ 15 minutes
.5 oz East Kent Goldings (4.8% AA) @ 0 minutes

Mash Schedule:

Mash-in to 152F with 11 qt of liquor at 165F.
Hold mash temp for 90 minutes.
Mash-out 5 minutes at 168F.
Sparge with liquor at 170F, yielding 6.75 gallons of wort in kettle.

Brewers Notes:

Initial tasting notes: 5 days in bottle. Carbonation level is appropriate for style, but perhaps a bit more is needed in the bottled version. There is a slight hoppy nose. Creamy in the mouth; not thin, but not full either; just like a bitter should be. A burst of flowery hops in the front, with a caramelly, malty backbone, followed by a bitter (not harsh/metallic) finish. Still drinking like a green beer (flavors should mesh a bit more), but quite drinkable now. I'm quite satisfied with it as an example of the Bitter style.

I'd appreciate comments from anyone who tries brewing this. Thanks.