If you’re a beer lover looking for a full-bodied amber beer with a subtle chocolate flavor that develops into a pithy bitterness, Yorkshire Bitter Recipe might be just what you’re looking for. This classic English ale is traditionally served with a creamy white head, and it’s sure to please anyone who appreciates a well-crafted beer. In this recipe, we’ll walk you through the steps of making your own batch of Yorkshire Bitter at home, so you can enjoy this delicious beer anytime you like.
- 1 Mash tun
- 1 Large boiling pot
- 1 Wort chiller
- 1 Fermenting bucket or carboy
- 1 Airlock
- 1 Hydrometer
- 1 Thermometer
- 1 Sanitizer
- 1 Bottling bucket
- 1 Bottles and caps
- 1 Bottle capper
- 1 Tubing for siphoning
For the Mash – Liquor 10.5 Litres (18½ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 7.11 lb Pale malt Quantity 3.5kg
- 7 oz Medium crystal malt Quantity 200g
- 12 oz Torrified wheat Quantity 350g
- 1½ oz Chocolate malt Quantity 42g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 1 oz (Hops) Challenger 7% When to add – At start of boil (IBU 24.3)
- ⅔ oz (Hops) First Gold 8% When to add – For last 10 mins of boil (IBU 6.7)
- ½ oz (Hops) First Gold 8% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1469 West Yorkshire Ale
- Heat 10.5 liters (18.5 pints) of water to 65°C (149°F) in your mash tun or large pot. Add the grains and stir well to ensure they are fully immersed in the water. Let the mash sit for one hour.
- After one hour, strain the wort (liquid) from the grains using a strainer or mesh bag. You should have about 27 liters (47.5 pints) of wort.
- Bring the wort to a boil in your large pot or kettle. Add the Challenger hops and boil for one hour.
- After one hour, add 2/3 oz of First Gold hops and Protofloc to the pot and boil for an additional 10 minutes.
- After 10 minutes, turn off the heat and add the remaining 1/2 oz of First Gold hops to the pot. Let the wort cool to 20°C (68°F).
- Transfer the cooled wort to your fermenting vessel and pitch the Wyeast 1469 West Yorkshire Ale yeast. Seal the vessel with an airlock.
- Ferment the beer for five weeks at 20°C (68°F). After five weeks, transfer the beer to a cool place (12°C or 54°F) and condition it for four weeks.
- After four weeks, the beer should be ready to drink! Bottle or keg the beer and enjoy.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||3.8%||31 IBU||18 EBC|
Unique Flavor Profile
Yorkshire Bitter is a classic English ale with a unique flavor profile that combines a subtle chocolate taste with a pithy bitterness. If you’re a beer lover who enjoys trying different types of beer, this recipe is a must-try.
Easy to Follow
Even if you’re new to brewing your own beer, this recipe is easy to follow and requires only a few pieces of equipment. With clear instructions and a breakdown of the ingredients and timing, you can be confident in making a batch of delicious Yorkshire Bitter.
Impress Your Friends
Impress your friends with your brewing skills and share your batch of Yorkshire Bitter at your next gathering. The full-bodied amber color and creamy white head will make for an attractive presentation and the unique flavor profile is sure to please even the most discerning beer connoisseurs.
Brewing your own beer can be a cost-effective way to enjoy a high-quality craft beer. With this recipe, you can make 40 pints of Yorkshire Bitter at home, saving you money compared to buying the same amount at a store or pub.
Brewing beer can be a rewarding and enjoyable hobby. With this recipe, you can experiment with different ingredients and techniques to create unique and delicious beer. Plus, you’ll have the satisfaction of enjoying a beer that you made yourself.
FAQ on Making this Yorkshire Bitter Recipe
What is the estimated ABV of Yorkshire Bitter made with this recipe?
The estimated ABV of Yorkshire Bitter using this recipe is 3.8%.
How long does it take to ferment Yorkshire Bitter using this recipe?
The fermentation period for Yorkshire Bitter using this recipe is 28 days.
What are the ingredients needed to make Yorkshire Bitter according to this recipe?
The ingredients needed to make Yorkshire Bitter according to this recipe are Pale malt, Medium crystal malt, Torrified wheat, Chocolate malt, Challenger hops, First Gold hops, Protofloc, and Wyeast 1469 West Yorkshire Ale.
What is the recommended temperature for fermenting Yorkshire Bitter using this recipe?
The recommended temperature for fermenting Yorkshire Bitter using this recipe is 20°C (68°F).
How many pints of beer can you make using this recipe?
You can make 40 pints of Yorkshire Bitter using this recipe.
What is the recommended serving temperature for Yorkshire Bitter?
The recommended serving temperature for Yorkshire Bitter is between 10-13°C (50-55°F).
Can you adjust the bitterness rating of Yorkshire Bitter using this recipe?
You can adjust the bitterness rating of Yorkshire Bitter by adjusting the amount of hops used during the boil.
What is the estimated color rating of Yorkshire Bitter using this recipe?
The estimated color rating of Yorkshire Bitter using this recipe is 18 EBC.
How long does it take to prep Yorkshire Bitter according to this recipe?
The prep time for Yorkshire Bitter using this recipe is 1 hour.
What is the recommended serving method for Yorkshire Bitter?
Yorkshire Bitter is traditionally served with a creamy white head.