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Recipe – Bramling Bitter


Single Malt and Single Hops or SMaSH is a simplified way of brewing. Only one malt and hop is used in order to really cut to the essence of both. Although I tend to keep my malt bills simple and lately have also tried to limit the number of hops used I have never done a SMaSH brew before. For my first SMaSH I wanted use Maris Otter which has really given a nice flavour to my British style beers. The hop used is Bramling Cross, an English variety that is said to have an “American” character and a black currant flavour which sounds interesting. Since I had a whole 100 grams in the freezer I decided to use a heavy hand in the later additions in order to find out how much aroma the hop gives in high doses. The yeast used is Wyeast 1968, the Fuller’s strain which I’m planning to use in a couple of more patches after this one. I’ve used it before and it really gives a nice estery profile and also is a fast fermenter that flocculates really well. As usual I’m keeping the OG in the session beer range. Hopefully this beer will be on tap soon.

For those interested in reading more about SMaSH brewing Beersmith has a nice article regarding it.


Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,5 / 5,51
Anticipated OG: 1.039
Anticipated SRM: 3,9
Anticipated IBU: 31,7
Wort Boil Time: 60 Minutes

100,0% 2,5 kg / 5,51 lbs  – Maris Otter pale ale, Thomas Fawcett

20,0g / 0,7 oz. Bramling Cross @ 60 min for 19,6 IBU
25,0g / 0,88 oz. Bramling Cross @ 15 min for 12,2 IBU
55,0g / 1,94 oz. Bramling Cross @ Hop-Stand for 30 minutes

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
1 Quarter Teaspoon Calcium Chloride in mash
4g / 0,14 oz. of Gypsum in the mash

Wyeast 1968 London ESB 1L starter

20 Litre BIAB @ 67 Celsius for 60 mins (5,28Gal/152F)

Edit 12/3/14 Accidently listed the boil SG as the anticipated OG, corrected to 1,039

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