VB Victoria Bitter recipe clone

Vic Bitter CLONE

Tin/Kits - Lager recipes

Although this recipe uses a lager yeast it is fermented at 18°C, which is very warm for lager. Why do this? A warm, fast ferment results in more flavour which is a hallmark of VB. Victoria Bitter lives up to its name too. All the hops used are for bittering, not flavour or aroma, all this results in a full flavoured, bitter lager.

MJ Classic Bitter
1kg Brew Booster
500g Sucrose (table sugar)
300g Crystal Grain malt
30g Pride of Ringwood Hops (10.2% AA) or Cluster hops ‐ 30 min boil
Safale S-04, MJ M54 Californian Lager or WY2124 Bohemian Lager Yeast

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Grain for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan.  Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 1 litres of water to the saucepan, and bring to the boil whilst stirring.
5. Add 30g Pride of Ringwood or Cluster hops.
6. After boiling for 30 minutes, turn off the heat and remove the hops.
7. Add the Classic Bitter and sugar, stir to dissolve.
8. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter.
10. Top up to 23 litres with chilled and tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
11. Add yeast and ferment as close as possible to 18°C. 

Bottle or keg when gravity is consistent over two days.

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