Marble Manchester Bitter
From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.” - Joe Ince Jan 16, 2025
| Grain | Amount (kg) | % |
|---|---|---|
| Crisp Extra Ale | 1.6 | - |
| Crisp Best Ale | 1.6 | - |
| Crisp Cara | 0.142 | 0% |
| Crisp Light Munich | 0.071 | - |
| Crisp Light Crystal 150 (65°L) | 0.057 | - |
| Crisp Dark Munich | 0.02 | - |
| Variety | Amount (g) | Time (min) | Alpha Acid % | Addition |
|---|---|---|---|---|
| Comet | 26 | - | - | Whirlpool |
| Dark Munich | 20 | - | - | Whirlpool |
Favourite English or neutral ale strain
Mill the grains and mash at 67°C for 60 minutes. Recirculate until the running’s are clear, then run off into the kettle. Sparge and top up as necessary to get about 23 litres of wort, depending on your evaporation rate. Boil for 60 minutes, then do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and continue to stir/spin for 15 minutes, then allow 15 more minutes to steep.
Chill the wort to about 18°C, aerate the wort, and pitch the yeast. Ferment at 18°C until the gravity has dropped to about 1.035 (8.8°P), then allow a rise to ambient temperature. Around Day 4, once fermentation is complete and the beer has passed a VDK test, crash to about 2°C. After 1–2 days, package and carbonate to about 2 volumes of CO2
BREWER’S NOTES Yeast: We have a proprietary house strain, but any English ale strain will work well, or a more neutral strain such as Chico or S-04. If using either of the latter two, it may be handy to have a copper-based additive, such as Zeolite 63, handy in case of excessive sulphur production.
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