Rogue Demon Hunter

Rogue Demon Hunter LabelI spent a semester in London on a study abroad program when I was in college. One of the things I loved most about Englad was their pubs. It is so different than American bars, I wish I could put into words. Its just something you have to experience. I spent many afternoons and evenings at the local pubs throwing back a few pints with good friends. So I was pretty excited to brew this version of a standard English Bitter.

I’m calling this brew my Rogue Demon Hunter.  This is an reference to a character in the Angel series (a spinoff of Buffy The Vampire Slayer).  In the show, Wesley Wyndam-Pryce is a proper English gentleman who worked for the Watcher’s Council (they train the current slayer and monitor demon activity).  Unfortunately, he got fired, so he went “rogue.”  Armed with a cross bow and a Harley, he scoured the streets of Los Angeles killing demons as a self-proclaimed “Rogue Demon Hunter.”  But his chosen image and title contradicts his mild mannered and awkward persona.  So while this beer has a bad-ass image, this mild mannered English ale is more suited for a civilized gentleman.

The recipe is based on one from Northern Brewer. I adjusted the hops to account for the higher alpha acid. My local brewstore didn’t have London Ale Yeast, so I swapped it with Danstar Noddingham yeast instead. I used a Brew In A Bag (BIAB) method for my mash. Everything went according to plan and I’m really happy with the results. While I was brewing this batch, I turned on the video camera to capture my process of brewing this beer. Check it out if you’re interested in this brew, or my brewing process.

BeerTools Pro Color GraphicRogue Demon Hunter
Style: 8-A Standard/Ordinary Bitter
Type: Brew In A Bag (BIAB)
Batch: #9
Size: 5.0 gal
Calories: 127.9 kcal per 12.0 fl oz


Original Gravity: 1.039 (1.032 – 1.040)


Terminal Gravity: 1.010 (1.007 – 1.011)


Color: 11.2 (4.0 – 14.0)


Alcohol: 3.79% (3.2% – 3.8%)


Bitterness: 32.9 (25.0 – 35.0)



  • 6 lb Maris Otter
  • .5 lb Crystal Malt 60°L
  • .5 lb Cara-Pils® Malt
  • .25 lb Belgian Biscuit
  • .75 oz East Kent Goldings (6.7%) – added during boil, boiled 60 min
  • .5 oz East Kent Goldings (6.7%) – added during boil, boiled 30 min
  • .5 oz East Kent Goldings (6.7%) – added during boil, boiled 10 min
  • 1 ea Danstar Nottingham


  • Mash In (BIAB)Liquor: 4.0 gal; Strike: 159.13 °F; Target: 152 °F
  • RestRest: 60 min; Final: 152.0 °F


  • Brew In A Bag (BIAB)
  • Based on a recipe from Northern Brewer
  • Target Mash at 152° F – Actual 151° F
  • OG spot on at 1.039
  • Schedule way off.  38 days of fermenting.  About 3 weeks primary, 2.5 weeks in second
  • Bottled on: 9/6/2011
  • FG at 1.014 – 3.2% AVB
  • I got 48 bottles exactly.  I’ve never got an even number of bottles!

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  • Joe Lenz

    Your BIAB method for whole grain brewing with a 7 gal turkey fryer looks like a great way to go. I intend to try it for my next brew.
    You say to heat the liquid with the grain to 170 deg after the hour soak. Instead, could you heat the extra water that you will be adding to bring it up to 6 gallons to 170 deg. Then ‘dunk sparge’ the bag of grains in the heated water and add this liquid to the wort. Would this increase your efficiency?
    Thanks for the video.

  • Jay J. Schneiderman


    Having read your post re: The Demon Hunter English Bitter, and having read your article, and seen your swell video, I’ve got a question or two.
    I’ve been under the impression, that the Brew In Bag Method was/is designed to produce 3 gallon batches. Yet you are using this method to create 5 gallon batches. Please explain how/why this is possible?
    Next, how can you achieve any kind of realistic efficiency, without any kind of sparging of your grain?

    thanks so much for your time