Mildy Brown Bitter

[Hanglow]

Not entirely sure what to call this, a brown ale maybe?

Anyway, wanted to build up the WY1332 for another couple of brews so thought I'd use up my mild malt and oat malt that I had left. I wanted a bit more oat malt but I only had 250g. Pitched a 1.5l active shaken starter I made using the frozen wort of my transatlantic brown ale, so it should have more than plenty of yeast to get going

Hoping it will turn out ok

water was
Ca 101, Mg 14, Na 4, Cl 104, SO4 155, HCO3 20



tucked up at about 19C

[Clibit]

Looks pretty fool proof. Nice. Another hop I've not touched yet.

[Hanglow]

Yeah first time for me with phoenix, another one from A Bushel of Hops.

[Clibit]

Yeah first time for me with phoenix, another one from A Bushel of Hops.

I will order some hops from there. Enjoyed reading her blog.

[seymour]

Looks good. I think you'll like Phoenix hops for that: kind of a strong Fuggle earthy/woodsy impression plus honey-soaked pipe tobacco...

[Hanglow]

Finally bottled . FG was 1.012 with priming - used invert no3 - so it came out ok. Taste was a bit bland, I might have fermented it too cool . Will see once its had a couple of weeks in the bottle. Saved a bunch of yeast from it at least for more assertive beers.

[simmyb]

I made a mid brown bitter with plenty of Phoenix from A Bushel of Hops, deeelish! Honey soaked tobacco is an excellent description! A very interesting hop I am enjoying very much....

[seymour]

I made a mid brown bitter with plenty of Phoenix from A Bushel of Hops, deeelish! Honey soaked tobacco is an excellent description!

Sounds good. What was your grainbill, if you don't mind?

Honey soaked tobacco is an excellent description! A very interesting hop I am enjoying very much....

Yeah, proof the English hop breeders still have a few tricks up their sleeve, if you ask me.

[simmyb]

89.1% Maris Otter, 5% Flaked Barley, 4.7% Medium Crystal, 1.3% Roasted Barley. 25g Phoenix First Wort, 25g Phoenix 10 mins, 25g Phoenix 1min. Fullers yeast. 18 ltrs @ 4.7% ABV Very tasty... Although I would probably squeeze down the Roasted Barley a little next time around to maybe 1%

[Hanglow]

it's improving a bit

Rather lackluster malt flavours and a bit thin. It did have nice head when i poured it but I spent so much time faffing around with the camera it dissipated . There is a fair amount of hoppyness so if that fades a bit then the malt might come a bit more forward

[Clibit]

Wouldn't expect thin from that malt bill. Never used that yeast though, could that be a factor?

[Hanglow]

I've never used it either. Incidentally I tried another bottle tonight that had been sitting in the fridge for a few days and it was better, wonder if I got a bit more yeast in last nights pour that perhaps muddled the flavours a bit

It's slightly overb-carbed, but not too much. Other thing I did slightly wrong was leave it in the bucket for three weeks, I'd have liked to have bottled it after ten days or so. Doubt that would be much of a problem though

[Clibit]

I've had huge changes in the body of some of my beers over time in the bottle. You may find that with this one, perhaps.

[Hanglow]

Forgot I took a pic of this allready, but have another one. It's still ok . This colour is closer than the earlier picture which is too red

[BrannigansLove]

I've never used it either. Incidentally I tried another bottle tonight that had been sitting in the fridge for a few days and it was better, wonder if I got a bit more yeast in last nights pour that perhaps muddled the flavours a bit

It's slightly overb-carbed, but not too much. Other thing I did slightly wrong was leave it in the bucket for three weeks, I'd have liked to have bottled it after ten days or so. Doubt that would be much of a problem though

I leave all my beers in the bucket for 3 weeks, it gives the yeast a chance to tidy up after itself, and has prevented bottle bombs when I've made saisons (which typically ferment out for longer than most beers).