Traditional English Bitter

[Pudding]

For those who like the taste of English hops, this produces a flavoursome beer with no hint of grapefruit!

I'm tasting at 26 days in plastic cask. Dispense using its own generated CO2. "Oranges and lemons, with herbal, almost minty taste."

Recipe for 20 litres:

3250g Pale Malt
105g Dark Crystal
105g Carabelge
50g Goldings (60min boil)
25g Fuggles (Last 10mins)
15g Fuggles Dry Hop in cask - remove after 5 days
Whitelabs 028 Edinburgh yeast

I used the darker malts that I had in stock. 210g Medium Crystal would be an alternative.

[jimp2003]

Thanks for sharing that Pudding.

That WLP028 is the next yeast that I want to trial next time I do a bitter or a mild.


Cheers!

Jim

[gnutz2]

Thanks for sharing.

What temperature did you ferment at?

[Pudding]

Final mash temp 66C (75 min mash).

[gnutz2]

I've fermenter at 22 with Edinburg ale and I'm trying 20 now, still a bit early to tell any difference.

[Pudding]

Sorry, misread your post.

I normally ferment at 20-21C, and I think it likely that this recipe was at this temp, as it was pre-heatwave.

[seymour]

Sounds delicious, thanks for sharing. I bet the dark malts, CaraBelgian especially, produced some cool raisin and toffee notes. Classic hops, too. Mmmm...

That McEwan's yeast strain is one of my favourites, too. I've used the Wyeast 1728 version to produce some of my best beers.

[6470zzy]

I bet the dark malts, CaraBelgian especially, produced some cool raisin and toffee notes.
.

The CaraBelge is actually a pretty light crystal , not at all like Belgian Special B Malt which would give you those lovely raisin notes

Cheers

[seymour]

I bet the dark malts, CaraBelgian especially, produced some cool raisin and toffee notes.

The CaraBelge is actually a pretty light crystal , not at all like Belgian Special B Malt which would give you those lovely raisin notes

I see. Well, I bet that would be good too.