Bramling Cross Recipe Wanted

[seymour]

I just bought another pack of the yeast, I'll take a reading when I get home.
I never seem to get anything going on in the airlock at this time of year.

Good plan, taking a reading. That's a good point, especially considering a yeast that isn't very vigorous to begin with. I have my split-batch going: one with Windsor and one with a host of Belgian yeast, wild yeasts, lactobacteria, etc. The Windsor one builds up enough pressure to bulge the lid, but barely ever burps the airlock. The wild batch, on the other hand, is Day 14 and still burping a couple times per second! Quite the contrast.

[Uncle Joshua]

Just took a reading, it's on 1012. I'm amazed how fast that has gone down.

[seymour]

Just took a reading, it's on 1012. I'm amazed how fast that has gone down.

Me too, that's really great.

[Manx Guy]

Hi UJ !

How did this turn out?

I have a Bramling X receipe (Garden Gate) chalked up for this coming Monday 29/04/13 ( a day off in the week brewday )
I've drafted a recipe which is similar to the one Seymour posted but all malt and I will be using Thwaites yeast to get it a little drier (its 69-75% attenuation but does leave some body)

Marris Otter (Manx Grown) 78.7%
Biscuit Malt 11.6%
Crytal Malt (120EBC UK) 5.1%
Flaked Barley (UK) 4.6%

To OG 1046

Hops :

Bramling X to 33IBU @70min
Bramling X 30g in at 5 mins

Cheers!

Guy

[seymour]

Bump.

I'm reviving this fun Best Bitter recipe because of the recent chatter regarding cheap Bramling Cross at the Simply Hops sale. This is a surprisingly complex beer, and has some of that red colour we've been talking about too.

Cheers!

SEYMOUR BRAMLING CROSS BEST BITTER

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
68.3% ≈ 7 lb ≈ 3.18 kg, Maris Otter
9.8% ≈ 1 lb ≈ 454 g, Dark Crystal Malt
9.8% ≈ 1 lb ≈ 454 g, Wheat (malted or torrified)
9.8% ≈ 1 lb ≈ 454 g, Dark Brown Sugar or Molasses (from kitchen, added to boil)
2.4% ≈ .25 lb ≈ .113 g, Oats (from kitchen: quick, flaked, rolled, pinhead, Scotch, etc)

MASH at 67°C 60 minutes or until converted

BOIL 60 minutes. DON'T FORGET TO ADD SUGAR!

HOPS:
1 oz ≈ 28.3 g, Bramling Cross, 60 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 30 minutes
.5 oz ≈ 14.2 g, Bramling Cross, at flame-out, steep until cooled and pour through large strainer into fermentor
.5 oz ≈ 14.2 g, Bramling Cross, add dry-hops to fermentor after primary fermentation subsides, steep 1 week before bottling

Optional: pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Fullers strain or Windsor

STATS assume 75% mash efficiency and 73% yeast attenuation:
OG: 1.050
FG: 1.014
ABV: 4.6%
IBU: 32
COLOUR: reddish amber