Bitter & Twisted

PieOPah · Post by **PieOPah** » Tue Nov 21, 2006 4:14 pm

niall wrote:PoP, I hope I didn't get you too excited; it's nothing to do with an evening's entertainment in Bangkok

rofl

Not that I have ever dry hopped, but I have thought about it. My plan had always been to trap the bag using the lid or airlock or something similar.

If I use fruit like I have planned, a Ping Pong ball might not cut it. A helium filled baloon perhaps?

niall · Post by **niall** » Tue Dec 05, 2006 12:18 pm

Great recipe Myste - this is yummy

Had my first couple from the cornie last night and it's very tasty. I tried one alongside the real thing and it's pretty close which is as much as I was looking for. Mine is a little heavier on the Styrian Goldings than the Hallertauer but I did have a heavy hand with the aroma addition and they're in the dry hop bag

This is the second brew I've done using US56 and it's great as a neutral yeast, it just lets the malt and hops come right through. I think it will be featuring in a lot more brews.

mysterio · Post by **mysterio** » Tue Dec 05, 2006 12:23 pm

Yeah I'm a fan of the US56. The beer can taste a bit young for 3 weeks or so, but it rewards you if you wait a month. I used a lot of Hallertauer Hersbrucker in this recipe as flavour hops and they give it a great lemony flavour.

DRB · Post by **DRB** » Tue Dec 19, 2006 8:58 pm

So is it best to use malted wheat or unmalted wheat and oats for this,will be doing it after crimbo.

mysterio · Post by **mysterio** » Tue Dec 19, 2006 10:29 pm

I would say malted wheat and leave out the oats DRB

niall · Post by **niall** » Wed Dec 20, 2006 12:10 pm

This is drinking really well at the moment

I left out the oats too. I used 500g Wheat DME in mine (partial mash)

bitter_dave · Post by **bitter_dave** » Wed Dec 20, 2006 12:56 pm

When I made it a while ago I just used pale malt; that also seemed to make a nice beer too

Calum · Post by **Calum** » Fri Jan 12, 2007 10:37 am

I'm thinking about making this for my next brew but the recipe. The only problem I have is that the recipe looks for Flaked Backwheat which I don't have. I do have torrified wheat - would this do as a substitute?

Also, I have some packets of Safale S 04 and Nottingham yeast. What would be best for B&T (I've never used the nottingham stuff before).

niall · Post by **niall** » Fri Jan 12, 2007 10:53 am

Hi Calum,

I brewed a partial mash version and used 500g of Wheat DME, I'm not sure it was essential though, I think its main purpose is to aid head retention. I imagine you could use torrified wheat (or leave it out altogether).

I would definitely go with the Nottingham Yeast - I haven't used it either but by all accounts it's a good neutral yeast. I used US56 which apparently is a mutation of Nottingham yeast. I think S04 would be too fruity if you're shooting for a similar flavour to B&T.

bitter_dave · Post by **bitter_dave** » Fri Jan 12, 2007 10:55 am

Calum wrote:I'm thinking about making this for my next brew but the recipe. The only problem I have is that the recipe looks for Flaked Backwheat which I don't have. I do have torrified wheat - would this do as a substitute?

Also, I have some packets of Safale S 04 and Nottingham yeast. What would be best for B&T (I've never used the nottingham stuff before).

I used S 04 when I made B&T and it allowed the hop flavour through really nicely

I believe that Nottingham is the same strain as Gervin, in which case it will attenuate more and give more emphasis to the malt IIRR. I'd go with S04 personally, but others may have other views

Calum · Post by **Calum** » Fri Jan 12, 2007 11:59 am

Interesting and differing opinions.

I think I'll stick in some of the torified wheat and see how it turns out.

As for the yeast, another factor to consider is that I am going to bottle this batch. The S04 is great at packing down in the bottle. Does the Nottingham pack down as wel as the S04?

I wracked with indecision

Calum · Post by **Calum** » Fri Jan 12, 2007 12:14 pm

Cheers DaaB, that might just be the clincher.

Calum · Post by **Calum** » Thu Jan 18, 2007 2:11 pm

My plan is to make this on Saturday morning. I have extrapolated the recipe at the start of the thread to make 23litres.

It is also going to be my tenth ag brew. I bit of a milestone.

Bitter & Twisted Clone
Batch Size: 23l

Grain
====
3.5kg Pale Malt
500g Torrified Wheat

Hops
===
23g Challenger 60 mins
15g Hallertau 15 mins
15g Hallertau 10 mins
15g Styrian Goldings 1 minute
15g Styrian Goldings Steep at end of boil.

Yeast
====
Safale S-04

mysterio · Post by **mysterio** » Thu Jan 18, 2007 2:15 pm

Should be good

danielski · Post by **danielski** » Thu Jan 18, 2007 2:36 pm

looks great. I pretty much have the ingredients for that so might go for it next.
Gotta get a brew in before feb then the builders are in for a whole month and the house becomes a 'no brew zone'

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