I know it's hardly classed as a classic beer, but lately I've really been enjoying Banks's Bitter. Anyone got a clone recipe, or even a suggestion as to the make-up. I note a distinct caramel flavour, so I'm guessing a decent amount of crystal and then English hops with a large flavour/aroma charge. I also get a peachy aroma and flavour that I know Cal Ale yeast gives at warmer fermentation temps - I don't get whole lot else in terms of yeast character.
Any comments?
Bank's Bitter recipe
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Subsonic
Re: Bank's Bitter recipe
Gor that takes me back to my days at Wolverhampton Poly and living next to the brewery! Maybe thats what got me into beers? Not the Bank's mind, just the smell of the coppers going, I loved that smell and still do! Good luck mate! Subsonic
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OldSpeckledBadger
- Under the Table
- Posts: 1477
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- Location: South Staffordshire
Re: Bank's Bitter recipe
The recipe for Bank's Bitter is in Graham's new book. I've always found it rather uninspiring myself. I much prefer their mild.
Best wishes
OldSpeckledBadger
OldSpeckledBadger
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mattmacleod
Re: Bank's Bitter recipe
I've had the Mild too, but I prefer the Bitter. What's Graham's new book called?
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Bopper
Re: Bank's Bitter recipe
All ive found in my refernce book is: Mild ale (abv 3.5) Made from Maris Otter, caramel for colour...Worcester Fuggles, east kent Goldings...40 units of colour and 25 ibu's........A red-tawney with a port wine character from the caramel......
I dont know if they mean brewers-caramel or carmel made for white house-hold sugar.....Ive made loads of caramel from house-hold sugar, but to make this right, you need a pair of goggles for your eyes, because it spits every where and if you get in on your skin, it just keeps burning like melted plastic......Wack about a half to a pound of house-hold sugar into a heavy gauge deep saucepan(i use a stew-pot) and about half a cup of water, do not stir until it looks like thick super-glue, then stir gently, you should see it changing colour, keep stiring until you get it black, you be able to see a very beautiful red colour at the bottom of the pan....cool a break up like fudge or even crush it...add it to your boil until the desired colour....I usually a get it a bit darker, it usually lightens up a bit.....U must use a wooden spoon......you will get the port-wine character.....THIS KNOWN AS BURNT-CARAMEL.
Richard
I dont know if they mean brewers-caramel or carmel made for white house-hold sugar.....Ive made loads of caramel from house-hold sugar, but to make this right, you need a pair of goggles for your eyes, because it spits every where and if you get in on your skin, it just keeps burning like melted plastic......Wack about a half to a pound of house-hold sugar into a heavy gauge deep saucepan(i use a stew-pot) and about half a cup of water, do not stir until it looks like thick super-glue, then stir gently, you should see it changing colour, keep stiring until you get it black, you be able to see a very beautiful red colour at the bottom of the pan....cool a break up like fudge or even crush it...add it to your boil until the desired colour....I usually a get it a bit darker, it usually lightens up a bit.....U must use a wooden spoon......you will get the port-wine character.....THIS KNOWN AS BURNT-CARAMEL.
Richard