Bitter Recipe - How does this look?
- MarkA
- Lost in an Alcoholic Haze
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- Location: Aberdeenshire
Bitter Recipe - How does this look?
Hi, I wasn't planning on making a bitter but a friend of mine is coming to stay in a couple of months and it's his favourite style so I thought I'd see if I could cobble one together with some leftover ingredients, (hence the small amount of biscuit malt which will probably not add much flavour). I want to avoid placing another order until all my hops are used up as they've been in the freezer for a while!
How does this look?
John's Bitter (est 4.0%)
•2.8kg Maris Otter
•250g Caramalt
•230g Torrified Wheat
•200g Crystal 60L (120 EBC)
•20g Biscuit malt
Mash at 67 degrees
•Challenger @ 70 minutes to 30 IBU
•15g Willamette @ 10 minutes
•10g Willamette @ Flame out
•NBS Classic English Ale Yeast - ferment at 20 degrees
Cheers!
How does this look?
John's Bitter (est 4.0%)
•2.8kg Maris Otter
•250g Caramalt
•230g Torrified Wheat
•200g Crystal 60L (120 EBC)
•20g Biscuit malt
Mash at 67 degrees
•Challenger @ 70 minutes to 30 IBU
•15g Willamette @ 10 minutes
•10g Willamette @ Flame out
•NBS Classic English Ale Yeast - ferment at 20 degrees
Cheers!
- orlando
- So far gone I'm on the way back again!
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- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Bitter Recipe - How does this look?
I would leave out one or the other of the Crystal or Caramalt as they are broadly similar and you could end up with something a little cloying using both, particularly as you are mashing at 67. Biscuit malt is uneccesary too, as MO will give you that, but at 20g it wiill have little effect so use it up. If you have an English hop option I would sub for the Willamette.MarkA wrote:Hi, I wasn't planning on making a bitter but a friend of mine is coming to stay in a couple of months and it's his favourite style so I thought I'd see if I could cobble one together with some leftover ingredients, (hence the small amount of biscuit malt which will probably not add much flavour). I want to avoid placing another order until all my hops are used up as they've been in the freezer for a while!
How does this look?
John's Bitter (est 4.0%)
•2.8kg Maris Otter
•250g Caramalt
•230g Torrified Wheat
•200g Crystal 60L (120 EBC)
•20g Biscuit malt
Mash at 67 degrees
•Challenger @ 70 minutes to 30 IBU
•15g Willamette @ 10 minutes
•10g Willamette @ Flame out
•NBS Classic English Ale Yeast - ferment at 20 degrees
Cheers!
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Bitter Recipe - How does this look?
If my maths is right 450g of Crystal and Caramalt is about 12% of that grist, I personally say that is too much and a bit full and chewy and would aim for around 4-7%. Bitter should still finish dry and drinkable.
I'd also go for a 70, 30, 0 minute hop schedule with the 70 and 30 getting equal IBUs and the flame out being a smaller addition.
I think the hops should add bitterness and flavour, allowing malt and yeast aroma shine through.
All personal preference of course.
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I'd also go for a 70, 30, 0 minute hop schedule with the 70 and 30 getting equal IBUs and the flame out being a smaller addition.
I think the hops should add bitterness and flavour, allowing malt and yeast aroma shine through.
All personal preference of course.
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- MarkA
- Lost in an Alcoholic Haze
- Posts: 627
- Joined: Fri Mar 14, 2014 11:26 am
- Location: Aberdeenshire
Re: Bitter Recipe - How does this look?
Thank you both for your suggestions.
I'll leave out the caramalt and mash at 66 degrees instead, that should end up a bit drier.
I'll leave out the caramalt and mash at 66 degrees instead, that should end up a bit drier.
Unfortunately, I've only got Willamette, Challenger, Mount Hood and Cascade left. Would it be better to use Willamette as the 70 min addition (I've got loads) and Challenger at 30 and flame out?orlando wrote:If you have an English hop option I would sub for the Willamette.
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Bitter Recipe - How does this look?
Depends on you and your friend really. If he likes a traditional English Bitter then why not go all Challenger if you have enough, it is a dual purpose hop. If not then use the highest Alpha hop for the 70 minute addition and use the Challenger for the rest.MarkA wrote:Thank you both for your suggestions.
I'll leave out the caramalt and mash at 66 degrees instead, that should end up a bit drier.
Unfortunately, I've only got Willamette, Challenger, Mount Hood and Cascade left. Would it be better to use Willamette as the 70 min addition (I've got loads) and Challenger at 30 and flame out?orlando wrote:If you have an English hop option I would sub for the Willamette.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Bitter Recipe - How does this look?
I'd stick with the Willamette as its a Fuggle derivative. Maybe add a little cascade for some citrus notes.
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Sent from my LG-H815 using Tapatalk
Re: Bitter Recipe - How does this look?
Tribute uses late Willamette along with styrian goldings, it's a really nice hop
Mount hood is also good, Oakham JHB uses lots of it with challenger to bitter. It's a great beer
Mount hood is also good, Oakham JHB uses lots of it with challenger to bitter. It's a great beer
Re: Bitter Recipe - How does this look?
+1 for using the Willamette. Commercial "Traditional" English bitters often used American hops.
- MarkA
- Lost in an Alcoholic Haze
- Posts: 627
- Joined: Fri Mar 14, 2014 11:26 am
- Location: Aberdeenshire
Re: Bitter Recipe - How does this look?
Thanks all, Willamette it is!
Re: Bitter Recipe - How does this look?
We all get a bottle for helping, right?
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- MarkA
- Lost in an Alcoholic Haze
- Posts: 627
- Joined: Fri Mar 14, 2014 11:26 am
- Location: Aberdeenshire
Re: Bitter Recipe - How does this look?
Of course, you can all have a free bottle*Sadfield wrote:We all get a bottle for helping, right?
*collection only from NE Aberdeenshire
Re: Bitter Recipe - How does this look?
I'm closer than you might think.MarkA wrote:Of course, you can all have a free bottle*Sadfield wrote:We all get a bottle for helping, right?
*collection only from NE Aberdeenshire
- MarkA
- Lost in an Alcoholic Haze
- Posts: 627
- Joined: Fri Mar 14, 2014 11:26 am
- Location: Aberdeenshire
Re: Bitter Recipe - How does this look?
Cool, you're welcome to collect one, I'll let you know when it's ready.RobP wrote:I'm closer than you might think.
Whereabouts are you, out of interest?
Re: Bitter Recipe - How does this look?
Isle of HarrisMarkA wrote:Cool, you're welcome to collect one, I'll let you know when it's ready.RobP wrote:I'm closer than you might think.
Whereabouts are you, out of interest?
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- Steady Drinker
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Re: Bitter Recipe - How does this look?
This sounds like a good recipe. Those US hops can brighten a bitter up, as long as you don't overdo it (unless that's what you're after of course). Hope it works out well.
It's also good to see some more NE Scotland brewers on here. I'm in Aberdeen city.
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It's also good to see some more NE Scotland brewers on here. I'm in Aberdeen city.
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