Bitter Recipe - How does this look?

[MarkA]

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!

[orlando]

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 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.

[Sadfield]

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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[MarkA]

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.

If you have an English hop option I would sub for the Willamette.

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]

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.

If you have an English hop option I would sub for the Willamette.

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?

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.

[Sadfield]

I'd stick with the Willamette as its a Fuggle derivative. Maybe add a little cascade for some citrus notes.

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[Hanglow]

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

[RobP]

+1 for using the Willamette. Commercial "Traditional" English bitters often used American hops.

[MarkA]

Thanks all, Willamette it is!

[Sadfield]

We all get a bottle for helping, right?

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[MarkA]

We all get a bottle for helping, right?

Of course, you can all have a free bottle*

*collection only from NE Aberdeenshire

[RobP]

We all get a bottle for helping, right?

Of course, you can all have a free bottle*

*collection only from NE Aberdeenshire

I'm closer than you might think.

[MarkA]

I'm closer than you might think.

Cool, you're welcome to collect one, I'll let you know when it's ready.

Whereabouts are you, out of interest?

[RobP]

I'm closer than you might think.

Cool, you're welcome to collect one, I'll let you know when it's ready.

Whereabouts are you, out of interest?

Isle of Harris

[gaunt_paul]

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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