Good Bitter Recipe Wanted (c4.5%)
- Meatymc
- Drunk as a Skunk
- Posts: 836
- Joined: Mon Sep 01, 2014 8:36 pm
- Location: Northallerton, North Yorkshire
Good Bitter Recipe Wanted (c4.5%)
I'm finally happy with my base IPA recipe from which I've brewed several varieties by simply swapping hops and all of which I'm happy (albeit reluctant ) to offer others. However, I've never managed to brew what I would call a decent bitter despite numerous attempts over the last 5 years or so. These include several clones that others swear by - TT, Theakston, Fullers, Adnams etc. I was brought up with 2 locals - one Timothy Taylors the other a Free House majoring on Theakstons - just to give a clue what I'm looking for.
I'd like to use just my remaining 2019 hop crop which includes Northdown, Fuggles and Cascade as far as 'UK' varieties go although I also have Santiam and Styrian Golding. Being home-grown I haven't a clue of the alpha % so usually base bittering at the bottom of the general scale for each year.
I'd prefer to keep the malt bill simple although I'll be buying in except Maris so small additions not an issue.
I think yeast choice is important here and maybe a major contributor to not acheiving want I wanted in the past (e.g. relying on SO4 and Gervin although also used scavenged Proper Job).
One final thought..........as I prefer really hoppy beers which could be masking a poor base, it has occurred that maybe my basic process is at fault although I am now able to rapid chill rather than the previous cube method - no RIMS or HERMS though, just checking every 20 minutes during the mash.
Any suggestions appreciated..
I'd like to use just my remaining 2019 hop crop which includes Northdown, Fuggles and Cascade as far as 'UK' varieties go although I also have Santiam and Styrian Golding. Being home-grown I haven't a clue of the alpha % so usually base bittering at the bottom of the general scale for each year.
I'd prefer to keep the malt bill simple although I'll be buying in except Maris so small additions not an issue.
I think yeast choice is important here and maybe a major contributor to not acheiving want I wanted in the past (e.g. relying on SO4 and Gervin although also used scavenged Proper Job).
One final thought..........as I prefer really hoppy beers which could be masking a poor base, it has occurred that maybe my basic process is at fault although I am now able to rapid chill rather than the previous cube method - no RIMS or HERMS though, just checking every 20 minutes during the mash.
Any suggestions appreciated..
Re: Good Bitter Recipe Wanted (c4.5%)
I tend to use the same yeasts as you, Gervin from Wilko's, brewing next week from Proper Job, but also 1469. I used to keep four or five yeasts in my yeast bank but now only 1469.
There are many shortcuts to getting a reasonable starter if that's the route you'd liked to follow but are put off by the faff!
There are many shortcuts to getting a reasonable starter if that's the route you'd liked to follow but are put off by the faff!
I brew therefore I ... I .... forget
- Dennis King
- Telling everyone Your My Best Mate
- Posts: 4227
- Joined: Sat Aug 11, 2007 7:52 pm
- Location: Pitsea Essex
Re: Good Bitter Recipe Wanted (c4.5%)
I would keep it to Pale malt, a bit of crystal, fuggles for hops and avoid SO2 like the plague.
Re: Good Bitter Recipe Wanted (c4.5%)
I've not settled on a basic beer for a standard bitter , I try changing things too much and also brew them rather infrequently. I personally would limit crystal to about 5% and don't like flaked barley. Although some torrified wheat is nice for mouthfeel.
I've found the dry yeasts a bit lacking individually for bitters/pale ales, however the windsor/notty combo is decent. I'd also try ESB with another one that dries out, like notty/gervin/bry97.
For liquid, wlp002, wlp013 and the bedford one are good that I've tried.
For a starter, the "shaken not stirred" method is great especially for beers like this.
viewtopic.php?f=12&t=70926
For your hops, I don't know about amounts as they are homegrown. I personally like a good firm bitterness to bitters, so I would normally aim for at least 30-40IBUs before any flavour/aroma additions are added. Maybe Northdown to bitter although it's nice in a bitter late as well
I've found the dry yeasts a bit lacking individually for bitters/pale ales, however the windsor/notty combo is decent. I'd also try ESB with another one that dries out, like notty/gervin/bry97.
For liquid, wlp002, wlp013 and the bedford one are good that I've tried.
For a starter, the "shaken not stirred" method is great especially for beers like this.
viewtopic.php?f=12&t=70926
For your hops, I don't know about amounts as they are homegrown. I personally like a good firm bitterness to bitters, so I would normally aim for at least 30-40IBUs before any flavour/aroma additions are added. Maybe Northdown to bitter although it's nice in a bitter late as well
Re: Good Bitter Recipe Wanted (c4.5%)
I made a sort of clone of Brakspears Bitter recently that I was pretty pleased with.
Based on the recipe in the CAMRA Wheeler and Protz British Beers book, but with a few changes to suit what I had in stock at the time.
It's a Southern Bitter, so may not be up your street, but was pretty straightforward.
88% Pale Malt (although I used Chevallier I had in stock)
9.8% Invert sugar No 3 (3.33% blackstrap, remainder golden syrup
2% 150EBC crystal
Mash 60 mins @ 66C
Then mash and sparge with 75C water
Boil gravity 1035
OG 1039
FG 1013
ABV 3.4%
Boil 60mins
Hops
15-16 IBU of Styrian Goldings (Original said Fuggles) @ 60mins
14 IBU of Goldings @ 60 mins
5 IBU of Goldings @ 15 mins
Fermented with S-33 @ 20C
Drinks really well for a such a low gravity beer.
Based on the recipe in the CAMRA Wheeler and Protz British Beers book, but with a few changes to suit what I had in stock at the time.
It's a Southern Bitter, so may not be up your street, but was pretty straightforward.
88% Pale Malt (although I used Chevallier I had in stock)
9.8% Invert sugar No 3 (3.33% blackstrap, remainder golden syrup
2% 150EBC crystal
Mash 60 mins @ 66C
Then mash and sparge with 75C water
Boil gravity 1035
OG 1039
FG 1013
ABV 3.4%
Boil 60mins
Hops
15-16 IBU of Styrian Goldings (Original said Fuggles) @ 60mins
14 IBU of Goldings @ 60 mins
5 IBU of Goldings @ 15 mins
Fermented with S-33 @ 20C
Drinks really well for a such a low gravity beer.
Fermenting: nowt
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
- Meatymc
- Drunk as a Skunk
- Posts: 836
- Joined: Mon Sep 01, 2014 8:36 pm
- Location: Northallerton, North Yorkshire
Re: Good Bitter Recipe Wanted (c4.5%)
Thanks guys
And usually make a starter from scavenged yeast as per IPA's method
Nor the yeast you've mentioned - will do some research
Bejesus - that's one hell of a post/topic
Northdown was my go to for bittering after the 2018 harvets but I had to move it elsewhere so the 2019 crop was much reduced. Majored on 1st Gold following the 2019 harvest but now run out so probably back to Northdown as you suggest as I've enough until this years crop comes in.
Thanks again
1469 looks interesting but not cheap (don't forget - Yorkshire lad!)
And usually make a starter from scavenged yeast as per IPA's method
My thinking re malts and Fuggles. Haven't come across S02???Dennis King wrote: ↑Tue Jul 07, 2020 1:53 pmI would keep it to Pale malt, a bit of crystal, fuggles for hops and avoid SO2 like the plague.
Never used torrified - will give it a goHanglow wrote: ↑Tue Jul 07, 2020 2:06 pmAlthough some torrified wheat is nice for mouthfeel.
For liquid, wlp002, wlp013 and the bedford one are good that I've tried.
For a starter, the "shaken not stirred" method is great especially for beers like this.
viewtopic.php?f=12&t=70926
Maybe Northdown to bitter although it's nice in a bitter late as well
Nor the yeast you've mentioned - will do some research
Bejesus - that's one hell of a post/topic
Northdown was my go to for bittering after the 2018 harvets but I had to move it elsewhere so the 2019 crop was much reduced. Majored on 1st Gold following the 2019 harvest but now run out so probably back to Northdown as you suggest as I've enough until this years crop comes in.
I'm no Northern snob when it comes to beer. Old, tight and miserable yes but I've had as good a beer all over the country as we produce up here and happy to say so. Bear in mind I was born about 15 miles from Timothy Taylors brewery but only 20 miles or so from the home of Websters Bitter - about as good a cautionary qualification on spouting about who produces the best whatever as I can think of!
Thanks again
- Dennis King
- Telling everyone Your My Best Mate
- Posts: 4227
- Joined: Sat Aug 11, 2007 7:52 pm
- Location: Pitsea Essex
Re: Good Bitter Recipe Wanted (c4.5%)
Sorry SO4
- Meatymc
- Drunk as a Skunk
- Posts: 836
- Joined: Mon Sep 01, 2014 8:36 pm
- Location: Northallerton, North Yorkshire
Re: Good Bitter Recipe Wanted (c4.5%)
I've used several yeasts on bitters but S04 more than most - might be part of the reason why I've never been really happy with the results.
Re: Good Bitter Recipe Wanted (c4.5%)
It's definitely a marmite yeast. I like it in stouts, not in pales though.
-
- Hollow Legs
- Posts: 387
- Joined: Tue Jun 27, 2017 11:03 pm
- Location: Derbyshire, UK
Re: Good Bitter Recipe Wanted (c4.5%)
Consensus of the best dried yeast ( I know many will say we need wet yeast, but not there yet) for these bitters would be really helpful.
I quite liked Liberty Bell but it slowly over carbs in bottles ( not in a position to move to kegs at present either!)
-
- Falling off the Barstool
- Posts: 3552
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Good Bitter Recipe Wanted (c4.5%)
I had good success with London ESB in a bitter: 1.040-1.012 and tasted good.Kingfisher4 wrote: ↑Thu Jul 09, 2020 1:21 pmConsensus of the best dried yeast ( I know many will say we need wet yeast, but not there yet) for these bitters would be really helpful.
I'm just here for the beer.
-
- Hollow Legs
- Posts: 387
- Joined: Tue Jun 27, 2017 11:03 pm
- Location: Derbyshire, UK
Re: Good Bitter Recipe Wanted (c4.5%)
Thanks, will try that. Slightly apprehensive with low attenuating yeast (69% above) that I'll get gushing bottles a couple of months down the line after M36 and S-33 experiences; both seem to slowly carry on munching longer chain sugars in the bottle.Rookie wrote: ↑Thu Jul 09, 2020 5:58 pmI had good success with London ESB in a bitter: 1.040-1.012 and tasted good.Kingfisher4 wrote: ↑Thu Jul 09, 2020 1:21 pmConsensus of the best dried yeast ( I know many will say we need wet yeast, but not there yet) for these bitters would be really helpful.
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Good Bitter Recipe Wanted (c4.5%)
I've not used S04 for a long time, after switching to the Crossmyloof yeasts I've been using their Midland in darker beers. I find it more interesting than S04.
Re: Good Bitter Recipe Wanted (c4.5%)
I'm a big fan of CML yeasts , the real Ale one is really good for cask style beers .
I buy my grain & hops from here http://www.homebrewkent.co.uk/
I have taken more out of alcohol than alcohol has taken out of me - Winston Churchill
I have taken more out of alcohol than alcohol has taken out of me - Winston Churchill
Re: Good Bitter Recipe Wanted (c4.5%)
I just brewed this
viewtopic.php?f=24&t=82638
Turned out well. Nice easy drinking ‘english’ bitter. The empire ale yeast was a bit lower on attenuation than I’d planned , but that’s because I didn’t read its characteristics properly.
When I brew it again I’ll likely use malt miller classic ale or gv12
Sent from my iPhone using Tapatalk
viewtopic.php?f=24&t=82638
Turned out well. Nice easy drinking ‘english’ bitter. The empire ale yeast was a bit lower on attenuation than I’d planned , but that’s because I didn’t read its characteristics properly.
When I brew it again I’ll likely use malt miller classic ale or gv12
Sent from my iPhone using Tapatalk