Best Bitter

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Tron

Best Bitter

Post by Tron » Mon Jun 25, 2012 1:12 pm

Going to give a Best Bitter a go, looking for a rich but not overpowering toffee flavor(without using the caramelization method) hence the Molasses.
Thoughts?


Recipe Specifications
--------------------------
Boil Size: 34.15 l
Post Boil Volume: 29.31 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.60 l
Estimated OG: 1.048 SG
Estimated Color: 24.3 EBC
Estimated IBU: 31.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 83.3 %
0.60 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 11.1 %
0.30 kg Molasses (157.6 EBC) Sugar 3 5.6 %
30.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 14.7 IBUs
25.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 5 10.1 IBUs
25.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 6 3.6 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 7 3.2 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 8 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.40 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.30 l of water at 73.1 C 66.7 C 60 min
Mash Out Add 7.45 l of water at 93.7 C 75.6 C 10 min

Sparge: Fly sparge with 18.51 l water at 75.6 C

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Barley Water
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Re: Best Bitter

Post by Barley Water » Mon Jun 25, 2012 2:02 pm

I'm not sure you are going to get a toffee flavor from molasses, what you might end up with is a rummy flavor and perhaps some dried fruit. Since you said you don't want to mess with carmelizing some wort, maybe trying adding some darker crystal, it will also tend to make the beer more complex. By the way, carmelizing is very easy, just pull off some first runnings then boil them while the rest of the sparge is going, I do it on the kitchen stove and it works great. By the way, WLP02 can you give a touch of diacetyl which really tastes great with the caramel, I just love that in a nice bitter.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)

Tron

Re: Best Bitter

Post by Tron » Mon Jun 25, 2012 2:26 pm

The main problem with caramelizing the wort is that my boiler sits on top of the cook, under the extractor fan, so i have no access to the cooker while i'm brewing! :)
Previously i did a dark mild and same recipe again with molasses and it tasted like more it had more caramel. perhaps it was the interaction with the other dark malts that produced it?

Perhaps i should figure out a way to caramelize some wort :)

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Barley Water
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Re: Best Bitter

Post by Barley Water » Mon Jun 25, 2012 8:47 pm

You might try turning on the heat at the same the you start collecting the wort, you will hopefully carmelize more of the worth naturally. The other advantage of doing that is you don't waste as much time waiting to get things up to a boil. :D
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)

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far9410
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Re: Best Bitter

Post by far9410 » Mon Jun 25, 2012 10:04 pm

Or you could dissolve some dme and caramelise that before you start
no palate, no patience.


Drinking - of course

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themadhippy
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Re: Best Bitter

Post by themadhippy » Mon Jun 25, 2012 10:12 pm

Perhaps i should figure out a way to caramelize some wort
el cheapo electric kettle?
Warning: The Dutch Coffeeshops products may contain drugs. Drinks containing caffeine should be used with care and moderation

Tron

Re: Best Bitter

Post by Tron » Mon Jun 25, 2012 10:38 pm

Well my brew kettle is an electric burco(although i have shinies in the garge nearly finished)
I just put it on top of a thick wooden chopping board on top of the hob so that i can use the extractor and not have to wipe the walls down after a brewday LOL.
humm i've got an old camping stove in the garage, might be able to do it on that :D

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orlando
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Re: Best Bitter

Post by orlando » Tue Jun 26, 2012 7:27 am

You could swap out the crystal for some caramalt.
I am "The Little Red Brooster"

Fermenting:
Conditioning:
Drinking: Southwold Again,

Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer

nobby

Re: Best Bitter

Post by nobby » Wed Jun 27, 2012 8:03 pm

I would drop the crystal and molasses and add 250 Amber and 500 Munich malt. I do this and its a lovely malty bitter.

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