Bramling Cross Recipe Wanted

[Uncle Joshua]

Has anyone got a recipe for Bramling Cross hops? Maybe a single hop recipe?

[seymour]

SEYMOUR BRAMLING CROSS BEST BITTER
all-grain clone recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
68.3% ≈ 7 lb ≈ 3.18 kg, Maris Otter Two-row pale malt
9.8% ≈ 1 lb ≈ 454 g, British Crystal
9.8% ≈ 1 lb ≈ 454 g, Torrified Wheat (Wheat Malt is fine, too)
9.8% ≈ 1 lb ≈ 454 g, Dark Brown Sugar or Molasses (from kitchen)
2.4% ≈ .25 lb ≈ .113 g, Oats (from kitchen: quick, flaked, rolled, pinhead, etc)

HOPS:
1 oz ≈ 28.3 g, Bramling Cross, 90 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 30 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 5 minutes, steep until cooled and pour through large strainer into fermentor
.5 oz ≈ 14.2 g, Bramling Cross, add dry-hops to fermentor after primary fermentation completes, steep 1 week before bottling

MASH at 67° C 60 minutes or until converted

BOIL 90 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Fullers strain or Windsor

STATS assume 75% mash efficiency and 73% yeast attenuation:
OG: 1.050
FG: 1.014
ABV: 4.6%
IBU: 32
COLOUR: 11° SRM/22° EBC

[musojohn]

SEYMOUR BRAMLING CROSS BEST BITTER
all-grain clone recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
68.3% ≈ 7 lb ≈ 3.18 kg, Maris Otter Two-row pale malt
9.8% ≈ 1 lb ≈ 454 g, British Crystal
9.8% ≈ 1 lb ≈ 454 g, Wheat Malt
9.8% ≈ 1 lb ≈ 454 g, Dark Brown Sugar or Molasses (from kitchen)
2.4% ≈ .25 lb ≈ .113 g, Oats (from kitchen: quick, flaked, rolled, pinhead, etc)

HOPS:
1 oz ≈ 28.3 g, Bramling Cross, 90 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 30 minutes
.5 oz ≈ 14.2 g, Bramling Cross, 5 minutes, steep until cooled and pour through large strainer into fermentor
.5 oz ≈ 14.2 g, Bramling Cross, add dry-hops to fermentor after primary fermentation completes, steep 1 week before bottling

MASH at 67° C 60 minutes or until converted

BOIL 90 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Fullers strain or Windsor

STATS assume 75% mash efficiency and 73% yeast attenuation:
OG: 1.050
FG: 1.014
ABV: 4.6%
IBU: 32
COLOUR: 11° SRM/22° EBC

Any tasting notes for that Seymour ?

[seymour]

It's a single-hop adaptation of a bitter recipe I typically brew with a blend of different hops, formulated to the same IBU which should retain the same pleasant bittersweet balance. I've never brewed it with Bramling Cross, though I'd love to try-out the black currant/earthy/resiny aspects I've heard so much about.

My grainbill is a nice, true-to-style English Best Bitter with enough character to hold-up well against a strong hops bitterness: malty, mildly caramelly, nutty, biscuity, some fruitiness from the brown sugar and ale yeast esters, with a well-rounded mouthfeel from the wheat, oats, and the low-medium attenuating yeast, a pretty copper color with off-white foam which is creamy and long-lasting with sheets of lace from the oatmeal.

[ercol]

I recently made a SMaSH recipe with (what we established was) Bramling Cross that we found growing in my parents garden, and MO.

Quantities appear v. similar to Seymours suggestion (from memory), although did a 60 minute boil and only made 12L.

The result was.... spectacularly underwhelming out of the FV. Like fizzy ribena after a couple of weeks and finally ending up after a month or so as possibly my favourite brew so far - the complex fruity flavours and light bitterness the BC added was unlike anything else i've had, let alone made. I am incredibly sad to say i've only got the one bottle left.

I do however have another 100g of home-grown in the Freezer, so i'm almost certainly going to do it again. Its not a recipe, or detailed tasting notes, but its a definite 'go for it!' so hopefully helps a bit.

[Uncle Joshua]

Cheers seymour. This will be my next but one brew. I'm aiming to bash two out this week.

[Uncle Joshua]

This is now sat in the FV waiting for the yeast to kick in. I was shocked by the colour of it a little, its fairly red compared to anything I have brewed before.

[seymour]

This is now sat in the FV waiting for the yeast to kick in. I was shocked by the colour of it a little, its fairly red compared to anything I have brewed before.

Very cool. Did you use dark brown sugar or molasses? Which yeast?
Cheers!

[Uncle Joshua]

This is now sat in the FV waiting for the yeast to kick in. I was shocked by the colour of it a little, its fairly red compared to anything I have brewed before.

Very cool. Did you use dark brown sugar or molasses? Which yeast?
Cheers!

Ship..Forgot to add the blumming sugar. My readings where spot on thouugh? I used Windsor yeast.

Gutted now.

[seymour]

...Ship..Forgot to add the blumming sugar. My readings where spot on thouugh? I used Windsor yeast.
Gutted now.

What are you bummed about? You skipped 10% of the fermentables and still hit your target gravity and darkness of color? Well done, that's some killer efficiencies! I guess the redness all came from the crystal malt and maybe a little kettle caramelization. I wonder how much hoppier it will seem, too? If you want to, you could always boil the simple sugar in a little water, allow to cool, then add to the FV. Interesting...keep me posted.

[Uncle Joshua]

...Ship..Forgot to add the blumming sugar. My readings where spot on thouugh? I used Windsor yeast.
Gutted now.

What are you bummed about? You skipped 10% of the fermentables and still hit your target gravity and darkness of color? Well done, that's some killer efficiencies! I guess the redness all came from the crystal malt and maybe a little kettle caramelization. I wonder how much hoppier it will seem, too? If you want to, you could always boil the simple sugar in a little water, allow to cool, then add to the FV. Interesting...keep me posted.

Ahh............Missed allow to cool.

[Uncle Joshua]

[quote="Uncle Joshua"

Ahh............Missed allow to cool. [/quote]

Could this have killed my yeast? If so can I just add a new pack?

[Spikesdad]

Give it chance UJ, im sure it wont have done any harm.

Looks like a decent brew, put it on our swap list, mate.

Cheers, Dave

[seymour]

...Ahh...Missed allow to cool...Could this have killed my yeast? If so can I just add a new pack?

I doubt it, too. It's a fairly insignificant percentage of the overall volume, so it likely didn't elevate the combined temperature too terribly. The yeast cells in direct path of your pour probably bit it, but there should be millions more happily doing their thing...

If you're seeing airlock action, no problem. If no signs of fermentation, then sure, you can simply add another packet of yeast.

[Uncle Joshua]

I just bought another pack of the yeast, I'll take a reading when I get home.

I never seem to get anything going on in the airlock at this time of year.