1035 Bitter

[Monkeybrew]

I'm aiming to brew this over the weekend, and plan to put most of it in a PB.

AG#4 - Cavendish Bitter

23L

Maris Otter 5.0 EBC - 3175g
Crystal Malt 120 EBC - 100g
Cara Red Malt 50 EBC - 200g
Dextrose 0 EBC - 100g
Black Malt 1200 EBC - 35g

Fuggles Pellets 4.3% AA - 40g @60mins
Fuggles Whole 5.0% AA - 19g @60mins
Celeia Whole 4.2% AA - 14g @10mins
Celeia Whole 4.2% AA - 20g Dry Hop

Mash @67C for 90mins
Estimated OG - 1.035
Estimated OG - 1.007
Estimated ABV - 3.70%
EBU - 33
EBC - 26

Yeast - 2nd Generation Ringwood Yeast @20C

This recipe is a bit of a user upper, but I think it looks ok, just not sure if I'm a bit heavy with the Cara Red??

Cheers

MB

[seymour]

...This recipe is a bit of a user upper, but I think it looks ok, just not sure if I'm a bit heavy with the Cara Red??...

Not in my opinion, I really enjoy that particular malt. Look delicious to me, especially with that yeast strain.

If you remember when the time comes, I'd love to see a picture of the finished beer. I bet it's gonna be a cool colour.

[orlando]

...This recipe is a bit of a user upper, but I think it looks ok, just not sure if I'm a bit heavy with the Cara Red??...

Not in my opinion, I really enjoy that particular malt. Look delicious to me, especially with that yeast strain.

If you remember when the time comes, I'd love to see a picture of the finished beer. I bet it's gonna be a cool colour.

Roast barley is the key to red colour

[seymour]

...Roast barley is the key to red colour

A quibble: Roasted Barley is one key to red colour. I'm learning you can get red colour from many various caramel/crystal/roasted malts, albeit in higher quantities, obviously. Sometimes you want the red colour without the extreme roasty flavours and grain bitterness which comes from Roasted Barley.

[Monkeybrew]

Cool, I'll leave it as is then. I've read that Cara Red improves malt aroma?

I've got to work out how much yeast to pitch as yet, too

MB

[seymour]

...I've read that Cara Red improves malt aroma?

True. Cara Red Malt is a Weyermann trademark. According to their website:

EBC: 40-60°
Lovibond: 16 - 23°
Use: Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
Rate: up to 25%
Result: fuller body, improved malt aroma, deep saturated color, red color

You guys are probably getting sick of this picture, but I used some CaraRed in this bad boy:

[orlando]

...Roast barley is the key to red colour

A quibble: Roasted Barley is one key to red colour. I'm learning you can get red colour from many various caramel/crystal/roasted malts, albeit in higher quantities, obviously. Sometimes you want the red colour without the extreme roasty flavours and grain bitterness which comes from Roasted Barley.

I would use both but roast barley is still the key, you just have to be careful with how much? Balance, as usual, is everything.

[Beer O'Clock]

You guys are probably getting sick of this picture, but I used some CaraRed in this bad boy:

What's the green stuff in the foreground ?

[orlando]

You guys are probably getting sick of this picture, but I used some CaraRed in this bad boy:

What's the green stuff in the foreground ?

The lettuca accompanying the kebab.

Never get tired of looking at "perfect pints", talking of which I had my first pint of Harvey's Sussex Wild Hop, lovely refreshing blonde brew. As the name suggests the hop was found growing wild in Sussex and they've backed it up with some Cascade.

[super_simian]

I would use both but roast barley is still the key, you just have to be careful with how much? Balance, as usual, is everything.

Roast barley isn't THE key, it's at best A key; roast/black malt also gives a ruby hue in low amounts, and crystal malts in the 100-150L range (Caraaroma for example) give exceptional results too.

[Monkeybrew]

I'm not going to have the time for a full brewday this weekend, so this brew is going to have to wait a couple of weeks

I might have to whack on a Woodfordes Sundew kit instead. ........

MB