I need a truly bitter recipe

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I need a truly bitter recipe

Postby rui » Thu Sep 03, 2015 15:09

Hello to all of you,

i m searching your help to brew a tipical/real british best bitter.
I brewed several bitters (i tried at least :scratch: ) and they weren't bad, actually they were tasty, and the most of my friends and family enjoyed, and i had some good results in several contests. But...... i think i m no realy there.... maybe because i dont treat the water or i only use dry yeasts...... can you help a portuguese guy to brew a classic bitter??? :pray:

as ingredients i have
Maris otter
crystal 60
wheat
chocolate malt
roasted barley and black patent
EKG
Fuggles
Northern brewer
S-o4
Mangrove jack burton union
Notingham


:hat:

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
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rui
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Re: I need a truly bitter recipe

Postby robwalker » Thu Sep 03, 2015 15:44

Two beers in our english categories at the festival got first place with nottingham yeast. Mark's Ordinary Bitter and BB's Best Bitter. They won't divulge the entire recipes though...but yeah, dry yeast isn't a huge problem for english beers.

What kinda thing are you looking to achieve? English Ale is simple, getting it bang on is more difficult. Here's one of my favourites, Bathams Best clone.

Pale Malt (maris Otter) (grams) 4480

Start of Boil
Fuggle Hops (grams) 29
Northdown Hops (grams) 15

Post-boil Hops
Golding Hops (grams) 10

1 x Protafloc last 15 mins of Boil
1 pack of S-04

I assume about 35 IBUs if you want to use different bittering hops. Mash at 68c and serve via a beer engine if you can!
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Re: I need a truly bitter recipe

Postby mark1964 » Thu Sep 03, 2015 15:51

you have all the malts except the crystal i used is 120 and add a bit of torrified wheat. The hops in my recipe were challenger and EKG and stick with the Nottingham yeast. Leave the wheat malt out if your going to use torrified

ITS TIME 4 ANOTHER BEER
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Re: I need a truly bitter recipe

Postby Aleman » Thu Sep 03, 2015 16:04

I've just brewed a Scratch Bitter, but due to not checking stocks altered the recipe somewhat.

4000g Pale Malt
500g Crystal
75g Chocolate
20g Roast Barley

Bitter with WGV to 30IBU

something like 75% hops at 60 minutes 25% at 10 Minutes . . . then an 80C steep for 20-30 minutes with 25g

You really can't get anything more traditional than a simple beer with Pale & Crystal and Goldings . . . I use the chocolate and Roast because I use Carapils instead of traditional crystal, so use it for colouring only.

If you find that your lacking head retention then swap 500g of the pale malt for wheat malt, avoid torrified barley, unless you like chewing All Bran!

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Re: I need a truly bitter recipe

Postby rui » Thu Sep 03, 2015 16:33

i want something with hop and suttle caramel aroma, malt flavors and bitterness in the end, calling for another sip!!

so, what do you think about this??
Recipe Specs
----------------
Batch Size (L): 18.0
Total Grain (kg): 3.930
Total Hops (g): 50.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.88 %
Colour (SRM): 12.8 (EBC): 25.1
Bitterness (IBU): 35.9 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 90

Grain Bill
----------------
3.415 kg Maris Otter Malt (86.9%)
0.265 kg Wheat Malt (6.74%)
0.200 kg Crystal 60 (5.09%)
0.050 kg Chocolate (1.27%)

Hop Bill
----------------
15.0 g Fuggles Pellet (4.9% Alpha) @ 90 Minutes (First Wort) (0.8 g/L)
15.0 g Northern Brewer Pellet (7.2% Alpha) @ 90 Minutes (First Wort) (0.8 g/L)
10.0 g East Kent Golding Pellet (6% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
10.0 g East Kent Golding Pellet (6% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
3.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with Danstar Nottingham

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
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rui
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Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal


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