Chiswick Bitter From Big Brew Day

[lagers44]

Well Pumpy , mine's currently fermenting undiluted with WLP002 English Ale , just added my first lot of goldings today.

Lagers

 

[barls]

just put mine down mixed up to 20L with the 1084 irish ale yeast looking forward to this one

 

[geoffi]

I have mine on tap in the sprayer keg right now.

Not bad at all. I didn't dry hop, but even so it's a tasty drop.

 

[Linz]

Just pitched the WLP007(Dry English Ale) into the cube mixed up to 20L in the fermenter

 

[Pumpy]

My Chiswick bitter has all gone

Somebody drank it all , must have been me .

I am going to make some more when I get some nice fresh hops

this is a copy of the recipe from the website .

this was a refreshing beer .


Chiswick Bitter in honor of Michael Jackson All Grain Recipe
For a 5 gallon (19 L) yield:
O.G.: 1.040
F.G.: 1.010
IBU: 33
Fermentables
7.0 lb (3.2 kg) 2-Row Pale Malt
0.35 lb (160 gm) Crystal Malt (120 L)
Hops
0.5 oz (14 gm) UK Target, (11% AA), 60 min.
0.25 oz (7 gm) UK Northdown, (8.5% AA), 15 min.
0.25 oz (7 gm) UK Challenger, (7.5% AA), 15 min.
0.5 oz (14 gm) East Kent Golding, (4.75% AA), dry hop in primary fermenter
0.5 oz (14 gm) East Kent Golding, (4.75% AA), dry hop in secondary fermenter
0.5 oz (14 gm) East Kent Golding, (4.75% AA), dry hop in keg/cask
tsp (3 gm) Irish moss, added at 15 minutes
Yeast
Wyeast 1968 London ESB Ale Yeast or White Labs WLP013 London Ale Yeast
Directions for All-Grain Recipe
Mash grains at 149F (65C) and hold for 60 minutes. Mash out at 160F (71C) and sparge with 170F (76C) water. Collect enough runoff to end up with 5 gallons (19 L) after a 60-minute boil (approximately 6 gallons, or 22.7 L). Bring to a boil and add the first hops. Boil for 45 minutes before adding the second and third hops and the Irish moss. Boil 15 minutes. After the 60-minute boil, chill to 63-68F (17-20C), transfer to a fermenter, pitch the yeast and aerate well. After 3 or 4 days, add the first dry hop addition. Continue fermenting at 63F (17C) for a total of one week to 10 days. Rack to secondary with the second dry hop addition and store for three weeks [if you have the capability, cool to 50F (10C) for aging]. Rack to keg and add the last dry hop addition in a hop bag. If you are bottling rather than kegging, add the second and third dry hop addition to the secondary, and then bottle as you normally would.
Carbonation
Force carbonate at 1.0 1.5 volumes of CO2.
or
Bottle condition using 1/2 cup (117 ml measure) corn sugar.
The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.

 

[Stuster]

Glad you liked it, Pumpy. Mine is just starting to come good. Very grassy early on from the dry hopping but that's mellowing and it should be a nice quaffer.

Here's the recipe we did. If somebody wants it as a Beersmith file cut down to a more normal batch size just let me know.


Recipe: Chiswick Bitter
Style: Special/Best/Premium Bitter

Recipe Specifications
--------------------------
Batch Size: 310.00 L
Boil Size: 379.90 L
Estimated OG: 1.048 SG
Estimated Color: 15.2 EBC
Estimated IBU: 30.2 IBU
Brewhouse Efficiency: 88.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
50.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 93.46 %
3.50 kg Crystal malt (145.0 EBC) Grain 6.54 %
270.00 gm Target [11.00 %] (60 min) Hops 24.3 IBU
90.00 gm Northdown [8.50 %] (15 min) Hops 3.1 IBU
90.00 gm Challenger [7.50 %] (15 min) Hops 2.7 IBU
210.00 gm Goldings, East Kent [4.80 %] (Dry Hop 6 dHops -
210.00 gm Goldings, East Kent [4.80 %] (Dry Hop 9 dHops -
210.00 gm Goldings, East Kent [4.80 %] (Dry Hop 3 dHops -

 

[crozdog]

If somebody wants it as a Beersmith file cut down to a more normal batch size just let me know.

Isn't that normal? :lol: B)

 

[Pumpy]

Yes Stu ,

I have always seem to brew malty English beers .

However after the Chiswick bitter ,I feel I enjoy that style of paler beer more. perhaps I have been too heavy with the Crystal malt in the past.

It suited me , I hope i get the bitterness right I usually make them about 30-31 IBU's , but this was great at 33 IBU's

Pumpy

 

[Franko]

Mines ready to keg today (Pumpy come over and help me move the fermenter :lol: ) got down to 1006 with WLP023 Burton ale

Franko

 

[Pumpy]

Mines ready to keg today (Pumpy come over and help me move the fermenter :lol: ) got down to 1006 with WLP023 Burton ale

Franko

I am a coming although my back is not that flash


Pumpy

 

[Pumpy]

mashed another 40 litres of this beer this morning ,easy to make and easy to drink

http://www.fullers.co.uk/rte.asp?id=58

Pumpy

 

[Barry]

Made a batch a week before the big brew day because I went down to Ray's on the day. I have to say it is the best English bitter that I have made and it will certainly be made again and again and again ....... Great hop character with a simple but satisfying malt base.

 

[///]

BJ down this way has also commented on this beer - and his refusal to share with his fellow WOG's mean it must be good.

This just runs with what the IBU's Dr Simon Brooke-Taylor (and former Bass Brewer) had been telling us for years; no more than 5% crystal, good hops and yeast to make great bitters.

Scotty

 

[Pumpy]

Made a batch a week before the big brew day because I went down to Ray's on the day. I have to say it is the best English bitter that I have made and it will certainly be made again and again and again ....... Great hop character with a simple but satisfying malt base.

Hey Barry ,

Did you do the three dry hopping addittions ?

Primary
Secondary
Keg

Pumpy

 

[geoffi]

I brewed this on the BBD. Turned out a cracker. But to tell the truth it was almost identical to my usual bitter. Maris Otter, same proportion of crystal, same hops. Only differences were I put a touch of brown malt in (100g) and don't dry hop.

I think sticking to a small amount of crystal is important when you're using such a superb base malt. Putting a great thumping whack of crystal on top of Maris Otter seems a sin.

 

[Barry]

Good Day

I just dry hopped it with 50 grams 10 days before bottling (just threw them in).

 

[Pumpy]

Good Day

I just dry hopped it with 50 grams 10 days before bottling (just threw them in).

I know you just bottle Barry ,

Was that into the Primary fermenter or into a Secondary fermenter Barry ?

My first batch I just put them in the Primary .

I have not really developed a suitable way to put plugs into the kegs and I dont like those 'tea strainer balls 'dont think they will allow enough expansion when the hops swell.

Pumpy

 

[Beejay]

BJ down this way has also commented on this beer - and his refusal to share with his fellow WOG's mean it must be good.

Sorry mate, will get some around to you soon.

I know you just bottle Barry ,

Was that into the Primary fermenter or into a Secondary fermenter Barry ?

My first batch I just put them in the Primary .

I have not really developed a suitable way to put plugs into the kegs and I dont like those 'tea strainer balls 'dont think they will allow enough expansion when the hops swell.

Pumpy

Pumpy, I hopped at all stages as per the recipe. For the keg hopping I got a cheap pair of stockings (///'s idea) bought at Franklins (yes I think I did get some looks at the counter), cut out a 15cm piece from the leg, sanitised with Iodophor, tied one end, dropped in my hop pellets and tied the other end. Blooop, into the keg she went and no hop floaties in the pour yet.

 

[lagers44]

Hey guys , i just finished my keg from BBD. I dry hopped the keg with the pantyhose as well but i suggest pre-boiling the pantyhose first to remove any dye that they contain , from there-on-in just sterilise & use.
This method also works well for adding fruit to wort or for the extract brewers for boiling hops.

Lagers

 

[reviled]

mashed another 40 litres of this beer this morning ,easy to make and easy to drink

http://www.fullers.co.uk/rte.asp?id=58

Pumpy

What was the recipe for that one?