wbosher
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Hi guys,
My old man is a pom, but been living in NZ for about 45 years. Untill his parents both passed away, he used go go back home every few years to visit. He said he bloody hated the place except for one thing, his beloved English Best Bitter.
I would love to make him an authentic EBB for Christmas, or thereabouts, but there are sooooo many recipes for this style is mind boggling. At it's base, it appears to be a very simple recipe, but it looks as though some people really complicate it, which has made my search more difficult.
The recipe that I've come up with below is a very simple one, but just want to know if there are any English folk out there who could give me some guidance...what to add, and/or what to take away.
I've gone with the Marris base because, well duh, English. The pale chocolate to give a toasted flavour, but without darkening it too much. The crystal to add a little sweetnes, but not too much. The sugar to give a little more kick, and increase the OG to within BJCP giudelines, but without adding to the malt. The sugar, I'm really not sure about as I've never used it before in an AG recipe, but have noticed it quite often in bitter recipes.
Hops, well even though it's a very low AA%, I wan't to stick with just the one hop, and I have bittered with Fuggle before with success. I was a very smooth bitterness in comparison with some of my other brews.
Let me know what you think
Recipe: Bosher's Best Bitter
Brewer: wbosher
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 35.54 l
Post Boil Volume: 30.16 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.044 SG
Estimated Color: 17.4 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 88.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 89.9 %
0.25 kg Caramel/Crystal Malt - 80L (130.0 EBC) Grain 2 5.6 %
0.05 kg Chocolate Malt (700.0 EBC) Grain 3 1.1 %
60.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 4 27.3 IBUs
17.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 5 3.8 IBUs
17.00 g Fuggles [4.50 %] - Boil 5.0 min Hop 6 1.5 IBUs
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 7 -
0.15 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8 3.4 %
Mash Schedule: BIAB My Profile 23L
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 38.17 l of water at 69.9 C 67.0 C 90 min
Mash Out Add -0.00 l of water and heat to 78.0 C 78.0 C 0 min
Sparge: Remove grains, and prepare to boil wort
My old man is a pom, but been living in NZ for about 45 years. Untill his parents both passed away, he used go go back home every few years to visit. He said he bloody hated the place except for one thing, his beloved English Best Bitter.
I would love to make him an authentic EBB for Christmas, or thereabouts, but there are sooooo many recipes for this style is mind boggling. At it's base, it appears to be a very simple recipe, but it looks as though some people really complicate it, which has made my search more difficult.
The recipe that I've come up with below is a very simple one, but just want to know if there are any English folk out there who could give me some guidance...what to add, and/or what to take away.
I've gone with the Marris base because, well duh, English. The pale chocolate to give a toasted flavour, but without darkening it too much. The crystal to add a little sweetnes, but not too much. The sugar to give a little more kick, and increase the OG to within BJCP giudelines, but without adding to the malt. The sugar, I'm really not sure about as I've never used it before in an AG recipe, but have noticed it quite often in bitter recipes.
Hops, well even though it's a very low AA%, I wan't to stick with just the one hop, and I have bittered with Fuggle before with success. I was a very smooth bitterness in comparison with some of my other brews.
Let me know what you think
Recipe: Bosher's Best Bitter
Brewer: wbosher
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 35.54 l
Post Boil Volume: 30.16 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.044 SG
Estimated Color: 17.4 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 88.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 89.9 %
0.25 kg Caramel/Crystal Malt - 80L (130.0 EBC) Grain 2 5.6 %
0.05 kg Chocolate Malt (700.0 EBC) Grain 3 1.1 %
60.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 4 27.3 IBUs
17.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 5 3.8 IBUs
17.00 g Fuggles [4.50 %] - Boil 5.0 min Hop 6 1.5 IBUs
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 7 -
0.15 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8 3.4 %
Mash Schedule: BIAB My Profile 23L
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 38.17 l of water at 69.9 C 67.0 C 90 min
Mash Out Add -0.00 l of water and heat to 78.0 C 78.0 C 0 min
Sparge: Remove grains, and prepare to boil wort