House English Special Bitter

[fraser_john]

I have been tossing around formulating my own English Special Bitter to have as a house english pale ale. I dont usually formulate my own recipes as I just cannot be bothered

But I am giving it a go!

Filbay Pale Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 11.00
Anticipated OG: 1.063 Plato: 15.36
Anticipated SRM: 9.7
Anticipated IBU: 35.9
Brewhouse Efficiency: 82 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.8 9.00 kg. JWM Traditional Ale Malt Australia 1.038 3
4.5 0.50 kg. Weyermann Caramunich II Germany 1.035 63
13.6 1.50 kg. Weyermann Carahell Germany 1.035 13

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Wye Challenger Pellet 7.50 25.8 60 min.
20.00 g. Goldings - E.K. Plug 4.75 5.4 45 min.
20.00 g. Goldings - E.K. Plug 4.75 3.1 30 min.
20.00 g. Goldings - E.K. Plug 4.75 1.6 15 min.
15.00 g. Fuggle Plug 5.00 0.0 0 min.
15.00 g. Goldings - E.K. Plug 4.75 0.0 0 min.
15.00 g. Fuggle Plug 5.00 0.0 Dry Hop
15.00 g. Goldings - E.K. Plug 4.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham

Mash Schedule
-------------

Mash Type: Multi Step

Grain kg: 11.00
Water Qts: 26.63 - Before Additional Infusions
Water L: 25.20 - Before Additional Infusions

L Water Per kg Grain: 2.29 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 132 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 32.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Here is my water adjustments as well for rainwater

View attachment Burton_Adjustments.pdf

 

[Airgead]

I have been tossing around formulating my own English Special Bitter to have as a house english pale ale. I dont usually formulate my own recipes as I just cannot be bothered

But I am giving it a go!

My stock beer is an English Pale (kind of similar). Personally, I'd switch the two German Cara malts for a simple Crystal (JW is pretty good). If you want it a bit darker you can use some dark crystal or add 20g or so of choc or black malt - doesn't affect the flavour but darkens it up nicely.

Hop wise, I do a 60, 20 and 10 min addition. A basic bittering hop for the 60. 50/50 fuggles and EKG for the 20 and 10. Usually about 20g of each at each addition (25l batch). For a 45l batch I'd be tempted to double your flavour/aroma additions (45, 30 and 15 min). I use 40g for a 25l batch so you might end up a bit low there (though mine is a pale not a bitter so that might be OK)

I'd also dump the 0 min addition if you are going to dry hop as well. You'll end up with something more like an American pale (using English hops) with that amount of late additions. For English you want something a bit more subtle (unless you're a real hop head).

Cheers
Dave

 

[mje1980]

I have been really enjoying caramunich 3 in my bitters lately, much more than dark crystal. Also, carehell. I find the weyermann caramel/crystal malts to have much better aroma, and also a more "full" flavour profile. That's how i like them though, each to their own. I dont think i'll use the crystal malts anymore.

1.5kg carahell may be a litte too much, but let us know how it goes mate

 

[Stuster]

I'll toss in some thoughts. First, I guess it'd be easier to comment if we knew what kind of bitter you want. It's a big range and they can be so different.

Ignoring that for now, personally I would cut back that crystal a fair bit. I'd say more like 5-10% all up is more normal for a bitter. I tend to stick at around 5%. There's a whole range of crystal. The german ones are nice. Bairds is pretty good too. JW not quite as good IMO.

With the hops, I don't really think the additions at 45 and 30 will do much. I tend to stick to 60, 15 and then a final one in the last few minutes. Dry hopping can be good but it depends on what kind of beer you're looking for. I think Airgead's suggestions on hopping is good, although I do think a small 0 minute addition is nice. As he says though it's not perhaps exactly to style and it certainly should be more restrained than in an APA.

Finally, for a good bitter I think you should use a flavoursome yeast. I've never used Nottingham but from all reports it's a clean yeast with high attenuation. For me, that's not quite what I want and I'd go with a liquid strain like Burton Ale or British Ale but again, it depends on what you want from this beer.

 

[buttersd70]

I'd say more like 5-10% all up is more normal for a bitter. I tend to stick at around 5%. There's a whole range of crystal. The german ones are nice. Bairds is pretty good too. JW not quite as good IMO.
......
Finally, for a good bitter I think you should use a flavoursome yeast. I've never used Nottingham but from all reports it's a clean yeast with high attenuation. For me, that's not quite what I want and I'd go with a liquid strain like Burton Ale or British Ale but again, it depends on what you want from this beer.

+1 on both points.

For me, I use 4-6%, and my spec of choice is usually (but not always) caraaroma. For darker ones, I go with 6%, and up to 3% choc. But I have never gone over 10% on any crystal addition, its just too much imho.

As stuster said, Notingham is fairly 'clean', if thats what you're after, no probs (I've used it. Its not a bad yeast. Just not what I'm after, either.) Thames Valley is my yeastie of choice. But it all depends on what part of the flavour profile you want to give dominance to.

 

[Stuster]

Thames Valley is my yeastie of choice.

I think I'm going to have to give that a go sometime. So many people seem to recommend it. How would you describe the flavour it gives? Have you used it in any other styles, butters?

 

[fraser_john]

I am looking for a nice malty, but not too sweet english pale ale, with good hops on the palate, with strong(but not excessive) supporting bitterness. Fruitiness I am not too concerned about, hence the Nottingham.

I was going to mash at 67-68c so that the Nottingham leaves some nice maltiness there without being too sweet. With the german crystals though, I may have to be careful about mash temp.

So that being said, I have adjusted the hopping schedule, recipe now looks like:

Filbay Pale Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.055 Plato: 13.49
Anticipated SRM: 6.9
Anticipated IBU: 38.0
Brewhouse Efficiency: 82 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.7 9.00 kg. JWM Traditional Ale Malt Australia 1.038 3
2.6 0.25 kg. Weyermann Caramunich II Germany 1.035 63
2.6 0.25 kg. Weyermann Carahell Germany 1.035 13

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Wye Challenger Pellet 7.50 26.8 60 min.
60.00 g. Goldings - E.K. Plug 4.75 9.6 30 min.
30.00 g. Goldings - E.K. Plug 4.75 1.6 5 min.
30.00 g. Fuggle Plug 5.00 0.0 Dry Hop
30.00 g. Goldings - E.K. Plug 4.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham

 

[buttersd70]

Stuster, I'm shocking when it comes to verbalising flavours....I'd say, spicy. Maybe a little peppery. Definately complex. Accentuates the malt beautifully, whilst not entirely overriding the hop. I know a lot of people use other yeasts to try and clone Hobgoblin, but If I had to lay money on what yeast is closest to it, i'd have to say 1275.
1275 + fuggle/styrian combo is my idea of heaven :icon_drool2:

I just wish it flocced a bit better. I use it in Milds as well as bitters, but haven't tried in any other styles (but then again, I rarely brew other styles ) Wyeast says

Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.

and I'd say this is pretty accurate when brewed toward the low temp end, about 18. Temp on 1275 is 16-22. Personally, I usually use it at about 21C, I find it ups the esters and fruitiness just a touch, and gives just the right amount for what I'm after. Present, but subtle.

 

[Pumpy]

I'll toss in some thoughts. First, I guess it'd be easier to comment if we knew what kind of bitter you want. It's a big range and they can be so different.

Ignoring that for now, personally I would cut back that crystal a fair bit. I'd say more like 5-10% all up is more normal for a bitter. I tend to stick at around 5%. There's a whole range of crystal. The german ones are nice. Bairds is pretty good too. JW not quite as good IMO.

With the hops, I don't really think the additions at 45 and 30 will do much. I tend to stick to 60, 15 and then a final one in the last few minutes. Dry hopping can be good but it depends on what kind of beer you're looking for. I think Airgead's suggestions on hopping is good, although I do think a small 0 minute addition is nice. As he says though it's not perhaps exactly to style and it certainly should be more restrained than in an APA.

Finally, for a good bitter I think you should use a flavoursome yeast. I've never used Nottingham but from all reports it's a clean yeast with high attenuation. For me, that's not quite what I want and I'd go with a liquid strain like Burton Ale or British Ale but again, it depends on what you want from this beer.

Frazer John ,

Stu has mashed a really nice Chiswick bitter which is definately a my house English bitter keep it simple not too much Crystal and you wont go wrong wth the British ale yeast it is my favourite always goes down to 1.005 .

Check out what Fullers use for thier hopping schedule and you are on the money 'Barret and Burston' Ale malt is is a relly nice ale malt so you dont have to pay for the Bairds Maris Otter.

I liked the Nottingham yeast but keep it for you Kolsh

pumpy