Style Of The Week 9/8/06 - Bitter

[goatherder]

ahh, bitter, one of my favourite styles. What I like the most is the wide range of beers that fall into the bitter class. There is no single archetypal example to restrict the brewers interpretation. Instead, there is a huge range of classic commercial beers which we can can use as a basis for our own creations.

my house ale is an ordinary bitter that goes something like this:

84% Maris Otter
12% Crystal 80
4% Brown Malt

EKG to BU:GU of 0.8
OG around 1.038

This recipe picked up 1st place in the bitter ale class in this years Country Brewer comp.

This is my learning beer. I use it to mess about with yeasts, mash temps and ingredients. Each time I brew it I change one parameter and see what happens to the beer. It also happens to be pretty tasty.

 

[Chris]

mmmm, english Bitters.

I always like to have a 'Beerscab Bitter' on tap, so named because I made the first one with 'scabbed' odds and ends of grains and hops that were left over for my 'beer scab' neighbour. The beer turned out tasty, the neighbours gone, but Beercsab Bitter stayed.

Like neonmeate and goatherder everytime its different, but still perfect.

Cheers

 

[Ross]

God I love my bitters... Just kegged this one this evening & enjoying a pint of it now - bloody beautiful - 7 days from ferment to tap... Slightly stonger than I intened , so upped it to a special bitter. Had my efficiency set to 75% in error & blitzed my usual 85% with a 95%...

Carbrook Best Bitter IV
Special/Best/Premium Bitter

Type: All Grain
Date: 10/04/2007
Batch Size: 27.00 L
Boil Size: 35.31 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 95.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 86.8 %
0.30 kg Corn, Flaked (2.6 EBC) Grain 6.8 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 4.6 %
0.08 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 1.8 %
12.00 gm Challenger [7.80%] (60 min) Hops 8.9 IBU
10.00 gm Bramling Cross [8.60%] (60 min) Hops 8.2 IBU
13.00 gm Goldings, East Kent [5.00%] (60 min) Hops 5.7 IBU
26.00 gm Goldings, East Kent [5.00%] (10 min) Hops 4.1 IBU
10.00 gm Bramling Cross [8.60%] (10 min) Hops 3.0 IBU
8.00 gm Bramling Cross [8.60%] (20 min) (Aroma Hop-Steep) Hops -
60.00 gm Goldings, East Kent [5.00%] (20 min) (Aroma Hop-Steep) Hops -
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 80.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 4.0 %
Bitterness: 30.0 IBU Calories: 456 cal/l
Est Color: 22.1 EBC

cheers Ross

 

[KoNG]

whats the flaked corn giving you there rossco...?
I'm brewing similar on sunday, but with:
GP and Styrian instead... and dumping on a windsor cake.
should be around 30 IBU's and OG 1040 (probably what you thought you were doing).

Brewin it for the boys, when we watch Man Poo take on Chelski

 

[Ross]

whats the flaked corn giving you there rossco...?
I'm brewing similar on sunday, but with:
GP and Styrian instead... and dumping on a windsor cake.
should be around 30 IBU's and OG 1040 (probably what you thought you were doing).

Brewin it for the boys, when we watch Man Poo take on Chelski

Kong, quite a few pommie breweries use corn, i prefer it to using sugar that some use.
Lightens the maltiness a little especially when using Windsor with its low attenuation.

cheers Ross

Edit: Toying with adding some styrian flowers in the hopball to the keg - might have a play tomorrow.

 

[Maxt]

Did this today

Two For The Road Bitter
English Special or Best Bitter


Type: All Grain
Date: 15/04/2007
Batch Size: 25.00 L
Brewer: matt
Boil Size: 33.00 L
Boil Time: 60 min

Amount Item Type % or IBU
5.00 kg Golden Promise (5.9 EBC) Grain 90.9 %
0.50 kg Crystal (Joe White) (141.8 EBC) Grain 9.1 %
25.00 gm Northern Brewer [8.50%] (60 min) Hops 22.9 IBU
30.00 gm Goldings, East Kent [5.00%] (15 min) Hops 8.0 IBU
30.00 gm Styrian Goldings [5.40%] (2 min) Hops 1.5 IBU
12.68 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale


Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 4.8 %
Bitterness: 32.4 IBU Calories: 382 cal/l
Est Color: 20.5 EBC Color: Color

 

[warrenlw63]

I totally love it when this thread is re-opened. Without a doubt my bestest (sp? :lol: ) style... Hopin' to crank this out on Anzac day. B)

Warren -

SSB Styrian Special Bitter

A ProMash Recipe Report

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

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 12 Max Clr: 41 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 8.40
Anticipated OG: 1.045 Plato: 11.18
Anticipated EBC: 17.3
Anticipated IBU: 35.8
Brewhouse Efficiency: 87 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
95.2 8.00 kg. Baird's Maris Otter Pale Ale UK 1.037 7
2.4 0.20 kg. Baird's Dark Crystal UK 1.034 260
2.4 0.20 kg. Baird's Crystal UK 1.034 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. NZ Styrian Goldings Whole 5.30 15.8 60 min.
20.00 g. Styrian Goldings Plug 4.60 0.0 0 min.
25.00 g. NZ Styrian Goldings Whole 5.30 0.0 0 min.
28.00 g. Wye Target Pellet 9.00 16.6 60 min.
28.00 g. Styrian Goldings Plug 4.60 2.1 15 min.
15.00 g. NZ Styrian Goldings Whole 5.30 1.3 15 min.


Extras

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


Yeast
-----

Wyeast 1469 West Yorkshire


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

Mash Name: straight infusion

Total Grain kg: 8.40
Total Water Qts: 26.63 - Before Additional Infusions
Total Water L: 25.20 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc Rest 5 90 65 65 Infuse 72 25.20 3.00


Total Water Qts: 26.63 - After Additional Infusions
Total Water L: 25.20 - After Additional Infusions
Total Mash Volume L: 30.81 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Notes
-----

Zero minute hop additions will probably be bagged and added to the cubes.

Will also dryhop with one plug per keg.

 

[mje1980]

I just brewed an all first gold bitter, with nottingham dry yeast. Pretty simple recipe, mostly MO, and some med crystal ( 3% if my memory is ok ). Bloody fantastic. I usually do a simple grain bill, and try to let the hops talk. Also, the nottingham yeast works great, i've used probably 4 or 5 liquid brit yeasts, maybe more, and i think nottingham is pretty bloody good, fast brewin, very smooth and clean. Although, i have some windsor which im going to try, i've heard its more of a fruity/estery brit yeast.I might do a comparison, as well as with london ale, or witbread, or premium bitter ale, or essex, whatever i grab out of the fridge first

 

[Ross]

Just added 2 plugs of Styrian goldings to the keg, having first tried the effect in a glass - Wife thought I was mad, sat there dunking this steel ball into my pint Tasted good though :chug:

cheers Ross

 

[brendanos]

I tried a Nelson Sauvin Best Bitter that Roy at TWOC had brewed, it was fantastic, and by far the most popular of the brews he served up.

I brewed an Ordinary Bitter last week, should probably rack onto dry hops when I'm done typing this.

15L's at 1.040, 13.2SRM

(All Bairds)

90.3% Maris Otter
3.6% Caramalt
1.8% Crystal
2.2% Pale Choc
1.1% Choc
1.1% Amber

34.3IBU

60mins - 15g EKG, 10g Willamette
20mins - 15g EKG, 5g Styrian Goldings, 5g Willamette
0mins - 7.5g Styrian Goldings
Dry - 7.5g Styrian Goldings

Fermenting with 1318, needed rousing a few times, it seems to be a pretty lazy yeast/keen to drop out. Still nothing to put into the cake, so might leave it a little while, which brings me to a good question. Has anyone had autolysis issues with 1318? I've read that it's particularly inclined to autolyse, but I doubt a week (at most) on the cake will be much of a problem.

 

[Aussie Claret]

Rossco,
I think you are starting to get a hop dependency!

AC

 

[James Squire]

Just added 2 plugs of Styrian goldings to the keg, having first tried the effect in a glass - Wife thought I was mad, sat there dunking this steel ball into my pint Tasted good though :chug:

cheers Ross

Hi Ross,

I have a bitter on tap at the moment that has had a steel ball full of Styrians in the keg for 1 week today. Had a pint last night and it is sensational! It first was lacking the aroma of a decent english ale but now it is spot on. I highly recommend keg hopping the bitters.

Cheers,

JS

 

[warrenlw63]

Hi Ross,

I have a bitter on tap at the moment that has had a steel ball full of Styrians in the keg for 1 week today. Had a pint last night and it is sensational! It first was lacking the aroma of a decent english ale but now it is spot on. I highly recommend keg hopping the bitters.

Cheers,

JS

Oh yeah!!! Gotta toss a plug in a keg of bitter or mild... Not a bitter unless you can emit a hoppy burp. :beer: :beerbang:

Warren -

 

[Ross]

This has got to be one of my best bitters yet, could well become the house bitter - It's bloody beautiful

Rossco's 1st Gold Bitter
Standard/Ordinary Bitter

Type: All Grain
Date: 19/07/2007
Batch Size: 29.00 L
Boil Size: 37.53 L
Boil Time: 90 min
Taste Rating(out of 50): 48. Brewhouse Efficiency: 92.00

Amount Item Type % or IBU
2.40 kg Pale Malt, Maris Otter (5.9 EBC) Grain 59.26 %
0.70 kg Munich II (Weyermann) (16.7 EBC) Grain 17.28 %
0.40 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 9.88 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.41 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 4.94 %
0.05 kg Chocolate Malt (1100.0 EBC) Grain 1.23 %
1.00 tsp salt (90 mins) boil
30.00 gm First Gold [7.70 %] (60 min) Hops 21.7 IBU
10.00 gm First Gold [7.70 %] (20 min) Hops 4.4 IBU
25.00 gm First Gold [7.70 %] (5 min) Hops 3.6 IBU
25.00 gm First Gold [7.70 %] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Measured Original Gravity: 1.040 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 3.38 %
Bitterness: 29.7 IBU Calories: 376 cal/l
Est Color: 17.6 EBC
Edit: mashed at 64c

Cheers Ross

 

[Tony]

ahhh yeah i love a nice bitter. they are great.

Ross..... that looks great. the one i did last is half first gold and half EKG. Its still in secondary and tastes fantastic.

I have one on tap ATM made with all EKG and its a very Very nice beer. Too nice.

EKG bitter

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.10
Anticipated OG: 1.046 Plato: 11.42
Anticipated EBC: 15.0
Anticipated IBU: 36.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.1 9.00 kg. IMC Ale Malt Australia 1.038 4
5.9 0.60 kg. TF Crystal UK 1.034 100
4.0 0.40 kg. JWM Wheat Malt Australia 1.040 4
1.0 0.10 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
110.00 g. Goldings - E.K. Pellet 5.00 28.1 45 min.
50.00 g. Goldings - E.K. Pellet 5.00 8.4 20 min.
50.00 g. Goldings - E.K. Pellet 5.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale




cheers

 

[Enerjex]

i ordered some ingredients from ross today for a bitter actually. pretty basic, it will be my 4th all grain brew but here goes.....

Recipe: 4- Genuine Bitter #3
Brewer: Enerjex
Asst Brewer:
Style: English Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 30.00 L
Estimated OG: 1.041 SG
Estimated Color: 12.6 EBC
Estimated IBU: 25.9 IBU
Brewhouse Efficiency: 69.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt Maris Otter (5.9 EBC) Grain 96.4 %
0.15 kg Caramel/Crystal Malt - 80L (130.0 EBC) Grain 3.6 %
45.00 gm Williamette [4.60%] (60 min) Hops 25.9 IBU
25.00 gm Goldings, East Kent [5.20%] (0 min) (AromHops -

don't laugh at the 69% efficiency, it just so happens that 69% has exacted the OG's in my first 2 AGs

 

[johnno]

Here is one of the few bitter I have made. An ESB.

Currently drinking it from secondary at ambient temp. Seems to be carbed just right.

Bottoms up :chug:

Ingredients
Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 76.34 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 19.08 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.82 %
0.04 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.76 %
28.00 gm Target [10.00 %] (60 min) Hops 27.1 IBU
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1250 ml] Yeast-Ale



Beer Profile
Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.43 % Actual Alcohol by Vol: 5.86 %
Bitterness: 27.1 IBU
Est Color: 22.5 EBC

cheers
johnno

 

[Ross]

I thought my 1st Gold bitter was good, but its just been beaten.
Quite a mix of malts for a Bitter, but don't think there's much I'd change.
This is one gorgeous Bitter.

NZ Goldings Best Bitter
Type: All Grain
Date: 29/08/2007
Batch Size: 27.00 L
Boil Size: 34.94 L
Boil Time: 90 min
Efficiency: 85.00

Amount Item Type % or IBU
2.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 66.19 %
0.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 11.82 %
0.40 kg Munich II (Weyermann) (16.7 EBC) Grain 9.46 %
0.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4.73 %
0.10 kg Caraaroma (256.1 EBC) Grain 2.36 %
0.10 kg Caramel Wheat Malt (90.6 EBC) Grain 2.36 %
0.10 kg Carared (Weyermann) (47.3 EBC) Grain 2.36 %
0.03 kg Chocolate Malt (886.5 EBC) Grain 0.71 %
48.00 gm NZ Goldings [3.70 %] (60 min) Hops 16.0 IBU
40.00 gm NZ Goldings [3.70 %] (20 min) Hops 8.1 IBU
30.00 gm NZ Goldings [3.70 %] (15 min) Hops 5.0 IBU
30.00 gm NZ Goldings [3.70 %] (10 min) Hops 3.6 IBU
30.00 gm NZ Goldings [3.70 %] (5 min) Hops 2.0 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Measured Original Gravity: 1.041 SG
Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 3.25 %
Bitterness: 34.7 IBU Calories: 388 cal/l
Est Color: 18.3 EBC Color: Color


Cheers Ross

 

[roger mellie]

Ross

What effect is the Flaked Maize supposed to have?

RM

 

[Ross]

Ross

What effect is the Flaked Maize supposed to have?

RM

lightens up the body - drunk lowly carbed, it makes a great session bitter, like being back in good olde blighty :beer:


cheers Ross