Style Of The Week 9/8/06 - Bitter

[MVZOOM]

I have two Bitters in the fridge right now, they're Ordinary Bitters, comprising of:

4.5KG Golden Promise
200g Dark Crystal
200g Wheat

Hops are Fuggles and EKG. Yeast was US05 - my god, how it flocc'ed! It's my Dad's favourite style and he popped over from NZ for the weekend and enjoyed a number of glasses.

It's not really my taste, too mild and sweet. I mashed at 67deg and don't really like the sweetness of it.

Cheers - mIke

 

[mje1980]

Love this style and have loved reading all the previous recipes. THis is my latest in the keg. Almost gone now!.

3kg pils ( all i had )
100g medium crystal
100g caramunich 1 ( great aroma and flavour )
80g brown malt
40g carafa 1
300g sugar

10g northdown 60 min
50g northdown fwh
25g northdown 0 min ( in just before boil stopped, while draining into cube )

10g challenger in the keg

1.039
31 IBU

I find the brown malt a touch harsh at first, not too harsh though. But at 1/3 way through the keg, it was fantastic. I always make small changes with bitters and still end up with a cracker of a beer. Such a good beer, you always want another one!!.

The caramunich has a great aroma, and also a nice rounded flavour too, i'll use it again in a bitter for sure.

 

[Stuster]

What yeast did you use with that one, mje? I've got some Northdown to use again. Might have to try using them with some Challenger. :icon_cheers:

 

[mje1980]

I used a 2 year old whitbread sample. WOrked fine mate. I liked nottingham when i used it.

Edit: i thought you said you had nottingham, not northdown haha. Yeah i like the northdown, not a bad hop at all. I must get some more first gold though, they were fu^&en fantastic!

 

[KoNG]

Nice one mje, interesting grist..!
i havent used brown malt yet... although bairds pale choc is great.
cant go past northdown... the main quaffing beer for my wedding (100 litres) was an english summer ale with all northdown. Went down a treat.

lately i've been dropping the roast malts and getting my colour from bairds dark crystal... gives me a bit of raisin flavour and also allows the addition of a bit more hops

how did your first gold bitter turn out.? [edit: i guess your post above... now answers that :lol: you beat me]

 

[kabooby]

I brewed this ESB last weekend.

Ingredients for a 40l batch

Amount Item Type % or IBU
7.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 82.42 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 5.49 %
0.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 5.49 %
0.40 kg Crystal Wheat Malt (Thomas Fawcett) (140.0 EBC) Grain 4.40 %
0.10 kg Carafa Special III (Weyermann) (925.9 EBC) Grain 1.10 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 1.10 %
50.00 gm Cascade [5.00 %] (80 min) Hops 16.0 IBU
15.00 gm Goldings, East Kent [4.80 %] (60 min) Hops 4.4 IBU
15.00 gm Fuggles [6.10 %] (60 min) Hops 5.5 IBU
20.00 gm Fuggles [6.10 %] (15 min) Hops 3.7 IBU
20.00 gm Goldings, East Kent [4.80 %] (15 min) Hops 2.9 IBU
20.00 gm Goldings, East Kent [4.80 %] (5 min) Hops 1.2 IBU
20.00 gm Fuggles [6.10 %] (5 min) Hops 1.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

I know the cascade is not to style but it was a bit of an experiment. I have a heap and added it at 80m for bittering. I wanted to see if you could detect it in the finished beer.

Anyway my main question is to do with the WLP005 British Ale yeast. My fermenting fridge is currently doing a lager so I just put it in the laundry as the Sydney weather was starting to cool. The day after I put the wort in the fermenter the weather started to warm again and the beer got up to about 24C. The beer now has some fruity and spicy flavour not to different from a belgian yeast. Its OK but not what I was after.

How have others found this yeast? Is it a lot different at 20C?

I also have some WLP002 English Ale and some WLP023 Burton Ale which I might use for the next batch

Kabooby :icon_cheers:

 

[therook]

reviving an old thread.

I'm going to do this one on the weekend, first time use of Halcyon and Wyeast 1469

everyones thoughts, a goer or not

Pommie Bitter
Brew Type: All Grain Date: 4/04/2009
Style: English Special or Best Bitter Brewer: Rook
Batch Size: 25.00 L
Boil Volume: 32.96 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
4.50 kg Halcyon (Thomas Fawcett ) (6.9 EBC) Grain 89.1 %
0.30 kg Caraamber (Weyermann) (70.9 EBC) Grain 5.9 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5.0 %
35.00 gm Challenger [7.90%] (60 min) Hops 29.6 IBU
20.00 gm Fuggles [4.40%] (20 min) Hops 5.7 IBU
14.00 gm Goldings, East Kent [4.20%] (Dry Hop 7 days) Hops -
15.00 gm Goldings, East Kent [4.20%] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 gm Calcium Chloride (Mash 90.0 min) Misc
5.00 gm Epsom Salt (MgSO4) (Mash 90.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast #1469) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.044 SG (1.039-1.045 SG)
Estimated Final Gravity: 1.013 SG (1.009-1.014 SG)
Estimated Color: 13.3 EBC (11.8-27.6 EBC)
Bitterness: 35.3 IBU (20.0-45.0 IBU)
Estimated Alcohol by Volume: 4.0 % (3.7-4.8 %) Actual Alcohol by Volume: 4.4 %





Name Description Step Temp Step Time
Mash In Add 13.34 L of water at 71.2 C 65.0 C 90 min
Mash Out Add 7.62 L of water at 98.0 C 76.0 C 10 min



Rook

 

[THE DRUNK ARAB]

I think that is a pretty well thought out recipe Rook.

The only thing I would change would be to mash a little bit higher than you intend to give you some body in the beer.
I found when mashing at 65-66C in my early bitter brewing days there was never enough body to back up the bitterness.
Nowadays I mash all my bitters at 68-69C and am much happier with the final outcome.

C&B
TDA

 

[therook]

reviving an old thread.

I'm going to do this one on the weekend, first time use of Halcyon and Wyeast 1469

everyones thoughts, a goer or not

Pommie Bitter
Brew Type: All Grain Date: 4/04/2009
Style: English Special or Best Bitter Brewer: Rook
Batch Size: 25.00 L
Boil Volume: 32.96 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
4.50 kg Halcyon (Thomas Fawcett ) (6.9 EBC) Grain 89.1 %
0.30 kg Caraamber (Weyermann) (70.9 EBC) Grain 5.9 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5.0 %
35.00 gm Challenger [7.90%] (60 min) Hops 29.6 IBU
20.00 gm Fuggles [4.40%] (20 min) Hops 5.7 IBU
14.00 gm Goldings, East Kent [4.20%] (Dry Hop 7 days) Hops -
15.00 gm Goldings, East Kent [4.20%] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 gm Calcium Chloride (Mash 90.0 min) Misc
5.00 gm Epsom Salt (MgSO4) (Mash 90.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast #1469) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.044 SG (1.039-1.045 SG)
Estimated Final Gravity: 1.013 SG (1.009-1.014 SG)
Estimated Color: 13.3 EBC (11.8-27.6 EBC)
Bitterness: 35.3 IBU (20.0-45.0 IBU)
Estimated Alcohol by Volume: 4.0 % (3.7-4.8 %) Actual Alcohol by Volume: 4.4 %





Name Description Step Temp Step Time
Mash In Add 13.34 L of water at 71.2 C 65.0 C 90 min
Mash Out Add 7.62 L of water at 98.0 C 76.0 C 10 min



Rook

This one has been fermenting away for 6 days and is down from 1.050 - 1.018 can i expect it to get much lower when using Wyeast 1469

mashed at 66 - 67c

Rook

 

[Hutch]

This one has been fermenting away for 6 days and is down from 1.050 - 1.018 can i expect it to get much lower when using Wyeast 1469

mashed at 66 - 67c

Rook

Looks like a tastey drop Rook - Love the Challenger/Goldings combo.

I would think the 1469 should get you down a few more points, at least to 1.014 at that mash temp.
I mashed around 69 with this yeast and still got mid 70's attenuation.
Great yeast all 'round - would love to know how this beer turns out.

Hutch.

 

[therook]

Looks like a tastey drop Rook - Love the Challenger/Goldings combo.

I would think the 1469 should get you down a few more points, at least to 1.014 at that mash temp.
I mashed around 69 with this yeast and still got mid 70's attenuation.
Great yeast all 'round - would love to know how this beer turns out.

Hutch.

Thanks Hutch, you must be the only one thats used this yeast....

I'll save a bottle for you to try

Rook

 

[THE DRUNK ARAB]

I agree with Hutch !

 

[warrenlw63]

I agree with Hutch !

I agree twice as much. That should take care of 2 bottles. :lol:

Warren -

 

[gibbocore]

just posting to say that i'm fermenting a batch of ale (god knows what style) but has around 5% crystal and was mashed at 64, using 1469 i cant get it below 1016, even with a rouse and temp rise, persevere with the extra few points though.

 

[sam]

Last brew on my old system, before the electronic gadgets get in the way.

Bitterer

95% Simpsons MO
5% Bairds Crystal 120EBC
EKG @ 60,10,0

Fermentation courtesy of Mr Ringwood.

30ish IBU
OG 1040
Maybe a little bit of EKG in the keg too.

Mmmmmmmmmmm.

 

[3G]

This one has been fermenting away for 6 days and is down from 1.050 - 1.018 can i expect it to get much lower when using Wyeast 1469

mashed at 66 - 67c

Rook

I brewed an almost identical beer with the same hopping and yeast, was sensational.
Try rousing the yeast a little bit, the yorkshire yeasts require a bit of a wake up from my experience.

 

[drsmurto]

Last brew on my old system, before the electronic gadgets get in the way.

Bitterer

95% Simpsons MO
5% Bairds Crystal 120EBC
EKG @ 60,10,0

Fermentation courtesy of Mr Ringwood.

30ish IBU
OG 1040
Maybe a little bit of EKG in the keg too.

Mmmmmmmmmmm.

Sounds like a belter Sam!

 

[warrenlw63]

Sounds like a belter Sam!

+1 Sounds like Sam's been rummaging around the G&G cheapie yeast bin... That's where all the poor little misunderstood Ringwood smack packs lurk.

Warren -

 

[sam]

Poor old Ringwood. I just want to give it a hug and let it know I understand.

Speaking of the unloved yeasts, if anyone wants a British Ale II yeast there were a couple in the G&G $2 bin that came in smacked from the US about a week ago - still good for some bitter action.

 

[drsmurto]

+1 Sounds like Sam's been rummaging around the G&G cheapie yeast bin... That's where all the poor little misunderstood Ringwood smack packs lurk.

Warren -

Funny about that. First time i ever used it was a 6 month old pack going out cheap!