Yorkshire Bitter, 8.2 English Best Bitter

[Bribie G]

Rich and malt driven using English Malts and hops and Wyeast 1469 West Yorkshire Ale. Overall, a tribute to Timothy Taylor Landlord.

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Yorkshire Bitter 2016 AHB
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.750
Total Hops (g): 55.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 32.8 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Maris Otter Malt Thomas Fawcett (94.74%)
0.250 kg Crystal 60 Bairds Medium (5.26%)

Hop Bill
----------------
25.0 g Northdown Pellet (8.1% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
15.0 g Challenger Pellet (6.1% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
15.0 g Aurora Pellet (9.6% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)

Misc Bill
----------------
6.0 g Calcium Chloride @ 0 Minutes (Mash)
5.0 g BrewBright @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

Keg tapped three days ago.



Notes:

• British "running beers" are best drunk young when on tap.
• Northdown is the hop used traditionally in Tetley's Yorkshire Bitter and teams perfectly with Challenger for slight citrus and "marmalade" overtones. The use of Aurora as an aroma hop (Super Styrian) is a nod to TTL.
• Bready and grainy but not cloying... a great refresher after hard day up at t'mill.
• Dead easy to run a batch through in a fortnight, as long as you let it see "two Sabbaths" in primary.
• Keep at 18 or below, as 1469 is a traditional Yorkshire Stone Square yeast designed for these temps.
  

 

[mosto]

Looks bloody nice Bribie G. I've been tinkering with own English Bitter version lately, and you've given me a couple things to think about. Here's the latest incarnation that's bubbling away in fermenter at present.

Title: Brookvale Bitter
Author: Mosto

Brew Method: BIAB
Style Name: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.033
Efficiency: 65% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.045
Final Gravity: 1.010
ABV (standard): 4.54%
IBU (tinseth): 31.03
SRM (ebcmorey): 13.1

FERMENTABLES:
4 kg - Joe White Traditional Ale Malt (93%)
200 g - Joe White Crystal (4.7%)
100 g - American - Carapils (Dextrine Malt) (2.3%)

HOPS:
30 g - Challenger, Type: Pellet, AA: 5.1, Use: Boil for 60 min, IBU: 23.57
20 g - Challenger, Type: Pellet, AA: 5.1, Use: Boil for 0 min, IBU: 7.46

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 30 L
2) Temperature, Temp: 78 C, Time: 10 min, Amount: 0 L, Mash out

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: Yes
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-02-03 06:00 UTC
Recipe Last Updated: 2016-01-30 07:33 UTC

 

[bradsbrew]

Challenger and styrian in a bitter................. :icon_drool2: Swap out the Northdown with first gold and that's my basic bitter. ​

 

[Bribie G]

Challenger was one of the first "dual purpose" hops designed for bittering and aroma, and IMHO is still the best of that breed.

 

[Lord Raja Goomba I]

Any ideas of what to water wise? I know in Tassie I struggled with softish water and had to adjust to get bitters and hoppy beers.

 

[Bribie G]

A fair whack of Calcium Chloride, that's in the Yorkshire brewing water and accounts for the traditional full malty flavour of Yorkshire Bitters that "drink very full for their gravity". Bris water is fairly soft by International standards as well, brewed some great YBs on Bribie Island that's on the same grid as yourself.

Calcium Sulphate and Magnesium Sulphate are more for Burton styles.

 

[manticle]

Bribie once sent me a bitter which was brewed with aurora from memory.
Was it this one bribie?
******* delicious if it was.

 

[manticle]

And yeah - challenger and styrians. What a combo for uk.

 

[Bribie G]

Would have been very similar, in the TTL family.

 

[bigandhairy]

Hi Bribie, is that hop schedule chilled or NC?

Cheers
bah

 

[RdeVjun]

Bribie's YBs are simply legendary and have been a source of much inspiration, so I've no hesitation in stumping up a recommendation for his recipe. Tips me lid to Dr Smurto too for his TTL recipe and also the slants, while now that 1469 is readily available a keg of this real crowd pleaser is usually on at my pad.

 

[Bribie G]

Hi Bribie, is that hop schedule chilled or NC?

Cheers
bah

NC and cube hopped with the Aurora.
Note the Challenger goes in for 30 mins, not 60.

 

[LAGERFRENZY]

Its the sharing of these gems of information that makes this site such a rewarding place to visit. Thank you Bribe - I was looking for a recipe to baptise the 50 litre brew kettle for my first full-sized AG brew and the timing of this was truly serendipitous. Now to not make a complete balls-up of it!

 

[sponge]

There must be something in the water..


(Plus hops, yeast and barley)

75% MO
20% munich
5% heritage xtal

Challenger @ cube
1469 @ 18'C
4%

My usual house bitter but first time with Challenger by itself. Malty, marmalade-y, crystal clear.

 

[Bribie G]

Ayup lad, I'd pay for that down at t'Dog and Parrot.

 

[Rocker1986]

There must be, sponge. I have an English ale in the FV bubbling away at the moment. Mostly just trying to use up my stocks of Fuggles and EKG before I try some different ones. Styrians is top of the list.

Mashed at 66-67C for 90 minutes followed by 10 min mashout at 78C
4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 92.4 %
0.200 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 4.1 %
0.150 kg Caraaroma (256.1 EBC) Grain 3 3.1 %
0.020 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.4 %

75 minute boil; no-chilled with no adjustments to this schedule
20.00 g Goldings, East Kent - First Wort 75.0 min Hop 5 15.6 IBUs
20.00 g Fuggles - Boil 60.0 min Hop 6 11.4 IBUs
20.00 g Fuggles - Boil 10.0 min Hop 7 4.1 IBUs
20.00 g Goldings, East Kent - Boil 10.0 min Hop 8 4.9 IBUs

1318 London Ale III yeast fermented at 20.5C.

26 litres, OG 1.042
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.3 %
Bitterness: 36.1 IBUs
Est Color: 22.3 EBC

Total Efficiency 71.8%.

May have thrown some CaCl into the water as well but I can't remember now.

 

[manticle]

I'm trying hard to get rid of my keg of bitter.
Mostly by drinking it.
Challenger and 1469, no styrians because Hobart doesn't usually stock it. They got some in for me recently though so possibly next weekend (tripel and apa on the cards for this long weekend. Bless the regatta).

 

[Mardoo]

1469 is just an awesome yeast when fermented low. Dark cherry esters...oh yeah. This is pretty much my house yeast.

 

[Bribie G]

The reason it's fermented low is that it's the yeast used in Yorkshire Stone Squares. From the 18th century on, when they had access to good thermometers, they brewed in big stone or slate squares that were double walled, and pumped water within the gap to "attemperate" the brew. They were incredibly accurate for the era and would ferment around 15 or 16 degrees.

edit: article from Ron Pattinson "Shut up about Barclay Perkins".

Yorkshire, in the North of England is a few degrees cooler than the balmy South most of the year round and it was easier to ferment at as near to ambient as they could, whereas in the South, brewery yeasts tended to be run at just below 20 or even a tad higher. Also they had access to plenty of nice cold ground water for attemperating.

 

[Lord Raja Goomba I]

I love your contribution to this Bribie - fantastic effort