drux_tx

Recipes 

This is my second "from a recipe" batch -- *very* loosely based off of an "Old Speckled Hen" clone based off of what my HBS had in stock, I was going for a traditional "English Bitter" style ale and a good "session" beer.

I *just* tried my first bottle @ 6 days after bottling and it's surprisingly smooth -- no noticeable "green, new beer" taste that I've been getting from the kit batches I've done. Very little head as of now, but a nice quaffable brew with a generous, yet not over-powering hoppy aftertaste.

I'd appreciate your opinions and comments.

DRUX'S BITTER (V1) - Brew Date: 10.27.08 - Bottle Date: 11.05.08 (9 days)

12.0 oz Crystal Malt 60L
5.0 # Briess Pilsen Light DME
1.0 # Briess Bavarian Wheat DME
8.0 oz Demerara Cane Sugar [60m]
1.0 oz Challenger Hops [60m]
1.0 oz Challenger Hops [15m]
1 tablet Irish Moss [15m]
1.0 oz First Gold Hops [1m]
Safale S-04 Dry Ale Yeast

OG: 1.040 @ 81 oF
FG: 1.012 @ 79 oF
ABV: ~3.675%

Carbonation: 3/4c Priming Sugar

Directions: Steeped Crystal Malt in 1.5G water @ 150oF for 20 minutes
Sparged with 0.5G water

Fermentation started within 12 hours. Average temp: 75 oF

... I'm all excited about the Chocolate Oatmeal Stout I have in my carboy but have plenty of beer to tide me over. YAY!!!!

Beerthoven

Recipes 

I know its a just a wee bit late to critique this recipe because you have already brewed it , but I would have used Maris Otter extract instead of Pilsener and Bavarian Wheat. Special Bitter is an English beer style, afterall.

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Primary/Secondary:

Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter

Planned: American IPA, Dusseldorf Alt, American Amber

I use secondaries!

Chriso

Recipes 

Yep - Hops look fine, yeast choice is good, but the base extract is a weird choice, wheat isn't really needed in an english bitter. Pilsner extract is better for German styles, but that's still pretty close to just using Xtra-Light DME. But overall, pretty good base recipe there.

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