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Old 03-24-2010, 06:20 PM   #1
JEMeeks
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Default English Bitter Recipe Help!!

Hey guys/gals,

So I have been brewing for a few years now, but haven't brewed in almost 2 years due to school, etc. And because I haven't been on homebrewtalk.com for a long while, I had to make a new account. Anyways, I have been drinking some great Bitter-style beer here in SF recently, and it inspired me to brew my own. I fooled around with some numbers and am looking to brew in the BJCP style 8b category. Any suggestion would be fantastic!

Bitter Ale - all-grain, 70% efficiency
Pale 2-row (English) - 8 lbs
Carastan Malt (English) - .75 lbs
Carapils - 0.25 lbs

Goldings (~4.75 AA) - 1 oz @ 60
Fuggle (~5 AA) - 1 oz @ 30

Yeast: maybe Safale-04, however am looking for a drier style beer (FG ~ 1.009)

Mash in @ 1 qt/lb single-infusion mash for 90 min to ~ 149 F, boil for 60 min.

I am looking for a bitter beer with no real discernible hop aroma, and quite dry. In proMash, this recipe gives a SG around 1.043 and IBUs ~ 32. Please let me know what you think, thanks!!

Jason

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Old 03-24-2010, 06:28 PM   #2
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I use s-04 for my bitters - I am a fan (i've got an out of style one fermenting right now)

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Old 03-24-2010, 06:48 PM   #3
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Quote:
Originally Posted by Jaysus View Post
I use s-04 for my bitters - I am a fan (i've got an out of style one fermenting right now)
What can you get the final gravity down to with S-04 (and along those same lines what are your mashing temps?)

Thanks!
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Old 03-24-2010, 06:56 PM   #4
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I'd mash in with 1.5 qt/lb if you have the room. For a long mash, it will keep the temperature more stable and the impact of enzyme dilution will be minor.

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Old 03-24-2010, 06:57 PM   #5
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Sounds like a pretty good bitter to me.

I have been using WLP007 Dry English for quite a few of my beers recently, including a Brown Ale that went from 1.043 down to 1.010. Mash temp of 149* for 90 minutes. I have been seeing roughly 75% apparent attenuation with WLP009.

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Old 03-24-2010, 06:58 PM   #6
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Originally Posted by david_42 View Post
I'd mash in with 1.5 qt/lb if you have the room. For a long mash, it will keep the temperature more stable and the impact of enzyme dilution will be minor.
I have plenty of room, I just read in Designing Great Beers to use a 1 qt/lb ratio for bitters. I have always used 1.5 qts/lb before.
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Old 03-24-2010, 07:00 PM   #7
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Quote:
Originally Posted by sp1365 View Post
Sounds like a pretty good bitter to me.

I have been using WLP007 Dry English for quite a few of my beers recently, including a Brown Ale that went from 1.043 down to 1.010. Mash temp of 149* for 90 minutes. I have been seeing roughly 75% apparent attenuation with WLP009.
Thanks! I would definitely use a liquid yeast if I wasn't being lazy, but with my setup its just easier to use a dry yeast, rehydrate and pitch. I might actually go with Nottingham instead, as I know I can get it down that low with it.
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Old 03-24-2010, 07:01 PM   #8
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What do you guys think of the color? Its a little on the lower SRM scale, I think around 6 or 7, and I was thinking af adding some Crystal 55, maybe .75 lbs, to up the SRM to around 10. What do you think?

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Old 03-24-2010, 07:43 PM   #9
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I've ranged from 1.012 to 1.007 with S-04 on my bitters

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Old 03-24-2010, 07:46 PM   #10
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Originally Posted by JEMeeks View Post
I have plenty of room, I just read in Designing Great Beers to use a 1 qt/lb ratio for bitters. I have always used 1.5 qts/lb before.
It's supposed to help with the malt profile. English bitters aren't as bitter as most Americans think they should be (mostly due to the hop bombs this country loves so).
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