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Old 03-14-2013, 12:12 PM   #1
OppamaBrendan
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Default Feedback on a simple English Bitter requested

I have 10 kg of the "English Ale Malt" bought from Asahi malts; its supposedly like a Marris Otter and I want to use it as one. Here is a recipe I just made in Beersmith with ingredients I have on hand. Can someone take a look and give me some feedback? I am doing a BIAB, and my main goal is session beer with a bit of body and some good hop aromas.

Japanese English Bitter.xml

Ingredients
3.5 kg Marris Otter (Asahi English Ale Malt)
.15 kg Crystal 30
.15 kg Crystal 60
12 gm Northern Brewer @ 60 min
12 gm Northern Brewer @ 5 min
12 gm Perle @ 60 min
12 gm Perle @ 5 min
S-04 English Ale Yeast

BIAB 19.5L Batch size (18L bottling volume)
4 days in primary @ 19 Celcius
10 + days in secondary

I have never dry hopped but was thinking about putting a bit of the Perle in the secondary as well, worthwhile idea?
The ale malt from Asahi is finely crushed, my brew kettle is 50 Liters capacity, and I have an unheated house but will put the fermenter on a heat pad. Right now I could ferment at ambient temps of 10 to 15 degrees Celsius without the heat pad; what would a cool ale fermentation do for the flavors?

Thanks!

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Old 03-14-2013, 02:41 PM   #2
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I like to throw a small amount of chocolate malt in, mostly for a little more color. I would stick with the ferm temp of about 19-20 C. Otherwise everything looks good to me

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Old 03-14-2013, 11:36 PM   #3
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Thanks! I do have some chocolate malt so that can be done! It looks like 50 grams will give me 10 SRM, not too dark still.
Cheers!
B

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Old 03-14-2013, 11:38 PM   #4
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Quote:
Originally Posted by OppamaBrendan
Thanks! I do have some chocolate malt so that can be done! It looks like 50 grams will give me 10 SRM, not too dark still.
Cheers!
B
50-60 grams ought to work good. Those hops certainly aren't traditional for the style... but it'll make a good beer, for sure!
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Old 03-14-2013, 11:42 PM   #5
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I think the beer you have there looks delicious as is. I actually like my bitter to be light in color- not sure if that is technially correct for the BJCP style, but it really doesn't bother me. I would mash high 68C-70C to make sure it doesn't dry out too much. A cool fermentation will be just fine. You don't want esters overpowering a light flavored beer like this.

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Old 03-14-2013, 11:43 PM   #6
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I recently made a bitter that came out good. Next time I'm using a bit more victory malt to give it some toasty/biscuit notes.

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Old 03-14-2013, 11:57 PM   #7
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Have to agree on the hops selection. You can make it as you have it and you may enjoy it very much. It's your beer, you will drink it. But I'm more traditional so Goldings would be my choice. Maybe it's less hoppy that way but try it sometime.

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Old 03-15-2013, 09:05 AM   #8
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Thanks guys, I dont have any traditional bitters hops on hand right now. I also have Styrian Bobek and Falconers Flight 7C's which both would be off-style as well... I think. I will likely try to hit 10 SRM and take the advice to mash high.

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Old 03-15-2013, 10:02 AM   #9
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Four days in the primary sounds a bit optimistic. I recommend 2 weeks (or longer if needed). Your recipe looks good.

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Old 03-15-2013, 02:03 PM   #10
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Quote:
Originally Posted by OppamaBrendan
Thanks guys, I dont have any traditional bitters hops on hand right now. I also have Styrian Bobek and Falconers Flight 7C's which both would be off-style as well... I think. I will likely try to hit 10 SRM and take the advice to mash high.
Call it an American Bitter, all good
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