Help me pick; English vs. American

**Bobby_M** · 04-01-2008, 06:50 PM

I have to finalize my recipe for the all grain seminar this coming Sunday. Based on the hops I have on hand, I put together two recipes; an English Bitter and APA. Let me know if either looks better than the other.

I'm trying more of a hop burst technique at the 15 minute mark which is why the 60min addition is so small.
Papa'z Mantra Pale (RDWHAHB)
10-A American Pale Ale

Size: 12 gal
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 174.15 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.045 - 1.060)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 8.23 (5.0 - 14.0)
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Alcohol: 5.15% (4.5% - 6.2%)
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Bitterness: 38.3 (30.0 - 45.0)
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Ingredients:
18.0 lb Maris Otter Pale
1.0 lb Bonlander Munich Malt
1.0 lb Vienna Malt
0.25 lb 2-Row Caramel Malt 120L
.5 lb White Wheat Malt
1.0 oz Amarillo (8.5%) - added during boil, boiled 60 min
3.0 oz Centennial (9.50%) - added during boil, boiled 15 min
2.0 oz Cascade (7.5%) - added during boil, boiled 3.0 min
1.0 ea Fermentis US-56 Safale US-56

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Next up is the English option, named in honor of the awesome HBO series John Adams.

Embassador Adams Bitter
8-A Standard/Ordinary Bitter

Size: 12 gal
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 121.95 kcal per 12.0 fl oz

Original Gravity: 1.037 (1.032 - 1.040)
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Terminal Gravity: 1.009 (1.007 - 1.011)
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Color: 9.07 (4.0 - 14.0)
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Alcohol: 3.61% (3.2% - 3.8%)
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Bitterness: 30.1 (25.0 - 35.0)
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Ingredients:
14.0 lb Maris Otter Pale
.5 lb 2-Row Caramel Malt 80L
2.0 oz Pale Chocolate Malt
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
4.0 oz Fuggle (4.8%) - added during boil, boiled 15.0 min
1.0 ea Danstar 3767 Nottingham

Both will be single infusion mashed at 152F for 60mins. Help me pick one.

RICLARK · 04-01-2008, 06:52 PM

Im Partial to APA's So That's my vote. There both equally as novice right?

EinGutesBier · 04-01-2008, 06:53 PM

I've gotta say, the APA looks more delicious to me. I'd be afraid of the English being a little...um, insubstantial. Not bad, just less "there." That's my personal recommendation.

**jfish63** · 04-01-2008, 06:54 PM

tough choice
bitters

**Liquidicem** · 04-01-2008, 06:57 PM

I vote for the English. Looks to be a tasty session beer.

I'm a big fan of handing someone a very tasty beer and then telling them its less than 4% alcohol when they say how much they like it. But that's just me. I like session beers.

RadicalEd · 04-01-2008, 06:58 PM

I freaking love a good bitter. I made a batch of Orfy's Boddington's Bitter and it was my fastest flowing keg. I've got another in primary right now. If you haven't made a good one for yourself yet, I'd highly encourage you to do so.

Also, APA's are getting pretty common around here. Most HB'ers have made them, and a lot of liquor stores carry them. Finding a good/decent bitter, in these here parts is a totally different story. Part of the reason I got into brewing was to expand my horizons, and this is an excellent opportunity if you haven't made a bitter yet!

Plus, EKG hops are delicious

. Oh, and you might want to mash it at 154; English beers seem to benefit from a little bit higher of a mash temp. I also scaled my recipe up to a bit of a higher gravity, you may find a "standard" bitter a little thin. Best Bitters and ESB's might be a little more familiar to the standard American brewer.

mr x · 04-01-2008, 07:00 PM

The second recipe. The first recipe reminds me of a British ale with the MO and dark crystal.

**TexLaw** · 04-01-2008, 07:06 PM

It's a toss-up for me. They both look good.

TL

**sause** · 04-01-2008, 07:10 PM

I would go with the bitter as well. Just more well rounded for me.

**Bobby_M** · 04-01-2008, 07:13 PM

Quote:

Originally Posted by mr x

The second recipe. The first recipe reminds me of a British ale with the MO and dark crystal.

Yeah, I know what you're saying. I just use MO as my base malt for just about anything now and the only distinction in keeping it American is the yeast and hop bill.