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Old 04-21-2010, 11:31 PM   #1
badmajon
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Default Looking for first timer AG recipe, preferably British Bitter style

Hi, I am looking for an easy, quick recipe for AG that would be good for a beginner like myself.

I especially like lower alcohol, easy drinking British bitters, the kind you can't get easily over here in the states, so if anyone could recommend something I'd appreciate it. I see so many recipes out there its a bit overwhelming.

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Old 04-22-2010, 01:48 AM   #2
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Here's my ESB recipe. I concider it a fairly easy recipe. http://www.homebrewtalk.com/f64/steves-haus-esb-149564/

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Old 04-22-2010, 01:33 PM   #3
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Thanks man this looks like a winner.

BTW, could I put it into bottles and let it condition in the bottle?

My bottling knowledge is a bit hazy, (I've only done meads which are not carbonated when you rack it) could someone point me in the right direction? Just a bit of priming sugar and a couple weeks of time right?

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Old 04-22-2010, 01:52 PM   #4
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The first AG I made was this ESB: http://www.homebrewtalk.com/f64/common-room-esb-83878/

It's pretty easy and is one of the best tasting ESB's I've ever made. All I needed was a backpack and a hostel bunk above a snoring Czech to remind me of my summer in England.

As for bottling, yes - add a little priming sugar (3.8 oz according to BeerSmith), bottle, let set for 3 weeks @ 70*, chill for 48 hours, and viola!

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Old 04-22-2010, 04:18 PM   #5
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Can't go wrong with Orfy's http://www.homebrewtalk.com/f64/boddingtons-bitter-21131/
My Ordinary Bitter is very similar (mine has a little higher gravity, I use a bit less Cara-pils and I use S-04 yeast) and it is very easy, rather forgiving, ferments fast and is a very easy drinker.

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Old 04-22-2010, 10:27 PM   #6
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Quote:
Originally Posted by badmajon View Post
Thanks man this looks like a winner.

BTW, could I put it into bottles and let it condition in the bottle?

My bottling knowledge is a bit hazy, (I've only done meads which are not carbonated when you rack it) could someone point me in the right direction? Just a bit of priming sugar and a couple weeks of time right?
Yes, it can be bottle conditioned. Just add the priming solution (sugar water) to the bottom of your bottling bucket before you rack your beer to it. Then bottle and let it sit for 2-4 weeks.
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Old 04-25-2010, 06:34 PM   #7
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Steve, would these ingredients work for that recipe?

British Ale Yeast - WLP005
Briess 2-Row Malt
Franco Belges Munich Malt
Franco Belges Caramel Munich 40
Munton's Chocolate Malt (by the ounce)
Kent Goldings Hops (UK) - Pellets

Your recipe says...

9.0 lb 2-Row Brewers Malt
1.0 lb Munich Malt
0.5 lb Caramel Malt 40L
0.2 lb Chocolate Malt
1.7 oz East Kent Goldings (4.5%) - added during boil, boiled 60.0 min
0.3 oz East Kent Goldings (4.5%) - added during boil, boiled 10.0 min
1.0 ea WYeast 1098 British Ale - 1000ml Starter

By the way, do I use pellet hops weight-for-weight for regular style hops?

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Old 04-25-2010, 06:36 PM   #8
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ps. what kind of yeast starter should I use?

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Old 04-25-2010, 11:16 PM   #9
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Yes, the hops should be the same as long as the aa% is the same. Your ingredients look good too. As for a starter, I just boiled 3oz. of light DME in 1000ml of water then pitched my yeast in it. Do that a few days before you brew and dump it in when you're ready.

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Old 04-26-2010, 01:49 AM   #10
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I'd recommend my recipe http://www.homebrewtalk.com/f64/alans-special-bitter-76478/
but it has odd hops (It was developed during the hop shortage), and you probably need to adjust the grain bill to suit your efficiency. If you know your efficiency, and what hops you have/can get, then send me a PM, and I'll convert the recipe for your efficiency and hops; and calculate the priming sugar required for bottling.
There's a few things that I have found that really help when reproducing the British Bitters:
1. Mash at 1 US qt / lb grain. This makes a very big difference
2. Mash cool. For an ordinary bitter, you could mash at 150F. For special, or strong bitters, you can increase the mash temperature to 152F. You do not want to mash at a higher temperature than this.
3. Use British malt. The British malts are very different than American. You cannot get the same results using American malts.
4. Use a suitable yeast. The only dry yeast I have found that is suitable is S-04 (but there could be some that I have never tried) Nottingham and Windsor are IMO not suitable. For liquid yeasts, I've used WLP002, WLP005, WLP023, WY1275, and WY1968 successfully. There could also be others that I haven't tried.

Hope this helps.

-a.

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