Need English Bitter all grain help
I'm looking to back to basics this weekend for two batches. What I mean is, I'm going for less is more. Less grain complexity, only one or two hop varieties. I need to craft the two with ingredients I have on hand.
For this topic, I want to do a simple English Ordinary Bitter.
Unfortunately, I only have Breise 2-row as base grain but I'll deal with it.
Adjucts available are Crystal 20/40/80, Victory, Carapils, Munich, Vienna.
Tettnanger, Hallertau, Cascade, Warrior, Fuggles. Ok, so Fuggles is really the only Brit hop I have. I see it's listed as dual purpose. Any problem using it throughout?
I'm planning to use Nottingham dry yeast because I have a ton of it.
My second batch is going to be an APA with mostly warrior hops but I'm comfortable crafting that one myself.. Thanks for any help you offer.
I'd definately include some Munich, maybe a pound or so. That should help give back some of the maltiness that you're missing from not having Marris Otter or another British pale malt.
I don't see a problem using Fuggles throughout as long as you have enough to get your IBUs and enough flavor. Otherwise, supplementing with a little bit of the cleanest of the other hops (actually, probably one of the German ones) just for the bittering component. You don't need a lot of IBUs with this beer, not really a lot of hop flavor (very little of the latter, IIRC), so the fuggles should be fine.
Personally, I'd split the crystal between the 40 and the 80, not too much as this beer will be pretty small. At most, a pound total of crystal malt, probably less.
If you have any Windsor, I'd use that in place of the Nottingham. Nottingham can attenuate pretty highly, given that you'll be starting at a low OG, I'd rather have something that left behind a higher percentage of the sugars. I'd mash medium-high (~154°, maybe 155°).
That's just my first instincts with this brew.
+1 to what Bird said.
I say base malts plus 1 lb Munich or Vienna, 1/2 lb crystal 40, 1/4 lb Victory, all Fuggles.
Definitely use a lower attenuating yeast. Windsor would be great. I really like Wyeast London ESB, too, if you are considering liquid yeast.
EDIT: Oops -- meant crystal 40, not 60.
Yeah, I think I'd do a half-pound of crystal and a quarter of the Victory; again, either split between the 40 and 80, or just pick one. The Victory would add a nice toasty, nutty touch that's also nice in a British ale.
Take a look at my boddingtons recipe.
I'm leaning towards something a little light in color so I'm avoiding crystal 80.
How's this look:
8-A Standard/Ordinary Bitter
Size: 6 gal
Calories: 118.99 per 12.0 fl oz
Original Gravity: 1.036 (1.032 - 1.040)
Terminal Gravity: 1.009 (1.007 - 1.011)
Color: 5.1 (4.0 - 14.0)
Alcohol: 3.52% (3.2% - 3.8%)
Bitterness: 28.46 (25.0 - 35.0)
7.5 lbs 2-Row Brewers Malt
0.50 lbs Caramel Malt 20L
0.25 lbs Victory® Malt
1 oz Fuggle (4.8%) - added during boil, boiled 60 min
1 oz Fuggle (4.8%) - added during boil, boiled 30 min
1.0 oz Fuggle (4.8%) - added during boil, boiled 5 min
0.0 ea Fermentis S-04 Safale S-04
Looks good (and big), but where's the munich? That would work great in an ESB.
Sorry about the font size. BTP has a stupid glitch in the code it spits out.
I'm actually going for a lighter bodied ordinary bitter, not an ESB which would be darker and bigger. I'm making an effort to go less is more in this one but will change my mind if enough folks tell me I'm not going complex enough to fit the style.
Thanks for the input.
Revised to add 1lb Munich.
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