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Old 09-25-2010, 12:32 AM   #1
badmajon
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Default Looking for a grain to give "depth" to my session bitter

Hi, I'm in the process of perfecting my own recipe session bitter and I am looking for something to give a bit of depth to my beer. My current recipe is as follows:

7 lbs Maris Otter
.5 lbs Biscuit
.5 lbs crystal 60

1 oz kent goldings (60)
1 oz fuggle (20)
1 oz citra (7)

1 oz citra dry hop

I love this ale. It usually works out to around 3.8%. This beer is almost perfect, but it needs some deeper flavors to balance the hops I think. I tried adding Crystal 90 in place of the 60, and I didn't notice much improvement. Next time, I'd like to add something else for depth, sweetness/body and maybe mash at 154. (I usually mash at 152)

Ideas?

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Old 09-25-2010, 12:33 AM   #2
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Personally I would really enjoy munich or vienna in that recipe to add some maltiness.

I have also been experimenting with adding uncrushed dark grains to lend a wee bit of flavor so if I have any luck with that I will let you know!

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Old 09-25-2010, 12:40 AM   #3
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Yeah I think munich would be good

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Old 09-25-2010, 12:44 AM   #5
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3 lbs of black patent?

J/K lol.

Yoop's suggestion is good I think. Perhaps a tiny, tiny bit of chocolate malt might be interesting or some Crystal 120?

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Old 09-25-2010, 12:47 AM   #6
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I've found adding a pound each of Munich and Vienna fills out my APA's. I imagine it would work for your bitter. I'm also a fan of half pound of wheat malt, gives a beer a nice full mouthfeel without being sweet.

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Old 09-25-2010, 12:57 AM   #7
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Originally Posted by smizak View Post
I've found adding a pound each of Munich and Vienna fills out my APA's. I imagine it would work for your bitter. I'm also a fan of half pound of wheat malt, gives a beer a nice full mouthfeel without being sweet.
+1 - I add about 1 lb of wheat malt to almost every beer I brew.
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Old 09-25-2010, 12:57 AM   #8
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Default Touch of smoke

I bet a small amount of home made smoked malt would be good.

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Old 09-25-2010, 01:50 AM   #9
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I'm in the same boat as you, except that I'm trying to do it with a special, rather than ordinary bitter.
I've tried the special roast that Yooper suggested. It made a small improvement, but it was very small.
I have tried modifying my water treatment to increase the chloride to sulfate ratio, replacing the special roast with a smaller amount of chocolate malt, and adding a small amount of torrified wheat to the grain bill.
It will take another 8 - 10 weeks to determine what effects these changes make, by which time I will have forgotten about this thread.
If you're interested in the results, send me a PM, and I'll be able to remember it.

-a.

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Old 09-25-2010, 03:21 AM   #10
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Quote:
Originally Posted by Pappers View Post
+1 - I add about 1 lb of wheat malt to almost every beer I brew.
+ 1 I also use wheat in most of my beers. I like wheat....
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