menschmaschine

Recipes 

I'd second that... also the EKG. I think the 2 essentials to a British Bitter are Maris Otter and EKG (if you're trying to be somewhat authentic). Also, what kind of yeast are you using? That can make a big difference in flavors. I just tried a Bitter I brewed with WLP023 Burton Ale yeast and it tastes wonderful... lots of pleasant fruity flavors.

Evan!

Recipes 

A few things:

Use Maris Otter and EKG as others have said. Dry Hopping can really do alot of good with a bitter. Also, I personally love to use biscuit malt in british brews. In my PacGem Special Bitter, I used half a pound of biscuit, and I wish I'd used more. Also, just to make sure you're getting an authentic style, be sure to drop in some Burton Water Salts...unless you've already analyzed your water and it's close to Burton-on-Trent's profile.

And definitely use a british yeast. I like Wyeast's London ESB, which lends fruity flavors to the brew and flocculates with crystal clarity in several days...in the PGSB, I used WLP005 because it's what I had on hand, and it worked very nicely.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

ajf

Recipes 

I'd definitely replace the 6 row with Maris Otter, and probably cut the crystal in half (adding another 1/2 lb M.O.) For yeast, White Labs WLP 002, Wyeast 1968 (ESB) or safaleS-04 are all good.

I'd do a thick mash of 1 qt per lb, and a temperature of 155

-a.

Brew chick

Recipes 

look's ok like this but you changed the torrified wheat to"english wheat malt" why? stick with torrified wheat and you will get a better head on your beer,more true to type in my experience.

__________________
PRIMARY:
SECONDARY :
CONDITIONING:
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
BARREL 3:
BOTTLE:
gales horndean best bitter
1850 whitbread porter
Grolsh amber
bud budvar
ayinger brau weisse
Broughton old jock

SwillBilly

Recipes 

Definitely use Maris Otter and dump the carapils. Maris Otter, Crystal and Challengers makes for a damn fine Bitter. Look for an OG around 1.038-41 and finish somewhat on the dry side and keep the carbonation on the low side as well. Try Wyeast 1275 or 1968.