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Old 12-28-2012, 08:33 PM   #1
Cider123
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Default Thoughts on my Best Bitter recipe

I am hooked on AG BIAB now. I just finished brewing a few days ago and already planning my next. This is an important one because I want this to become my house session ale. I want a traditional bitter that has a roasted malty flavor with a mild balance of English hops.

As always, I have relied on this forum to help me generate the recipe. I put together my own recipe from lots of other posts on this ale.

I'm calling it Foggy Old London Bitter. Here is my favorite bluegrasser to sing along as you review the recipe:


Recipe Type: AG (BIAB)
Yeast: Wyeast 1275 Thomas Valley Ale yeast
Batch Size (Gallons): 5.5
Original Gravity:
Final Gravity:
IBU:
Strike Water: 8.5 gallons at 160F
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14 Days at 64 Degrees
Secondary Fermentation (# of Days & Temp): N/A


7.5 lbs Maris Otter malt
1 lb Flaked corn
4 oz Victory malt
8 oz Crystal 60L malt
1 oz British Chocolate malt
1 tsp Burton water salts

Mash at 150F for 90 min

90 min boil

.75 oz Challenger, 60 mins
1.5 oz EKG 6.8%, 15 mins
Whirlfloc ½ tab @ 15 mins
.75 oz EKG 6.8%, 5 mins

1 oz EKG 6.8%, Dry hop


2 weeks primary @ 64F

Prime with 1.5 oz Dextrose and bottle
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Old 12-28-2012, 08:45 PM   #2
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I would back off of the biscuit malt a bit..maybe do half of a pound. Marris Otter already has a little bit of a toasty biscuitness to it. I'm sure some will disagree, but I think a whole pound is over the top. You could add a hint of roasted barley for color if you want. Just a touch won't impart much flavor.

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Old 12-28-2012, 10:22 PM   #3
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Agree with dbsmith here. My advice is to simplify and reduce. Cut way back on the Victory malt, pick one crystal and if you want to use a corn adjuct use 10%, 5 oz isn't really going to accomplish much.

7.5# MO pale
.25# Victory
.5# Crystal 60L (even better; find some UK 55L) or .25# Crystal 120L
1# flaked maize (optional, or just use another # of MO)

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Old 12-29-2012, 02:17 AM   #4
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Thanks,
I thought the corn was helpful for mouthfeel or head retention or both.
Would 3 oz of chocolate malt be ok for color?

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Old 12-29-2012, 03:25 AM   #5
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Quote:
Originally Posted by Cider123 View Post
Thanks,
I thought the corn was helpful for mouthfeel or head retention or both.
It does neither. Corn will lighten the body and flavor slightly.


Quote:
Originally Posted by Cider123 View Post
Would 3 oz of chocolate malt be ok for color?
Way too much, IMO. Maybe 1/2 to 1 oz if you want a deeper tone to the color of the beer.
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Old 12-29-2012, 12:22 PM   #6
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Ok, I updated my recipe. I found some suppliers have British chocolate malt so will try that for the authenticity factor.

So on a different note, what is a good resource (book) to learn more about ingredients, how they affect beer, how much or what to add to get different characteristics? I want to build my knowledge on this stuff. I have learned a lot just on this forum.

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Old 12-29-2012, 01:19 PM   #7
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'Designing Great Beers' by Ray Daniels will really help you out on recipe creation.

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Keg: Rye Saison, Belgian Golden Strong, DIPA, Citra IPA, English Barleywine aged on rum/oak, ESB, Vienna-fest, American-Oatmeal Stout
Secondary: Oud Bruin/Dark Sour, Rye Saison w/ Brett., Belgian Dark Strong, American Barleywine
Primary: Black Rye DIPA, Vermont IPA
On Deck: ESB, RIS, DIPA, German Pils

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Old 12-29-2012, 01:32 PM   #8
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Wow, This is a good sign. I have a birthday coming next week and was asked by my SWMBO what I wanted. This book that you listed is what I decided on after reviewing in Amazon. I also asked for Brewsmith 2. That's gotta be a good sign.
Thanks

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Old 12-29-2012, 02:43 PM   #9
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Quote:
Originally Posted by Cider123 View Post
Wow, This is a good sign. I have a birthday coming next week and was asked by my SWMBO what I wanted. This book that you listed is what I decided on after reviewing in Amazon. I also asked for Brewsmith 2. That's gotta be a good sign.
Thanks

Books are definitely a good idea. If you do not have one already buy a general purpose homebrewing book first. Palmer's "How to Brew" is the consensus best choice for comprehensive and up-to-date information. Daniel's book is very good but it will mean more if you have a basic knowledge base developed first. If you have access to a good LHBS taste the available malts and grains. Learning what the ingredients taste like is a very good way to help determine what to use in various recipes.
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Old 12-29-2012, 03:52 PM   #10
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Just brewed up an ESB lastnight with a very similar malt bill to yours. I used more MO though, and instead of chocolate malt, used 0.75 oz of black patent. Hops were EKG for FWH and bittering and Styrian Goldings at the end (~50 IBU). However, I plan on having a much different beer since I only had US-05 on hand and not US-04. I plan on doing the same recipe with US-04 next weekend and comparing them side by side.

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