All-Grain - Boddington's Bitter - Page 9

**Moose777** · 02-27-2010, 05:47 AM

No I fugged up; and used 2 ounces. It'll be interesting to see how this turns out as that's way too much..volume it looked like 3 tablespoons sooo..
I started with reverse osmosis water and added it to 10 gallons

Netflyer · 02-27-2010, 01:11 PM

Grams, Oz's, who's countin'? It will probably be fine (he says as he grabs his loins and rolls his eyes)... I'll drink it with ya man...

Btw, there is much discussion regarding brewing salts and 5.2 in the brew science forum. Many contend, myself included, that 5.2 doesn't get you what you want. It adds unneeded chemicals to your brew and doesn't even buffer at 5.2 (I'm sure I'll now be getting the wammy from the 5.2 guy). If you are starting with RO and use http://www.ezwatercalculator.com/ by the wickedly brilliant TH (HBT) member you can figure out which salts to add to get you the brew you want. You don't need no stinkin' 5.2, yer a better man than that.. Once you get the correct salts your mash + salts will get you the mash that works and produces just what you want. You can do it!

**Moose777** · 02-27-2010, 08:06 PM

Thanks...I'm a relative neby..only been all grain brewing about a year so it's a work in prgress..I used Burtons and 5.2 with the RO water.

I'll need to dial in the water chemistry soon. The beer I'm making is pretty damn good but I'm sure can be improved.

Netflyer · 02-28-2010, 03:29 AM

Send your water to Ward labs in our great countries heartland and put your results in the brew science forum and you'll get hooked up.

http://www.wardlab.com/

You want a W6, if you check out the sticky's in the brew science forum, Bobby_M has some great videos on the subject and he steps you through sending the water out to wards too.

JMass · 05-23-2010, 09:37 PM

Hi Boddy fans,

I'm boiling this one right now. It should be good. My LHBS guy was a little confused at the units - even the converted ones, but I should be fine. I use the fly sparge, but I don't think that'll make much difference. I usually brew based on the hops I've grown, but decided to try something different. I thought that it was interesting that the Northern Brewer hops I got were from Germany and the Nottingham Yeast was from Austria.

My setup is for 5 gallons, so I expect this to be a little stronger than advertised. I wanted to make something that would be ready for my wife's end of the year teacher's party.

**Moose777** · 05-24-2010, 11:31 AM

Is that party in July?

**claphamsa** · 05-24-2010, 12:19 PM

FWIW, Ive made this 5-6 times now, and it was drinkable after 3 weeks. it was better when i let it sit for 2 months... but thats the best part of bitters, super fast

JMass · 05-24-2010, 02:49 PM

I believe I have 4-1/12 weeks to the party.

Its chugging away. With the warm weather, I expect the fermentation may speed up a bit. The recipe called for 10 days ferment and 2 weeks in bottles, but I use a keg. I may have brewed more than I need as I usually use whole hops and this time I didn't. I don't know how much water the whole hops take up - maybe 1/4 gallon?

My OSG was 1.040 @ 88F so I'm in the ballpark there.

As far as the water goes, I've haven't mastered that either. I recently bought the Palmer book that gets into that. Based on the color of the beer and what I see on my water analysis, it seems to say, don't add anything for a lighter colored beer, but that I need to add something (baking soda?) for the darker beer. The spreadsheet looks great. My wife says we get some film from our water, so she doesn't think the water is a soft as the analysis says.

DrinknBuddy · 05-27-2010, 03:55 AM

Just wanted to chime in on this and say I love the recipe. I just ordered my 4th and 5th batch of this. All have come out just great and I love the taste. Thanks!

Netflyer · 05-30-2010, 11:59 PM

Made my last batch with Wyeast 1275 cause that was all I had around and it is superb!