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Old 02-28-2014, 12:18 AM   #1
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Default "Pretty Ordinary" - an Australian/English Bitter

Recipe Type: All Grain
Yeast: Danstar Windsor
Additional Yeast or Yeast Starter: if windsor finishes early (as it can) use us-05 to \'finish it off\'
Batch Size (Gallons): 5.5
Original Gravity: 1.044
Final Gravity: 1.010
IBU: 32
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10-14
Tasting Notes: colonial australian bitter ale. UK yeast esters amid aussie POR hop bitterness

apologies up front for having metric calculations (from australia). my ingredients are english malts and australian malts but substituting american equivalents would give a very similar tasty beer.

english ales are notoriously low carbonated, and australian bitters (now mainly lagers) are often highly carbonated. i prefer the higher carbonation and a very slight carbonic bite.


ingredients:
3.45kg joe white pale ale malt (american 2-row would substitute well)
220gm joe white wheat malt
200gm simpsons medium crystal (crystal 60)
48gm pride of ringwood (pellets, 5.6 aa%, 60 mins)
1 pack danstar windsor british ale yeast, hydrated
1 tablet whirlfloc or irish moss etc
0.5 tsp yeast nutrient

process
* my brewhouse efficiency is 70%
* single infusion mash for 90 minutes at 149F (65C)
* boil for 90 minutes
* ferment for 10-14 days at 61-62F (slightly higher if you REALLY like the english esters)
* cold crash in primary for 4-5 days
* no secondary required, will clear in keg/bottle
* i bottle condition for about 4 weeks with 2 coopers carbonation drops
* if kegging, or bulk priming, get to about 2.7 for higher carbonation

extract version
substitute the pale ale malt with light DME and the wheat with dried wheat malt. steep the crystal as normal

notes
this was named the "pretty ordinary bitter" as i didn't expect much from it. in all my brewing experience my friends have never loved any beer so much as this one. isn't it always the way? it showcases typical australian pride of ringwood bitterness with higher carbonation (bitey), against a lovely and gentle, almost nutty, english ester from the yeast. they both compliment each other perfectly.

if your windsor finishes on you early as it is known to do, simply rehydrate a pack of US-05 and pop it into the fermenter. it will finish off the fermentation cleanly with no additional tastes, while still keeping the english esters, and allow it to get to the desired FG. my first one finished at 1.014 and it was still very nice. anywhere from 1.014 to 1.008 would be in style and taste amazing. try to keep it at about 4.5-4.8% abv.

more info
http://sexyfuntimebrewing.weebly.com...ry-bitter.html



terrible picture (thanks to my phone but i'll post a clearer one when i have it)
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Last edited by themox; 03-04-2014 at 11:35 AM. Reason: EDIT: better picture
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Old 02-28-2014, 12:43 AM   #2
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Looks pretty good.

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Old 02-28-2014, 12:57 AM   #3
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Sounds good. I'm not familiar with those hops. What kind of flavor do you get. Is it piney?

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Old 02-28-2014, 01:19 AM   #4
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Quote:
Originally Posted by b-boy View Post
Sounds good. I'm not familiar with those hops. What kind of flavor do you get. Is it piney?
never tried pride of ringwood? they're signature aussie hops. you'd be able to taste it in a coopers pale ale or sparkling ale if you can find one

"The aroma of Pride of Ringwood can be described as having a spicy kick with essence of citrus and fruit-like tones. The aroma is strong yet delectable, and will be very noticeable in late additions. " from http://beerlegends.com/pride-of-ringwood-hops

i'm terrible with trying to put words to flavours but yes, i'd consider it piney, but noticeably different from an american piney flavour. ever ever ever so slightly peppery perhaps.
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Old 02-28-2014, 01:24 AM   #5
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Haven't used too many Australian or NZ hops yet. I need to expand my horizons a little.

I looked at this recipe because I've been interested in changing things up. I've been making too many Imperial hop bombs. I need something < 8%ABV and I like bitters. I think I'll give this a try. Thanks for the recipe.

Have you done this with any liquid yeasts?

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Old 02-28-2014, 01:30 AM   #6
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Quote:
Originally Posted by b-boy View Post
Haven't used too many Australian or NZ hops yet. I need to expand my horizons a little.

I looked at this recipe because I've been interested in changing things up. I've been making too many Imperial hop bombs. I need something < 8%ABV and I like bitters. I think I'll give this a try. Thanks for the recipe.

Have you done this with any liquid yeasts?
pleasure mate.

i haven't as yet, but i plan on doing so with wy1469 which gives similar nutty characters. only reason i used the windsor as i had it lying around.
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Old 02-28-2014, 01:31 AM   #7
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also, try and grab a coopers pale ale if you can, so you can get a feel for the pride of ringwood flavour

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Old 02-28-2014, 01:50 AM   #8
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I think I can get some of that around here. I'll try to pick some up tomorrow for the weekend.

I'm looking forward to doing a bitters. Haven't done one in a few years.

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Old 02-28-2014, 02:00 AM   #9
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Quote:
Originally Posted by b-boy View Post
I think I can get some of that around here. I'll try to pick some up tomorrow for the weekend.

I'm looking forward to doing a bitters. Haven't done one in a few years.
sweet. would love your feedback if you go ahead with it as it's definitely more australian than english. yeah this bitter is about 10 IBUish on top of what a coopers pale ale is for comparison's sake. very simple, just the one 60 minute addition.

hope you like it!
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Old 02-28-2014, 02:23 AM   #10
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Hmm..so I won't need to keep track of 27 hop additions using 6 different hops - followed by 2 weeks of dry hopping every 5 days? Just not having to weigh all the IPA hops will cut my brew day in half.

I'm in!

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