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Old 07-26-2012, 09:26 PM   #71
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Got a batch of this (the extract version) in two party pigs. Turned out very well. Just finishing the first pig.
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Old 08-25-2013, 01:59 AM   #72
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I just want to bump this recipe, as it got me where I wanted to be in terms of brewing a good English bitter. I had an involuntary hiatus from brewing (had a kid, moved, job, etc.), and am now returning. An ESB based on Bob's ratio is the first beer out of the gate, probably the 5th or sixth time I've used his ratio (80% pale malt, 10% Crystal, 10% Sugar, and roughly 0.7 IBU/SG), and that's because this nails the flavor profile and character I want in a good ESB; as close as I can get to a fresh English cask ale without buying a plane ticket.

Anyway, you can tinker with different crystal malts or yeast varieties. I play it a little conservatively and keep everything English, but that's because I love a good English bitter. Stick with the basic ratio, or at least close to it, and you'll be fine.

I suppose my real point is that the ratios Bob laid out here really will serve you well. Of course there's room for creativity and doing your own thing; it's brewing, after all. But this right here is the perfect antidote to the kitchen sink/kid in a candy store methodology that is so tempting when putting together a recipe. Simple and delicious. Thanks, Bob.
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Old 10-10-2013, 07:37 PM   #73
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I pitch KISS very strongly.

I've been brewing since 1993. In that time, much has changed. Yeast has gotten fantastically better. Ingredients have expanded. The knowledge base has increased exponentially. Equipment has improved immeasurably.

However, one thing remains constant: Brewers just get too &^%$#! complicated. They insist on adding all manner of things to a recipe, making it resemble Tolkien's description of a tree - encompassing three or four pages of dense text - instead of "Here is a tree." The overwhelming majority of the time, there is no need to be so complicated. It is needless, for simple is just as good.

Cheers!

Bob
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Old 01-29-2015, 03:54 AM   #74
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Quote:
Originally Posted by Bob View Post
Sugar in the Raw is Turbinado which, in my experience, is only slightly different than Demerara. In the proportions specified, it shouldn't make a bit of difference.

If an American hops variety must be substituted, I don't think you could make a better choice.

Yeah, I do pitch the 80/10/10 a bit strongly, don't I?

Anyway, I wish you all the success in the world. Kindly let me know how it works for you, preferably in this thread.

Cheers!

Bob
Hey Bob... Been wanting to do something like this for a bit. I've had this thread bookmarked for months. Question - would it make sense to sub in flaked maize as the complete 10% adjunct instead of sugar? Do you think that would have any negative effects?
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Old 01-29-2015, 12:32 PM   #75
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Quote:
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Hey Bob... Been wanting to do something like this for a bit. I've had this thread bookmarked for months. Question - would it make sense to sub in flaked maize as the complete 10% adjunct instead of sugar? Do you think that would have any negative effects?
None I can foresee. Brewers maize is often used by British breweries in Bitter.

Cheers!

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Old 01-29-2015, 03:52 PM   #76
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Quote:
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None I can foresee. Brewers maize is often used by British breweries in Bitter.

Cheers!

Bob
Thanks for the reply! I have used your recipe/ratios as the basis of my first personal recipe that I have brewed twice with a lot of changes to your original super-simple recipe.

Here is what I am trying to do FWIW... I had a cask conditioned pub style ale about a year ago and I loved it. It had a bit of a corn flavor to it though. So my theory is to take your original recipe and just swap out the invert sugar for flaked maize and see how it turns out. I'll post back with results.
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Old 01-29-2015, 05:26 PM   #77
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Quote:
Originally Posted by loeks View Post
Thanks for the reply! I have used your recipe/ratios as the basis of my first personal recipe that I have brewed twice with a lot of changes to your original super-simple recipe.

Here is what I am trying to do FWIW... I had a cask conditioned pub style ale about a year ago and I loved it. It had a bit of a corn flavor to it though. So my theory is to take your original recipe and just swap out the invert sugar for flaked maize and see how it turns out. I'll post back with results.
I look forward to it!
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Old 03-05-2015, 09:50 PM   #78
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Hey Bob, I brewed this up recently and it is one very fine recipe. I love the simplicity. Too many recipies throw the kitchen sink in them.

I was in a rut with the styles I was brewing and needed something else to put in the rotation.

I will definitely try this again. What do you think about putting on nitro? I have a nitro tap and it seems like it would be pretty good.
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Old 03-06-2015, 10:45 AM   #79
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I'm glad you enjoyed it!

I've never tried it on nitro, because I've never played with nitro. I'm sure it couldn't hurt anything. Might call it "Bobbingtons" in that case.

Cheers!

Bob
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Old 03-06-2015, 03:41 PM   #80
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Maybe for the next batch I will try half on nitro. I have some 2 1/2 gallon kegs. If I do I'll let you know how it works.
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