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Old 08-17-2009, 11:20 PM   #1
bfbf
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Aug 2009
Crawley, UK
Posts: 67


A weakish (3.5-4.5%) bitter with not to much of a stong taste. Kind of like larger but nicer.

If anyone has tried "Stones Bitter" from Yorkshire or Abbot Ale from Kent then they may have an idea.

There are many recipes on here - just not sure which to choose! Any ideas would be insane.

Thanks Ben



 
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Old 08-17-2009, 11:47 PM   #2
BioBeing
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Jan 2009
Memphis, TN
Posts: 1,520
Liked 10 Times on 9 Posts


Um, Abbot is stronger (5% in the bottle) and not what I would call without taste! I have a thread here with a possible recipe. Maybe give some more suggestions of what you like?



 
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Old 08-18-2009, 12:48 AM   #3
Edcculus
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Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


How about Shiver Me Bitters (all grain or extract). Help donate to a good cause.

 
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Old 08-18-2009, 01:05 AM   #4
KingBrianI
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May 2008
Durham, NC
Posts: 3,514
Liked 107 Times on 69 Posts


Quote:
Originally Posted by Edcculus View Post
How about Shiver Me Bitters (all grain or extract). Help donate to a good cause.
I think the shipping to the UK would be a bitch!
__________________
I'm too lazy and have too many beers going to keep updating this!

 
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Old 08-18-2009, 11:31 AM   #5
Deebee
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Aug 2009
North west Norway
Posts: 91

thik i might go for something like Fulers london Pride:-

3600 grams pale malt
306 grams flaked maize ( cornflakes)
130 crystal malt
1.5 tsp brewers caramel for colour

Hops

90 minute boil.

11 grams target
11 grams Challenger
10 grams Northdown

10 grams northdown for 15 minutes alonfg with 15 g Irish moss.

11.5 liters mash water, continuaous sparge

Would suggest Wyeast 1068 ESB which is almost identical to the one fullers use.

Gives an ABV og around the 4.1 mark and is a very smooth drinkable pint.

Thanks

 
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Old 08-18-2009, 04:13 PM   #6
Edcculus
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Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Quote:
Originally Posted by KingBrianI View Post
I think the shipping to the UK would be a bitch!
Ha, right. I always forget to look at that.



 
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