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Old 07-27-2010, 05:06 AM   #1
Strave19
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Default Brewing up an Ordinary Bitter

Hey all. I've got an ordinary bitter in the works and would welcome any advice you all have to offer.

Here it is: 5 gals
6lbs MO
.5lb Cara Pils
.25lb Caramel 40
.5lb Special B
1oz Willamette @ 60
.5oz fuggles @ 30
.25oz fuggles @ 15
.25oz fuggles @ 5
IBU: 30
Est OG: 1.040 Est FG: 1.010
Est ABV: 3.9%
SRM ~9-10

For yeast I have either US-04 or Wyeast 1028 london ale.

Here's the kicker, if I use 1028 for this, I can rack the Olde Ale that I have planned on the yeast cake... What do you guys think for yeast? From what I gather US-04 will give some nice fruity english complexity, while 1028 is maltier and drier. I like the sound of good esters in such a low grav beer to keep things lively... does 1028 give off good or bad esters @ 70-75 degree ferm temps? Thoughts, Questions, Suggestions?

Thanks
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Old 07-27-2010, 01:23 PM   #2
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Seems like too much Special B, I don't think of Bitters as have a bit dark fruit character. Otherwise it looks like a solid recipe.

Wyeast lists 1028 as optimal from 68-72, in such a low gravity beer a degree or two higher shouldn’t be a big issue (although I’ve never tried it). That said, are you talking 70-75 ambient? The fermentation will add a few degrees to the fermenter above the ambient which would put you in the mid-high 70s, which could be an issue.
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Old 07-27-2010, 01:39 PM   #3
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i agree with too much special B, but it's your brew.

i'm also a fan of more malty bitters. hopping seems like a lot for a 1.040 beer. i would do williamette at 60 then .5oz fuggles at 1min. just my opinion.

never used 1028, sorry. good luck, i love bitters.
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Old 07-27-2010, 02:40 PM   #4
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If i switched the quantities of the C40 and Spec. B around do you think that would be better? .25lb spec B and .5lb C40? For some reason I want to put special B in this... I think it might play well. and 70 will be ambient during most of the time and it will sit on a tile floor which keeps my ferms a few degrees cooler. 70-75 will be expected internal temps, might jump a bit higher in the middle of a hot day, but will cool off at night. Just the way it is in my apartment. Thanks for the help
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Old 07-27-2010, 03:06 PM   #5
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Quote:
Originally Posted by Strave19 View Post
If i switched the quantities of the C40 and Spec. B around do you think that would be better? .25lb spec B and .5lb C40? For some reason I want to put special B in this... I think it might play well. and 70 will be ambient during most of the time and it will sit on a tile floor which keeps my ferms a few degrees cooler. 70-75 will be expected internal temps, might jump a bit higher in the middle of a hot day, but will cool off at night. Just the way it is in my apartment. Thanks for the help
Sounds reasonable to me, .25 lbs Special B should be fine. Might be worth draping the fermenter with a wet t-shirt to keep mid day temps in line. If you can chill to 65 before pitching, that will help as well.
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Old 07-27-2010, 03:56 PM   #6
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looks great, let us know how it turns out.

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Old 07-27-2010, 04:04 PM   #7
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I kind of agree with the people that are saying it is too much Special B, but if you like it malty, it is still solid. I use half that amount, and am thinking of upping the special B again because I am using a low amount of MO (Slightly less than you) to keep the alcohol down.

If you like a malty bitter, I see no real reason why you shouldn't go with that recipe, it looks solid. Maybe just #.4 Special B though?
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Old 07-27-2010, 04:23 PM   #8
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I might be in the minority here, but I'd drop the carapils, totally don't need it, just mash higher.
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Old 07-29-2010, 10:52 AM   #9
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I think drop the carapils and special B because its really out of place in an english beer. The crystal 40 will be ok, but for authenticity, use some Simpsons, Bairds or Thomas Fawcett english crystal.
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Old 07-29-2010, 01:26 PM   #10
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Quote:
Originally Posted by Jimmeh View Post
I think drop the carapils and special B because its really out of place in an english beer. The crystal 40 will be ok, but for authenticity, use some Simpsons, Bairds or Thomas Fawcett english crystal.
i agree.

fyi, my bitter is two grains: 88% MO and 12% Simpsons Medium, mashed at 154. It's the best beer I make.
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