Originally Posted by Brew_4iT
I thought in England Bitters were often referred to pale ales and vice versa? Is that just in the context of American pale ales?
Well, yes. English bitters are EPAs, but I was thinking of APA when I said that! A "bitter" is a low ABV session strength of EPA:
Low gravity, alcohol &carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to aggressive mid &late hopping in American ales
Profile: The lightest of the bitters.AKA "bitter". Some modern variants are brewed exclusively with pale malt & are known as golden/summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask/draught products produced for export. This is the "real ale" ver of style, not the export formulations of commercial products.
Ingredients: Pale ale, amber, &/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Engl. hops typical, but USA &Euro var. are becoming common (esp. in the paler examples).Characterful English yeast. Often med sulfate water used
If you want to make a bitter (English pale ale), it definitely needs simplification.
If you want to go with an ESB (also an English pale ale), the BJCP style guidelines are:
An average-strength to moderately-strong English ale.The balance may be fairly even between malt &hops to somewhat bitter.Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Profile: More evident malt and hop flavors than in a special or best bitter.Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. most strong bitters are fruitier and hoppier than Fullers.Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.
Ingredients: Pale ale, amber,&/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Eng. hops typ. but USA &Euro var. are becoming common (esp.in paler examples).Characterful Eng. yeast.Burton versions use med to high sulfate water.
If you want to use the English/American/German hops schedule, that's fine. But I'd really simplify the malt bill then. An English beer will be ok with the Irish yeast, but keep the fermentation temperature under 72 degrees!