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Old 09-07-2011, 05:45 AM   #1
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts

I have been fascinated by the SMaSH experimentation that people have been doing with homebrew lately (there was a great "get to know your base malt" article in Zymurgy recently, too), so I decided that it was time I did one. Since I don't have lagering capabilities in my new place quite yet, I figured a Bitter would be a good way to go for SMaSH.

I love Maris Otter. Can't get enough of it. Pretty much ever since I started doing all grain it has been my favorite base malt, so that was my single malt of choice in the recipe. I used Willamette as the single hop because I really like the aroma, and I feel like Willamettes are always a hair cheaper than other types of hops. Here's the recipe:

8 lbs Maris Otter

1 oz. Willamette (pellets, 4.6% AA) @60
1 oz. Willamette @30
1 oz. Willamette @10
1 oz. Willamette @0

Wyeast 1968 London ESB (I've heard it has an amazing character, and obviously it will be awesome for this style of beer)

Single Infusion 152°

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Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
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Old 09-07-2011, 01:44 PM   #2
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
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Sounds yummy!

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 09-13-2013, 09:28 PM   #3
Aug 2012
Gravette, Arkansas
Posts: 1,338
Liked 333 Times on 256 Posts

Originally Posted by cuttsjp View Post
I love Maris Otter. Can't get enough of it.:
If you love the M.O. then i might suggest you do several batches just like this one in regards of mash temps/amount of grain/hop addition amounts+ times
but change out the hop used for each batch.
Similar to evaluating the base grains imput to beer you'd be doing the same thing but for examining the different hops and what each brings to the table.
Just my 2 cents.

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Old 09-13-2013, 09:37 PM   #4
Stay Rude, Stay Rebel, Stay SHARP
Qhrumphf's Avatar
Apr 2011
Arlington (DC), VA
Posts: 13,519
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I wouldn't call it a to-style Bitter (but then again, it's hard to get most styles "to style" with a SMaSH), but it sounds tasty to me.

1968 is a great yeast, but you might consider 1469 West Yorkshire. It has quickly become my house strain for anything English. And I agree about Maris Otter. Crisp MO has become my go-to base malt for anything English or American (I stick to Pils malt for Continental styles)

And +1 on the varied hops. You might want to try batches with Fuggles, East Kent Goldings, Target, Challenger, and other various UK hops.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 09-14-2013, 08:53 AM   #5
Oct 2012
Cardiff, Wales
Posts: 2,140
Liked 265 Times on 241 Posts

If you use only Maris Otter for a bitter (which is not uncommon, but usually goes with a tad of anything from invert sugar to some black malt), I'd use a low-medium attenuation yeast to keep some sweetness in the malt and bring up those caramel notes.

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