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Old 01-02-2009, 01:42 AM   #11
BierMuncher
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Quote:
Originally Posted by Donner View Post
Does this mean you've changed the recipe or just that you are subbing MO exclusively.

I'm just curious if you've updated this recipe since you first made it
Aside from using MO as the base, it's pretty much the standard recipe for my bitters. I always do a bit of tweaking though.

 
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Old 01-02-2009, 07:05 PM   #12
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Any suggestions on a substitue for the toasted malt. I don't have a mill yet, so I can't toast it on my own.

 
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Old 01-03-2009, 03:55 AM   #13
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Quote:
Originally Posted by BWRIGHT View Post
Any suggestions on a substitue for the toasted malt. I don't have a mill yet, so I can't toast it on my own.
Forget the toasted malt and add in one pound of biscuit.

Biscuit malt goes a long way to adding that "bready" flavor.

 
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Old 01-15-2009, 06:48 PM   #14
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I had the LHBS crush my grain already. Planning on brewing this up tonight. Is there anything I can do, at this point, to get that quality back in there? Without having the toasted malt.

 
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Old 01-15-2009, 09:10 PM   #15
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Quote:
Originally Posted by BWRIGHT View Post
I had the LHBS crush my grain already. Planning on brewing this up tonight. Is there anything I can do, at this point, to get that quality back in there? Without having the toasted malt.
Don't sweat it. It'll turn out just fine.

Keep your mash up around 157-159 and you'll have plenty of malty character.

 
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Old 02-25-2009, 01:42 AM   #16
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I'd like to try this out... I'll be halving the ingredients as I'll be brewing a 5 gallon batch.

So, any changes to recommend to the original recipe posted here? If I dry-hopped, would that change the hops added to the boil, or would it be in addition to...

Also, going with the Biscuit malt would mean swapping what?

Thanks!!

 
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Old 02-25-2009, 02:24 AM   #17
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Quote:
Originally Posted by fastricky View Post
I'd like to try this out... I'll be halving the ingredients as I'll be brewing a 5 gallon batch.

So, any changes to recommend to the original recipe posted here? If I dry-hopped, would that change the hops added to the boil, or would it be in addition to...

Also, going with the Biscuit malt would mean swapping what?

Thanks!!
If adding biscuit malt you would change out the 5# of toasted for 1# of biscuit and add 4# of the base malt.

If you dry hop, leave the boil hops alone. Though dry hopping a Bitters isn't in the classic style. Dry hopping is more an American routine for bring forth the "C" hop aroma. Remember that a good bitters is decidedly centered around a firm bitterness and not a lot of hop aroma.

 
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Old 02-25-2009, 02:52 AM   #18
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Too right! Thanks

 
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Old 02-26-2009, 03:27 AM   #19
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Two things reading this thread. I was wondering about the MO as malt for my Premium Bitter recipe. I think I will sub in MO next time to see what I think. I was worried that mine would not be "british'y" enough without it.

And two. You are exactly right on your discussion of the dry hop addition. I was a little surprised when you said were thinking about doing this. It just doesn't seem to fit in the style. Since winning the ribbon are you still thinking you want to try that?
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Old 02-26-2009, 03:36 AM   #20
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Quote:
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...I was a little surprised when you said were thinking about doing this. It just doesn't seem to fit in the style. Since winning the ribbon are you still thinking you want to try that?
I don't think it was me talking about adding dry hops. Course...I coulda been a bit druck.

 
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