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Old 08-20-2007, 03:50 PM   #11
menschmaschine's Avatar
Jun 2007
Posts: 3,272
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Originally Posted by Buford
Personally I'd switch that American 6-row out with Maris Otter.
I'd second that... also the EKG. I think the 2 essentials to a British Bitter are Maris Otter and EKG (if you're trying to be somewhat authentic). Also, what kind of yeast are you using? That can make a big difference in flavors. I just tried a Bitter I brewed with WLP023 Burton Ale yeast and it tastes wonderful... lots of pleasant fruity flavors.

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Old 08-20-2007, 04:02 PM   #12
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
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A few things:

Use Maris Otter and EKG as others have said. Dry Hopping can really do alot of good with a bitter. Also, I personally love to use biscuit malt in british brews. In my PacGem Special Bitter, I used half a pound of biscuit, and I wish I'd used more. Also, just to make sure you're getting an authentic style, be sure to drop in some Burton Water Salts...unless you've already analyzed your water and it's close to Burton-on-Trent's profile.

And definitely use a british yeast. I like Wyeast's London ESB, which lends fruity flavors to the brew and flocculates with crystal clarity in several days...in the PGSB, I used WLP005 because it's what I had on hand, and it worked very nicely.
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.primary | bright:
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.on tap | kegged:
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Old 08-20-2007, 04:40 PM   #13
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ajf's Avatar
Oct 2005
Long Island
Posts: 4,646
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I'd definitely replace the 6 row with Maris Otter, and probably cut the crystal in half (adding another 1/2 lb M.O.) For yeast, White Labs WLP 002, Wyeast 1968 (ESB) or safaleS-04 are all good.

I'd do a thick mash of 1 qt per lb, and a temperature of 155


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Old 08-20-2007, 06:48 PM   #14
Brew chick
Jan 2006
Barnsley south yorkshire uk
Posts: 111

Originally Posted by brewitnow
oops, that should have been 0.5 # carapils. At any rate, based on you suggs, here's the revamped (I don't have a darker Crystal):

7.25 lbs. American 6-row Pale info
1.00 lbs. Crystal Malt 40°L info
0.25 lbs. English Wheat Malt info
0.20 lbs. Dextrine Malt info
0.75 oz. Challenger (Pellets, 8.00 %AA) boiled 60 min. info
0.50 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min. info
0.50 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min. info
This hits my targets all around. Cheers and thanks again all!
look's ok like this but you changed the torrified wheat to"english wheat malt" why? stick with torrified wheat and you will get a better head on your beer,more true to type in my experience.
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
gales horndean best bitter
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Broughton old jock

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Old 08-20-2007, 08:54 PM   #15
Jul 2007
Burke/W.Springfield, VA
Posts: 18
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Definitely use Maris Otter and dump the carapils. Maris Otter, Crystal and Challengers makes for a damn fine Bitter. Look for an OG around 1.038-41 and finish somewhat on the dry side and keep the carbonation on the low side as well. Try Wyeast 1275 or 1968.

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