Recipe Recommendation - Something biscuity, bready, malty, etc

[Atl300zx]

Can someone recommend an all-grain recipe for something that is going to be biscuity, bready, malty, etc in flavor?

I dont know of a good commerical beer to describe what i am looking for, b/c the only beers that i've had that i really can say were biscuity were from small brew pubs (5 Seasons ESB is a good example if anyone is familiar). Fat Tire is an okay example at best (i know this is going to be the beer everyone gives me a recipe for), but there is something about that beer that is just a little funny.

TIA for any suggestions.

 

[Chriso]

Sounds like you want a Special Bitter, a Mild, or a Brown Ale. Here are a few ideas.

Special Bitter (or ESB if it moves ya)
https://www.homebrewtalk.com/f64/evans-special-bitter-esb-56859/ looks very good
https://www.homebrewtalk.com/f64/cold-shot-esb-74811/ is BlindLemonLars's, also looks very good
https://www.homebrewtalk.com/f64/full-owl-esb-55408/ - niquejim's creations always look solid
https://www.homebrewtalk.com/f64/english-pub-ale-ii-ordinary-bitter-36083/

You could also do:
8 lbs Maris Otter
.5 lbs Biscuit or Victory malt
.5 lbs Caramel 60
Mash at around 154
20 IBUs of Fuggle or EKG or other british hop @ 60 minutes
5 IBUs of same @ 5 minutes
Nottingham or S-04 or my new personal fave, WL Burton Ale.

Brown Ale or Mild Ale
https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ - I've heard Lil Sparky's recipe is teh tits.
https://www.homebrewtalk.com/f67/mild-mannered-ale-ag-e-uk-us-52776/ is Orfy's Mild
https://www.homebrewtalk.com/f67/new-castle-brown-clone-ag-47414/
https://www.homebrewtalk.com/f67/american-brown-ale-53041/

Hope that helps?

I agree that Fat Tire is a little "funny" - I attribute it to the seemingly Belgian yeast they use on it. (Or at least they use Belgian-esque yeast on everything ELSE they brew.) That's what makes me think a traditional nut brown might be up your alley!

 

[Boerderij_Kabouter]

I would brew an Ordinary Bitter.

 

[KingBrianI]

Here's what I would suggest:

ESB

9 lbs. maris otter
1 lb. victory (biscuit) malt
0.5 lb british crystal 60 malt

1.0 oz EKG 60 min
0.5 oz EKG 20 min
0.5 oz EKG 7 min

OG 1.048
IBU 28
SRM 7

mash at 154 F
ferment with safale S-04

That should give you a biscuity, bready, malty brew with good balance and flavor. The victory/biscuit malt will provide the biscuit/bready flavor you want while the maris otter and crystal along with the higher mash temp will give you the malty character you desire. Paired with the east kent goldings, this should be a very nice ale. Shoot, I may brew it myself!

 

[Atl300zx]

I agree that Fat Tire is a little "funny" - I attribute it to the seemingly Belgian yeast they use on it. (Or at least they use Belgian-esque yeast on everything ELSE they brew.) That's what makes me think a traditional nut brown might be up your alley!

I dont want a beer that is going to be sweet per se either. That is why i was leaning away from a Brown. I have some Southern English Brown bottled now, although that is far from a Nut Brown.

Here's what I would suggest:

ESB

9 lbs. maris otter
1 lb. victory (biscuit) malt
0.5 lb british crystal 60 malt

1.0 oz EKG 60 min
0.5 oz EKG 20 min
0.5 oz EKG 7 min

OG 1.048
IBU 28
SRM 7

mash at 154 F
ferment with safale S-04

That should give you a biscuity, bready, malty brew with good balance and flavor. The victory/biscuit malt will provide the biscuit/bready flavor you want while the maris otter and crystal along with the higher mash temp will give you the malty character you desire. Paired with the east kent goldings, this should be a very nice ale. Shoot, I may brew it myself!

MMMmmmm. That does sound pretty good. Out of curiosity what difference will using British Crystal 60L over American Crystal have? i have a lot of the American Crystal 60L in house from APA, IPAs, etc.

 

[Chriso]

Aight, if you're lookin' for not-sweet but malty, then those Bitters / Best Bitters / ESB's are gonna do the trick. Pick any of 'em above.

Also if you haven't brewed Orfy's Hobgoblin, you should give it a try. I've made 20 gallons in the past 8 months. (All drank already.)

But do the Bitter first.

 

[KingBrianI]

MMMmmmm. That does sound pretty good. Out of curiosity what difference will using British Crystal 60L over American Crystal have? i have a lot of the American Crystal 60L in house from APA, IPAs, etc.

It probably won't make much difference at all. I suggested the british crystal for the sake of keeping the ingredients true to the area where ESBs usually come from. If you have extra american crystal 60 though, by all means use it.

 

[zoebisch01]

Well one of the dominant characteristics of the bitter is just that. The bittering counters the malty sweetness. The Special Bitters are pretty much a good definition of what you are after. You can always make an American Brown, mash low and aggressively hop. That will keep you out of sweet land. A word of warning though, the more subtle malt characteristics do tend to get lost when Hops dominate.