tennesseean_87
Well-Known Member
I'm looking to brew something sorta inspired by an ordinary bitter, but not caring at all about being super traditional/authentic. I'll be using what' I've got on hand, and here's what I'm thinking about:
OG: 1.035
IBU: 21
5 lbs....................Pale Malt (2 Row) US (2.0 SRM).................Grain........64.5 %
1 lbs 8.0 oz...........White Wheat Malt (2.4 SRM).....................Grain........19.4 %
1 lbs.....................Honey Malt (25.0 SRM)............................Grain........12.9 %
4.0 oz...................Chocolate Malt (450.0 SRM)......................Grain........3.2 %
0.35 oz.................Magnum [12.00 %] - Boil 60.0 min.............Hop.........13.9 IBUs
0.25 oz.................Ahtanum [6.00 %] - Boil 15.0 min..............Hop..........2.5 IBUs
0.25 oz.................Willamette [5.50 %] - Boil 15.0 min............Hop..........2.3 IBUs
0.25 oz.................Ahtanum [6.00 %] - Steep/Whirlpool 20.0..Hop..........1.5 IBUs
0.25 oz.................Willamette [5.50 %] - Steep/Whirlpool 20..Hop...........1.4 IBUs
1.0 pkg.................London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
I've seen people say that too much honey malt makes a beer cloying, but I have a hard time imagining a beer this small being cloying. I know the percentage is high, but there's no caramalt, and I think that's mostly a function of a lack of base malt. I wouldn't mind the flavor being prominent enough to give me a good feel for the malt. I could scale it down, or sub in some victory.
I may swap the chocolate to 4 oz chocolate wheat, and it's there for some color and a hint of smooth, nutty roast. Maybe this makes it more like a non-traditional mild? I might drop an ounce of it, but I'm planning to do and overnight cold steep in my strike water, then proceed as normal.
All thoughts on any aspect of the recipe welcome!
OG: 1.035
IBU: 21
5 lbs....................Pale Malt (2 Row) US (2.0 SRM).................Grain........64.5 %
1 lbs 8.0 oz...........White Wheat Malt (2.4 SRM).....................Grain........19.4 %
1 lbs.....................Honey Malt (25.0 SRM)............................Grain........12.9 %
4.0 oz...................Chocolate Malt (450.0 SRM)......................Grain........3.2 %
0.35 oz.................Magnum [12.00 %] - Boil 60.0 min.............Hop.........13.9 IBUs
0.25 oz.................Ahtanum [6.00 %] - Boil 15.0 min..............Hop..........2.5 IBUs
0.25 oz.................Willamette [5.50 %] - Boil 15.0 min............Hop..........2.3 IBUs
0.25 oz.................Ahtanum [6.00 %] - Steep/Whirlpool 20.0..Hop..........1.5 IBUs
0.25 oz.................Willamette [5.50 %] - Steep/Whirlpool 20..Hop...........1.4 IBUs
1.0 pkg.................London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
I've seen people say that too much honey malt makes a beer cloying, but I have a hard time imagining a beer this small being cloying. I know the percentage is high, but there's no caramalt, and I think that's mostly a function of a lack of base malt. I wouldn't mind the flavor being prominent enough to give me a good feel for the malt. I could scale it down, or sub in some victory.
I may swap the chocolate to 4 oz chocolate wheat, and it's there for some color and a hint of smooth, nutty roast. Maybe this makes it more like a non-traditional mild? I might drop an ounce of it, but I'm planning to do and overnight cold steep in my strike water, then proceed as normal.
All thoughts on any aspect of the recipe welcome!