Best Bitter critique

[tpeterseufl]

I'm trying to use what I have on hand to make a decent best bitter. I want a good beer, but I'm not overly concerned about keeping true to style. I want to save my fuggles or EKG for flavor/aroma, so I'm bittering with Magnum. I don't have Marris Otter, so I'm hoping Munich and Vienna will at least give a little more character than 2-row. Thoughts?

3 gallons
OG: 1.039
FG: 1.010
IBU: 33
SRM: 8
Brewhouse efficiency: 80%
S-04 yeast

3# American two-row
.25# Vienna
.25# Munich
.25# Crystal 40L
.25# Crystal 60L

.3oz Magnum 60 min.
.3oz Fuggles 15 min.
.3 oz Fuggles 5 min.
.4 Fuggles DH

 

[GuldTuborg]

The Vienna & Munich might work in this application. I haven't tried them for this kind of flavor match, but it might get you what you want. I'd probably lean more towards a small amount of amber malt instead, if that's an option for you, only because I know that's going to get you fairly close. Everything else looks like it will make for a good beer. A well brewed bitter is really one of those few beers that's equally wonderful the whole year 'round. I hope it turns out well.

If you care about head retention at all, a 1/4lb of wheat (malt or torrefied) will help a bit on small beers like this. Then again, if you're carbing to 1-1.5 volumes, it might be a moot point anyway.

 

[dcp27]

you could try toasting some of the 2-row for about 15-20mins @350 to give it more character

check this out for more specifics:
http://www.howtobrew.com/section4/chapter20-4.html

 

[tpeterseufl]

I might try toasting some. Would that help simulate MO? I toasted some for a 60-minute IPA clone. That should be ready for sampling about the time I'm ready to brew. If it ends up tasty, maybe I'll try it again. Thanks for the comments.