Ordinary Bitter Boddington's Bitter

[Orfy]

You are welcome.

I'm glad you and your wife like it.

Welcome to the forum.

 

[kaiser423]

This beer is absolutely amazing!

I've been drinking it and loving it for a couple of weeks now. Every time I take it somewhere, people just love it.

At a party last week a friend finished off his pint, and then cracked open a Fat Tire, took a swig, put a disgusted look on his face and said "Fat Tire is ass compared to your beer" :rockin:

Then last night I was drinking with a friend, and had some Boddington's. I know that the recipe is a bit different now, but side by side, this beer was always preferred to actual Boddington's.

This is going to be made very, very often. If I had a nitro setup to put this on, it would be perfect.

 

[Diablo]

Do you think dry-hopping this with some EKG would be overkill ?

 

[Orfy]

I'd try it without first.

 

[Netflyer]

Hopefully this won't upset anyone, please delete this if it does but here is the awesome recipe's brewsheet in U.S. units...​

Thanks for something completely different Orphy ​

Orphy's Bitter​

Brew Type:

All Grain Date: 11/13/2009​

Style: ​

Standard/Ordinary Bitter Brewer: Netflyer
Batch Size:
6.08 gal Assistant Brewer: Home Brews
Boil Volume:
8.03 gal Boil Time: 60 min
Brewhouse Efficiency:
80.00 %
Brewing Steps
Check Time Step
11/13/2009 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.01 gal water for brewing
--
Prepare Ingredients for Mash

Amount Item Type​

7.28 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.55 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.26 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.07 lb Chocolate Malt (450.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments
made!
2 min Mash Ingredients
Mash In: Add 10.19 qt of water at 166.0 F
60 min - Hold mash at 154.0 F for 60 min
--
Add first wort hops to boiler at start of sparge
Amount Item Type
0.88 oz Northern Brewer [8.50 %] (60 min) (First
Wort Hop) Hops
-- Batch Sparge Round 1: Sparge with 2.45 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 4.02 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.03 gal
-- Estimated Pre-boil Gravity is: 1.033 SG with all grains/extracts
added
Boil for 60 min

Boil Ingredients​

Boil Amount Item Type
45 min 0.88 oz Goldings, East Kent [5.00 %] (45
min) Hops
--
Steep Hops
Amount Item Type
0.88 oz Goldings, East Kent [5.00 %] (0 min)
(Aroma Hop-Steep) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 6.08 gal
-- Siphon wort to primary fermenter and aerate wort.
Measure Original Gravity: ________ (Estimate: 1.040 SG)
Measure Batch Volume: ________ (Estimate: 6.08 gal)
10 days Ferment in primary for 10 days at 68.0 F

Taste Rating (50 possible points): ​

40.0​

11/23/2009 Measure Final Gravity: ________ (Estimate: 1.011 SG)

-- Bottle beer at 70 F with 2.5 - 3.5 oz of corn sugar.​

2.0 Weeks Age for 2.0 Weeks at 72.0 F

 

[kaiser423]

Anyway, I'm looking at brewing a partial mash version of this, and since I did the math anyway, here's the recipe in "English" units :


7.25 lb Pale Malt, Maris Otter
.55 lb Cara-Pils/Dextrine
.264 lb Crystal Malt 60L
1 oz Chocolate Malt

Hopping schedule:
1oz Northern Brewer, First Wort Hops
1oz EKG (45 minutes)
1oz EKG (0 minutes AKA flameout)

Feel free to round off at your convenience .

Any advice out there on which malt extract to use to replace the Maris Otter?

Same recipe, but shorter, from page 2 or 3 of the thread. This is what I ordered off of and did, it was good.

 

[Berock]

I kegged this beer this weekend. Its a good beer and my wife loved it.

 

[ISLAGI]

How many volumes do you carb this to?

Saw some discussions in a different thread about carbing bitters to 1.8 volumes or so, so I was wondering how much to do this one to.

Thanks,

 

[Netflyer]

This was my first AG brew.. I followed directions and well.. this is the best beer I ever made. I used a starter and Wyeast 1028. Fermented in the primary for 21 days at 63F and bottled 7 days ago... I chilled one last night and tried it this afternoon for lunch (it's Friday come on..) I tell ya, it has a wonderful smell, taste and mouthfeel. Just a smooth good tasting brew, wow. I realized after it was almost done that I should take a picture of it so I put it in the crystal vase by the window and snapped a quick pic... I primed with DME and that head stayed on the whole way down and the 'history' on the side of the glass remained until I drank next... it would still be there if I could have restrained myself... Now why didn't I chill 2-3 down??

 

[brewmonk]

..... werd!.....

 

[ndoe22]

Great Beer thanks Orfy

 

[Orfy]

Nice.........

 

[Moose777]

Converted this recipe in Brewmasterswarehouse Brew Builder.

 

[Moose777]

I have three beers to brew before this one but I'm fairly excited to see how this one comes out.

 

[portlandbeergeek]

Orfy, your Hobgoblin recipe was excellent, i'll be brewing this one tomorrow!

 

[Netflyer]

IMHO this recipe is better than the newer version, at least the import I have tasted here in cans. Orfy's is hoppier and has a better mouth feel and aroma. I'm brewing another batch this weekend, by popular demand.

 

[Moose777]

Brewing this roght now...mashed at 155.5...used 2 oz Burton water salts and Tbs 5.2.
Have whole leaf US Goldings..adding about 1.25 oz 45 and 1.2 oz flame out.

Did a small starter 750 ml

 

[Orfy]

IMHO this recipe is better than the newer version, at least the import I have tasted here in cans. Orfy's is hoppier and has a better mouth feel and aroma. I'm brewing another batch this weekend, by popular demand.

Boddington's is no longer like it used to be. This is supposed to be like the Original brew.

Glad you all like it.

 

[Netflyer]

...used 2 oz Burton water salts and Tbs 5.2.

What kind of water are you starting with? 2oz? You mean grams right? You used a few tsp's per 5 gal?

 

[portlandbeergeek]

well i went and did what i too often do, i added an extra ounce of No.Brewer for sixty minutes (in addition to the FWH) as well as an extra half ounce willamette at 45 minutes. Think i may be bordering on an IPA with the extra three pounds of MO I also used. Started out at 1.064. Ah well, i can't follow recipes to save my life!

 

[Moose777]

No I fugged up; and used 2 ounces. It'll be interesting to see how this turns out as that's way too much..volume it looked like 3 tablespoons sooo..
I started with reverse osmosis water and added it to 10 gallons

 

[Netflyer]

Grams, Oz's, who's countin'? It will probably be fine (he says as he grabs his loins and rolls his eyes)... I'll drink it with ya man...

Btw, there is much discussion regarding brewing salts and 5.2 in the brew science forum. Many contend, myself included, that 5.2 doesn't get you what you want. It adds unneeded chemicals to your brew and doesn't even buffer at 5.2 (I'm sure I'll now be getting the wammy from the 5.2 guy). If you are starting with RO and use http://www.ezwatercalculator.com/ by the wickedly brilliant TH (HBT) member you can figure out which salts to add to get you the brew you want. You don't need no stinkin' 5.2, yer a better man than that.. Once you get the correct salts your mash + salts will get you the mash that works and produces just what you want. You can do it!

 

[Moose777]

Thanks...I'm a relative neby..only been all grain brewing about a year so it's a work in prgress..I used Burtons and 5.2 with the RO water.

I'll need to dial in the water chemistry soon. The beer I'm making is pretty damn good but I'm sure can be improved.

 

[Netflyer]

Send your water to Ward labs in our great countries heartland and put your results in the brew science forum and you'll get hooked up.

http://www.wardlab.com/

You want a W6, if you check out the sticky's in the brew science forum, Bobby_M has some great videos on the subject and he steps you through sending the water out to wards too.

 

[JMass]

Hi Boddy fans,

I'm boiling this one right now. It should be good. My LHBS guy was a little confused at the units - even the converted ones, but I should be fine. I use the fly sparge, but I don't think that'll make much difference. I usually brew based on the hops I've grown, but decided to try something different. I thought that it was interesting that the Northern Brewer hops I got were from Germany and the Nottingham Yeast was from Austria.

My setup is for 5 gallons, so I expect this to be a little stronger than advertised. I wanted to make something that would be ready for my wife's end of the year teacher's party.

 

[Moose777]

Is that party in July?

 

[claphamsa]

FWIW, Ive made this 5-6 times now, and it was drinkable after 3 weeks. it was better when i let it sit for 2 months... but thats the best part of bitters, super fast

 

[JMass]

I believe I have 4-1/12 weeks to the party.

Its chugging away. With the warm weather, I expect the fermentation may speed up a bit. The recipe called for 10 days ferment and 2 weeks in bottles, but I use a keg. I may have brewed more than I need as I usually use whole hops and this time I didn't. I don't know how much water the whole hops take up - maybe 1/4 gallon?

My OSG was 1.040 @ 88F so I'm in the ballpark there.

As far as the water goes, I've haven't mastered that either. I recently bought the Palmer book that gets into that. Based on the color of the beer and what I see on my water analysis, it seems to say, don't add anything for a lighter colored beer, but that I need to add something (baking soda?) for the darker beer. The spreadsheet looks great. My wife says we get some film from our water, so she doesn't think the water is a soft as the analysis says.

 

[DrinknBuddy]

Just wanted to chime in on this and say I love the recipe. I just ordered my 4th and 5th batch of this. All have come out just great and I love the taste. Thanks!

 

[Netflyer]

Made my last batch with Wyeast 1275 cause that was all I had around and it is superb!