Just back from the UK and fell hard for real ales, especially bitters. Had some fantastic, yet seemingly simple, light-coloured bitters, especially in Scotland (Kelburn's Goldihops, Caringorm's Trade Winds, Caledonian Deuchar's IPA (neither a bitter really, nor an IPA in the NA sense), etc.). Have decided that to get the British bitter/ale that I really want, I'm going to start from the basics. Here's what I brewed yesterday:
AG ESB malt/Goldings SMaSH
OG: 1.042
SRM: 5.6
IBU: 37.4
Batch size: 5.5 gals.
Mash: 60 mins. @ 154F (68% eff.)
8.5 lbs. of Gambrinus ESB malt
1.0 oz. Goldings (whole) (5.0%) @ 60 mins.
1.0 oz. Goldings (whole) (5.0%) @ 30 mins.
1.0 oz. of Goldings (whole) (5.0%) @ 10 mins.
1.0 tsp. Irish moss
Wyeast 1098
Water: Very soft Vancouver water - pH 6.7 (similar to Portland, OR, but even less dissolved solids)
Beyond what I like in a bitter, my question to you all is where you would go from here if you were me. Would you work with the malt side or hop side first? Would you keep what I have and monkey with ferm. temps, water profile or yeast?
All input would be appreciated. Thanks as always.
AG ESB malt/Goldings SMaSH
OG: 1.042
SRM: 5.6
IBU: 37.4
Batch size: 5.5 gals.
Mash: 60 mins. @ 154F (68% eff.)
8.5 lbs. of Gambrinus ESB malt
1.0 oz. Goldings (whole) (5.0%) @ 60 mins.
1.0 oz. Goldings (whole) (5.0%) @ 30 mins.
1.0 oz. of Goldings (whole) (5.0%) @ 10 mins.
1.0 tsp. Irish moss
Wyeast 1098
Water: Very soft Vancouver water - pH 6.7 (similar to Portland, OR, but even less dissolved solids)
Beyond what I like in a bitter, my question to you all is where you would go from here if you were me. Would you work with the malt side or hop side first? Would you keep what I have and monkey with ferm. temps, water profile or yeast?
All input would be appreciated. Thanks as always.