Testing Interesting Malts in a Premium Bitter Today

[KingBrianI]

So just this week I read about Simpsons new heritage crystal malt which is a c55 malt made of entirely maris otter variety barley. I knew immediately that I had to try it. I also have some Warminster floor-malted maris otter Ive only used once before, and that was on a big beer I won't be trying for a while. So I figured I'd make a nice premium bitter to highlight these malts. So I'm doing 6% heritage crystal with the Warminster mo base and 30 grams of black barley to take the color to that bitter sweet spot. Challenger, fuggles and northdown for bittering and a touch of styrian goldings, challenger and northdown finishing. Wyeast 1469 will do the honors on this 1.046 og, 33 Ibu beer. It should be yummy.

 

[treehousebrewing]

That sounds great!

 

[bierhaus15]

Haven't tried the simpsons heritage crystal, although I've been using the warminster MO in my bitters of late and it's great stuff. Have a best bitter in the fermenter right now that was made with warminster MO and 10% medium crystal. All ekg with wlp006.

 

[KingBrianI]

Haven't tried the simpsons heritage crystal, although I've been using the warminster MO in my bitters of late and it's great stuff. Have a best bitter in the fermenter right now that was made with warminster MO and 10% medium crystal. All ekg with wlp006.

It's good to hear you are a fan of the warminster mo. I'd read a lot about it but I trust your opinion much more than random posts google returned. Either it or the heritage crystal definitely adds something new to the wort. I've never had runnings that taste like this. First running were more grainy and toasty than sweet and the second runnings had a really intense toffee note.

 

[KingBrianI]

It's ready to ferment! Wort tastes unlike any I've ever tried. Very dry, toasty and husky. Not as much sweetness as usual but I hit og right on.

Going into the fermenter.

It's pretty.

 

[treehousebrewing]

Ooh!! Subscribed.