Trying for plummy Aroma in Eng. Bitters

[brewvic]

I'm trying to increase some of the plummy aromas in my English Bitters. In particular, I've noticed the distinct aroma in Courage Directors ale (and my local brewpub's).

I've bumped my C120 way up to >10%, but am not getting any hints of the plummy/pruney-ness.

Found somewhere that aromatic malt might do the trick, but that sounds a little off, given its origin.

Any thoughts?

Cheers!

DS

 

[Yooper]

Have you tried Special B? How about the yeast strains you've used? Some have a "dark fruit" character that I think of as "prune".

 

[Nugent]

One more vote for Special B. Certainly will add a plummy/dark fruit quality. Along with an estery yeast, you should get what you're looking for.

 

[corncob]

I bet it's in the yeast. The most "English" results I have ever obtained were from a basic English grainbill and tortured manipulation of pitch rates and fermentation temperature.

 

[brewvic]

Thanks, I'll try some spec b and mix up the yeast to see what I get.

 

[AnchorBock]

I'm trying to increase some of the plummy aromas in my English Bitters. In particular, I've noticed the distinct aroma in Courage Directors ale (and my local brewpub's).

I've bumped my C120 way up to >10%, but am not getting any hints of the plummy/pruney-ness.

Found somewhere that aromatic malt might do the trick, but that sounds a little off, given its origin.

Any thoughts?

Cheers!

DS

Try Switching your domestic C120 for some extra dark uk crystal. I find it has a lot more dark fruit character especially in flavor but it should contribute a bit to aroma as well.