I’m putting together a very simple grain bill for a best bitter that I should be making in the next few weeks.
Right now it looks like:
9.5kg Pale Ale
.5 kg Crystal 60l
.5 kg Crystal 120l
46l Batch
Wyeast ESB
IBU - 22ish.
My question here would be will the 120l overpower the 60l flavorwise? I do want some nice malt flavor but I want a little of those caramel notes to come through.
Have no problem moving the 120l down to .25kg, but I want as much color as I can get while keeping it balanced.
Best way to know for sure is to test it out. Either way I’m sure it will be good. I personally like using the English Medium/Dark Crystals with an MO base for my bitters.
My only other crystal option is Carastan 30l. Since I have used this so much in the past I want to leave it out for the sake of trying new things.
My main point is to get that 60l coming through. So I probably will bring the 120l down a bit. My total crystal will be something like 7-8% I imagine. At my orriginal #s it was closer to 9.5%
With the 120l how much (if any) caramel-sweetness would come out compared to a roastiness?
I think a 50/50 blend of the two crystals is fine, but you don’t want the total crystal to be more than 10% of your total grain bill.
I think your hops are low. Shoot for 30 IBU minimum if you want a bitter. I think 20-22 is at the top of the mild category, but still in mild territory. I usually try to get 35-40 IBU for a beer in the 1.045-55 range.
[quote=“SA Brew”]I think a 50/50 blend of the two crystals is fine, but you don’t want the total crystal to be more than 10% of your total grain bill.
I think your hops are low. Shoot for 30 IBU minimum if you want a bitter. I think 20-22 is at the top of the mild category, but still in mild territory. I usually try to get 35-40 IBU for a beer in the 1.045-55 range.[/quote]
Yep. I likely will boost the bitterness a little. I’m not that concerned about being exactly within specs, and my last few attempts I found a little more bitter than I like.
Will probably shoot for something between 25-30, expecting my gravity in the 42-44 range.
Will you be using English crystal malts, or American/North American? Personally, if I couldn’t get English Crystal Malts for this recipe, I’d back off of both of them, to give the MO a little more room to shine. Otherwise, I’d be too worried that the beer would turn out too “American” for my tastes.
Will you be using English crystal malts, or American/North American? Personally, if I couldn’t get English Crystal Malts for this recipe, I’d back off of both of them, to give the MO a little more room to shine. Otherwise, I’d be too worried that the beer would turn out too “American” for my tastes.[/quote]
Good question. I think they are both English, but I’ll double check. I know the 120 is Pauls. Do you know where that is from.
~90% english pale malt
~5-7% english medium or light crystal
~5-7% torrified wheat
-Bittered with Magnum (< not english but common) or Target or Challenger or other high alpha english variety. around 30-35 IBU
-addition at 5 mins with Goldings, fuggles, brambling cross, or brewers gold (or a blend of a couple).
While i was in England i got the opportunity to talk to many brewers and see a lot of bitter recipes. 99% of their recipes (from many different breweries) consisted of some variation of the above recipe.
That being said, I’ve found that 99% of american versions are fairly different (and better IMO)
good luck! looks like you’re on the right track with your current plan
[quote=“S.Scoggin”]If you want a true authentic english bitter:
~90% english pale malt
~5-7% english medium or light crystal
~5-7% torrified wheat
-Bittered with Magnum (< not english but common) or Target or Challenger or other high alpha english variety. around 30-35 IBU
-addition at 5 mins with Goldings, fuggles, brambling cross, or brewers gold (or a blend of a couple).
While i was in England i got the opportunity to talk to many brewers and see a lot of bitter recipes. 99% of their recipes (from many different breweries) consisted of some variation of the above recipe.
That being said, I’ve found that 99% of american versions are fairly different (and better IMO)
good luck! looks like you’re on the right track with your current plan[/quote]
Unfortunately the torrified wheat would be a problem to find or else I would likely try it out. I have tried using flaked barley (which I have seen within the style range) but it ended up affecting clarity.
I do like your suggestion for hop additions (timeframe). That was one other point where I had not really decided fully. I have a bunch of EKG and fuggles which I may have to use for bittering as well. Some of the higher alpha UK hops will be hard to track down where I am.
If those are your on hand hops you’re good to go. I personally don’t care for fuggle so I would use those as bittering. I use KGs for my late additions for bitters. You don’t really need high alpha hops because you don’t need many IBUs
I plan to use as much KG as I have on hand, and the Fuggles as a backup. I haven’t weighed my stash yet. May not even need the Fuggle.
From the reading I have done lately, the EKG would be the prefered choice for bitters, whereas the Fuggles might be used more in darker english beers - like Brown Ale’s for instance.
I actually don’t mind the extra pungency I find in Fuggles, but for this batch I want the hop flavor on the subtle side so the crystal malt comes through as well.