ENGLISH BITTER RECIPE REVEIW

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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johnnynothumb
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ENGLISH BITTER RECIPE REVEIW

Post by johnnynothumb » Sat Jan 26, 2008 2:02 pm

PLAYING AROUND WITH A NEW STYLE

HELP,SUGGESTIONS,ALL COMMENTS WELCOME
12 lbs. American 2-row
.2 lbs. American Caramel 20

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wottaguy
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RE: ENGLISH BITTER RECIPE REVEIW

Post by wottaguy » Sun Jan 27, 2008 8:50 am

Hi johnny,

After reviewing your recipe, I think what I would do is to replace the 12 lbs. American 2-row with some English 2 row.

Also, typically and keeping true to style, I would use Challenger and East Kent Goldings, or any other English hop available. Fuggles maybe?

Not sure how big this batch is (10 gallons??) but I think I would back off a bit with the Flaked Oats.

The yeast you selected is fine, but personally, I think I would try the Wyeast ESB yeast for this batch. I always have had great results with this yeast.

Hope this helps!

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Post by akueck » Sun Jan 27, 2008 9:03 pm

I second the motion for English 2-row and EKG hops. I recently made a bitter which was basically Marris Otter plus a little crystal and EKG and it's very good.

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Post by jawbox » Mon Jan 28, 2008 7:14 pm

Grain Bill - Delete the chocolate, roast barley. Replace the american 2-row with Marris Otter or Golden Promise.

Hops - Replace the american hops with East Kent Goldings (Bittering & Flavor) and maybe a little Styrian Goldings for aroma.

Yeast - Wyeast London ESB

Recipe looks more like an hopped up "Oatmeal" Mild on steroids as is. Thats a lot of oats, I only used 1 Lb in a Oatmeal Stout (6gal) this weekend.

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