So, back to the bitter. My first one wasn't great, we had terrible efficiency and it was my first solo beer. I had nice help from my friends, but still, it wasn't great-- not terrible, just not great. It clocked in at 3.2%, and the carbonation didn't work well. It was a thin, low body beer, but the yeast bloomed well and it was free of any major deficiencies. I bottled with DME, which didn't help the process, taking about a month to fully carbonate. The recipe was one from the Clone Brews book, and I wasn't entirely happy with it. So, I'm thinking of using a similar idea, but with some twists that my very limited experience has shown me. I would like to add, in my defense, that I've drank a ton of bitters, so it is a question of taking what I remember and getting that flavor out. So, here goes, a special bitter recipe:
Grains:
6# Marris Otter
.5# UK Crystal II (~60L)
.5# Carmel 20L [or victory...]
.5# Torrified Wheat (For head retention)
Mash at 152 for a drier beer
Fly Sparge to 7.5 Gallons
Hops (44 IBUs):
1 oz Target/Challenger (9%AA) @ 60 minutes = 36.4 IBU
.5 oz East Kent Golding (EKG) (5%AA) @ 30 minutes = 5.6 IBU
.5 oz Fuggles / Willamette @ 2 min = 1.1 IBU
Keg Hop (in bag): .5 oz Fuggles & .5 oz EKG = 0 IBU
London 1028 (2nd Gen), 75% Attenuation
Total IBU = 45 IBU
ABV = 3.7%
FG = 1.010 (higher if I mash higher, I'd imagine)
So, I'm happy with the above recipe. It should run me about $25 for five gallons, if I reuse the yeast (though I'm sure making the starter costs some money to make). It will be just inside the BJCP Best Bitter boundaries, as weak as a best bitter can be, as bitter as it can be, and within the color range (8 SRM). So I'm happy with the idea.
I also have some chocolate malt to burn through and 3# of 2-row, sitting in a closet going bad. For this, I'd like to re-do an earlier porter that took 3rd place in a competition. I got great feedback (and a score of 38, the lowest score in the 'excelent' category). This was my second batch, a straight copy from the clone brews book. This beer was a Samuel Smith's Taddy Porter, which had a bit more treacle and a hop substitution. I liked it, and so did the judges. All around they said I should have less roasted grain, as it led to astringency. I would have liked a slightly sweeter final product, mabye with some extra dark crystal, and more treacle. I'd alos like there to be some more, and some more appropriate, hop flavor and aroma-- which means more dry-hopping! The comments were about the excessive black malt, so I cut that a lot. It was also suggested that I use some Victory malt which I'm all for trying, I might even drop it into the bitter above instead of the 20L...
Malts:
8# 2-row
.75# Carmel 60L
.25# Carmel 120L
.5# Victory Malt
6 oz Black Malt
6 oz Chocolate Malt
Mash at 155F
Additions:
4oz black treacle (full boil)
Hops:
1oz EKG for 90 min
.5oz Fuggles for 15 min
.5oz EKG for 2 min
Keg Hop .25 oz Fuggles & .25 oz EKG [This might make the hop aroma step out too much...]
Yeast:
Originally Irish Ale Yeast, but I want to use Scottish Ale Yeast this time around (2nd Gen). Low attenuation, apx. 70%
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