Inspired by Harviestoun Bitter & Twisted

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

foxbat

Landlord.
Joined
Nov 24, 2013
Messages
3,266
Reaction score
2,464
Location
Essex, UK
This is really close in flavour to the original. I put it together based on tips from another forum with some changes of my own. The hop flavours are just amazing - as good as any hop-forward craft ale. Think of a really floral and aromatic east european pilsner with the silky body of a pale bitter.

Mine is two weeks into conditioning and already tastes fantastic out of the pressure barrel but I bottled some and those are still a little too bitter and clearly need more time to mature. It develops a chill haze (probably due to the wheat) so best to serve at room temperature if you care about perfect clarity (I don't).

Here's the recipe for a 20 litre batch size at 70% efficiency. I got all ingredients from brew uk and the hops were in pellet form.

Code:
3.00 kg    Lager Malt (2.5 EBC)      Grain   80.6 %        
0.24 kg    Cara Gold (10.0 EBC)      Grain   6.5 %         
0.24 kg    Oats, Flaked (2.0 EBC)    Grain   6.5 %         
0.24 kg    Wheat Malt   (3.9 EBC)    Grain   6.5 %         

25.00 g    Perle [7.60 %]                   - Boil 60 min    Hop
30.00 g    Hallertauer Hersbrucker [2.30 %] - Boil 15 min    Hop
30.00 g    Hallertauer Hersbrucker [2.30 %] - Boil 10 min    Hop
25.00 g    Celeia [2.10 %]                  - Boil 5 min     Hop
10.00 g    Bobek [2.80 %]                   - Boil 5 min     Hop
25.00 g    Celeia [2.10 %]                  - Boil 1 min     Hop
10.00 g    Bobek [2.80 %]                   - Boil 1 min     Hop
50.00 g    Bobek [2.80 %]                   - Dry Hop 4 Days Hop

1.0 pkg    Safale American  (DCL/Fermentis #US-05)    Yeast

IBU: 35.5
EBC: 5.5

I did BIAB and the procedure I used was:

Total water for everything: 27.4l. Saved about 5l from the total for a sparge.
Water source: Sainsbury's Basics (Salifert reading 0.1)
CRS: 34ml to total
Gypsum 3g to total
Mash at 66C for 90 mins
Boil for 75 mins

SG: 1.044
fermentation: 14 days total at 18C. FG: 1.010, ABV 4.4%
after 9 days: dry hop with 50g Bobek pellets.
after 12 days: raise temperature to 20C to finish fermentation
after 14 days: stir in 0.5 tsp gelatine dissolved in half pint 66C water. cold crash started

Cold crash for 5 days then barrel and bottle.
Condition: 2 weeks in the barrel, more for the bottles. Colour is light golden.
 
Back
Top