Brakspear bitter

Discussion in 'Complete and Brewed Recipes' started by chub1, Aug 18, 2017.

  1. Aug 18, 2017 #1

    chub1

    chub1

    chub1

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    Just bottled up 14 assorted sized bottles of a 'tinkered with' Brakspear recipie.
    Initial (on bottling) aroma and taste points to possibly my best bitter brew to date.Time will tell:grin:
    6 litre batch. BIAB(dunk sparge). 90 min mash. 70 min boil.
    660 grm Irish pale malt
    310 grm Irish stout malt
    27 grm crystal malt(90L)
    8 grm black malt
    20 grm flaked barley
    8 grm Challenger pellets 70 min
    1/2 protofloc tablet 15 min
    4 grm Styrian goldings pellets 2 min
    4 grm styrian goldings pellets dry hop 5 days
    1/2 pack gervin yeast re hydrated
    OG 1.036
    FG 1.007/8
    ABV 3.75% IBU 30.52 SRM 9.81
     
  2. Aug 18, 2017 #2

    MyQul

    MyQul

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    I'm currently making my way through a batch of bitter with the same OG/FG, but I'm finding it too dry/light of body. If I was to do the same again using notty, I'd defiantly either mash higher than the 66C I mashed at or add more crystal or both. Flavour wise though its quite good
     
  3. Aug 18, 2017 #3

    chub1

    chub1

    chub1

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    Hoping the flaked barley will add something to this:)
     
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  4. Aug 18, 2017 #4

    MyQul

    MyQul

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    Thats what I was thinking. FB is supposed to add body so hopefully it will :thumb:
     
  5. Sep 5, 2017 #5

    chub1

    chub1

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    Mmmmmmmmmmm
    not great at all. Not nasty just boringly mundane.
    What is it about bitter that seems to make it hard to come up with something really good.:twisted::twisted:
     
  6. Sep 5, 2017 #6

    MyQul

    MyQul

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    I think were spoilt by all the variety and exoctic beer styles that are now out their. Bitter just seems pedestrian. Not for me though, I love bitter. I've just pitched the yeast into a First Gold/Hallertau Mittelfrauh bitter
     
  7. Sep 5, 2017 #7

    chub1

    chub1

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    Out of many betters,i have done one really nice one and that was extract,all the others have been mundane and lacking.
    IPA's,APA's,Pales,Stouts etc etc not a problem,arghhhhhhhhhhhhhhhhh:lol:
     
  8. Sep 5, 2017 #8

    MyQul

    MyQul

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    What yeast have you used? Have you tried a 'proper' English liquid (or cultured up from a bottle) strain. As bitter are yeast driven of course, and perhaps that's what your finding lacking?
     
  9. Sep 5, 2017 #9

    chub1

    chub1

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    Only dried yeast's. Not progressed as far as culturing my own up!.
     
  10. Sep 5, 2017 #10

    MyQul

    MyQul

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    That'll be it then. Whilst I'm happy to drink bitters made with dried yeast (and I love the convenience), the bitters I've made with cultured up strains are far superior to the bitters I've made with dried yeast (It's definately the yeast, as I have a bitter reciepe that I use across the board).
    If you regularly make bitter, it's definatley worth culturing up some 'proper' bitter yeast
     
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  11. Sep 5, 2017 #11

    chub1

    chub1

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    Thanks:thumb:
    Will probably give them a miss from here on in.Not sure if i can be a###d to get into culturing!.
    Think i will stick to my proven beers.Just had feedback on a Mango Pale which has gone down really well:)
    Nathen, who wants 12 bottles of so so bitter:lol::lol::lol:
     
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