Fuggle duck: my house bitter

Discussion in 'Complete and Brewed Recipes' started by foxbat, May 11, 2018.

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  1. Nov 18, 2018 #21

    Honk

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    Me too , grow first gold and EKG so ideal recipe for my house bitter, not too different from bitters I've done before except not included Munich before. Also first time with west Yorkshire yeast which I'm having a go at top cropping. Pictured about 50 hours after pitching, going well. IMG_20181118_172608587.jpg
     
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  2. Nov 18, 2018 #22

    foxbat

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    Excellent choice of yeast. I have an ESB on at the moment fermented with 1469 and it's wonderful. I mashed at 66C for that one and got 84% attenuation out of the 1469 ashock1. Yeast really seems to go to town with my worts!
     
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  3. Nov 30, 2018 #23

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    They say that patience is a virtue but as I have none here's a picture of my version kegged and force carbed today. Will have to condition it and wait for a day when I haven't sampled every homebrew I possess to decide if it will be my house bitter. IMG_20181130_145456050.jpg
     
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  4. Nov 30, 2018 #24

    Martybhoy

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    I brewed Foxbat's bitter about 6 weeks ago. Bottle version much better than keg. Good showcase for English hops. Keep getting marmalade notes.

    Anyway, thanks Foxbat for the recipe, it's a great beer.

    IMG_20181130_215504576.jpg
     

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    Last edited: Nov 30, 2018
  5. Dec 1, 2018 #25

    Martybhoy

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    I think the difference between the keg version and the bottle version is serving temperature. The keg version being too cold.
     
  6. Dec 1, 2018 #26

    foxbat

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    Some lovely looking beer pictures there! I think you're right about the cold temperatures. If I leave a bottle in the fridge too long all the flavours are muted.
     
  7. Dec 6, 2018 at 4:52 PM #27

    Honk

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    Been a week in the keg now and I'm really enjoying this beer so will be brewed again. Got a couple more recipes to do trialling out the west Yorkshire yeast, then likely to return to this or very similar. Incidentally my current version uses EKG rather than fuggles, and I was convinced that was used in the original recipe. (Don't know why as it's called fuggle duck)
     
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