Strong Arm Tactics - Hoppy Best Bitter

Discussion in 'Beer Brewdays!' started by Simonh82, Oct 11, 2018.

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  1. Oct 11, 2018 #1

    Simonh82

    Simonh82

    Simonh82

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    Planning this one for the weekend. The recipe started life as a strong golden ale but as the night have drawn in I tweaked it by upping the crystal and knocking it down a few ABV point to become a very hoppy best bitter.

    I'm going to be reusing yeast from my last brew. Its only been in the fridge for a week so I'll probably just chuck it in without a starter.

    I don't think all English/Continental hops stand up to being used in large quantities for dry hopping but I've had good success with EKG, First Gold and Pilgrim.

    Recipe for 30L

    Brew Method: BIAB
    Boil Time: 30 min
    Efficiency: 76% (brew house)

    STATS:
    Original Gravity: 1.043
    Final Gravity: 1.009
    ABV (alternate): 4.6%
    IBU (tinseth): 34.8


    FERMENTABLES:
    2.8 kg - United Kingdom - Maris Otter Pale (50.9%)
    1.3 kg - Ireland - Ale Malt (23.6%)
    0.8 kg - German - Munich Dark (14.5%)
    0.2 kg - United Kingdom - Crystal 45L (3.6%)
    0.2 kg - German - CaraAroma (3.6%)
    0.2 kg - German - Melanoidin (3.6%)

    HOPS:
    15 g - Admiral, Type: Pellet, AA: 13.3, Use: Boil for 30 min, IBU: 13.39
    50 g - East Kent Goldings, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 4.53
    50 g - First Gold, Type: Pellet, AA: 9, Use: Boil for 5 min, IBU: 7.83
    50 g - Pilgrim, Type: Pellet, AA: 10.4, Use: Boil for 5 min, IBU: 9.05
    50 g - East Kent Goldings, Type: Pellet, AA: 5.2, Use: Dry Hop for 7 days
    50 g - First Gold, Type: Pellet, AA: 9, Use: Dry Hop for 7 days
    50 g - Pilgrim, Type: Pellet, AA: 10.4, Use: Dry Hop for 7 days

    MASH GUIDELINES:
    1) Infusion, Temp: 65 C, Time: 60 min, Amount: 22 L
    2) Dunk sparge, Temp: 85 C, Time: 10 min, Amount: 14 L

    YEAST:
    White Labs - Essex Ale Yeast WLP022
    Attenuation (custom): 78%
    Fermentation Temp: 19 C

    TARGET WATER PROFILE:
    Ca2: 150; Mg2: 4; Na: 24C; Cl: 48; SO4: 220; HCO3: 20

    https://www.brewersfriend.com/homebrew/recipe/view/675558/strong-arm-tactics-hoppy-best-bitter-
     
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  2. Oct 11, 2018 #2

    dan125

    dan125

    dan125

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    Great name for a beer athumb..
     
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  3. Oct 12, 2018 #3

    foxbat

    foxbat

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    I was expecting a Cameron's Strong Arm clone! Recipe looks good, hard to go wrong with first gold and EKG.
     
  4. Oct 12, 2018 #4

    Simonh82

    Simonh82

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    I've not come across that beer. It was originally called summer stunner but that felt a bit inappropriate for the time of year, so it got tweaked to be a bitter instead of a golden ale.
     
  5. Oct 15, 2018 #5

    Simonh82

    Simonh82

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    The brew day went well. In fact it was one of the smoothest brew days in a while. I've been concentrating on speeding up my brew days so did a 45 min mash and 30 minute boil. I also skipped the 20 minute hop stands I've been doing, replacing it with a 5 minute addition and immediate chilling at flame out. I was worried that this might make it less hoppy but a quick taste of the wort suggested that it was plenty hoppy enough. Despite the shorter mash, I still got 80% brew house efficiency which is about what I normally get with a 60 minute mash.

    In the moment I swapped dark Munich for light Munich as I had an open bag that was well past its best before date.

    I reused yeast from a previous brew. I chucked in a small jam jar's worth. I was surprised to find that it had only just started fermenting almost 24 hours later. I'm sure there are enough yeast cells in there but making a starter makes a huge difference to how quickly it takes off.
     
  6. Oct 21, 2018 #6

    Simonh82

    Simonh82

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    Just took a gravity sample and this one is down to 1.009, bang on target. The taste is great straight from the fermentor.

    I chucked the dry hops in and gave it a blanket of CO2 to protect it from any oxygen I let in to the fermentor.

    I'm going to start cold crashing tomorrow and maybe keg it on Wednesday. Looking forward to this one.
     

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