Cheers Clint
The Quest for the Perfect Bitter
- Thread starter An Ankoù
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MrRook
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Damnyank
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The hop extracts are a great way to bump your ibu without adding too much to the flavor. They're my cheat for West Coast IPAs. We used to have a local producer who made great stuff but they closed suddenly.
Currently enjoying my latest attempt at a best bitter.
Spent plenty of time on the recipe and read every one of this threads 360 odd messages (along with a bunch of other threads / advice).
Glad I did as the results are great so thanks to all for the ideas / inspiration.
Out of interest, I also did a side by side recently with mine and a couple of bottles / cans of commercial best bitter. I think it's easy to judge our own beers harshly (I certainly do) and I was amazed at how much I preferred my own to the commercials. Granted, a canned / bottled bitter will never be the best version of itself, but still an eye opener.
Worth doing if anyone (like I sometimes do) feels their attempts can leave a bit to be desired. You might be surprised what your mind tells you about a 'commercial' beer over your tastebuds.
Spent plenty of time on the recipe and read every one of this threads 360 odd messages (along with a bunch of other threads / advice).
Glad I did as the results are great so thanks to all for the ideas / inspiration.
Out of interest, I also did a side by side recently with mine and a couple of bottles / cans of commercial best bitter. I think it's easy to judge our own beers harshly (I certainly do) and I was amazed at how much I preferred my own to the commercials. Granted, a canned / bottled bitter will never be the best version of itself, but still an eye opener.
Worth doing if anyone (like I sometimes do) feels their attempts can leave a bit to be desired. You might be surprised what your mind tells you about a 'commercial' beer over your tastebuds.
An Ankoù
Landlord.
I recall I started this thread a few years ago and I'm still searching for that Holy Grail. You're right @dlowe1992 , a bottled or canned version of bitter is never as good as the cask or even the kegged version, but it's still possible to get a good pint. I discovered a great truth very early in my brewing career: it's relatively easy to brew a good strong beer, but to brew a satisfying pint around 4% requires much more skill.
So as we've inspired you, and you're so happy with the result, perhaps you wouldn't mind sharing the recipe so we can knock up a version and raise a glass to your good health.
So as we've inspired you, and you're so happy with the result, perhaps you wouldn't mind sharing the recipe so we can knock up a version and raise a glass to your good health.
Last edited:
So as we've inspired you, and you're so happy with the result, perhaps you wouldn't mind sharing the recipe so we can knock up a version and raise a glass to your good health.
Certainly, I’ll post up when I can shift my backside off the sofa and get proper quantities etc..
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I also would be very interested in your recipe,I do love a good bitter.
Perhaps I could make it as my first brew of 2025.
@An Ankoù recipe below...
Can't promise it would be to others' taste, but I was impressed. I think the small roasted barley addition makes a difference.
This was for 23L with my efficiency around about 70%.
3.8kg Crisp No 19 Maris Otter
230g Simpsons Light Crystal
200g Crisp Amber Malt
300g Torrefied Wheat
30g Roast Barley
Mash @ 66 for 90 mins then a 10 min rest @ 72. 60 min boil.
32g Challenger @ FWH (to about 28 IBU)
25g Cascade @ 5 minutes
White Labs WLP013 @ 18 deg.
OG 1.043 FG 1.011
ABV 4.2%
EBC 20.5
IBU 31
Interestingly, I did get some of the oaky character that others say they miss in this yeast. I fermented and served this in the keg and, due to reasons beyond my control, it sat untouched on the yeast for 8 weeks before I touched it at all. Certainly doesn't seem to have done it any harm...
Can't promise it would be to others' taste, but I was impressed. I think the small roasted barley addition makes a difference.
This was for 23L with my efficiency around about 70%.
3.8kg Crisp No 19 Maris Otter
230g Simpsons Light Crystal
200g Crisp Amber Malt
300g Torrefied Wheat
30g Roast Barley
Mash @ 66 for 90 mins then a 10 min rest @ 72. 60 min boil.
32g Challenger @ FWH (to about 28 IBU)
25g Cascade @ 5 minutes
White Labs WLP013 @ 18 deg.
OG 1.043 FG 1.011
ABV 4.2%
EBC 20.5
IBU 31
Interestingly, I did get some of the oaky character that others say they miss in this yeast. I fermented and served this in the keg and, due to reasons beyond my control, it sat untouched on the yeast for 8 weeks before I touched it at all. Certainly doesn't seem to have done it any harm...
clib
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It looks good to me. The yeast choice is key I think, you won't reproduce this beer with a dry yeast I reckon.
I don't think I'm a huge fan of amber malt in pale beers myself, based on a couple of recent brews, I liked it in dark beers though. Porters. Just my taste. I'm prepared to be persuaded otherwise though.
Cascade hops mean it's not an entirely English bitter of course but loads of bitters use hops like Cascade now. How pronounced is the Cascade flavour?
My hop choice for bitter are, Target, EKG, goldings, bramling cross, fuggle, challenger, northern brewer, Target for bittering and a combo of the others
Sadfield
Landlord.
In my experience it's less about the recipe and more about the process and packaging. Either at homebrew or commercial level.
+1 to that.
It's there but not overpowering. I'd say it's at about the right level. Now I'm happy with the recipe I'll probably play around with the late addition and try a couple of varieties. I think First Gold would work nicely and will probably try this at some point. Different to Cascade but I think the orangey notes could work very well..
Sadfield
Landlord.
I think you won't reproduce any Bitter with the exact yeast, in a different FV.
As for dry yeast, Lallemand Windsor, Nottingham, London and Manchester all came from the same brewery yeast. I think reverse engineering that can easily compete with a single strain liquid yeast.
clib
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Yes I think First Gold would be a good alternative to Cascade.
Except I don't think the Manchester and London are produced now. And drying yeast changes it, I find dry yeast beers are different from liquid yeast beers, especially where the yeast had a noticeable character. Drying alters and reduces character. In my experience.
