Bathams Best with Wheat

[whinton]

Tomorrow I'll be brewing another Bathams Best ready for Christmas. This recipe has worked well each time I've brewed it and this time I'm going to tinker with adding some Torrefied Wheat to see if helps keep the head all the way down.

Pale Malt 5700 grams
Torrefied Wheat 400 grams
FuggleWhole 33 grams
NorthdownWhole 22 grams
East Kent GoldingWhole 12 grams
Final Volume:29Litres
Original Gravity:1.045
Final Gravity:1.010
Alcohol Content:4.5%ABV
Total Liquor:41Litres
Mash Liquor:15.3Litres
Mash Efficiency:71.4%
Bitterness:30EBU
Colour:7EBC

 

[Slid]

This is as suggested by Graham Wheeler, but is brewed a bit longer at 29L

As with all the 1970 style recipes in the GW book, there is much more focus on bittering than later addition hops, This mirrors the style of the times. I can't say whether modern recipes with more late hop additions are better or worse. Opinions, anyone?

I do suspect that commercial beers have additional pressures with being ready to drink within 10-14 days, though.

 

[whinton]

I use GW book as my bible but now I have a good few under my belt I'm starting to adjust them slightly. Bathams has some post boil hops. I've not tried dry hopping.
I have judged at competitions and most seem to go with good condition, clarity and a hoppy taste these days.

I wouldn't say GW is all 1970's though. The basic idea is there across the recipes but there are many with later addition of hops to mimic the current market.

I agree that many commercial breweries now throw the beer out of the door a little too quick. Probably hence why many guest ales from smaller "craft" breweries are doing so well?

That's my thoughts anyway. :thumb: