House bitter

[Rodcx500z]

If it's nice tomorrow will be brewing this, i need a stock beer and as i like bitter why not, all thoughts on recipe appreciated
House bitter V1
Special/Best/Premium Bitter

Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 5.100
Total Hops (g): 70.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 13.1 (EBC): 25.8
Bitterness (IBU): 30.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
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4.500 kg Pale Malt (88.24%)
0.250 kg Crystal 40 (4.9%)
0.250 kg Munich I (4.9%)
0.100 kg Roasted Barley (1.96%)

Hop Bill
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30.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
20.0 g Fuggles Pellet (5.7% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
20.0 g East Kent Golding Pellet (4.7% Alpha) @ 10 Minutes (Boil) (0.9 g/L)

Misc Bill
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Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham


Recipe Generated with BrewMate

 

[Clint]

What's not to like?

 

[Rodcx500z]

What's not to like?

Cheers Clint

 

[dwhite60]

I might change out the roast barley for chocolate malt. Bit too much burnt flavor for me in a bitter.

Otherwise it looks fine like it is.

Let us know how it goes.

 

[Hazelwood Brewery]

Bitters are not so much my thing so this is for my education as much as food for thought...

There’s not a lot of bitterness in the Fuggles hops so presumably some of the bitterness in the finished beer is coming from the roasted barley - which might be a little more “raw”?

Maybe using a dark crystal in place of the light crystal and roasted barley, and substituting Magnum hops (20g?) for bittering would give a smoother cleaner bitterness?

Thoughts?

 

[dwhite60]

Bitters are not so much my thing so this is for my education as much as food for thought...

There’s not a lot of bitterness in the Fuggles hops so presumably some of the bitterness in the finished beer is coming from the roasted barley - which might be a little more “raw”?

Maybe using a dark crystal in place of the light crystal and roasted barley, and substituting Magnum hops (20g?) for bittering would give a smoother cleaner bitterness?

Thoughts?

Never used Magnum but I've read it's clean and potent. Save the nice hops for flavor and aroma.

Good way to describe the roasted barley addition as "raw". Not a bad thing.

Your original recipe looks good. Give it a shot and you can adjust on the next batch.

 

[Rodcx500z]

The roasted barley is mainly for colour, never thought of it as being raw, i could swop it for amber malt