How to brew bitter?

[arkadiuszmakarenko]

It may sound silly question, but i`ve been trying to brew ultimate bitter for last 3 years.
I`m struggling with caramel, and malt sweetnes taste in beer. Even if i add a lot of crystal i don`t get what i would like to.
So classical recipe like 90% MO and 10% crystal malt doesn`t seem to do the trick. Any suggestions?
What yeast do you recomend? I usually use Fuggels or EKG hops. Any suggestions?

 

[BarnsleyBrewer]

I like choc malt and anber. :thumb:

 

[Aleman]

Try using aromatic malt instead of the standard crystal malt. . . or 20-25% Munich or Vienna

 

[arkadiuszmakarenko]

My last bitter was something like this:

Water treatment
2 teaspoons Burton Salts

3kg Maris Otter
0,1 kg melanoid malt
0,1 kg crystal
0,03 kg chocolate malt

Hops
25g Lubelski 60min
25g Cascade20 min
60g Cascade flame out.

And yest Wyeast Scottish Ale.

I hope it will go well.

I have not tried it yet it is still maturing in cornie. I hope this will go much better :)

Next time i`m going to add vienna malt instead crystal.

 

[unclepumble]

What temp are you mashing at, if you want more sweetness up the mash temp to 68-69

UP

 

[arkadiuszmakarenko]

I think mashing wouldn`t change much. I think that higher mashing temperature will produce denser, slightly more cloying mouthfeel. Because sugars which are produced by alfa maylase are not sweet. But i may be wrong, to be honest i havent noticed much difference between mash temperatures.

BTW
Last beer wash mashed at 68C

 

[markp]

Mashing at a higher temperature increases the sweetness of the beer by creating a less fermentable wort.
The higher temperature encourages more dextrins, which are less preferred by the yeast....these are then left in the residual wort once the yeast has eaten the simpler sugars and give a sweeter taste to the beer.
That is my understanding of it anyway.

I would also say have a go at adding a little chocolate malt, this does give a certain sweetness on my pallate

 

[arkadiuszmakarenko]

I would also say have a go at adding a little chocolate malt, this does give a certain sweetness on my pallate

How much is little in this particular beer?