J W Lees Bitter

[Monte Cristo]

As I seem to be stockpiling a sizeable hoard and not wanting to stop the brewing while I and the good lady wife catch up, my thoughts have turned to doing a brew for my father. He confessed to being rather partial to 'JW Lees bitter' and just wondered if any of you learned chaps know of any kits that come close?

 

[LeithR]

Try this link:
http://www.worcesterhopshop.co.uk/product_info.php?cPath=4&products_id=83

 

[Bunglebrewsbeer]

My local does Lees bitter that and the MPA they now sell are quite possibly some of the nicest pints i've had. I agree though years ago was a bit hit and miss but think most places have got it sorted now....anyway. I'm knew to all this brew business ( much to the joy of my Mrs ) and at present full grain brewing looks like it would blow my mind having made to can kits which are a bit special if i do say so myself. but wondered if anyone might have a method of making a Lees style beer without all the grain malarky, thanks.

 

[Bounce]

I though I rembered Brew UK doing a JW Lees clone as one of their extract packs?

That might be the answer.

 

[Bunglebrewsbeer]

Thanks for that. Just looked and found one similar. Being new to this. Those kits aren't for mashing and all that malarkey are they?

 

[Bounce]

They do all grain packs as well but the extract kits are either extract or extract and steeping depending on the Beer style.

 

[Bunglebrewsbeer]

Having only done 2 kits upto now think I might be going a bit crazy jumping to this lot at the min I reckon.

 

[clibit]

The Worcester hop shop recipe is very basic, but is all grain. It's easily converted to extract, and that would be a doddle.

For 23 litres:

2.4kg Light dried malt extract
34 grams Chocolate malt

31 grams Goldings hops 60 min boil
11 grams Goldings hops 10 min boil.

Ale yeast*

How?
Mix the extract into your biggest stock pot or pan filled to two or three inches from the top (but not more than 23 litres) and bring to boil. Then add 60 min hops. 45 mins later add 10 min hops. After a further 10 mins switch off. Cool the wort in sink, pour into FV via a sanitised sieve to catch the hops, add cold water to 23 litre line, pitch the yeast when temp is about 20C.

You could reduce the boil time by using more hops at the start of the boil. 50 grams for 30 minutes would provide the same bitterness. There's no need to boil extract, the boil is just for the hops. I'd be tempted to increase the 10 min hops too, for a bit more hop flavour - maybe 20 grams. 11 grams is not a lot.

* Yeast wise, Gervin/Nottingham is easy to use and would do the job, but you'd get a better flavour from Mauribrew 514 Ale yeast, closer to Lees I think, which I've had many times. It gives a less dry finish, a bit of sweetness to complement the malt and the hops.

 

[Bunglebrewsbeer]

This is like a chemistry lesson. But all sounds very interesting. So that recipe you've just put down. Would you say it's easy to do for a relative novice? Could I put the hops in bags or do they have to be loose? And I take it I don't need to boil 23 litres of fluid?

 

[clibit]

Like I said, it's a doddle. Are you capable of stirring some powder into some water and boiling it? Can you weigh hops and throw them in the pan when it boils and 10 mins before the end of the boil period? Of course you can.

Yes, you can put the hops in bags. I don't, I think the hops release more hoppiness if loose, but I may be imagining that. Sieve or bags, both work, both simple.

I forgot to mention that you need to steep the chocolate malt. Put it in a bag and put it in the pan while the water heats up. Take it out when the temp gets to about 75C. Or steep it separately at about 65C in about a litre of water. Strain it and add the liquid to the boil.

You don't need to boil the whole 23 litres, no. You could boil as little as about 6 litres. Try to do 8 or 10 litres though, it helps extract acids and oils from the hops if you have more water.

 

[Bunglebrewsbeer]

You are God like with your wisdom. Thanks very much I shall try this in the new year I reckon. Much to the joy of my Mrs I'm sure.

 

[clibit]

Don't expect an exact replica of JW Lees bitter. You don't have their yeast or water, and you're not using grain. But you will get something of the same ilk, and it may even be better than JW Lees!

 

[Bunglebrewsbeer]

Only one way to find out. Last few brain picks please. That yeast you mention is it just a sachet I lob in or does it require so work doing first? And once it's fermented and I transfer it to my keg how much further sugar would I need to add?

 

[clibit]

It's a sachet of dried yeast and you can just sprinkle it in. Some do this and others re-hydrate it first - add it to about 100ml of warm water (30 - 35C) in a sterilised jug or jar with a sterilised lid or cover (eg foil) to warm the yeast up and get it active.

When you transfer to the keg, add 85 grams of priming sugar (for 23 litres), boiled in a little water, mainly to help it mix in.

 

[Bunglebrewsbeer]

Cheers. Be buying a big pan soon and giving this a go in the new year I reckon.