Hops_and_Dreams
I sometimes fancy a nice malty English bitter in the colder months and so fancy making one soon.

Anyone made one with success? Anyone got any hopping rate suggestions? Malt profile?

Cheers.
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Pesho77
for 10g I do 

 10kg marris otter
 1Kg Torrified wheat
 200g crystal 120
 140g Black

 72g challenger 60 mins 
 40g Target  5 mins 

 Pesh
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Hops_and_Dreams
Pesho77 wrote:
for 10g I do 

 10kg marris otter
 1Kg Torrified wheat
 200g crystal 120
 140g Black

 72g challenger 60 mins 
 40g Target  5 mins 

 Pesh

Cheers Pesh. Does that give you some toffee flavour? What OG does that give you?
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Clibit
Hops_and_Dreams wrote:
I sometimes fancy a nice malty English bitter in the colder months and so fancy making one soon.

Anyone made one with success? Anyone got any hopping rate suggestions? Malt profile?

Cheers.


I think you maybe need to decide what kind of malt you want?  If you know what malts you like. Options like medium or dark crystal, biscuit, amber, pale chocolate. I don't have a specific recipe, maybe look at recipes for some good examples of commercial malty bitters that you have enjoyed? I'm guessing that the specialty malts would be more than 10% of the grain bill.  Maybe 15%.

That Colby recipe we looked at yesterday uses medium and dark crystal and biscuit. 
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Hops_and_Dreams
Clibit wrote:


I think you maybe need to decide what kind of malt you want?  If you know what malts you like. Options like medium or dark crystal, biscuit, amber, pale chocolate. I don't have a specific recipe, maybe look at recipes for some good examples of commercial malty bitters that you have enjoyed? I'm guessing that the specialty malts would be more than 10% of the grain bill.  Maybe 15%.

That Colby recipe we looked at yesterday uses medium and dark crystal and biscuit. 

Thanks Clibit. I found the Colby one to be well balanced between hops and malt, whereas I'm looking for something malt forward. I'm not sure if it's just as simple as reducing the hops on that type of grain bill?
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Hops_and_Dreams
Oh and Hogsback T.E.A. springs to mind. Had a pint of it a few weeks ago and had a definite toffee flavour. Not necessarily looking to make that, but along those lines. Mash high and use something like Wyeast 1318 would be an idea.
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Clibit
Hops_and_Dreams wrote:

Thanks Clibit. I found the Colby one to be well balanced between hops and malt, whereas I'm looking for something malt forward. I'm not sure if it's just as simple as reducing the hops on that type of grain bill?


A combination of factors will get you there. The chosen malts, the yeast and what it does to the malt and hop character, and the hopping obviously. A lower bitterness and no late hopping I suppose.

Toffee will probably involve dark crystal. I'd probably try a mix of medium and dark crystal. Increase the %. Take the bu:gu down to around 0.5 - 0.6. Wyeast 1318 sounds like a good choice.

Hogsback TEA: "A pale brown malty bitter with a hoppy & slightly fruity aroma. A well crafted bitter sweet beer with a long dry finish. A classic Best Bitter. Ingredients: Maris Otter pale malt, crystal malt. Fuggles and Goldings hops."

How about some DIY amber malt? 

DIY Amber Malt Recipe

  • Put unmilled pale ale malt in a foil-lined cooking pan (½” depth preferable)
  • Roast in oven at 225°F for 40 minutes, stirring often.
  • After 40 minutes, raise oven temperature to 300°F and roast for at least an additional 25 minutes.  During this time, break open a few kernels to determine the color of the endosperm. Once you have achieved a beige/amber color, remove from oven.
  • Allow 24 hours before milling for off-gassing of volatile/unpleasant flavors.
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Womble
Use Wyeast 1469 if you want malty ... an excellent yeast strain
Multi-tasking, easy, drink beer and watch telly.
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Bunglebrewsbeer
I made this. It was very nice!! I also highly recommend this yeast too.
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Pesho77
Hops_and_Dreams wrote:

Cheers Pesh. Does that give you some toffee flavour? What OG does that give you?


It does give some toffee flavours, the og was about 1062 fg being 1012 it came out at about 6.5%.

 Pesh
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Hops_and_Dreams
Cheers chaps. 1469 is indeed very nice. Put a little order into the Malt Miller last night, but unfortunately they or Geterbrewed didn't have any of this yeast and HBC didn't have some other bits I wanted.

Will fiddle around with recipes later and post for feedback.
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Hops_and_Dreams
Ok, so come up with this for a 20 litre batch. Any strong objections?

OG 1046
FG 1014
IBU 26

Pale Malt 85%
Biscuit Malt 5%
Crystal 60L 5%
Crystal 90L 3%
Crystal 140L 2%
Mash at 67c - maybe 68c?

Fuggles 75% 60min
Challenger 25% 10min

Ferment with Wyeast 1968 London ESB
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Clibit
I guess it is technically not a bitter with those IBUs? 34 would be more typical. But you want a malty beer, and I did suggest reducing the bitterness to focus on the malt. That's the only thing I would ponder, the recipe looks solid to me.
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Hops_and_Dreams
Clibit wrote:
I guess it is technically not a bitter with those IBUs? 34 would be more typical. But you want a malty beer, and I did suggest reducing the bitterness to focus on the malt. That's the only thing I would ponder, the recipe looks solid to me.

Maybe up it to 30ish. I think Wadsworth 6X is around that, which I also like (though not malty). I think I'd prefer it to be a bit more bitter than I'm aiming for than too sweet.
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Hops_and_Dreams
Brewing this on Saturday as I've realised that I only have about 6 bottles of proper bitter left.

Will change the hops I think and increase the IBUs slightly, but grain bill will be as is.

Just making the starter of 1968 now.
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