Clibit
From Chris Colby

http://beerandwinejournal.com/ord-bitter-p-mash/

INGREDIENTS  (for 19 L)

Water calcium chloride and gypsum (in 1:3 ratio)

Malts (for an OG of 1.036 at 65% extract efficiency and an SRM of 17)

430 g UK pale ale malt (3 °L)
680 g US 2-row pale malt
340 g flaked maize
130 g  biscuit malt
110 g crystal malt (60 °L)
110 g crystal malt (90 °L)
28 g chocolate malt
850
 g light dried malt extract (English, such as Muntons or similar)

Hops (for 29 IBU total)

First Gold (or Goldings) hops (14 IBU) 14g for 60 minutes
First
 Gold (or Goldings) hops (15 IBU) 28g for 15 minutes
Fuggles
 hops (0 IBU) 21g at flame out

Yeast (for an FG of 1.007 and an ABV of 3.8%)

Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast



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Notlaw
Is it just me, but the term 'Ordinary Bitter' is not enticing me into drinking it.
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Pinto
That cos you're spoilt [rofl] think the idea is that it's supposed to be a lower alcohol brew that you can enjoy a few pints of without the hangover the next day.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it
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Clibit
Boddingtons wasn't ordinary. Plenty of great ordinary bitters have been produced. Ordinary bitter is just a strength thing, low ABV. It's bitter that's under 4%. It doesn't mean the beer has to be dull at all, on fact it's bitter and hoppy. 
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Notlaw
I know, it's just the name... Session English Pale or something sounds better... [wink]
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Pinto
Notlaw wrote:
I know, it's just the name... Session English Pale or something sounds better... [wink]


Lipstick that pig.... [biggrin]
Save
Beer is like porn - you can buy it easily enough, but its so much more fun to make it
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Clibit
Extraordinary bitter.  [thumb]
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Clibit
Looking at doing something like this soon, but don't have the flaked maize, choc malt or 1968 yeast. 

Maybe use a bit of dextrose, pale choc and the Brewlabs Black Sheep yeast. 

Any thoughts?
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Steve
Clibit wrote:
Looking at doing something like this soon, but don't have the flaked maize, choc malt or 1968 yeast. 

Maybe use a bit of dextrose, pale choc and the Brewlabs Black Sheep yeast. 

Any thoughts?


I have WLP002, i can send you a slant if you like, also as you are well aware Pale Choc is totally different to Choc Malt, having said that i do prefer Pale to normal, as also you know.
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Clibit
Steve wrote:


I have WLP002, i can send you a slant if you like, also as you are well aware Pale Choc is totally different to Choc Malt, having said that i do prefer Pale to normal, as also you know.


Thanks Steve but I'm happy to use one of the yeasts I've got, you've sent me two new ones and I have the black sheep in the fridge. I may just use pale choc and perhaps a little black malt. Or I could use choc rye. 
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Steve
What's flaked maize going to bring to the party? not used it before.
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Steve
Oh Denny's 50 then! you have that.
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Clibit
Steve wrote:
What's flaked maize going to bring to the party? not used it before.


I used it a couple of times ages ago. It doesn't bring a lot. Mainly fermentable sugars, lightens the body of the beer by not adding much in the way of unfermentables. Some old recipes have it in, breweries used to use it. Rare now I think.

You sent Denny's and 006.
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Steve
Clibit wrote:


I used it a couple of times ages ago. It doesn't bring a lot. Mainly fermentable sugars, lightens the body of the beer by not adding much in the way of unfermentables. Some old recipes have it in, breweries used to use it. Rare now I think.

You sent Denny's and 006.


I'd go with Denny's or 006, bit of a strange one this as On The Slate Ordinary Bitter in the book does not contain Choc Malt? 
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Clibit
Steve wrote:


I'd go with Denny's or 006, bit of a strange one this as On The Slate Ordinary Bitter in the book does not contain Choc Malt? 


Maybe the book is an updated version. 
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