Well its so f*@ing windy that my poly tunnel got blown down (1 day after having planted loads of stuff in it); and this is my first 100% outdoor brew... in spite of the weather, so that's why this brew is called Windy Bitter. In actual fact it is a Thornbridge Kipling inspired pale bitter, as you will see below.
PS Mark, you will notice that I have made some adjustments based on your feedback on Thursday!
Windy Bitter
Special/Best/Premium Bitter
Recipe Specs
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Batch Size (L): 20.0
Total Grain (kg): 4.674
Total Hops (g): 109.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 40.8 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60
Grain Bill
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4.347 kg Maris Otter Malt (93%)
0.327 kg Carared (7%)
Hop Bill
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16.0 g Chinook Leaf (12.9% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
13.0 g Nelson Sauvin Leaf (12.6% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
40.0 g Nelson Sauvin Leaf (11.5% Alpha) @ 0 Minutes (Aroma) (2 g/L)
40.0 g Nelson Sauvin Leaf (12.6% Alpha) @ 0 Days (Dry Hop) (2 g/L)
Misc Bill
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Single step Infusion at 68°C for 90 Minutes.
Fermented at 20°C with Danstar Nottingham
Recipe Generated with BrewMate
Windy Bitter
Re: Windy Bitter
The carared was a good idea as was the chinook (it may well be grapefruity though). I wouldn't use nelson so early in the boil, but that's based on other people's beers rather than my own brewing experience. One thing screams out at me though: only 40 g of nelson to dry hop??! You want to double that at least mate.
Eat sh*t or die trying
- MapperMatt
- Posts: 316
- Joined: Sat Feb 05, 2011 10:33 am
Re: Windy Bitter
Will bear it in mind... i don't want it to be too unbalanced....
Re: Windy Bitter
I would of thought 40g on the dry hop to be fine but to be honest it's not a hop I have used much!Capn Ahab wrote:The carared was a good idea as was the chinook (it may well be grapefruity though). I wouldn't use nelson so early in the boil, but that's based on other people's beers rather than my own brewing experience. One thing screams out at me though: only 40 g of nelson to dry hop??! You want to double that at least mate.
Re: Windy Bitter
I'd crank it up.mrlard wrote:I would of thought 40g on the dry hop to be fine but to be honest it's not a hop I have used much!Capn Ahab wrote:The carared was a good idea as was the chinook (it may well be grapefruity though). I wouldn't use nelson so early in the boil, but that's based on other people's beers rather than my own brewing experience. One thing screams out at me though: only 40 g of nelson to dry hop??! You want to double that at least mate.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Windy Bitter
That would give you 4g per litre, which isn't that much really. Also the more you put in the less time the beer has to stay in contact with it, reducing the risk of vegetal flavours.Capn Ahab wrote:You want to double that at least mate.
The concept of balance can be misleading. It doesn't mean having everything equally prominent; in a hoppy beer 'balance' means pointing everything towards and enhancing the hops. Since the malt bill is pretty plain and mash temp low, pump up the jam on the hops. Man up and go for it!
Eat sh*t or die trying
Re: Windy Bitter
Er, actually should have checked recipe before that last post as I see you actually mashed pretty high, meaning your fg should be relatively high too. To balance this out I'd say you need......
....more hops!
....more hops!
Eat sh*t or die trying
Re: Windy Bitter
Vegetal flavours come from boiling, more often than not. It's grassiness that tends to come from lengthy dry-hopping.Capn Ahab wrote: Also the more you put in the less time the beer has to stay in contact with it, reducing the risk of vegetal flavours.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Windy Bitter
I just watched a very interesting vid http://www.youtube.com/watch?v=7qD17ZeTSsE interview with a hop grower who reckons all the flavour/aroma you're gonna extract from dry-hopping is done within a couple of days.
I also love the way he pronounces bayta-aycids.
I also love the way he pronounces bayta-aycids.
Eat sh*t or die trying