12 lb Crisp Maris Otter
1 lb Simpsons Medium Crystal (50-60L)
1 oz Target @ 60
1 oz EKG @ 0
10 gal batch
Pitch Nottingham at 68, freerise to 72
Any advice?
Wed, Oct 22, 2014 - 9:09am
#1
Ordinary Bitter
Unless you have a monster efficiency, this beer will clock in at about 3% alcohol.
Are you sure this recipe isn't supposed to be for a 5 gallon batch?
See page 28.
I received an error when trying to get to that link, but here's the description from the 2008 web guidelines:
http://www.bjcp.org/2008styles/style08.php#1a
But yes, an Ord. Bitter shouldn't be any more than 4%. Plus with a small grainbill, expect efficiency to be in the high 80s if you're still sparging (alternatively, with a low abv style like this you can no-sparge).
I like the simplicity - the only thing I would really think about changing is the yeast to get more English-ester character. WY1469 is awesome as is 1275 (Thames Valley) and 1968 (ESB). I tend to think of Nottingham as a little too clean, especially if it'll be fermenting around 66dF. As per the grist, you could check out the Special Roast to get some more of those classic English biscuit-like flavors, but you probably have that covered with the MO and English Crystal. Hops are classic - you've got that pegged for sure.
EDIT: I see you said pitch at 68 and let it rise, so maybe that would drive some more chacacter, but I don't have that much experience with that yeast.
Looks good. Do the no sparge method as you will get better malt flavor. (use 2l/lb in the mash, drain, top off kettle with required water. No sparge water or temperature raising to 168. There are other ways to do it, you can research this)
I made a "best bitter" with a similar recipe just slightly higher quantities. Turned out great. Its in at spooky, we shall see how it does. I used gambrinus ESB malt. Its fun to try the different English malts. I also made an American hopped version with optic malt.
Very thorough answers, thanks Kyle, James!
Cheers!
Mark,
I'll second the no-sparge opinion. Earlier this year I made a cross between a mild and bitter that came in a bit under 3% ABV. I no-sparged and I thought I got really great malt flavor. It's one of the better beers that I've made.
-Adam
Looking in to this no sparge technique, I've discovered I kinda do a hybrid no-sparge/batch sparge.. I mash at standard volume, and then add in all my sparge water all at once then let it sit for a few then drain it all, as opposed to a true batch sparge of draining then adding sparge water and draining again. I guess I'm a weirdo...but it works well for me.
Joe,
That is the John Palmer no sparge method. Your not weird. It increases the efficiency a bit but only works if you have space in your mashing vessel for all the water. I use it on low gravity to mid gravity beer.
I was under the assumption Palmer adds the entire volume of water to be used all at once, I've been doing 2 water additions and one drain, which is very slightly different. What I've been doing is mashing for 60 minutes with a pretty standard grist ratio, and then at the conclusion of the 60 mash without draining anything off dumping in all my sparge water letting it sit for a few and draining it all in one shot. I never put any thought in to it until I read about the no sparge technique. I was just looking to save some time and started doing it that way instead of draining and doing multiple batch sparges, although I don't know if my method would retain the benefits of the no sparge. I'll have to experiment and try a true no sparge, at the least I don't think my method it has any negative effects and my efficiency calculations and stuff are usually very very close to tested results.
https://byo.com/stories/item/1375-skip-the-sparge
You call it adding the sparge, he calls it the mash out but it is the same technique.
I put this beer in the Spooky competition. It scored a 41.
http://byo.com/component/k2/item/2318-fuller%E2%80%99s-the-pride-of-london
The only modifications were using Gambrinus ESB and doing the no sparge method.