5 Points Best & Tips for Brewing Great Bitters 

Thanks yes I was surprised by the lack of flocculation, it is stated as medium on the whitelabs site but still shouldn’t take as long as it did in my experience

Thanks Viktor, its not that easy to find here either! I’ve only tried homebrewed versions so far

I did a 50/50 split RO and tap water on this one, with a little gypsum and epsom salts added back in I ended up with a profile around about 80ppm Calcium, 150ppm sulfate, 50ppm chloride, Carbonates at around 100ppm so still needed some acid to adjust pH. Thats pretty close to what I aim for with most pale ales (although I usually use 100% RO), I’d probably try a more balanced or even high chloride profile if I do it again as I feel like that fuggles bitterness could be smoothed out a bit

Yes quite right I do tend to mix the terminology for those up a bit although as far as I can tell they are essentially the same thing

I don’t think they have the recipe on site but I assume they just subbed in the centennial and adjusted the bittering addition as required to achieve the same IBUs

@@DudesBrews I actually brewed a Centennial version recently. It's still fully conditioning but i must say i prefered the English hops. Something about the earthy maltiness from the yeast (i used the original yeast this time) not gelling right with the citrus for me. Tastes are entirely subjective though and thats what's wonderful about this hobby, all the little changes and varieties we can use to find combinations that appeal to us. I will say as much as I like 1469 as a yeast, the original yeast (completely blanking on the name) fits really well with the grain bill. Loving the oaky, minerally nature to it. Its a real winner of a grain bill for bitters i think and i expect im going to reuse it time after time to try different yeast/hop combos with it. Thanks again for putting together this great video, lots of good points you made here.

The Californians from Mexico definitely have an accent

Yes I have and it worked really well also used it on an oatmeal stout that I thought was pretty good too

Barry's Best Bitter - Richard share.brewfather.app/53HPHLCvPXsDPt

I used a hoppy profile on this one, about 150 sulphate to 50 chloride, if I did it again I might try a balanced or even malt forward profile though as its so heavily hopped anyway I’m not sure it really needs any more assistance!

@@DudesBrews thankyou I was thinking malt forward but might go for balanced. Cheers 👍🍺

That would be a good option I think but a very small increase should suffice, perhaps a little bit of munich or similar could also be added into the grist if available, obviously not very traditional but it would help add back some depth of flavour

​@@DudesBrews Great, thanks for the reply, Point noted about the small increase in amber malt that may be needed; I guess the key thing will be trying to closely match the colour of your recipe after my adjustment which is easy in BeerSmith. I can see some Munich could work too if I had some. Thanks again and for the enjoyable, useful content too

Great question! Difficult to pin this down to one thing, Fullers ESB recipe is worth a look for reference, I'd suggest some medium/dark crystal malt in the grist will help with the sweet element of the marmalade flavour then the fruit is probably mainly from the hops and yeast, First Gold is one that springs to mind for an orange like flavour, yeasts vary a lot in terms of the ester profile but yes fermenting on the warm side will help push these to the front a bit more. Wyeast 1469 can bring some Pear flavours in my experience

I recently brewed a smash with Chevallier, Opus hops and 1469 West Yorkshire. Not sure which element contributed it but it has tons of marmalade flavour (even the colour is marmalade). Just make sure you step mash the Chevallier as I didn't and it ended up a bit sweet.

Sorry no crocs on display in this one! 😂

Malt bill came up and it's almost identical to the recent bitter I came up with myself... checks the five points I did and yeah so close. Only difference was 300g more Pale malt. The Hops are obvs different with Challenger then EKG at 15 then another dunt of EKG at flame out. The Five points I done was that orange woody thing. Bloody lovely pint.

@@DudesBrews hahaha it did come to mind but I couldn't remember if you were keeping that one private lol