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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through October 11, 2006 * Boys Bitter < Previous Next >

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Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1232
Registered: 03-2003
Posted From: 86.128.163.204
Posted on Tuesday, October 10, 2006 - 02:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There is a history of 'boys bitter' in these here parts (gloucestershire, England) a weak flavoursome bitter that youngsters drank in pubs with there older colleagues/families to get them used to beer. There are very few examples around anymore, and none available in my home town, so I'm going to make one. Thy were generally around 3% abv, and moderately bitter. This is my take on it - I'm going to mash quite high, and be generous with the late hopping to add some body and flavour. I'm using ringwood yeast for the fruity full flavour it gives - What do you all think?

Cheltenham Boys Bitter

45 litres

6kg Maris otter
300g British Crystal 55L

42g Golding 90 minutes boil
42g Fuggles 90 minutes boil
28g Golding 10 minutes boil
28g fuggles 10 minutes boil
28g Golding steep
28g fuggles steep

Ringwood Yeast

og 1.031
fg 1.008
3.1% ABV

I suspect it will be ready for drinking in under 2 weeks, especially using ringwood that drops clear very quickly.

I've never made a beer this 'weak' before, so it's going to be quite a challenge to make it 'flavourful' enough - I'm quite excited about this one.
 

Geoff Buschur
Senior Member
Username: Avmech

Post Number: 1254
Registered: 06-2004
Posted From: 208.8.57.2
Posted on Tuesday, October 10, 2006 - 03:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My biggest concern with real small beers is over sparging. If you fly sparge that gravity can drop quick if you arn't careful.

I have enjoyed the results of a no sparge on a small beer, maybe that will help boost the flavors you are looking for,
"I've been drunk for 14 years...my judgment isn't what it used to be."
 

HEU Brewer
Member
Username: Heu_brewer

Post Number: 213
Registered: 01-2002
Posted From: 146.137.248.1
Posted on Tuesday, October 10, 2006 - 03:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

With Ringwood it definately will be ready to drink in 2 weeks. Primary 1 week and keg, I would start sampling 3 or 4 days after kegging

Look great
 

HEU Brewer
Member
Username: Heu_brewer

Post Number: 214
Registered: 01-2002
Posted From: 146.137.248.1
Posted on Tuesday, October 10, 2006 - 03:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Don't sparge to get your desired gravity!!!!!!

I sparge about 2 L per 0.5 Kg (1/2 gal per lb) and add water to reach the desired pre-boil gravity. Never had astringency issues

Add gypsum (Terra ALba) to your water if necessary. I found this helps tremendously

HEU Brewer
 

Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1233
Registered: 03-2003
Posted From: 86.128.163.204
Posted on Tuesday, October 10, 2006 - 03:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'll batch sparge, I work on the basis of 2l per kg mash liquor and 4l per kg sparge liquor, then I top up with water as needed.

so I'll mash with 13l and sparge with 26, add a furthe 25 and boil 90 minutes - should do the trick.

I always use Gypsum and Mag sulphate in my bitters.

(Message edited by matfink on October 10, 2006)