| Author |
Message |
   
Greg Brewer
Intermediate Member Username: Greg_r
Post Number: 273 Registered: 03-2005 Posted From: 67.176.236.241
| | Posted on Saturday, September 11, 2010 - 04:53 pm: |
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Jamil Z uses British pale, crystal, special roast and aromatic malt in his best bitter recipe. The aromatic is what I am questioning. Obviously, this is not traditional but I am wondering if anyone has tried the recipe and how it turned out. So far I have been very pleased with his recipes and I am inclined to stick to them, at least the first time. |
   
The Jolly Brewer
Senior Member Username: Matfink
Post Number: 2365 Registered: 03-2003 Posted From: 77.100.116.116
| | Posted on Saturday, September 11, 2010 - 07:28 pm: |
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Bitter is such a wide style, at least in it's home country, I think you could pretty much do what you want. |
   
Terry Smith
Junior Member Username: Tbrew
Post Number: 42 Registered: 03-2008 Posted From: 24.167.137.136
| | Posted on Monday, September 13, 2010 - 04:31 pm: |
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I have brewed it a couple times, I think the recipe is very good, but it is not one of my favorite styles. It won 1st place and scored 45.5 points in Raleigh NC last year if that is any indication. |
   
The Jolly Brewer
Senior Member Username: Matfink
Post Number: 2368 Registered: 03-2003 Posted From: 217.37.135.185
| | Posted on Tuesday, September 14, 2010 - 03:38 pm: |
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I've used Aromatic in bitter and it worked well. |
   
Bill Pierce
Moderator Username: Billpierce
Post Number: 11966 Registered: 01-2002 Posted From: 24.141.101.115
| | Posted on Tuesday, September 14, 2010 - 03:53 pm: |
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I've seen bitter recipes that used a portion of munich malt. Aromatic malt would serve some of the same purpose. |
   
Chris Storey
Junior Member Username: Stuts
Post Number: 92 Registered: 07-2004 Posted From: 76.75.115.234
| | Posted on Tuesday, September 14, 2010 - 08:52 pm: |
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I am glad you asked this question. I am going to brew this on Thursday. I have aromatic malt, but no special roast. I am going to sub biscuit for the special roast, 3%. |