Upcoming Competition 21-08-10: Category 8A. Standard/Ordinary Bitter
It's been a long time between beers - and sorry to all you guys that I wasn't able to make it. Last minute family comitments unfortunately. At least I had a good time - as did everyone who was able to attend.
Congrats to Garick for taking this last competition out with none other than yours truly. Here is my recipe for the co-winning brew for anyone who is interested:
Nutty Brown
11-C Northern English Brown Ale
Size: 24.24 L
Efficiency: 81.0%
Attenuation: 78.0%
Calories: 173.64 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.040 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.013)
Color: 34.82 (23.64 - 43.34)
Alcohol: 5.36% (4.2% - 5.4%)
Bitterness: 27.0 (20.0 - 30.0)
Ingredients:
4.4 kg Maris Otter Pale
.500 kg Caramunich® TYPE II
.35 kg Biscuit Malt (Mout Roost 50)
.15 kg Pale Chocolate Malt
.014 kg Black Malt
22.0 g Target (10.1%) - added during boil, boiled 60 min
20 g Willamette (5.0%) - added during boil, boiled 10 min
20 g Fuggle (4.8%) - added during boil, boiled 0.0 min
Thames Valley II Yeast.
Barry took out the coverted title for the selector of the next brew which is ordinary bitter.
Thanks again to Hallertau for hosting us - this event is getting bigger and bigger - and that lounge upstairs is perfect. And also thanks to Graeme Mahy for offering his expert palate along with Master Brewer Albrecht Von Walmoden and Vince Sexy Face and Richard Pegleg.
Cheers!!!
8A. Standard/Ordinary Bitter
Aroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.
Appearance: Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Flavor: Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.
Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Comments: The lightest of the bitters. Also known as just �bitter.� Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the �real ale� version of the style, not the export formulations of commercial products.
History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., �real ale�). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to �Burtonize� their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.
Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.
| Vital Statistics: | OG: 1.032 – 1.040 |
| IBUs: 25 – 35 | FG: 1.007 – 1.011 |
| SRM: 4 – 14 | ABV: 3.2 – 3.8% |
Commercial Examples: Fuller's Chiswick Bitter, Adnams Bitter, Young's Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brains Bitter, Tetley�s Original Bitter, Brakspear Bitter, Boddington's Pub Draught
Replies to This Discussion
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Permalink Reply by JoKing on
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Good question brother...
I need to extend the old repertoire in order to get a beer that fits the style guidelines.
What I really liked about the last WBC is that the beers that did well were comfortably within the style guidelines... well maybe apart from NVIOUS's one... but that one didn't take it out - which is good. Not because I beat his ass, but because the beers that won did so because they were better examples of the style.
I hear your's did well too, and that it was a good example of the style also.
I remember when a Weizenbock showed up to the Hefeweizen competition and placed last even though it was a good beer. Poor Barbera so wanted to take out last place with her problematic beer - and it didn't because it was more of a hefeweizen than that weizenbock... who's ever that was! That's the way it should be!
It'll be interesting to see how many APAs show up for this event!
P.S. I'm working hard on getting in some EKG for this as well as some floor malted barley. Hopefully they get here at a decent timeframe for people to be able to brew with them. -
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Permalink Reply by NVIOUS on
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Speaking of APA's I am brewing my Ordinary Bitter today.
But whilst weighing out my hops I spilt a whole heap of SUMMIT into my late additions :-(
Which is very annoying as it seems to happen to me a lot ;-) But on the bright side at least it was SUMMIT that I spilt into it rather than some other hop.
MMMM SUMMIT is GOOD!
Ah well probably going to have to dry hop it as well now. DAMN IT!!!! -
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Oh bugger!!!!!
After having a few of my home brew while watching the AB's ( which I might add Tony Woodcock made a huge difference when he came on ) I cocked up by ordinary bitter again!!
I was only joking when I said I was going to dry hop it. But in my now pissy eyed state ( helped alot by my IIPA @ 9.2% 160IBU ) I did actually dry hop it. Was only going to the fermenting fridge to start cold conditioning it. Ended up tipping 75gm of SUMMIT into 18ltr.
SHIT BALLS!!!! -
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So it's getting close to that time again. WBC time.
Would like to have an idea before hand this time how many entries we are going to have. Then I can make sure I bring the required amount of judging sheets.
Who's coming? -
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Permalink Reply by Reviled on
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I will def be there, should have an entry, however dont know if it will be an ordinary ;o) lol
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Permalink Reply by Martin Bridges on
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Why does that not surprise me!
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Ill try to make it as ordinary as possible Martin ;o)
Hmm, might need some english ale yeast for this and ive used all the 1469 I had, anyone got any english strains on hand that they could spare easily?
I guess I didnt expect two english ales in a row with the WBC -
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I'll be harvesting some 1968 at the weekend.
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Keen to do a double starter and split with me?? Will repay you in beer/hops?
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I can definitely chuck you some of this 1968. Remember there's more yeast to be had from my Great Yeast Fridge Clearout Bonanza!!!
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