Best Bitter Recipe- would like your expertise please!

[Michael_biab]

Hi All! I'm looking for some feedback on how to improve my favorite British Bitter recipe. Specifically, I entered it in a BJCP competition and it got a 33.5 or "Very Good" but I'd like to improve it to the "Excellent" range (knowing that achieving World Class Example is very very difficult).

In terms of process, I'm using Brew in a Bag (BIAB), being careful to use a consistent mash temperature. I calculate and monitor Ph closely but did not adjust in the latest batch. I sanitize and watch my cleanliness carefully.

In terms of ingredients, I'm using the freshest (British) ingredients I can source. I also used a liquid yeast culture that I've had success with before (it's fairly complex) and used a yeast starter. I kept the (pellet) hops British for the sake of authenticity, but wonder if I don't need more since the judges didn't seem to pick up too much aroma. I use tap water and campden tablets to deal with chlorine, and adjusted my water slightly with gypsum to harden it.

I'm not sure what I can do and am hoping you have ideas. Thanks in advance!

Here's a link to my recipe:

https://www.brewersfriend.com/homebrew/recipe/view/577808/union-jack-it-best-bitter

 

[Ozarks Mountain Brewery]

pretty standard bitter you might try Golden promise excellent grain, its my all time favorite but it does have a slight sweet taste to it some times

 

[J A]

^^^That...or Maris Otter.
Recipe looks fine, though I might not use anything as dark as Carafa III. Maybe a slightly larger quantity of Special B or something. Hard to read the notes, but one mentions light body. Not necessarily a fault unless it's watery but a little Carapils or little higher mash temp might bring some body back into it and that's never a bad thing with a lighter beer. Hopping looks good...not sure I'd go changing that too much.

 

[Hogarthe]

For a best bitter you have a fairly large dose of hops. Id change mash temp to 152-154 range. Your final gravity is pretty low so upping mash temp will give you a fuller beer. Other than that it looks solid. You could also try different brands of base malt to see if you like one better than the rest.

 

[KC]

My Strong Bitter got its best feedback with fuggle as aroma hop vice others I've tried. I'd like to try Whitbread Golding if I can find it.

11B. The malt profile is typically bready, biscuity, or lightly toasty.

Using up to 1/3 white wheat, biscuit, victory, and/or toasted malt will achieve that and add the color you want without a specific color agent like carafa. Carastan covers the toasted part but any more and you may have too much toffee.

 

[thehaze]

I second Golden Promise or Maris Otter for base malt, or a combination of both. I use Golden Promise for pretty much everything and it works much better ( and better suited in many styles ) than MO, but that's a different discussion.

I would not ever use any heavily roasted malts in a bitter, not even in a Extra Strong one. The roast flavour is detrimental to the overall flavour of a bitter, at least for my taste. If you want a hint of dryness / toastiness in your bitter, use Maris Otter and a combination of Crystal malts, something like a 45-60L Crystal and a little of Crystal 90L-120-160L.

My best bitters use a flavourful base malt and a combination of Crystal malts, though never over 10% of the whole grain bill. An English yeast is a must ( The Yorkshire strain is a personal favourite ), English hops ( some US/AUS/NZ varities work well as well ) and a good water profile, with a little sulfate to help dry out the beer.

 

[Hawkbox]

Finding Golden Promise here is almost impossible so I use Marris Otter.

 

[illingwd]

Agree you should ditch the carafa. I guess the classic best bitter would use mostly maris otter or equivalent and up to 10% of British crystal malt. In terms of hops, I have a recipe (yet to try it) which recommends:

First wort: Challenger 20g
10 mins: East Kent Goldings 50g
5 mins: Challenger 30g
1 min: East Kent Goldings 50g

 

[Michael_biab]

Thanks everyone! Sounds like I have a couple of good suggestions to try to bring this one up to award level. I'll keep at it and let you know