I really love what you do. You've taken all the guesswork out of brewing an award winning recipe using a huge database of winning brews over multiple years. Increased my knowledge 10x. I really wish you'd have an example of your end result together with a tasting. Thank you. 🥳
On yeast, I think Voss is also a good choice for this style (and English Barleywine). I love the orangey and fruity esters it puts out. Plays very nicely with EKG hops, and the crystal malts.
I recently bottled a batch using this recipe as a base. Had to tweak it for my batch size, and what's available at my LHBS (have to order grain in 1 oz increments, and also added 1% more biscuit). I also used WLP005 rather than 002, though I do plan to do this again using 002 at some point. I was testing new equipment, and wanted to do a step mash, so I went with 144 F for 45 minutes, and 158 F for 30 minutes. Made some process errors (compacted mash), and I didn't hit my numbers, but the beer still turned out great. 1.046 OG, with an FG of 1.009 (so I still hit the target abv of ~5.1%, even though the OG and FG were off). That's about 80% apparent attenuation out of WLP005, which kind of shocked me. Went relatively light on the carbonation, at about 2.2 volumes (bottled). It's super drinkable, and absolutely delicious. Lovely malt forward flavor, with wonderfully balanced bitterness, and a crisp finish. Such a good style.
Hey Matt! I brewed your Ordinary Bitter, and am looking to brew the Strong and pitch on the yeast cake. I'm seeing a lot of inconsistencies between the video, and the linked recipe. It looks like the recipe ingredients are for a 5 galoln batch (as it says at the top), but looking at the water - 2.2g mash, .98g sparge, boil volume 2.3 - are for maybe a 2g? I think I've got most of it sorted, except the hops. In the vid, you say .15 oz/gal/15 min and .2 oz/gal/0 min. The linked recipe shows 1oz/15 min and 1.25 oz/0 min for, again, appears to be for a 5g batch. Would you recommend sticking with the .15 .2 per gallon, or increase it to the amounts in recipe? Thanks, Mike
Recipe should be corrected. Not sure what happened there. Go with the higher hop rates as evolution shows they're going up. Sorry about that and Thank you for pointing that out to me.
Plan on brewing this for the weekend, but with the limited options of available yeasts here, I plan to use Verdant IPA (which is London ale), which has higher attenuation (75%). Should I increase the mash temp (to 68-69c) to adjust the FG?
I really love what you do. You've taken all the guesswork out of brewing an award winning recipe using a huge database of winning brews over multiple years. Increased my knowledge 10x. I really wish you'd have an example of your end result together with a tasting. Thank you. 🥳
Thanks!
Your videos are helping a lot my recipes...thank you...nice to see you back.
It is nice to see you back at it. :)
Sweet. Glad to see a new video. Especially when it's a style I love. Cheers!
Cheers!
One of my favorite styles! Fantastic job! I recently used Scottish ale yeast on one and loved it! Just sharing.
Thanks Randy!
Very good info. Thank you!
On yeast, I think Voss is also a good choice for this style (and English Barleywine). I love the orangey and fruity esters it puts out. Plays very nicely with EKG hops, and the crystal malts.
I don't think anything can beat wlp002 for authentic English ales. So versitale.
Hello from Ukraine!
Great stuff, thanks!
Please consider adding Celsius scale for mash temp graphs.
Hi Artem and Thanks! Celcius temps are in a table to the right of the graph. Happy Brewing!
Great information, thanks.
I love a good strong bitter,need to brew one myself.
Cheers mate 🍺🍻
Cheers!
You have no idea how much your videos modify my recipes .... Hahaha!!! Thank you.
Very curious how much your recipe changed! Care to share?
@@MeanBrews Well this time I was going to brew a dunkel but now I want to brew a strong bitter.
I recently bottled a batch using this recipe as a base. Had to tweak it for my batch size, and what's available at my LHBS (have to order grain in 1 oz increments, and also added 1% more biscuit). I also used WLP005 rather than 002, though I do plan to do this again using 002 at some point. I was testing new equipment, and wanted to do a step mash, so I went with 144 F for 45 minutes, and 158 F for 30 minutes. Made some process errors (compacted mash), and I didn't hit my numbers, but the beer still turned out great. 1.046 OG, with an FG of 1.009 (so I still hit the target abv of ~5.1%, even though the OG and FG were off). That's about 80% apparent attenuation out of WLP005, which kind of shocked me. Went relatively light on the carbonation, at about 2.2 volumes (bottled). It's super drinkable, and absolutely delicious. Lovely malt forward flavor, with wonderfully balanced bitterness, and a crisp finish. Such a good style.
Glad to hear it turned out!
One more source video for my researching when planning a recipe. Thanks a lot for innovative UA-cam channel. Hope you run all bjcp guide :-)
Awesome! check out my other videos!
Great video again, thanks. Personally I changed from WLP002 to WLP013 as I got too much esters for my taste with the 002.
You should do a taste impression of your beers after making it....
So are we looking for around 0.5 mil/ml/ºP for pitch rate? Love the vid and am likely going to brew tomorrow!
Hey Matt!
I brewed your Ordinary Bitter, and am looking to brew the Strong and pitch on the yeast cake.
I'm seeing a lot of inconsistencies between the video, and the linked recipe. It looks like the recipe ingredients are for a 5 galoln batch (as it says at the top), but looking at the water - 2.2g mash, .98g sparge, boil volume 2.3 - are for maybe a 2g? I think I've got most of it sorted, except the hops. In the vid, you say .15 oz/gal/15 min and .2 oz/gal/0 min. The linked recipe shows 1oz/15 min and 1.25 oz/0 min for, again, appears to be for a 5g batch. Would you recommend sticking with the .15 .2 per gallon, or increase it to the amounts in recipe?
Thanks,
Mike
let me take a look. something doesn't look right.
Recipe should be corrected. Not sure what happened there. Go with the higher hop rates as evolution shows they're going up. Sorry about that and Thank you for pointing that out to me.
I see your recipe is in percentages.. if I am doing a 5 gallon batch, what is the best way to convert this to weight ? I am new to brewing. Thanks
Probably best to get a software system like beer Smith to convert to weight. All weights are system dependent and batch size dependent.
Plan on brewing this for the weekend, but with the limited options of available yeasts here, I plan to use Verdant IPA (which is London ale), which has higher attenuation (75%). Should I increase the mash temp (to 68-69c) to adjust the FG?
yes I would. I think verdant would be interesting with it for sure. let me know how it turns out, I'm curious.
Haven't clicked so fast on a yt video yet
Love this!
Yay!!!!
Are you typically using American crystal malts or English in your recipe?
Definitely English