Timothy Taylor's Boltmaker Bitter | BIAB Homebrew | Grain to Glass
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- Опубліковано 7 вер 2024
- Here I brew a Timothy Taylor's Boltmaker English Bitter recipe kit from Worcester Hop Shop. It is a traditonal English bitter, described as a well-balanced, genuine Yorkshire Bitter, with a full measure of maltiness and hoppy aroma. I bought the 23l kit and scaled it for brewing on my BIAB system.
Type: All Grain
IBU : 30 (Tinseth)
BU/GU : 0.71
Colour : 22 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.040
Original Gravity : 1.043
Final Gravity : 1.011
BIAB - MM Kettle 35l
Batch Size : 20 L
Boil Size : 23.38 L
Post-Boil Vol : 21.88 L
Mash Water : 26.18 L
Sparge Water : 0 L
Boil Time : 30 min
Total Water : 26.18 L
Brewhouse Efficiency: 70%
Mash Efficiency: 73.5%
Fermentables (3.9 kg)
3.67 kg - Finest Maris Otter® Ale Malt 6.5 EB...
195 g - Caramel/Crystal Malt 128 EBC (5%)
31 g - Black Malt 1375 EBC (0.8%)
Hops (56 g)
30 min - 42 g - East Kent Goldings (EKG) (Who...
10 min - 14 g - East Kent Goldings (EKG) (Who...
Miscellaneous
Mash - 15 ml - CRS/AMS
Metabisulfite (Na2S2O5)
15 min - Boil - 1 items - Protafloc
10 min - Boil - 1 tsp - Yeast Nutrients
Yeast
1 pkg - Fermentis SafAle English Ale S-04
#worcesterhopshop #biab #homebrew #allgrainbrewing
Great video,and I love your logic the more you drink the more you save
Looks like a cracking beer! I used to have a Rotokeg pressure barrel and really enjoyed using it. Perfect for as you say, cask styles beer. Top job! Cheers mate 🍻
Fellow pressure barrel user here! Yeah i agree, they sre great to use. I've never had a problem either. Think problems stem from over-tightening.
A brilliant ale, great work 👏
Congratulations on finally getting a bitter you are really proud of!! Cheers 😀👍🍻
Thanks mate. For what seems on the face of it, a simple beer, not one I’ve found easy to get right. Pretty happy with this one though, but always room for improvement. Cheers!
So pleased to hear you're still using a pressure barrel! People denigrate them so much, but as you have shown they're still a useful bit of homebrew kit. I have corny kegs, co2 set up, SS fermenters, glycol chiller, a kegerator, kit for pressure fermentation, SS Biab with mesh basket, all in one brew system etc etc. But I still love my basic Wilko pressure barrel and my pressure barrel same as yours. They've been faultless for many a brew. I have mine in the pub/shed now, after conditioning. Perfect temperature for the Chocolate Stout in one and the Midas Touch Golden Ale in the other. Closest thing to a cask ale possible IMHO. Happy to see/watch people like you keeping it real. Nice one 👍🍻
Thanks mate. And long live the pressure barrel! Cheers 🍻
Well said - we've been conned in the last ten years about how to get 5 gallons of decent bitter/stout/ale /porter into our glasses - "ooh no you have to have a micro diffusing hadron colliding filter" "you must have a shower in antibiotic gel before syphoning" and "make sure your syphon tube is blessed by the Seventh day adventist Church" This is all American bullshit from the last two decades that has now become adopted as gospel - it turns my belly to see these nobheads pontificate about the best way to make an IPA - they couldn't tell the difference between Coca Cola and Old Peculier not long ago and now they are telling us the right way to brew a decent pint?
Nice video mate - as usual - I like your no nonsense approach and the fact that you explain your methods and ingredients beforehand rather than trying to juggle multiple elements in the kitchen using a hand held camera. I've been brewing these types of beers ever since I bought a copy of Dave Line's " How to brew beers Like those you Buy" in 1980 and I'm glad to see a current UA-cam home brew video that has produced a classic and good tasting bitter that doesn't look like you've poured the yeast trub back into the pint pot. The only thing I would say is that having worked in pubs as a cellarman in the 1980's you don't need to keep these beers for ages in a barrel for long - they were brewed, fined and sent out within 2 weeks - then they were cellared and supped before a week or so - any longer and the Breweries would have gone bust!
Thanks for the interesting comments. Sounds like I need to make sure it gets drunk quickly then! Cheers
Love the idea of pressure barrels and I love bitters and i'd love not to have to bottle them lol (been having to bottle my beers due to lack of fridge space for kegs) so i'm thinking of using one of my corny kegs as a pressure barrel. Trying to think of a downside, can you? Been watching your videos for a number of months, enjoyable stuff!
Sounds good. I guess you could just add some priming sugar to the keg to naturally carbonate it in the same way, just take care not to over do it. Same principle though so should work. Cheers 🍻
"The more you drink the more you save" I like your philosophy - should get that logo on a T shirt! - another excellent video (although that pressure barrel clip wasn't a King Keg) - has yours thrown a wobbler? I've got two and when they are working well they're brilliant - however every now and then (like any bit of kit I suppose) they can spit the dummy out and you need to give them a bit of TLC) The ale looked fantastic in the glass - like a proper pub pint so I'm afraid to say that as soon as you started supping my mouth was watering and I had to fetch a bottle of home brew (stout not bitter) to accompany your commentary.
Haha thanks mate. Maybe I should get some “merch” done. Yes, I realised my KK was full of RO water for my next brew, so luckily had this “budget” version ready for action. Cheers 🍻
Wow that beer looks stunning on the pour! Well done looks a great brew. Did you use RO water out of interest? Cheers
Thanks. No I actually used tap water for this brew. It’s very hard where I live but can get away with using it in this style and darker.
Can I ask about these 2 additions :
Miscellaneous
Mash - 15 ml - CRS/AMS
Mash - 5 g - Sodium Metabisulfite (Na2S2O5)
i.e. what, why ?
The CRS is an acid solution to offset the hardness of my tap water. The other is a Camden tablet for removing the chlorine from tap water. Water treatment will vary on your location but if you’re using tap water you should always use a Camden tablet. I didn’t actually add the sodium.
@@G-townbrewer Thank you now understand
Great video, mate. I am interested in the pressure barrel that you used for serving. How much do they cost and how do they work? I’d love to try brewing an English bitter but it’s hard to find a good pre hopped extract to use for the base. Cheers!
Thanks mate. Pressure barrels are pretty cheap here in the UK, but I don’t think think are very popular elsewhere. I wouldn’t worry about hopped malt extract, just use regular DME and hops to the boil. You make a decent English bitter that way.
@@G-townbrewer Thanks for the tip. I’m not set up for that type of brewing yet but I’d like to head in that direction or jump straight to BIAB at some point. Cheers!
Are you running a pressure barrel?
I am indeed! 🍻
@@G-townbrewer I really want to try one but they aren’t a thing down in Australia. Does it make it like a traditional cask ale?
It’s as close you’ll get to cask ale with homebrew I guess. Check out @tubedinoz channel. He’s in NZ and I’m pretty sure he made one.