I've been repeating a bitter recipe to improve and get consistency for some hops I'm growing. The base malts being Pale and Crystal with a Wyeast 1275. I would like to try and introduce more nutty/breadier notes and was wondering what additions you would use or substitute... recently I was drinking Sweeney Todd Colchester Brewery and it had just the right flavours for me with Crystal Rye, but I figure something else may be in there. What's the best additions I could try to achieve this flavour.
Cheers.
Recipe additions
Re: Recipe additions
I use Thomas Fawcett Mild Ale Malt in a lot of my bitters to get malt/nut/bread flavours. I range from 25% in a session bitter to 75% in a special.
The Darker Crystal and Crystal Rye will add complex maillard flavours. I sometimes use Special B, but only in small quantities (<=1%), to add a stonefruit taste.
The Darker Crystal and Crystal Rye will add complex maillard flavours. I sometimes use Special B, but only in small quantities (<=1%), to add a stonefruit taste.