Recipe additions

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Midlife
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Location: Essex

Recipe additions

Post by Midlife » Mon May 31, 2021 8:52 am

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.

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Rubbery
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Location: Aldbury, Hertfordshire

Re: Recipe additions

Post by Rubbery » Mon May 31, 2021 2:01 pm

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.

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