Thanks for another great video. These are great recipe designs to work from. I'm starting to focus more on water chemistry and am still in the learning phase, but I noticed that your sulfate to chloride ratio is quite high and was wondering what impact that high of a ratio has on this beer style. Based on my basic understanding, I thought higher ratios like this were designed more for higher-IBU American IPA's.
some recipes used burton water salts this skewed the minerals towards being very hard water. I've heard from my UK based brewer friends to "Not be afraid to use salts" I tend to agree with them on this.
@@MeanBrews love to see a couple brew days using your kits and tasting, what system you use. A walk through of the brew shop you're affiliated with, & meet & greet. Would enjoy the ins & outs of how to enter a contest, how to package entries, who where what why😂 you have vids to do, but only if you want too🇺🇸🍻🇺🇸 it may be more of a chore than fun..
@@MeanBrews It seems like it's mostly british styles missing. Old Ale, Winter Warmer, Best Bitter, London Porter, English Barleywine to name a few. Looking forward to them all :)
I know the mean concept but just wanted to note that there is a specialty malt called Caramalt. I dont know why homebrewers ignore that but it covers mostly all the caramel flavors in Bitters perfectly. I strongly recommend that. Like 90% MO 9-10% Caramalt and maybe 1% biscuit makes a super nice grist for a Bitter. Cheers!
Thanks for another great video. These are great recipe designs to work from. I'm starting to focus more on water chemistry and am still in the learning phase, but I noticed that your sulfate to chloride ratio is quite high and was wondering what impact that high of a ratio has on this beer style. Based on my basic understanding, I thought higher ratios like this were designed more for higher-IBU American IPA's.
some recipes used burton water salts this skewed the minerals towards being very hard water. I've heard from my UK based brewer friends to "Not be afraid to use salts" I tend to agree with them on this.
@@MeanBrewsI'm not afraid to use salt, I still find this profile a bit unbalanced. I'd go 75-100 Chloride and 150-200 Sulphate.
Brewed your Altbier with slight modifications and it was killer. Keep rocking bud
Awesome!
Second that. That altbier blew my mind. Time to knock up another!
I asked for this one - thank you for delivering!
My pleasure!
FINALLY... You came back!😅
Lots going on in January and February. Should be back to my normal rhythm now but not many styles left to cover!
@@MeanBrews love to see a couple brew days using your kits and tasting, what system you use. A walk through of the brew shop you're affiliated with, & meet & greet. Would enjoy the ins & outs of how to enter a contest, how to package entries, who where what why😂 you have vids to do, but only if you want too🇺🇸🍻🇺🇸 it may be more of a chore than fun..
@@MeanBrews It seems like it's mostly british styles missing. Old Ale, Winter Warmer, Best Bitter, London Porter, English Barleywine to name a few. Looking forward to them all :)
award winning malt liquor recipe
I know the mean concept but just wanted to note that there is a specialty malt called Caramalt. I dont know why homebrewers ignore that but it covers mostly all the caramel flavors in Bitters perfectly. I strongly recommend that. Like 90% MO 9-10% Caramalt and maybe 1% biscuit makes a super nice grist for a Bitter. Cheers!
I usually group caramalt in with the other light crystals
This looks really similar to The Brü Club recipe guidelines!!!! Who would have thought? Let's grab a beer next time I'm that way!
Ha! I had to go look up the bru club recipe and it's nothing like what I put here. Would have been hilarious if they were the same
ESB dry yeast is from Lallemand
Whoops! Thanks for the clarification Peter!
In the fermentation schedule, why raise from 68F to 70F?
I raised the temperature of just about every beer as the fermentation closes out just to make sure it attenuates as much as it can
Did u see any using invert sugar?
I didn't see a single one.
1:55. So the secret to brewing an award winning Ordinary Bitter is to brew a Best Bitter and then enter it into the wrong category.
very good point!