Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Page:  1 2 3 4
Author Replies
10/25/07 02:06 PM  
Re: Sugar Swap Bitter
I'd be fine using British crystal, if it were readily available locally. Right now Keystone (I'd guess your LHBS too, TedJ) has nothing British on the shelves darker than 15L. If we want to keep this light, then the Crisp Crystal 15 would work... but the original beer is nowhere near that light.

For what it's worth, I plan on using Munton's MO as my british pale malt too.

I'm also fine with scaling the malt up or the hops back to whatever makes you happy... but the calculator I use pegs DBear's recipe at close to a .5:1 BU:GU ratio, not the 1.25:1 that you're finding. Then again, no two IBU calculators ever agree anyway. I use the hbd.org Recipator, and the Tinseth method there.

Propose a newly modified recipe that makes you happier.

10/25/07 02:36 PM  
Re: Sugar Swap Bitter

Just spoke with my LHBS and they have brit crystal 55, MO, and WY1318. I will be going there tomorrow to confirm the amount of crystal 55 they have in stock and will be glad to mail out if thats what you all want to do.

- I use Rager for IBUs in promash.

10/25/07 05:02 PM  
Re: Sugar Swap Bitter
I have a pound of Muntons 60L crystal and 1/2 lb of Fawcett 60L crystal. I can share with Chris.

I also have Maris Otter pale malt, some wheat malt and Golding hops.

I'll need to get the 1318 yeast and the Bram Cross hops. Chris did you ask Keystone about them? I'll see what I get in ProMash for the hops and propose a schedule, but do you guys agree that we should keep the hops at a moderate level so as to not hide the sugar flavors?

10/25/07 08:15 PM  
Re: Sugar Swap Bitter

- I agree the hops should be balanced to showcase the sugar

- can everyone get the WY1318 if we all agree?

10/25/07 11:55 PM  
Re: Sugar Swap Bitter

I've got some Bramling Cross I can swap you for the Crystal.

Haven't spoken to Keystone about 1318 availability yet.

10/26/07 01:10 AM  
Re: Sugar Swap Bitter
Funny thing, I just threw out 4 ounces of Bramling Cross a few weeks ago that smelled a little cheesy to me. Anyway, I can online order the malts and the yeast from Northern Brewer. I usually can see the delivery in about 3 days. As far as the Bramling Cross, I'm not sure where I originally got mine so I'll have to look around I guess. BTW, my LHBS only sells White labs yeast. Like I said, I can order from NB.
10/26/07 10:33 AM  
Re: Sugar Swap Bitter
On the yeast front, 1318 and WLP002 are interchangable. There appears to be some dispute whether it is a dead ringer for Wyeast 1968 or 1318... but it's totally in the right ballpark.

Bramling Cross is on the North Country Malt inventory... but out of stock. Check brewbyu.com

10/26/07 01:47 PM  
Re: Sugar Swap Bitter

Here is my cut at the recipe:

- efficency 68%

- Hops reduced to .68BU - from "Designing Great Beers" (hop AA actuals from LHBS)

- Challenger Hops - LHBS does not carry Bram Cross and I'm trying to provision locally. Let me know if challenger is to far out of the hop profile.

- Amber Liquid is SRM 40, 1.030 pppg (from Brian Mercer)

- WY1318

- OG 1.051

Group Bitter

A ProMash Recipe Report

BJCP Style and Style Guidelines


08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072

Min IBU: 30 Max IBU: 60

Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics


Batch Size (Gal): 5.00 Wort Size (Gal): 5.00

Total Grain (Lbs): 9.74

Anticipated OG: 1.051 Plato: 12.67

Anticipated SRM: 11.0

Anticipated IBU: 35.2

Brewhouse Efficiency: 68 %

Wort Boil Time: 90 Minutes

Formulas Used


Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.

Final Gravity Calculation Based on Points.

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey

Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %

Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential SRM


82.1 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3

12.8 1.25 lbs. Amber Liquid Sugar 1.030 40

3.2 0.31 lbs. Crystal 55L Great Britian 1.034 55

1.8 0.18 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time


0.50 oz. Goldings - E.K. Pellet 5.00 12.2 60 min.

0.50 oz. Wye Challenger Pellet 7.50 18.4 60 min.

0.75 oz. Goldings - E.K. Pellet 5.00 3.1 5 min.

0.25 oz. Wye Challenger Pellet 7.50 1.5 5 min.



WYeast 1318 London Ale III

10/26/07 02:17 PM  
Re: Sugar Swap Bitter
Chris and I can swap hops and crystal. I'm ok with using 1318, if not around local, I can order. From descriptions I think 1968 = WLP002, but have never used WLP002, but think results will be close with 1318.
10/26/07 02:53 PM  
Re: Sugar Swap Bitter

- Gale HSB recipe basics (Chris, your recipe looks good)

kotmf.com/articles/ Under "Brewnversity" - "1500 UK Beers"

Includes: #530 George Gale & Co. Horndean Special Bitter / HSB. Worth looking at.

- WLP to WY comparison (shows WY1318 - WLP002)


10/27/07 08:40 PM  
Re: Sugar Swap Bitter

Hey, what's up?

Ross Lunato
10/28/07 10:09 AM  
Re: Sugar Swap Bitter

Everyone settled on the recipe? If so, when do we brew?

10/28/07 11:54 AM  
Re: Sugar Swap Bitter
Sorry haven't been checking in. Looks good. I haven't used challanger hops for late additions before, only bittering, and I have none on hand. I'll give Keystone a call. Probably try to brew next weekend if I can get the remaining supplies.

Has your sugar arrived yet? mine hasn't.

10/28/07 12:25 PM  
Re: Sugar Swap Bitter
My sugar hasn't arrived yet although I spent the weekend with my wife :-)
10/28/07 12:40 PM  
Re: Sugar Swap Bitter
Are the Bramlings that tough to source now? The switch to challenger is going to make this a very different beer.

My sugar isn't here yet either.

10/28/07 01:47 PM  
Re: Sugar Swap Bitter

Since I have not used Challenger or BramX is it that subing challenger will make a very different beer and perhaps not good? This is info from "1500 UK Bers"

George Gale & Co.

- Horndean Special Bitter / HSB

- OG 1050

- 80% MO, 15% Sugar, 5% TW, B+ or 78.5% Pale, 15% White sugar, 5% TW, 1.5% B

- G (goldings), C (challenger), F (fuggles), G (dry-hop goldings)

No sugar yet, I wonder if we need to let Steve know and post our final recipe first?

10/29/07 12:00 AM  
Re: Sugar Swap Bitter
Did some more checking and found this on HSB.

Dave Line's old book "Brewing Beers like those you buy" boils the BramX and goldngs for 90 minutes. 3/4 oz golding at flame out, soak for 15 minutes. Dry hop with goldings.

Michael Jackson in Beer Companion indicates HSB is made with fuggles and goldings.

"Brew Your Own Real Ale at Home" by Protz bitters with challenger, goldings & fuggles in the boil and adds goldings for last 15 minutes.

Since its not real clear what the exact hop schedule should be, let's go with goldings and challenger in boil and golding at five minutes and dry hop. I can get challenger at Keystone. Other option would be to substitude fuggles for challenger.

10/29/07 02:15 AM  
Re: Sugar Swap Bitter
This is slightly off topic but i couldn't help but notice...CDH you go to keystone? which store? U member of the K. hops or LVHB's?
10/29/07 02:45 AM  
Re: Sugar Swap Bitter
Yup... a long time Keystone customer. Bought my first brew stuff from them 15 years ago, back when they were in the Montgomery Mart and Jason's dad was working there helping him out.

Not a member of Keystone Hops or otherwise, as I've never managed to remember which night it was on, and have never made it to a meeting.

10/29/07 03:19 AM  
Re: Sugar Swap Bitter
Hmmm... is that TW up there for Torrified Wheat? Might we want to use that in place of wheat malt?
10/29/07 10:23 AM  
Re: Sugar Swap Bitter

The document has a list of grain acronymns but I could not find "TW". Torrified wheat would also be my guess based on the grain acronym "TB" for torrified barley.

I have challenger (7.5% AA) and EK goldings (5% AA) but don't know if enough until we agree on IBU's and DH

- Cheers

10/30/07 05:34 PM  
Re: Sugar Swap Bitter
Well, my sugar has arrived, and digging around in my supplies, I've found 6 ounces of Munton's Crystal 60 left over from before.

If we're doing Challenger rather than Bram X, then I guess Ted and I won't need to swap ingredients before the brew.

Are we agreed on Dbear's last hack at the recipe? If those are the IBU calculations that make you all happy, they're fine by me.

I'll volunteer to do my moist brown sugar addition at 15 along with the whirlfloc. Who else will join me in a late sugar addition? Will we do solids late and liquids early, or darks late and lights early?

10/30/07 06:36 PM  
Re: Sugar Swap Bitter

- I'll do the amber liquid early at 40 min.

- are we going to dry-hop and if so what/how much and in primary or secondary?

- what ferm temps/time do you suggest?


10/30/07 07:32 PM  
Re: Sugar Swap Bitter
I'll do the sugar addition late or early, it doesn't matter to me. I'd have more input on the recipe if I've brewed this style before. So whatever you guys decide, it's totally cool with me.
10/30/07 08:01 PM  
Re: Sugar Swap Bitter
One further thought--

No dry hopping has been mentioned in the recipe. I'd toss in .5 oz of goldings.

Dry hopping method is simple enough. Wait for krausen to settle, and chuck in the hops. If pellets, put 'em in a hop bag. Whole or plugs will stay put when you rack to the bottling bucket/keg.

10/30/07 08:09 PM  
Re: Sugar Swap Bitter
One very final consideration:

priming rate.


10/30/07 10:07 PM  
Re: Sugar Swap Bitter
I got my sugar today, but I didn't get any moist blonde. I got moist brown and amber liquid. I'll try to track the blonde down.

Chris, did you get enough moist brown to do 1.25 lbs? I now have 2 pounds of the moist brown.

I agree that the TW is torrified wheat, that is what Roger Protz included in his recipe (5%), along with 78.5% pale malt, 1.5% black and 15% white sugar. I don't think there is much of a difference between wheat malt and torrified wheat in the small amount we are using. I'd stick to wheat malt and the rest of the recipe above. Everybody ok on golding & challenger in finish and golding dry? I am.

For priming I suggest going for 2.2 volumes or 3.5 oz of sugar. Could use half white sugar and half swap sugar.

10/30/07 11:35 PM  
Re: Sugar Swap Bitter

Only got 1 lb of the moist brown and a bottle of the amber syrup. No moist blonde to swap, unfortunately.

10/31/07 08:05 AM  
Re: Sugar Swap Bitter
- I'm good with goldings and challenger in finish

- good with .5 oz goldings to dry-hop

- good with 2.2 volumes to carb

- I'm thinking 153F mash temp @ 1.5qts H2O/1 lb grain

- pitch rates from mrmalty.com

OG 1.050, 5 gal, yeast 10/01/07

- 175 billion cels

- 2 packs without starter

- 1 pack with 1qt starter


10/31/07 10:35 AM  
Re: Sugar Swap Bitter
I have not yet received any sugar. Maybe it will arrive this week.
  Page:  1 2 3 4
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: