When it comes to brewing an English bitter, the choice of malt is crucial in creating the desired flavor profile. One of the key components in the grain bill is Pale Ale malt. This malt serves as the foundation for the beer, providing a solid malt backbone and contributing to the overall character and body.
Pale Ale malt is made from barley that has been kilned at a slightly higher temperature than that used for Pilsner malt. This results in a slightly darker and richer malt, with a touch of toasty and biscuity flavor. It imparts a lovely golden hue to the beer and lends a certain depth and complexity to the overall flavor profile.
To enhance the maltiness and add some sweetness to the beer, it is common to include a small percentage of crystal malt in the grain bill. Crystal malt is made by kilning malted barley at a higher temperature, which causes the starches to caramelize and develop flavors of caramel and toffee. The degree of caramelization will depend on the darkness of the crystal malt used. Darker crystal malts will contribute deeper, richer caramel flavors, while lighter crystal malts will provide a sweeter caramel character.
Personal experience: I remember brewing my first English bitter and experimenting with different crystal malt percentages. I found that using around 10% of crystal malt added just the right amount of sweetness and complexity to the beer without overwhelming the malt character. The beer had a nice balance of toasty and biscuity flavors from the Pale Ale malt, complemented by a subtle caramel undertone from the crystal malt.
It's worth noting that the specific types and brands of malt used can vary depending on personal preference and availability. Some brewers may opt for specific varieties of Pale Ale malt, such as Maris Otter, which is highly regarded for its rich flavor and traditional British character. Similarly, there are various types of crystal malt available, ranging from light crystal (around 20-40L) to darker versions (60-120L), each offering their own unique flavor contributions.
When brewing an English bitter, Pale Ale malt serves as the foundation of the grain bill, providing a full malt backbone and contributing to the overall character and body of the beer. Adding around 10% of crystal malt, whether it be a lighter or darker variety, enhances the maltiness and adds sweetness and complexity to the final product. The specific types and brands of malt used can vary, allowing for experimentation and customization to achieve the desired flavor profile.