I never tire of drinking bitters and ales and always enjoy brewing different versions of them.
This special bitter recipe was built around Mapuche hops, but you could easily substitute another to make it your own.
The smooth bitterness and strong citrus marmalade flavour were distinctive and tasty.
Keen to explore the taste further, I developed a recipe I hoped would bring out the best in it.
Although I used Mapuche, the recipe could be brewed with other types of hop to give subtle twists on the same theme.
Developing The Recipe
If you’re building a recipe to suit a particular hop, you first need to choose a type of beer.
For Mapuche, special bitter seemed a great choice. I expected the malt flavours to complement the hops well.
Marmalade on toast is a great combination, which I thought would translate to beer. A little crystal malt could replicate the granary crust.
When by chance I read this old Fullers OBE recipe on Shut Up About Barclay Perkins I felt I’d made the right choice.
That is also a single hop recipe, and the tasting notes mention orange.
I took the rough proportions of the Fullers recipe (in terms of malt to adjuncts) and merged it with my session bitter recipe which I’ve used a couple of times before.
Looking for something more easy drinking than the strong Fullers ale, but with a little more oomph than the regular bitter, I settled on a starting gravity of 1.049.
I maintained the same hop additions that I used for the single hop experiment because they gave good balance between bitterness, flavour and aroma. This is what attracted me to Mapuche in the first place.
But because it has a strong, potentially overpowering flavour I lowered the bitterness units and hop additions.
Tasting The Beer
The beer as stands is balanced, with a good hop flavour and mild bitterness.
If you like bitter beers, or are using a different hop, I’d recommend increasing the amount.
It turned out very well. The subtle hop and malt flavours make it enjoyable to drink, and moreish.
I’m sure I’ll brew another variation soon.
Single Hop Special Bitter Recipe
Mash Target Temperature
Mapuche (6.9%): 22g FWH
Mapuche (6.9%): 22g for 20 mins
Mapuche (6.9%): 16g at flame out
Assumes 70% efficiency
I brewed with the brew in a bag method, but there’s no reason why it won’t work with full all grain.
The mash is a straightforward single infusion at 65°C.
To achieve a smooth bitterness I used first wort hopping (FWH), instead of the 60 minute bittering addition that’s in most beer recipes.
With FWH you add hops to the wort as it leaves the mash, before boiling. It’s said to create a more pleasant bitterness, and that’s borne out by my experience with it so far.
For my brew in a bag version, I remove the brew bag, drop in the hops and leave for fifteen minutes.
The heat’s turned on, the wort comes to the boil and the other hops are added as per the schedule.