The Perfect Bitter ?

Well I did brew on Sunday, turned out to be the coldest day of the year ! After much thought and after bottling some of the Wannabee 36 Bitter on Saturday decided to try another Bitter with some minor modifications to the recipe. The modifications were to increase the crystal malt by 200 grams to 350 grams and to reduce the 2nd hops from 32 grams to 25 grams. I also added three teaspoons of calcium sulphate to the mash. We shall see, its fermenting away merrily as we speak.

But what of the my first attempt at bitter. Well with no real comparison heres what I did
1)Reviewed BJCP Guidelines to find commercial examples and followed up with a quick trip to bottle store. Only example on sale was Boddingtons Pub Ale. Bought 1 can at the same price as a six pack of locally produced beer (homebrewing is not a good way to save money on booze).
2)Tasted Boddingtons
3)Tasted Wannabee 36
4)Decided Wannabeepretty good
5)Consulted various beer experts (my 16 year old son, red wine drinking wife and occasional sherry drinking mother).
6)Preened as a result of their glowing reports.
7)Decided a more impartial opinion was called for, mine.
8)Came to the conclusion that it was a bloody good beer, probably my best so far.

My observations

Carbonation - about the same as the Boddingtons
Aroma - a little more hoppy than the Boddintons but given a little more time to condition will probably end up at about the same level.
Bitterness - Similar level to Boddingtons but a bit harsher, also probably a bit more time to condition will sort out.
Clarity - My son said 9 out of 10, my own feeling would be about 7.5 to 8, again it may clear with age.
Taste - good after a pint but great after 4 !!!

Decided that I like the style, ale yeast is readily available and that I will dedicate my next few brews to trying to perfect it.

I also kegged the stout on Saturday and will report back as soon as it is ready to drink.