Brew Dudes Homebrewing Blog

British Best Bitter – Recipe and Tasting Notes

On July 2, 2025

If you’ve been following along, you know Mike really likes classic English beer styles lately. In this post, we discuss his British Best Bitter. It is a favorite style he had brewed many times.

In this recipe, he wanted to explore a slightly different hop profile. He was seeing if he could introduce something different yet traditional into this classic brew.

Typically, he relies heavily on East Kent Goldings (EKG), but for this batch, Challenger hops became my choice to shake things up. Watch this video to get the details:

The Recipe

Batch Size: 3.5 US Gallons

Malt Bill:

Maris Otter: 62%
Valley Malt Pale Malt: 18%
Carastan (35L): 10%
Biscuit Malt: 7%
Crystal 120: 3.5%

Hops:

Challenger hops (5.6% AA): 1 ounce for a 60 minute boil

Yeast:

1 packet of Mangrove Jack’s Empire Ale Yeast (dry yeast)

Mash Schedule:

Mashed at 154°F for 60 minutes
Raised temperature to 168°F for 15 minutes

Water Chemistry:

Gypsum and Magnesium Sulfate added to the mash
Soft spring water as a base (very low mineral content)
Original Gravity (OG): 1.040
Final Gravity (FG): 1.005
ABV: 4.5%
IBUs: Approximately 37

Tasting and Thoughts

The finished beer poured a lovely amber, almost dark gold color. It matched the visual profile we’d expect from a traditional best bitter. The Challenger hops brought a noticeable earthy and herbal bitterness to the beer. It was different from the smooth, floral marmalade notes from EKG. Although we didn’t love the Challenger hop profile. It was a bit one-dimensional. Besides that, the malt backbone was solid. We noted some pleasant biscuit and caramel characteristics, though it might taste better with more biscuit notes.

Interestingly, the beer’s attenuation was significant, ending at a gravity of 1.005. This higher-than-expected attenuation likely contributed to the beer’s dryness. Additionally, the soft water with low chloride seemed to limit malt expression. For future brews, adding a pinch of table salt (sodium chloride) might help the malt flavors shine, bringing better balance.

Overall, this Best Bitter hit the spot as a sessionable, low-ABV English ale. It is perfect for relaxing afternoons or transitioning from more hop-heavy beers. Mike plans to bring back East Kent Goldings to the next brew to see how it compares. Stay tuned for more brewing adventures!

BREW ON!

Homebrew Jar of Destiny: The Fifteenth Pick

By John Krochune

On June 25, 2025

In Style Profiles, Videos

The Jar speaks again! For our fifteenth round in the Jar of Destiny beer style challenge, we dove back into that magical container filled with all styles from the 2015 BJCP guidelines. We blindly pull a style out and then commit to brewing it. There are no take-backs (well, almost no take-backs).

This time, the Jar gave us two very different paths to follow. I (John) drew 1D – American Wheat Beer, while Mike ended up with 8B – Schwarzbier (Dark Lager). It’s a nice seasonal split. A light and citrusy beer on one end, dark and smooth on the other. Let’s break down our initial thoughts as we prepare to brew these over the next couple of months.

What does The Jar have in store for us this time?

My Pick: 1D – American Wheat Beer

I was happy to see this one pop up. American Wheat Beer is refreshing, crisp, and not too complicated. It is exactly the kind of beer you want to drink in the summer months. It’s been a while since I’ve brewed this style, but I’m looking forward to getting back into it.

My plan is to lean into the American hop profile, aiming for something citrusy and bright. The style allows for a little bit of haze, a big fluffy head, and an overall clean profile. It should be a quaffable beer; light-bodied and super drinkable. I’m hoping to split the difference between classic and modern with an American wheat malt base. I will ferment it clean and punch it up with late-addition hops for that fresh aroma. Stay tuned to see how that turns out.

Mike’s Pick: 8B – Schwarzbier

Mike got the darker side of the deal with a Schwarzbier. He thinks it is a great challenge with a beer that looks like a stout but drinks like a Pilsner.

His inspiration comes from a German beer called Köstritzer, a wonderfully smooth and crisp dark lager. The goal is to brew something black in color but clean and refreshing in taste. Expect muted noble hop character and easy drinkability. It’s a style that rewards precision and patience with a good lagering period.

What’s Next?

As always, the real fun begins now. Over the next couple of months, we’ll each work on brewing the best version of these styles we can. Then, we’ll reconvene to taste, compare, and critique the final results.

Until then, wish us luck on this round and let us know how you’d approach either of these styles. Would you go hoppy with your wheat? What’s your favorite Schwarzbier to clone?

BREW ON!

Check out the First Pick and the start of it all!
Check out the Second Pick
Check out the Third Pick
Check out the Fourth Pick
Check out the Fifth Pick
Check out the Sixth Pick
Check out the Seventh Pick
Check out the Eighth Pick
Check out the Ninth Pick
Check out the Tenth Pick
Check out the Eleventh Pick
Check out the Twelfth Pick
Check out the Thirteenth Pick
Check out the Fourteenth Pick

Tropical Stout – Jar of Destiny

By John Krochune

On June 18, 2025

In Style Profiles, Videos

Ah, the Jar of Destiny strikes again! This time around, Mike dove headfirst into brewing a Tropical Stout. That is style 16C on the 2015 BJCP guidelines for those keeping score at home.

I’ve got to admit, neither of us had brewed one before this challenge. After extensive research, Mike learned that a Tropical Stout should be refreshingly sweet but without lactose. It should lean on the malt and adjuncts to deliver a smooth sweetness.

It typically has a bit more kick, making it an interesting fit for tropical climates. With excitement, Mike set out to brew this unique beer.

Tropical Stout Recipe

3.5 US Gallon batch

Grain Bill:
Golden Promise: 75%
Flaked Corn: 10%
Blackprinz (dehusked black malt): 6%
Crystal 60L: 5%
Roasted Barley (400L): 2%
Crystal 120L: 1.5%

Adjunct:
D-90 Belgian Candy Syrup: 1 lb (added to boil)

Hop Schedule:
Target: ~1 oz (60 min)
Target: 8 g (10 min)

Yeast:
Saflager 34/70 (2 packs)

Instructions:
Mash grains (Golden Promise and Flaked Corn) at 150°F for 60 minutes.
Separately, finely mill specialty grains (Blackprinz, Crystal 60, Roasted Barley, Crystal 120) and add as a top mash before mash-out.
Ramp to 168°F over 20 minutes for mash-out, hold for 20 minutes.

60 minutes total boil time
Fermentation temperature was around 62°F, ferment until completion (about 7-10 days primary).

Outcomes:
Original Gravity (OG): 1.066
Final Gravity (FG): 1.018
Approximate ABV: 6.3%

Tasting and Final Thoughts

Pouring the beer, the deep color and hints of red caught our eyes immediately. On the nose, we picked up enticing notes of turbinado sugar and sweet tobacco, complemented by dark fruits and a pleasant burnt sugar aroma.

Upon tasting, the sweetness balanced beautifully with the gentle bitterness from Target hops. There was no harsh roasted malt bitterness here, thankfully. The beer had a nice medium-full body, satisfying yet surprisingly refreshing.
Could we picture drinking a few of these on a hot tropical afternoon? Sure. While neither Mike nor I can claim expertise on Tropical Stouts, we’re pretty thrilled with how this turned out. It was a tasty, rewarding brewing adventure and certainly one of the better stouts we’ve brewed. Cheers to more explorations from the Jar of Destiny!

BREW ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post
Check out the Irish Stout post

A beautifully crafted Irish Stout sitting on a countertop just waiting to be enjoyed.

Irish Stout – Jar of Destiny

By John Krochune

On June 11, 2025

In Recipes, Style Profiles, Videos

It’s time for another Jar of Destiny beer. This round, we brewed a classic Irish stout. We followed the 2015 BJCP guidelines for 15B Irish Stout, focusing on a balanced roasted flavor with a dry finish. I tried a couple of new things with this batch, including a step mash and grinding the roasted barley to a fine powder. Here’s how it went.

Irish Stout JoD Recipe

Batch Size – 5 US Gallons

Water:
Half Distilled / Half Filtered Tap with a half Campden tablet for good measure

Grains:
7 Pounds of Crisp British 2-Row Malt
2 Pounds of Flaked Barley
1 Pound of Roasted Barley, ground to a fine powder (quite hydrophobic)

Hops:
2 Ounces of Kent Goldings hops (5.2% AA), 60 minute boil

Yeast:
1 packet of Wyeast 1084 Irish Ale (1 liter starter)

Instructions:
Mashed at 120°F (49°C) for 15 minutes
Mashed at 150°F (66C) for 75 minutes
Mashed Out at 170°F (77°C)

Boiled for 75 minutes

Chilled to 62°F (17°C) and pitched starter.
Fermented for two weeks, slowly rising the temperature. Kegged and slowly carbonated for two weeks

Outcome:

Original Gravity: 1.044
Final Gravity 1.010
ABV: 4.46%

Here’s a photo of the ground up roasted barley.

Roasted Barley ground up into a fine powder in a blue bowl. This recipe called for this ingredient to be processed differently so that the color and flavor of the beer would suit the guidelines.

It looks like cocoa powder.

Final Thoughts

This Irish stout turned out exactly how I hoped. It’s simple, dry, and easy to drink. It has enough depth to keep things interesting. The grain bill didn’t need adjustments. The classic 70-20-10 blend provided a perfect foundation. Fermentation was clean, producing a smooth mouthfeel. It offered subtle roast and chocolate notes without harsh bitterness. Grinding the roasted barley into a fine powder didn’t create excessive roast character. Instead, it introduced pleasant chocolate hints and a nuanced coffee aroma. I also tried a step mash. Paired with a healthy yeast starter, fermentation was quick and effective. Overall, this stout embodies exactly what I enjoy about the style. It’s balanced, flavorful, and sessionable for everyday drinking in any season. I’d confidently brew this recipe again. The simplicity is what makes Irish stout so enjoyable.

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post
Check out the Irish Stout post

Scottish Heavy Recipe and Tasting Notes

By John Krochune

On June 4, 2025

In Recipes, Style Profiles, Videos

Mike took a family trip to Scotland and had a handful of memorable pints. When he got home, he realized it’d been way too long since I brewed any Scottish ales. He wasn’t sure why. He loves those easy drinking, low carbonation, packed with malty flavor beers. He decided to try his hand at a Scottish Heavy, a style that sits right in the middle between the Scottish Light and the Export. Long time homebrewers might remember the old BJCP naming convention with schilling in the title. This beer is also known as a Scottish 70-Shilling ale. With his plan set, Mike brewed his recipe and brought to the studio to taste.

Scottish Heavy Homebrew Recipe

3.5 US Gallon Batch Size

Water:
Mostly tap, with Campden and ½ tsp gypsum

Grain Bill:
72% Maris Otter
13% Crystal 80
13% Flaked corn
1.7% Roasted barley

Hops:
0.5 ounces of Target (60 min) – 17 IBUs

Yeast:
Wyeast 1728 Scottish Ale

Instructions:

Mash at 154°F for 45 minutes with ramp up to mash out at 60 minutes.
Fermented at basement temperatures for 2 weeks.
Forced carbonated to a low level for cask/pub ale vibes

Outcomes:

OG: 1.042
FG: 1.005
ABV: ~4%

Our Impressions

Tasting this beer took Mike right back to a cozy Scottish pub. It had a nice amber, tea color. The aroma was full of bready malt and the low carbonation makes you want to keep sipping. The Maris Otter malt is the star, layered with deeper caramel notes from the Crystal 80.The “just enough” roasted barley brought a beautiful color without any roasted flavors. Lastly, the flaked corn rounds out the mouthfeel, making it smooth and a little lighter than you might expect.

There’s barely a whisper of hops, just enough to keep the malt in check. There is no peat and no smoke. It’s just classic, clean, easy-drinking malt-forward beer. Mike thinks bottle conditioning or serving on cask would push it even closer to the real deal. Even force carbonated and kegged, it’s the kind of beer you want on tap all fall and winter long (or late spring!) If you’re a fan of pub session ales, give this one a shot and let us know what you think.

BREW ON!