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agoodbeerblog · 09-02-2012, 04:29 PM

Fun researching only to come across a conversation about me researching!

Any chance you may come to VKH, bh15?

Alan McLeod
A Good Beer Blog

patto1ro · 10-12-2012, 07:30 AM

I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/2012/10/lets-brew-wednesday-1834-vassar-double.html

RogueVassar · 10-13-2012, 08:53 PM

Quote:

Originally Posted by patto1ro

I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/2012/10/lets-brew-wednesday-1834-vassar-double.html

That's an insane recipe! How did you carb it? Like an English mild or more like a regular beer?

patto1ro · 10-14-2012, 08:03 AM

Quote:

Originally Posted by RogueVassar

That's an insane recipe! How did you carb it? Like an English mild or more like a regular beer?

The carbonation level should be the same as for cask-conditioned beer.

**Revelator** · 11-30-2012, 01:08 AM

Quote:

Originally Posted by patto1ro

I've just published a recipe of Matthew Vassar's Double Ale:

http://barclayperkins.blogspot.nl/2012/10/lets-brew-wednesday-1834-vassar-double.html

Im planning on giving this recipe a try - Ive tried my best to track down some of the MFB special aromatic you call for, but Ive been unsuccessful in my end of town - In your notes you mention a substitue of 70% Vienna and 30% Amber malt...I can understand the Vienna, but wouldnt that much amber malt make it pretty harsh/bitter or does it mellow out?

patto1ro · 11-30-2012, 06:32 AM

Quote:

Originally Posted by Revelator

Im planning on giving this recipe a try - Ive tried my best to track down some of the MFB special aromatic you call for, but Ive been unsuccessful in my end of town - In your notes you mention a substitue of 70% Vienna and 30% Amber malt...I can understand the Vienna, but wouldnt that much amber malt make it pretty harsh/bitter or does it mellow out?

That probably depends on the type of amber malt. You could always change the mix to 80% Vienna, 20% amber.