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Old 03-08-2013, 04:40 PM   #11
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I used 4oz Bramling Cross (along with 2oz EKG) in an IPA that was delicious, extremely fruity, although a lot of that was probably due to using WY1318. The recipe is in my dropdown, but it's pretty much what I wrote on MO.

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Old 05-27-2013, 01:08 PM   #12
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I'm about to brew some test batches for an ESB recipie and to keep the number of variables as low as possible will use a single hop. The earthiness and black currant sound like the kind of flavor profile my wife and I like in english hopped beers so Bramling looks like a good fit. Honestly I'll be happy as long as the lemon doesn't become the dominant flavor.

The fruits from the Bramling should go well with the extra dark crystal and the yeast esters.

Final grain bill will look like this:
8# British base malt
0.5# British crystal 50-60L
0.25# British crystal 70-80L
0.25# British crystal 160L
26 IBUs @60 min
9.5 IBUs @30 min
0.5oz @Knockout
Wyeast West Yorkshire Ale

I will brew two 3 quart batches of this beer, one with marris otter and one with Fawcett optic. I've ordered enough Bramling to brew both these test batches and the final full batch, so I should have plenty of feedback by the time we run out.

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Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

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Old 05-27-2013, 02:35 PM   #13
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Looks good!

I'd consider dividing the 30 min addition into two additions, one at 30min and one at 15min. Completely agree: brewers' gold, bramling cross, and other dark fruit hops go well with either high abv or some darker roastier malts. If you ever get your hands on it, Otley here in Wales make a barley wine with bramling cross in it.

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Old 05-27-2013, 02:48 PM   #14
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I was pleased with the Bramling Cross in my ESB. It has a dark fruitiness--someone described it as being like juicyfruit gum, which I think gives you an idea--that goes well with darker crystal, definitely. Given how it came out, it's much more of a hop for bitters and browns than for pales or IPAs, I think.

Your recipe looks good. The one thing I found when I made my ESB was that it finished a bit drier than I anticipated, even with a pound of crystal (like your proposed recipe). Not sure why that was; maybe I missed my mash temperature.

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Old 05-27-2013, 05:32 PM   #15
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I can't stop drinking that Avery clone, the dark fruit bitterness is great with the winter warmer style. That recipe with those hops will be in my fridge year round now. Delicious.

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Old 05-27-2013, 06:01 PM   #16
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Well the West Yorkshire Ale is a yeast that is supposed to leave a full chewy malt character. Supposedly it is the Timothy Taylor yeast and finishes a bit high. That and mashing in at 152 should help keep it drinkable without thinning it out.

And a 15min hop addition couldn't hurt.

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My fiancé and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

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Old 06-03-2013, 05:49 PM   #17
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The hops I got were a higher alpha acid than I was expecting. At 7.4% I had to scale down the amount I used in my somewhat subdued ESB. I was both happy and sad since I really wanted to get a good feel for this hop, but the 'juicy fruit gum' descriptor had me pretty worried. The hops smelled pretty different in each of the two test batches, which is perfect. Without a difference the experiment would be worthless.

In the marris otter batch, the hops had a very subdued aroma at 60min. You got that initial hit in the face of hoppy steam and then it dissipated. Around 40min I got a strong, resiny, cat-pee aroma that lasted about 10-15 minutes. After that it was more of the molasses-y sweet biscuit smell from the wort. The 20min and knockout additions gave a spicy, british-earthiness to the aroma.

In the fawcett optic batch the floral/black currant sents came through a lot more. The wort for this batch was much cleaner smelling. Caramel and burnt suger coming though a grainy background. Each hop addition lent a stronger, and more lingering aroma. This time I didn't get that harsh burst of resin-y fumes at 40min.

My over all impression of the hop so far-- Great. I love that strong spicy UK hop smell. I got much less black currant during the boil than expected, because it was up front in the bag. In a more hop-forward beer it might be more intense. I also need to see how it holds up after fermentation.

Can't wait!

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My fiancé and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

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Old 06-10-2013, 08:40 PM   #18
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Hydrometer sample had almost no hop aroma, but a nice clean bitterness. Oddly, the bitterness behaved differently in each of the two beers. In the Maris Otter batch it was a building bitter that stayed on the tongue. In the Fawcett Optic batch it was a clean, cleansing bitterness that opened the palate back up and then lingered.

Happy so far, but want more hoppiness. Could change after carbonation. Definitly dry-hopping the next batch.

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My fiancé and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

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Old 06-10-2013, 11:21 PM   #19
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I might make a batch of pumpkin ale with brambling cross instead of magnum. My recipe could always be tweaked in search of the perfect taste.

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Old 06-11-2013, 02:32 AM   #20
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I think it would go well with pumpkin. It has some of that English earthiness, which I think would complement spice.

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