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Old 06-10-2012, 07:32 AM   #271
lowtones84
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Just brewed a porter and split it into two smaller batches, one using yarrow and sweet gale and one using English hops. If they turn out well I will post the recipes :-)



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Old 06-10-2012, 04:39 PM   #272
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Quote:
Originally Posted by hoffmeister
Holy Crap! I posted this barely an hour and a half ago, and look at the responses! Thanks everyone, I had no idea this would go over so well. I think the general consensus so far has been a mild brown for the Hobbiton region, I think that opting for herbs rather than hops is a good way to go. Like someone mentioned, given the current shortage in some areas, this might now be a bad time to give this a try. I'm honestly not too up on my indigenous British herbs, but does anyone have any thoughts as to what might be appropriate? Also, I know it's generally not part of the style of a brown mild, but I was thinking about using a small quantity of oak chips in the secondary to simulate the casks they used, since I'm sure they didn't have glass or stainless fermenters Good idea, bad idea?

I did a cursory glance through Fellowship last night and I didn't see anything specifically related to beer, but I'll take a better look when I get home. I'll also consult some of the other materials, as someone suggested. Thanks again everyone, I'm glad this is going over so well!
Fh

J


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Old 11-06-2012, 02:46 AM   #273
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Let me Resurrect this Thread like Gandalf did himself from Grey to White!

My research began about a month ago on the cusp of Peter Jacksons the Hobbit premiering December 13th, little over 2 months. My quest: brew a beer that has everything a hobbit would want. My recipe I brewed 2 days ago, containing numberous things I pulled from this very thread.

10# marris otter
5# wheat malt
1# victory malt
.5# 40L crystal
.5# cherry wood smoked malt
.25#flaked oats

1 oz. ekg @60 and @20 mins.
2oz heather tips and 6 oz candied ginger@20mins

I want to oak it as well. and not to mention im open fermenting. OG came out to 1060. Just measured it tonite 2 days after brewing and its at 1030. The malt is bordering to a light to golden brown, i initially wanted a dark brown, but its actually pretty appealing now. I really want this beer to be ready to drink Dec. 13. 6 weeks from brew day. The runnings and all samples ive taken of the wort are very good, but you know its not till you taste the final carbed product do you know. I have a lot of ingredients, almost to many, itll be a miracle if its drinkable in 6 weeks. Im so stoked for this movie and will probably see it many many times over a couple months, so I plan to break out multiple bottles over the next couple months.

-for frodo
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Old 11-07-2012, 01:54 AM   #274
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Good bloody job there,I shall pop by the village green for a tankard in a few weeks

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Old 11-07-2012, 02:08 AM   #275
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Worry not about the color in bulk.
My blond looks fairly amber in the fermenter. Worry not, for the color is darker, the larger the container.

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Old 11-08-2012, 08:26 PM   #276
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I'm amazed no one has mentioned John Palmer's Hobbit Mild (http://brewingtv.com/recipe/2011/9/23/belladonna-tooks-oaked-mild-john-palmer-recipe-for-btv.html)

I'm planning to make it without oak once I bottle my last batch but I was thinking of a small batch of braggot/metheglin inspired by the Rangers. Something they would make with what was at hand in the wild places esp. considering Aragon's knowledge of plants. Some malt and hops would set up a background for the rest well but some buckwheat honey and wild rosemary seem good to me, maybe some rye malt too. Planning to use English ale yeast. More of a tribute than an actual attempt at copying a specific style.

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Old 01-21-2013, 05:50 PM   #277
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Quote:
Originally Posted by GabeSyme View Post
I'm amazed no one has mentioned John Palmer's Hobbit Mild (http://brewingtv.com/recipe/2011/9/23/belladonna-tooks-oaked-mild-john-palmer-recipe-for-btv.html)

I'm planning to make it without oak once I bottle my last batch but I was thinking of a small batch of braggot/metheglin inspired by the Rangers. Something they would make with what was at hand in the wild places esp. considering Aragon's knowledge of plants. Some malt and hops would set up a background for the rest well but some buckwheat honey and wild rosemary seem good to me, maybe some rye malt too. Planning to use English ale yeast. More of a tribute than an actual attempt at copying a specific style.
I did recreate that recipe that John Palmer put out for his Bella Donna Tooks Oaked Mild. I got a little crazy as a new brewer by adding 2# of honey as soon as the second krausen subsided. I tasted the beer prior to adding honey and it was as he described in the video, but after the honey was added, it tasted amazing. I am aware not much of the honey will be in the final product because of all the fermentable sugars, but it seemed right, also the honey addition bumped the gravity up to 1.035, but i did fail to take the grav reading prion to the honey addition. I also noticed the essex ale yeast was wonderful very active. I harvested from two krausen for a high yield of beautiful yeast. I will be using this yeast again, I also will be brewing this with no modifications again because i licked the spoon it tastes wonderful. Just to stay true to the recipe and John Palmer legacy I will keep this one going. Batch after batch will be made for my friends and I. I will post about the honey batch after bottle opening day. Until then i will follow the recipe to the letter while Honey Took is building carbonation in the bottles.
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Old 02-06-2013, 02:55 AM   #278
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Quote:
Originally Posted by hoffmeister View Post
Okay, so I'm going to expose my dorkiness to all of you, but I think you might be able to help me. This was partially encouraged by a posting a saw for Butterbeer, from the Harry Potter books. I'm a huge J.R.R. Tolkien fan, and when I was recently watching Fellowship two scenes got me thinking. In one, during Bilbo's birthday party, Frodo accuses him of drinking too much of the Gaffer's ale, to which Bilbo admits that he has. Later, at the Prancing Pony, the hobbits are delighted when they find they can get beer in pints.

Now my question is, what type of beer would hobbits drink? Would the beer they brew in Hobbiton be different from the beer brewed in Bree, since they are for different clientele, or would they be similar? I know there's not any sort of indication of what their preference in beer might be, but I thought it might be fun to come up with a recipe for either the Gaffer's ale or Bree ale, or both. I'm thinking something like a mild brown ale or bitter for the Gaffer's, and maybe a hearty brown ale or even a porter for Bree, since there are men there and its a bit rougher of an area. Any thoughts/suggestions would be welcome, but please keep comments about my nerdiness to yourselves
Like palmer said they would drink a oaked brown mild..actually john palmer and northern brewer are coming out with a kit called "belladonna took"..Thats john palmers recipe for what he thought was getting brewed up in the shire..the kit should be available this year at northern brewers
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Old 02-10-2013, 07:14 AM   #279
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Just brewed a Bag End Bitter (ESB/English Pale Ale). Mainly 2-row w/ a little belgian aromatic and lots of British hops, fermented with Wyeast London ale III. Will post label soon.

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Old 02-11-2013, 05:15 PM   #280
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Cool ideas!

Too bad the movie was such a disapointing heap.



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