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Old 12-03-2007, 05:57 PM   #61
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Quote:
Originally Posted by cheezydemon
Pretty sure some were ale casks. Some were definitely apple barrels, but some were wine or beer.

What about at the meeting in the beginning? Any clues about the ale or where he stored it? We are probably talking about flat beer, no?
Probably cask conditioned, so not flat, but close to flat. Put into the cask to age and probably drop another point or two gravity wise and get a natural carbonation. Probably served at cellar temps too.
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Old 12-03-2007, 06:03 PM   #62
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Indeed. And I am thinking pale 2 row malt, fire kilned to a mild brown(no way to homogonize this, but it will be interesting if several of us do this)

Cask carbed eh? Wow, that is scary lol. This may be taking shape.

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Old 12-03-2007, 06:06 PM   #63
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pale 2 row malt fire kilned to a "brown" (I am thinking maybe on the grill with a screen)
some light english style hopping
an interesting herb if anyone can come up with one
oak chips
lightly carbed
cool but not cold
med-high gravity

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Old 12-03-2007, 06:15 PM   #64
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I think the reason the ale is called "Gaffer's ale" is because Gaffer Gamgee (Sam's father) shares a cup of ale at the Green Dragon with Frodo, Sam and Ted Sandyman.

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Old 12-03-2007, 06:20 PM   #65
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Was that just made up for the movie? I don't remember the Gaffer actually making an appearance in the books(except through Sam's comments)

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Old 12-03-2007, 06:20 PM   #66
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I just checked northernbrewer and you can get heather tips, myrica gale(sweet gale) elderberries, juniper berries, mugwort, and wormwood. All traditional herbs. However the general concensus seems to be against this route.

Perhaps there could be several recipes and a brew exchange in the end?

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Old 12-03-2007, 06:29 PM   #67
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Quote:
Originally Posted by knights of Gambrinus
I just checked northernbrewer and you can get heather tips, myrica gale(sweet gale) elderberries, juniper berries, mugwort, and wormwood. All traditional herbs. However the general concensus seems to be against this route.

Perhaps there could be several recipes and a brew exchange in the end?
I am all for heather tips, as for the rest......naaaaaah.

Maybe we could all devise a slight variation on the ingredients

I call Heather tips!
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Old 12-03-2007, 06:34 PM   #68
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Quote:
Originally Posted by cheezydemon
A little smoke, not like smoking the grains in a smoker, but... fire toasted I guess.
Back in those days after malting was done by specialists, but before pale and Pilsner malt were all the rage, brown malt was typically toasted in two-story kiln buildings. Wood, straw, or coke could be the fuel, depending on regional availability. Coke was the most preferred, since it burned most cleanly. Straw also burned fairly cleanly, so it was preferred over wood. A lot of the problems from wood came from maltsters that did not properly manage the fire or that used unseasoned woods to cut costs. However, there are records of pleasant wood notes.

If you are going to toast your own brown malt, keep in mind that the malt was held far above the fire, and not always directly over it at close range. The brown color and toasty character was more the product of oven toasting, rather than broiling.

If you really wanted to approximate an old, brown malt porter, you might do better to use brown malt and a small percentage of rauchmalt (maybe 5-10% of the grain bill).


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Old 12-03-2007, 06:35 PM   #69
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Thanks Tex, it definitely is worth some research.

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Old 12-03-2007, 06:36 PM   #70
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Quote:
Originally Posted by TheJadedDog
I couldn't say other than that all of Middle Earth is meant to be similar to Northern Europe.

Actually, it's supposed to BE Northern Europe, just a long long time ago. Tolkien states this in his letters. His whole work is supposed to be a lost history of our world, rediscovered.
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