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Old 12-06-2012, 04:33 AM   #21
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Originally Posted by Golddiggie View Post
stevedore, the recipes I've posted are all using UK ingredients. Some are not strictly to style parameters, but they're still damned fine brews. All English/UK yeast strains, hops and almost all my malts are from the UK (except for honey malt, which I wish I could get from an UK maltster). My caramel ale has converted more than a few BMC drinkers over to the right side of beer.

I did post up my MO SMaSH IPA earlier tonight, if you care to check it out. Simple to brew, and so damned fine.
Yeah! I'm looking through it now and thinking about how to do it. It might be a good time as any to convert and try a BIAB.. but first things first, gotta find out if I can obtain the supplies at the LHBS.


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Old 12-06-2012, 04:37 AM   #22
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Yeah! I'm looking through it now and thinking about how to do it. It might be a good time as any to convert and try a BIAB.. but first things first, gotta find out if I can obtain the supplies at the LHBS.
If they don't have the stuff, plenty of the online vendors do. Hardest part could be getting the yeast. I'm about to freeze some 1882-PC vials for longer term use. That way, if Wyeast doesn't release it again for more than a year, I'll still be brewing with it.


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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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On Deck: Caramel Ale
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Old 12-06-2012, 04:43 AM   #23
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AFAIK it looks like they have the 1882 available (in season but I won't know for sure until I walk in there), EKG's and Maris Otter Pale Ale Malt. But no Maris Otter in extract. So I'm going to do some research into BIABs and see if I can swing it with the equipment I have (I did just invest in a 7.5g stock pot recently, but no mashtun). In the meantime I can always test out the recipe in a 1 gal setup.. and whet my appetite?

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Old 12-06-2012, 04:46 AM   #24
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If they still have some 1882, then it's getting old. I hope you have a stirplate and flask already. I did a two step starter the last time I used some 1882-PC, to get close enough to the needed cell count. Yeastcalc.com will help you out there (gives you up to three starter step options).

If you have a decent sized cooler already, you might be able to convert that into a mash tun. Or at least install a ball valve and use it to mash in with the BIAB model.

BTW, I've successfully used up to 12 month old yeast packages/vials already. Just means you really do NEED to make starters (even for a low OG brew). I have some in the fridge from September 2011, that I just can't bring myself to toss out. I'll probably plan a starter schedule and use it in an upcoming batch. Probably in January/February.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


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Old 12-06-2012, 06:40 AM   #25
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If u like English IPA's you shoud try making or buying Adnams southwold, if its available there in the US. It's my favourite beer ATM. Will be making a clone next

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Old 12-06-2012, 02:55 PM   #26
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Quote:
Originally Posted by Golddiggie View Post

IMO, any brews produced as "English" or from the British Isles should have the flavors from there. That means hop flavors/aromas should be from native hop varieties. IMO, using US, German, etc. varieties for the flavor and aroma immediately removes it from being an actual/true English style brew. It can be 'in the English style' but that's as close as it gets.
Loads of 19th century British IPA's used American or continenal hops. I keep trying to get someone to brew the WIlliam Younger IPA from the 1860's that was hopped with Fuggles and Saaz.
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Old 12-06-2012, 03:26 PM   #27
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Loads of 19th century British IPA's used American or continenal hops. I keep trying to get someone to brew the WIlliam Younger IPA from the 1860's that was hopped with Fuggles and Saaz.
I can understand why no one is taking you up on that.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


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Old 12-06-2012, 03:33 PM   #28
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Quote:
Originally Posted by patto1ro View Post
Loads of 19th century British IPA's used American or continenal hops. I keep trying to get someone to brew the WIlliam Younger IPA from the 1860's that was hopped with Fuggles and Saaz.
Want to try making it yourself?
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Old 12-06-2012, 04:08 PM   #29
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Want to try making it yourself?
Not really. I'm painfuly aware of how rubbish my brewing skills are.
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Old 12-06-2012, 07:19 PM   #30
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Do you guys have a recipe that I can take a look at?
honestly, theres so many that i wouldnt know which to choose.

heres my ballpark IPA brew for uk 5gal

i go 95-97% Maris otter
3-5% cristal
2oz english hops @ either 75 or 60 min boil
1oz english half hour
1oz 15 + irish moss (sometimes use american 'c' hops or amarillo about here)
1oz english @ flame
more oz dry hop
8oz caster, dermerera or jaggery (indian cane sugar, gives and irony, nutty flavor)
aim for sg between 1.42 and 1.055

i play with hop times and the only constant i go for is there is allways a hop addition at boil and at flame. as long as the beer is bitter and noticeably hoppy, i say hey, its an IPA.

usually mash between 64 and 66c, for 90 mins, use nottingham or us-04, or harvested yeast.

no secondary, airated wort.

i like my ipa's dry and fresh, usually about 2-3 weeks after bottling to keep the hop aroma up and the strong flavor of maris otter under control, i get lots of friends over and well, you know the rest...


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