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Old 06-20-2011, 12:49 AM   #111
The_Professor
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Ah ha, I will consider this post confirmation that the tart flavor is from the yarrow.

...all i can say is lemonade tarty,lemonade...

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Old 06-26-2011, 11:59 PM   #112
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After a week the "Monk's Ale" is lightly carbonated. No real head but small bubbles the whole time while drinking it. The color remains cloudy light tan.

The yarrow continues to be the dominating flavor with a tart citrus flavor that I do not find overpowering, but wish was more subdued. The other herbs are providing a more earthy background flavor with this batch. The mouthfeel is smooth and full, I assume because of the large oat addition.

Next time around I will change the yarrow addition, either by eliminating it or lowering it, not sure which.

Right now it is an interesting ale that I am enjoying drinking.

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Old 07-05-2011, 02:10 AM   #113
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The last of "The Monks Of St. Paul's Cathedral Ale"/gruit was consumed during the weekend of the 4th. All the comments in my post above continue to apply.

The tart lemon flavor of the yarrow is more pronounced when chilled and less at cellar temps.

I'll look forward to trying this again with some small changes.

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Old 01-25-2013, 06:55 PM   #114
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Quote:
Originally Posted by The_Professor View Post
...I'll look forward to trying this again with some small changes.
It's about a year and a half later and I have made my second go at this.
Home malted grains again-slightly different bill, slightly larger batch size. The herbs were added only for the boil, no dry herb addition. And I did add just a bit of yarrow but much less than before. I really like this brew. There is some bitterness/tartness to it so it is not malty sweet. It has some body so it is not like drinking water. The flavor is a not quite spearmint herb with some fruit.
My thread about it is here.



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Old 01-29-2013, 04:00 PM   #115
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Congrats! Lets see the last recipe? Also your pics don't seem to be showing up, maybe it's the firewall here at work though.

A thought I just had was malting all the grains together, thinking is that this would be more "medieval" as far as the process goes, not all the grains would be converted at the same rate, lending different flavors, etc to the brew. May not be efficient at all, but that's not what I'm looking for here.

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Old 01-29-2013, 04:16 PM   #116
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Whoops, was just about to double post a link.

Can we all vote for a sticky about medieval ales, and medieval brewing information? I think there are a lot of these threads around.

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Old 01-30-2013, 02:13 AM   #117
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Quote:
Originally Posted by COLObrewer View Post
...Lets see the last recipe?...
It is on the provided link, but a bit in pieces.

The grain bill is all the home malted grains shown.
3.5 lbs Malted Oats
2.5 lbs Malted Spelt (wheat)
2.4 lbs Malted Barley

It was supposed to be a 3.0 gallon batch (3.5 gallons minus cold break) at about 6.0 ABV, but I screwed up on my sparging and wound up with less volume at 7.2 ABV.

The herb addition was all for a 90 min boil:
0.35 oz Marsh Rosemary
0.35 oz Sweet Gale
0.15 oz Yarrow (couldn't leave it out altogether)
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