NQ3Xs: I've been trying your 80-10-10 using 2 row-crystal-demerara and have enjoyed the results. I haven't gone as low as 6lbs but think I may give it a go soon. Will let you know. Simple recipes often are the best
knigbrian: nice looking hydrometer reading
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Bob, thanks for your take (in another thread) on nut browns and wild turkey slow-simmered with Vindaloo sauce
Does Pride of Raubville exhibit any diacetyl? Reading an article by George Fix I found that lower free amino nitrogen (FAN) levels in wort can lead to increased levels of diacetyl, especially in lower gravity worts that have adjuncts as high as 33%. Of course, your 80/10/10 mantra is not 33% but I wonder, what is your experience? If none, what would you do to increase it?
__________________ Fermenters: Empty Bottled: Crack'd Wheat (Cascade/Amarillo Hefeweizen), Bourbon Vanilla Porter Kegs: Empty On Deck: Old Peculier, Riggwelter
You can substitute Turbinado sugar (Sugar in the Raw) without incident. I do that all the time. You can often find Demerara in natural foods shops.
14th Street,
You and Dr Fix are right. However, this recipe's relatively low sugar amounts don't invoke that result. As diacetyl is mainly a function of yeast metabolism, so long as a sufficient quantity of healthy yeast is pitched no excessive diacetyl will result. The only time I encounter diacetyl is when I pitch a yeast like Ringwood, which by its nature exhibits elevated levels of diacetyl. Modern 2-row pale malts (and all crystal malts) contain sufficient FAN to avoid diacetyl production with "normal" ale yeasts in this grist.
I, too, have noticed your "80/10/10" formula floating about (!) and have been wanting to try it for a while now. Just washed some WLP002, so that should be good to go; hopefully I should be able to get to this one next week. A few questions for you, if you don't mind:
1) If I want to up the recipe's OG a bit (I'm looking for something that comes in at just under 5% abv), I'm assuming I'd just keep the Gravity/IBU ratio the same? I know this takes me into Best or ESB territory, so it won't exactly be the beer you've posted - hope you're not offended!
2) I'm definitely looking for a beer that has that nice bready English quality to it - would you say that this one has it as written, or would you recommend adding in 1 lb or even 0.5 lb of biscuit to get it?
Thanks much - definitely looking forward to brewing this one!
Offended? Heavens, no, my dear fellow! Any recipe is a template.
Yes, I'd keep the BU:GU ratio the same, at least for experimental purposes. I'm not certain I'd go above 0.6-0.7, though (the recipe as written is ~0.8); I prefer the higher-OG Bitters to have less bitterness and more hops flavor and aroma.
The recipe as written has whatever "bready" character imparted by Maris Otter pale malt. It might be a neat idea to add a touch of Biscuit. I'm cheap, though; I'd just toast a half-pound of the pale malt in my own oven.
Allright - just finished brewing this bad boy. Ended up adding some biscuit malt, and used Northern Brewer + Willamette hops for bittering, cause, well, that's what my freezer was a'rockin'. Ended up being a really easy brew day.
Here's the recipe I ended up going with:
OG 1.051
7# British Pale
1# British crystal 55
0.75# Biscuit
0.8# Demerara
60 min - 1 oz N. Brewer 8.1%, 0.5 oz Willamette 4.5%
0 min - 1.5 oz EKG 4.5%
WLP 002
Color was spot on. I'm hoping that the 002 can take it down to 1.013 or so ... we'll have to wait and see. I'll be sure to post back in a few months when I crack the first few open. Thanks for the help - I'm really excited about this one!
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