Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > English Pale Ale > Multiple - Pride of Raubsville

Reply
 
LinkBack Thread Tools
Old 09-12-2011, 02:12 AM   #51
bengerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kirkland
Posts: 705
Liked 7 Times on 7 Posts
Likes Given: 14

Default


oi.

brewed something resembling this one today as a stovetop BIAB
all the comments on this beer (not to mention the recipe itself) sound good. i'm sure it is an amazing beer.

what i made, on the other hand...

first of all, no Targets at the LHBS. subbed for nugget per their chart (at roughly half the ibu, so i roughly doubled the amount...)
forgot to get the sugar, subbed for 5 oz dark brown sugar on a shot in the dark.


missed every volume.
nailed the dough in temp. got distracted (trying to rack another beer at the same time....bad idea) and let it go *way* too hot (168ish) for who knows how long. couldn't hold a solid temperature after. then my thermometer broke, so i had to use a candy thermometer for the last 20 minutes of mash and for 30 minutes of sparge.

putthe wrong hops in at boil, swaped them out for the right ones. two boilovers, and only ended up with 4 gallons, which i topped off withsome boiled-then-cooled water to make approx 5.


we'll see what happens
in 4 weeks, i can start RDWHAHB. until then, though...... i'll just try not to worry.

__________________
bengerman is offline  
 
Reply With Quote Quick reply to this message
Old 09-12-2011, 07:34 PM   #52
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 166 Times on 151 Posts
Likes Given: 4

Default


When do you suggest adding the sugar to the boil?


_

__________________
wildwest450 is offline  
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 12:39 PM   #53
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default


Read up.

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 11-09-2011, 11:14 PM   #54
bengerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kirkland
Posts: 705
Liked 7 Times on 7 Posts
Likes Given: 14

Default


Quote:
Originally Posted by Bob View Post
Sugar in the Raw is Turbinado which, in my experience, is only slightly different than Demerara. In the proportions specified, it shouldn't make a bit of difference.

If an American hops variety must be substituted, I don't think you could make a better choice.

Yeah, I do pitch the 80/10/10 a bit strongly, don't I?

Anyway, I wish you all the success in the world. Kindly let me know how it works for you, preferably in this thread.

Cheers!

Bob
on the 80/10/10, what other adjuncts have you worked with/would you suggest?
__________________
bengerman is offline  
 
Reply With Quote Quick reply to this message
Old 11-10-2011, 11:48 AM   #55
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default


In my experience, most Bitter brewers use simple sugar. Some use flaked maize, which is a good choice for experimentation, up to 20% of the total grist.

Cheers,

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 11-10-2011, 07:02 PM   #56
bengerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kirkland
Posts: 705
Liked 7 Times on 7 Posts
Likes Given: 14

Default


thank you.

and, for the record, i have a 2nd (much more successful) batch of this going right now, ready for bottling today.

i'll let you know how it is in 3 weeks.

__________________
bengerman is offline  
 
Reply With Quote Quick reply to this message
Old 11-10-2011, 08:33 PM   #57
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default


Hurrah!

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 01-09-2012, 03:23 AM   #58
duckmanco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: VA
Posts: 702
Liked 22 Times on 22 Posts
Likes Given: 19

Default


Bob- what temp do you ferment so4 at for the pride? Also what temp would you use for Windsor? Can't wait to brew this one.

__________________
duckmanco is offline  
 
Reply With Quote Quick reply to this message
Old 01-09-2012, 12:34 PM   #59
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default


Whatever temperature my basement finds itself. I don't mean to be glib, but that's it, really. This is not one on which I use my controlled fridge. I'm lucky; I have an old house with a stone basement, so the temperature down there never really gets above 65°F.

Stick with the middle of whatever temperature range is specified by the yeast you choose. You don't want to ferment too warm, nor do you want to go too cold. That's because it's really easy to take this beer out of balance; you want enough ester formation to be detectable, but not so much that ester-derived fruitiness dominates the flavor profile. Err on the side of cool.

Fermentis specify a temperature range of 15° to 24°C (59° to 75°F) for S-04. S-04 isn't as assertive an ester producer as Windsor, so it's safe to ferment in the relative upper regions of its range, like 70°F.

Danstar recommend 17° to 21°C (64° to 70°F) for Windsor. That's tricky. I prefer the low range for Windsor in this recipe, like 65°F. More than that and you get as fruity as a street market.

Cheers!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 01-27-2012, 06:36 PM   #60
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 166 Times on 151 Posts
Likes Given: 4

Default


This really is a great session beer(used S-04). DON'T over carb this gem, it absolutely kills the delicate hop flavor in English beers, imo. Once again another fan favorite, kudos Bob.

__________________
wildwest450 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Taedonggang - the Pride of Pyongyoung olllllo General Beer Discussion 5 07-31-2009 04:57 PM
London Pride + Bananas = Yuk IanP General Techniques 8 04-29-2009 03:26 AM
Pride from your work SynicalKaos Home Brewing Photo Forum 1 01-19-2009 11:46 PM
Pride Shmohel General Beer Discussion 9 08-27-2005 05:45 AM



Newest Threads

LATEST SPONSOR DEALS