THanks for posting this recipe!!! It is excellent!! This really surprised me how much better it is than the English pub ales found in Enland. Mine is slightly under carbed right now but is still fantastic.
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Never put your mouth where you would'nt put your finger! On tap: Apfelwein, Young's Double Choc Stout, Nut Brown, Delerium Tremens clone, Ordinary Bitter, American Pale Ale, DFH 90 min clone Kegged: Irish Whiskey Barrel Barley Wine, ESB, Robust Porter Fermenting: Robust Porter, Ryno' Wheat n Rye, Premium Bitter Next up: Pliny the Elder, ESB, American Pils, Janets Brown, S&A IPA, Scottie's 80/-
Dude, this looks great (I just ordered the grains to finally brew up a batch of Lake Walk), and am looking to brew this pub ale soon. Why do you boil it for 90 min?
Dude, this looks great (I just ordered the grains to finally brew up a batch of Lake Walk), and am looking to brew this pub ale soon. Why do you boil it for 90 min?
Usually longer boils are in an effort to rid the wort of Dimethyl Sulfides (DMS). This is the cooked vege flavor that is common on cheap swill beer. Rapid cooling after the boil is very help too. Its very important to drop down to 140F really fast. The faster the better IMO.
Dimethyl Sulfides (DMS)/ Cooked Vegetable Flavors
Like diacetyl in ales, DMS is common in many light lagers and is considered to be part of the character. DMS is produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM), which is itself produced during malting. When a malt is roasted or toasted, the SMM is reduced beforehand and does not manifest as DMS in the wort, which explains why it is more prevalent in pale lagers. In other styles, DMS is a common off-flavor, and can be caused by poor brewing practices or bacterial infections.
DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller.
When caused by bacterial infection, DMS has a more rancid character, more liked cooked cabbage than corn. It is usually the result of poor sanitation. Repitching the yeast from an infected batch of beer will perpetuate the problem.
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Usually longer boils are in an effort to rid the wort of Dimethyl Sulfides (DMS). This is the cooked vege flavor that is common on cheap swill beer. Rapid cooling after the boil is very help too. Its very important to drop down to 140F really fast. The faster the better IMO.
Thanks- I knew about DMS and 90-minute boils with pilsener malts, but was curious about it with this recipe, especially since the folks who have endorsed it are such good brewers.
I stumbled across this recipe while looking for a english pale ale to make for my next brew. I must say, I really like what I am seeing. Especially everyone's descriptions of it. Yummy!
But I have one question before I head off to my LHBS and get the ingredients to make this.
For the Toasted Malt, Do you crush it before or after you toast the pale malt in the oven?
I don't own a mill at home so all my grain milling is done at the LHBS.
never made this recipe although the 4 or 5 times that i've made Lake Walk Pale Ale (which calls for toasted malt) I've toasted it both ways, crushed and not crushed, didn't seem to make a difference. I have my own mill now so I tend to toast and then crush.
Also, I'll be brewing this recipe tonight... looks like a good one.
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