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Search: Posts Made By: JKaranka
Forum: Recipes/Ingredients Yesterday, 09:44 PM
Replies: 13
Views: 42
Posted By JKaranka
I'd consider starting from scratch. That's a lot...

I'd consider starting from scratch. That's a lot of malt for the pale to convert so it could end up high fg anyway. Add the lactose and it's definitely sweet, plus I'm not sure I'd use that amount of...
Forum: Recipes/Ingredients Yesterday, 08:55 PM
Replies: 6
Views: 1,262
Posted By JKaranka
Any good recipes? One of the best beers in...

Any good recipes? One of the best beers in Britain!
Forum: Recipes/Ingredients Yesterday, 08:47 PM
Replies: 22
Views: 366
Posted By JKaranka
This is what I can see hobbits feasting on at...

This is what I can see hobbits feasting on at Bilbo's birthday, a proper KKK:

http://barclayperkins.blogspot.co.uk/2013/11/lets-brew-wednesday-1923-courage-kkk.html?m=1
Forum: Recipes/Ingredients Yesterday, 08:31 PM
Replies: 22
Views: 366
Posted By JKaranka
Written by a Brit from the Midlands, with the...

Written by a Brit from the Midlands, with the cosy atmosphere and descriptions I'd go for malty bitters and amber milds.
Forum: Recipes/Ingredients Yesterday, 08:29 PM
Replies: 9
Views: 128
Posted By JKaranka
What said above! Some darker invert is good for...

What said above! Some darker invert is good for flavour or some adjunct for clean alcohol (maize or rice, e.g.). Very typical for classic British styles from pale ale to stout passing via mild too.
Forum: Recipes/Ingredients Yesterday, 08:25 PM
Replies: 2
Views: 3
Posted By JKaranka
I'd be more interested in Nuclear Tactical...

I'd be more interested in Nuclear Tactical Penguin ;)
Forum: Recipes/Ingredients 09-16-2014, 08:00 PM
Replies: 4
Views: 110
Posted By JKaranka
Sort of, but without the blown malt and the...

Sort of, but without the blown malt and the aging, more of a running porter with some old ideas and modern ingredients.
Forum: Recipes/Ingredients 09-16-2014, 07:20 PM
Replies: 4
Views: 110
Posted By JKaranka
Yeah, keeping it light on purpose. Apparently...

Yeah, keeping it light on purpose. Apparently porters darkened a lot in the 1820s.
Forum: Recipes/Ingredients 09-16-2014, 06:50 PM
Replies: 4
Views: 110
Posted By JKaranka
London porter

Been making porters for a while, has anybody made a London porter based on the pre-black malt days? Looking for feedback. This is relatively similar to some Whitbread recipes out there:

Scaled to...
Forum: Recipes/Ingredients 09-15-2014, 09:47 PM
Replies: 12
Views: 613
Posted By JKaranka
Planning on something similar, 8 & 1/2 pounds MO...

Planning on something similar, 8 & 1/2 pounds MO and 6oz dark candi syrup (for 6 US gallons). Good tad of upfront bitterness with little in the form of late additions and letting the MJ Burton Union...
Forum: Recipes/Ingredients 09-14-2014, 10:01 AM
Replies: 36
Views: 2,394
Posted By JKaranka
I quite like bakers yeast, I grew up with drinks...

I quite like bakers yeast, I grew up with drinks made with it. It's a tad rustic, bready, yeasty, and you often get banana style funk. It ferments viciously too!
Forum: Recipes/Ingredients 09-14-2014, 09:44 AM
Replies: 9
Views: 6,338
Posted By JKaranka
Was playing with Brewers Friend: 5 US...

Was playing with Brewers Friend:

5 US gallons
Gravity 1.038-1.009
IBU 20
75m boil

3.5lb US 2-row
2lb Maris Otter
1lb Flaked Maize
Forum: Recipes/Ingredients 09-14-2014, 09:27 AM
Replies: 9
Views: 6,338
Posted By JKaranka
I had the cask version in Yorkshire last night...

I had the cask version in Yorkshire last night and it's a lot better than the smooth. 3.8%, thin and watery, bitter compared to lager. Although it's amber I'd bet most of the colour is caramel as...
Forum: General Beer Discussion 09-13-2014, 11:19 PM
Replies: 330
Views: 20,477
Posted By JKaranka
Today I had the weirdest experience. In Yorkshire...

Today I had the weirdest experience. In Yorkshire for the first time and I had cask John Smith. First time I see it. Thin, watery, metallic, but immensely drinkable compared to the widely available...
Forum: General Beer Discussion 09-12-2014, 09:39 PM
Replies: 330
Views: 20,477
Posted By JKaranka
Bramling Cross has some blackcurrant similar to...

Bramling Cross has some blackcurrant similar to Brewers' Gold. Spice is good, like Saaz and Fuggles. So many people rate Bramling X highly that you can chuck some late without a worry.
Forum: General Beer Discussion 09-12-2014, 04:22 PM
Replies: 330
Views: 20,477
Posted By JKaranka
Porter looks good. I made something similar...

Porter looks good. I made something similar (including strength) but without crystal and with two types of sugar. Had half a pound each of brown and chocolate malt.
Forum: Recipes/Ingredients 09-11-2014, 04:25 PM
Replies: 6
Views: 228
Posted By JKaranka
I'd remove the Crystal and double the Brown malt,...

I'd remove the Crystal and double the Brown malt, maybe add 50g of Black Malt. Try to keep it dark brown, nothing better than a proper Imperial Brown Stout. I'd also add a late hop addition around...
Forum: Recipes/Ingredients 09-11-2014, 04:16 PM
Replies: 9
Views: 350
Posted By JKaranka
You can use 10-15% of that in the grist of a...

You can use 10-15% of that in the grist of a porter or stout. Balance it out with 3-5% of Black Malt. Pity you have the Amber and Honey mixed together as the Amber on its own is very very usable for...
Forum: Recipes/Ingredients 09-11-2014, 03:59 PM
Replies: 3
Views: 140
Posted By JKaranka
I'd go for three parts of Goldings to each of...

I'd go for three parts of Goldings to each of Centennial. Centennial can very easily overpower it.
Forum: English Brown Ale 09-10-2014, 06:11 AM
Replies: 410
Views: 137,231
Posted By JKaranka
I brewed a pale ale with 20% flaked maize in...

I brewed a pale ale with 20% flaked maize in summer and it was fine. I'd aim lower for the mild, around 5-10% of grist depending how dry and strong you want it. I'd also use a yeast with medium or...
Forum: English Brown Ale 09-09-2014, 11:18 AM
Replies: 410
Views: 137,231
Posted By JKaranka
What stpug says. Adding up to half a pound of one...

What stpug says. Adding up to half a pound of one of the darker inverts or some flaked maize is completely within the style. Lots of old mild recipes are up to 15-20% simple-ish sugars.
Forum: Recipes/Ingredients 09-06-2014, 10:09 AM
Replies: 9
Views: 341
Posted By JKaranka
I don't think almost a single porter brewed...

I don't think almost a single porter brewed either at the height or decline of porters would pass BJCP standards. They are modern guidelines that judge beers in retrospect and without much historical...
Forum: Recipes/Ingredients 09-06-2014, 08:45 AM
Replies: 14
Views: 491
Posted By JKaranka
Some British brewers used to grind patent malt...

Some British brewers used to grind patent malt into a fine flour and add it towards the end of the boil for colour. I think I've seen records of Younger and also BP doing this. Not quite sure why as...
Forum: Recipes/Ingredients 09-06-2014, 08:35 AM
Replies: 9
Views: 341
Posted By JKaranka
You won't be able to test much the Munich so I'd...

You won't be able to test much the Munich so I'd consider just replacing with pale. That said a mix of pale malts works well in these: Maris Otter, US 2row, 6row, Mild malt, etc. A small amount of...
Forum: Recipes/Ingredients 09-05-2014, 09:56 PM
Replies: 5
Views: 173
Posted By JKaranka
I'd simplify to 28lbs pale malt, 4lbs brown malt,...

I'd simplify to 28lbs pale malt, 4lbs brown malt, 3lbs black malt, 1lb brown sugar (inverted). If you have access to 6-row, put a couple of pounds in the pale malt mix.
Showing results 1 to 25 of 405


 
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