Rudeboy
Well-Known Member
I was listening to Dr. Charlie Bamforth talking about Real Ale (among other things) on the Sunday Session and decided my next beer was going to be an attempt at a Real Ale. I can figure out a general recipe for an Ordinary or Best Bitter but I still have some specific questions.
Dr. Bamforth said Real Ale was moved out of the primary very young and transfered into the cask along with dry hops, priming sugar and isinglass. Then delivered to the pub where the publican holds on to it for two or three weeks in his celler till he taps it.
My questions are:
1. How much priming sugar? I'm shooting for 1.5 Volumes of CO2.
2. Thinking of using Danstar Nottingham, would that be a suitable yeast?
3. How much hops for Dry hopping? Planning on using EKG's for the kettle and Fuggles for the dry hop.
4. I don't have isinglass can I sub gelitin?
5. Will two or three weeks in the corny keg be sufficient?
I have searched the forum but all Real Ale threads seem to talk mostly about Beer Engines, re-breathers and consuming it within 3 days. I understand all that I just want to focus on the recipe right now. I will be pushing it with CO2, although as little head pressure as possible. (CAMRA be damned).
Thanks
Rudeboy
Dr. Bamforth said Real Ale was moved out of the primary very young and transfered into the cask along with dry hops, priming sugar and isinglass. Then delivered to the pub where the publican holds on to it for two or three weeks in his celler till he taps it.
My questions are:
1. How much priming sugar? I'm shooting for 1.5 Volumes of CO2.
2. Thinking of using Danstar Nottingham, would that be a suitable yeast?
3. How much hops for Dry hopping? Planning on using EKG's for the kettle and Fuggles for the dry hop.
4. I don't have isinglass can I sub gelitin?
5. Will two or three weeks in the corny keg be sufficient?
I have searched the forum but all Real Ale threads seem to talk mostly about Beer Engines, re-breathers and consuming it within 3 days. I understand all that I just want to focus on the recipe right now. I will be pushing it with CO2, although as little head pressure as possible. (CAMRA be damned).
Thanks
Rudeboy