aaronlawson
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- Joined
- Jul 8, 2007
- Messages
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Hey guys,
Note: title should day Suffolk, not Sussex!
This is my first post here (tried the introductions page, but after retyping the same intro stuff three times and having it get lost I decided to come here!!) I've been brewing since 1991, mostly with extract, though I want to get in to partial mash brewing soon.
I've "perfected" a few recipes that I think are as good as the best microbrewery beers (American pale ale and a dry stout are two that I've worked on). What I am currently obsessed with is the nouth of London (Suffolk) style of pale ale. I really love the balance of awesome malt aroma and taste and the subtle, earthy hop flavor and aroma of these beers, like Ruddles County, which is the beer I use as a benchmark for this style for convenience sake.
I'm looking for advice on replicating this style of beer. This could be hops (I know that Ruddles County uses Brambling Cross, which I don't have), water (I used water from my well), malt (especially mashable malts that I could add in a partial mash), yeast, etc.
My first attempt at this style is still maturing, so the final verdict isn't in yet, but so far it seems too bitter and has some diacetyl that I don't like (this came from over hasty bottling without a diacetyl rest which this yeast kind of requires.) The ABV is too low as well. In appearance, the beer is indistinguishable from Ruddles County. Here's the recipe for 5 gallons:
Name/Style: English Bitter
Date begun: 6/17/07
Ingredients
Malt
5 lbs Munton & Fison Extra Light DME
1 lb 40 L Crystal
Hops
1 oz Target @ 10 AAU 1 hour = 10 AAU
.5 oz Whole Leaf Kent Goldings @ 5 AAU 30 min = 2.5 AAU
.5 oz Whole Leaf Kent Goldings 5 minutes
Yeast: Wyeast Liquid Special London Ale 1968
Initial Specific Gravity: 1.042
Final Specific Gravity: 1.015
Alcohol by vol.: 3.5%
Bottled on the 7th day (too early!!)
Fermentation temperature: 68-72
1/2 C corn sugar for bottling
Notes: Medium amber color, light body, slight earthy hop aroma -very smooth. Hop flavor is developing nicely, Target gives a very well-rounded bitterness.
Any suggestions? I imagine a partial mash with some British specialty grains would give a better malt character and aroma, but I don't know too much about the impact of these sorts of grains on the final character of the beer. To me the biggest flaw is diacetyl, which will be remedied in the next batch (in fact I made a beer with the yeast slurry from this batch, a brown ale/ESB type, that was given a week diacetyl rest and it's fine, I was used to the Wyeast American ale 1056 which rarely produces diacetyl).
Thanks guys!
-Aaron
Note: title should day Suffolk, not Sussex!
This is my first post here (tried the introductions page, but after retyping the same intro stuff three times and having it get lost I decided to come here!!) I've been brewing since 1991, mostly with extract, though I want to get in to partial mash brewing soon.
I've "perfected" a few recipes that I think are as good as the best microbrewery beers (American pale ale and a dry stout are two that I've worked on). What I am currently obsessed with is the nouth of London (Suffolk) style of pale ale. I really love the balance of awesome malt aroma and taste and the subtle, earthy hop flavor and aroma of these beers, like Ruddles County, which is the beer I use as a benchmark for this style for convenience sake.
I'm looking for advice on replicating this style of beer. This could be hops (I know that Ruddles County uses Brambling Cross, which I don't have), water (I used water from my well), malt (especially mashable malts that I could add in a partial mash), yeast, etc.
My first attempt at this style is still maturing, so the final verdict isn't in yet, but so far it seems too bitter and has some diacetyl that I don't like (this came from over hasty bottling without a diacetyl rest which this yeast kind of requires.) The ABV is too low as well. In appearance, the beer is indistinguishable from Ruddles County. Here's the recipe for 5 gallons:
Name/Style: English Bitter
Date begun: 6/17/07
Ingredients
Malt
5 lbs Munton & Fison Extra Light DME
1 lb 40 L Crystal
Hops
1 oz Target @ 10 AAU 1 hour = 10 AAU
.5 oz Whole Leaf Kent Goldings @ 5 AAU 30 min = 2.5 AAU
.5 oz Whole Leaf Kent Goldings 5 minutes
Yeast: Wyeast Liquid Special London Ale 1968
Initial Specific Gravity: 1.042
Final Specific Gravity: 1.015
Alcohol by vol.: 3.5%
Bottled on the 7th day (too early!!)
Fermentation temperature: 68-72
1/2 C corn sugar for bottling
Notes: Medium amber color, light body, slight earthy hop aroma -very smooth. Hop flavor is developing nicely, Target gives a very well-rounded bitterness.
Any suggestions? I imagine a partial mash with some British specialty grains would give a better malt character and aroma, but I don't know too much about the impact of these sorts of grains on the final character of the beer. To me the biggest flaw is diacetyl, which will be remedied in the next batch (in fact I made a beer with the yeast slurry from this batch, a brown ale/ESB type, that was given a week diacetyl rest and it's fine, I was used to the Wyeast American ale 1056 which rarely produces diacetyl).
Thanks guys!
-Aaron