Medieval Ale- Discussion and Experiences - Page 12 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Medieval Ale- Discussion and Experiences
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 06-20-2011, 12:49 AM   #111
The_Professor
Recipes 
 
Apr 2010
Calif, USA
Posts: 223
Liked 15 Times on 14 Posts


Ah ha, I will consider this post confirmation that the tart flavor is from the yarrow.

...all i can say is lemonade tarty,lemonade...


__________________
Brewing since '08
1-92,94-103) - Gone
93) Hopped Crystal Malt Mead
104 - George Washington's Small Beer - drinking

 
Reply With Quote
Old 06-26-2011, 11:59 PM   #112
The_Professor
Recipes 
 
Apr 2010
Calif, USA
Posts: 223
Liked 15 Times on 14 Posts


After a week the "Monk's Ale" is lightly carbonated. No real head but small bubbles the whole time while drinking it. The color remains cloudy light tan.

The yarrow continues to be the dominating flavor with a tart citrus flavor that I do not find overpowering, but wish was more subdued. The other herbs are providing a more earthy background flavor with this batch. The mouthfeel is smooth and full, I assume because of the large oat addition.

Next time around I will change the yarrow addition, either by eliminating it or lowering it, not sure which.

Right now it is an interesting ale that I am enjoying drinking.


__________________
Brewing since '08
1-92,94-103) - Gone
93) Hopped Crystal Malt Mead
104 - George Washington's Small Beer - drinking

 
Reply With Quote
Old 07-05-2011, 02:10 AM   #113
The_Professor
Recipes 
 
Apr 2010
Calif, USA
Posts: 223
Liked 15 Times on 14 Posts


The last of "The Monks Of St. Paul's Cathedral Ale"/gruit was consumed during the weekend of the 4th. All the comments in my post above continue to apply.

The tart lemon flavor of the yarrow is more pronounced when chilled and less at cellar temps.

I'll look forward to trying this again with some small changes.
__________________
Brewing since '08
1-92,94-103) - Gone
93) Hopped Crystal Malt Mead
104 - George Washington's Small Beer - drinking

 
Reply With Quote
Old 01-25-2013, 07:55 PM   #114
The_Professor
Recipes 
 
Apr 2010
Calif, USA
Posts: 223
Liked 15 Times on 14 Posts


Quote:
Originally Posted by The_Professor View Post
...I'll look forward to trying this again with some small changes.
It's about a year and a half later and I have made my second go at this.
Home malted grains again-slightly different bill, slightly larger batch size. The herbs were added only for the boil, no dry herb addition. And I did add just a bit of yarrow but much less than before. I really like this brew. There is some bitterness/tartness to it so it is not malty sweet. It has some body so it is not like drinking water. The flavor is a not quite spearmint herb with some fruit.
My thread about it is here.



__________________
Brewing since '08
1-92,94-103) - Gone
93) Hopped Crystal Malt Mead
104 - George Washington's Small Beer - drinking

 
Reply With Quote
Old 01-29-2013, 05:00 PM   #115
COLObrewer
Recipes 
 
Jan 2009
Pea Green, Colorado
Posts: 2,934
Liked 60 Times on 53 Posts


Congrats! Lets see the last recipe? Also your pics don't seem to be showing up, maybe it's the firewall here at work though.

A thought I just had was malting all the grains together, thinking is that this would be more "medieval" as far as the process goes, not all the grains would be converted at the same rate, lending different flavors, etc to the brew. May not be efficient at all, but that's not what I'm looking for here.

 
Reply With Quote
Old 01-29-2013, 05:16 PM   #116
jwalk4
HBT_SUPPORTER.png
 
jwalk4's Avatar
Recipes 
 
Jun 2012
London, Ontario
Posts: 925
Liked 160 Times on 130 Posts


Whoops, was just about to double post a link.

Can we all vote for a sticky about medieval ales, and medieval brewing information? I think there are a lot of these threads around.
__________________
Fermenter 1 - Vienna /Saaz SMaSH
Fermenter 2 - Dry as a bone
Drinking - various craft brews, Tiny Bottom PA
Beer styles I'm trying to nail down: APA, Porter, Mild, Amber, & Something Yellow and Fizzy.

 
Reply With Quote
Old 01-30-2013, 03:13 AM   #117
The_Professor
Recipes 
 
Apr 2010
Calif, USA
Posts: 223
Liked 15 Times on 14 Posts


Quote:
Originally Posted by COLObrewer View Post
...Lets see the last recipe?...
It is on the provided link, but a bit in pieces.

The grain bill is all the home malted grains shown.
3.5 lbs Malted Oats
2.5 lbs Malted Spelt (wheat)
2.4 lbs Malted Barley

It was supposed to be a 3.0 gallon batch (3.5 gallons minus cold break) at about 6.0 ABV, but I screwed up on my sparging and wound up with less volume at 7.2 ABV.

The herb addition was all for a 90 min boil:
0.35 oz Marsh Rosemary
0.35 oz Sweet Gale
0.15 oz Yarrow (couldn't leave it out altogether)


__________________
Brewing since '08
1-92,94-103) - Gone
93) Hopped Crystal Malt Mead
104 - George Washington's Small Beer - drinking

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Medieval Burnt Mead! SeamusMac Mead Forum 441 05-13-2016 03:09 PM
Experiences with WLP550 xaphoo Recipes/Ingredients 21 11-13-2011 11:58 PM
Experiences brewing with tea? jeeper Recipes/Ingredients 4 07-23-2008 12:37 AM
Experiences with Oktoberfests srm775 Recipes/Ingredients 3 02-05-2008 03:25 AM
Medieval mead ideas, help a geek out ShadowWulf Mead Forum 20 12-03-2007 10:36 AM


Forum Jump