My First Beer: English Style Pale Ale- dissapointment - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > My First Beer: English Style Pale Ale- dissapointment

Reply
 
Thread Tools
Old 10-23-2007, 10:18 PM   #1
massappeal120
Recipes 
 
Oct 2007
West Valley/salt Lake utah (yeah I know our alcohol laws are absurd i live here)
Posts: 25


Okay so I just brewed my first solo home brew. It was an English Style Pale Ale. I was shooting for Bass. And while carbination, alcohol, and hops were extremely close. My beer lacked in maltiness. What did I do wrong. I asked the pros at my local shop (beer nut) what I would need they provided me with a kit designed more for american pale ales, with some different/extra hops. I guess I just dont know enough about the process yet to figure out why my pale ale was not malty enough. My guess is one or both of two things: 1st it needed to be cooked longer and or hotter. 2nd it needed more malt. O yea as of now until i built up m ability I am an extract brewer. the kit had both a jar of malt extract, and some dry grains. I am pretty sure the dry grains should have been cooked a bit longer as I misred some directions I had. With the malt extract I dunno if the cooking was wrong or not. Anyone got help on this I would love it. thank you.
onelove.

 
Reply With Quote
Old 10-23-2007, 10:24 PM   #2
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


can you post the recipe?
__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 10-23-2007, 10:32 PM   #3
massappeal120
Recipes 
 
Oct 2007
West Valley/salt Lake utah (yeah I know our alcohol laws are absurd i live here)
Posts: 25

Quote:
Originally Posted by rdwj
can you post the recipe?
i will look for it just one sec.

 
Reply With Quote
Old 10-23-2007, 10:37 PM   #4
massappeal120
Recipes 
 
Oct 2007
West Valley/salt Lake utah (yeah I know our alcohol laws are absurd i live here)
Posts: 25

no dice as fo right now. I'll keep looking though

 
Reply With Quote
Old 10-24-2007, 04:22 AM   #5
Bosh
Recipes 
 
Apr 2007
Seoul
Posts: 808
Liked 131 Times on 88 Posts


Did you use any fermentables that weren't malt? Sugar or corn syrup or something?
__________________
On deck: Vienna/Northern Brewer SMaSH
Primary: Wenceslas Brown Porter.
Bottled: Miserable Fat Belgian Bastard Amber Ale.

 
Reply With Quote
Old 10-24-2007, 01:40 PM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


If you haven't bottled yet, get 8 ounces of Aromatic Malt and micromash it in a pint of water and add to the batch.

(Mildly Kilned) Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 10-24-2007, 04:26 PM   #7
OblivionsGate
 
OblivionsGate's Avatar
Recipes 
 
Aug 2007
Steel City, PA
Posts: 126

You said you had questions about the cook time? How long did you boil the wort?
__________________
Pittsburgh, PA - A drinking town with a football problem

Primary - Mead
Secondary - Mead
Bottled - English Bitter, Mead, Dandelion Wine

 
Reply With Quote
Old 10-24-2007, 04:59 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,402
Liked 789 Times on 435 Posts


During my short stint as an extract brewer, I just made a habit of tossing in 1/2 pound of DME or...depending on the style...some other (body building) fermentable like a pound of quick oats.

All this, regardless of the kit recipe.

Also remember that an English Ale will take on a maltier taste if served at typical English Pub temperatures...around 50 degrees? I think?

 
Reply With Quote
Old 10-24-2007, 05:07 PM   #9
Mutilated1
Beer Drenched Executioner
HBT_LIFETIMESUPPORTER.png
 
Mutilated1's Avatar
Recipes 
 
Jul 2007
Hoover, Alabama USA, Alabama
Posts: 2,150
Liked 39 Times on 27 Posts


A pound of quick oats ? You mean like Quaker 1-minute oatmeal ?

Did that work out well ?

 
Reply With Quote
Old 10-24-2007, 05:15 PM   #10
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,402
Liked 789 Times on 435 Posts


Quote:
Originally Posted by Mutilated1
A pound of quick oats ? You mean like Quaker 1-minute oatmeal ?

Did that work out well ?
I just know that it said "Quick Oats" on the carton.

I added a pound to both my stout (extract/steep) and a pound to my AG porter.

Worked out nice. Lots of extra mouth feel and nice and sort of "creamy".

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Extract Q: English Pale Ale vs American Pale Ale Bonneville Recipes/Ingredients 4 08-10-2016 05:34 AM
English style Pale Ale help please..... ohill1981 General Beer Discussion 5 09-04-2011 04:49 PM
My first brew (English Style Pale) orangeandblue302 Beginners Beer Brewing Forum 5 02-26-2009 02:35 AM
My first ever English style Roast! Laughing_Gnome_Invisible Cooking & Pairing 21 01-15-2009 02:45 PM
Greenwall English-style logo Kai Label Display & Discussion 1 06-04-2008 07:12 PM


Forum Jump