freisste
Well-Known Member
I tried my hand at an ESB recently and it was fantastic. That's saying something considering I'm generally not that into English beers. Im not sure if it's just that it's been a while since I had one, but something about it was captivating. Also, a colleague who just moved here from England really liked it. We talked a bit and out of the blue he dropped off a book about English beers. Little history, lots of recipes. (He also mentioned Timothy Taylor Landlord is his favorite beer.)
So I'm looking to make something pretty close, even if not a clone. However, the book only lists "pale malt," "crystal malt," and "black malt." I planned on using all Maris Otter for the pale (even if, as the book notes, it is unlikely that it is the case...apparently studies have shown that if all breweries who claimed to use it actually did, worldwide production of it would have to increase substantially). However, does anybody have a suggestion for what to use for the black malt? Is it just black malt? Fortunately for this recipe, there is no crystal.
Also, is there a difference between Goldings and Styrian Goldings?
Thanks.
So I'm looking to make something pretty close, even if not a clone. However, the book only lists "pale malt," "crystal malt," and "black malt." I planned on using all Maris Otter for the pale (even if, as the book notes, it is unlikely that it is the case...apparently studies have shown that if all breweries who claimed to use it actually did, worldwide production of it would have to increase substantially). However, does anybody have a suggestion for what to use for the black malt? Is it just black malt? Fortunately for this recipe, there is no crystal.
Also, is there a difference between Goldings and Styrian Goldings?
Thanks.