I enjoy that flavour though..
My first question would be - what vintage are the hops? Earthiness in hops is the result of a cloudy July/August, whereas in sunny years the same hop will go more citrus/spicy.it may be "earthy" instead which could be ascribed to a hop. They don't have this smell from the bag but heat changes things.
That's probably it then, 2019 was a cloudy year.Good question on the hop year, 2019, I believe, for the First Gold.
Awesome! Will do the same with my 1800s London porter tonight, minus the oak!Gonna transfer the old ale tonight.
The carboy was cleaned last night, have mixed some sanitiser solution and will boil ~10g of medium toast French oak cubes for 10 min now. The Brett has spent a couple hours warming up to room temp.
Gonna transfer the old ale tonight.
The carboy was cleaned last night, have mixed some sanitiser solution and will boil ~10g of medium toast French oak cubes for 10 min now. The Brett has spent a couple hours warming up to room temp.
Awesome! Will do the same with my 1800s London porter tonight, minus the oak!
They lined their barrels from the inside so that they would not contribute any flavour.
Well let us find a reference or debunk my statement (I am also not 100% sure if I am making this one up tbh)... @Northern_Brewer would you mind sharing some of your knowledge?I can't immediately provide a reference, but I don't think that's true.
I think I might even have this book...My source is Porter! By Ron. He has a chapter in it regarding oak flavour and lining of barrels.
I think so too. The grist was simple, 50/50 Chevallier/Crisp Imperial, so it has a lower attenuating base malt AND 50% brown malt. I added a bit of Carafa 2 Spezial for colour. 54% is LOW, even for back in the day standards, but as long as it tastes good, all good to me! I think we should also keep in mind that beer was food back in the days and any carbs that were still in the liquid were probably just extra nutrition.My experience with the 2 late 1800's inspired stouts/porters I have brewed so far has been that the high proportion of brown, possibly amber and a good dose of black malt, maybe around half the base as mild malt and a dash of crystal certainly don't aid attenuation...
The second one maturing in bottles finished at ~72% AA which is probably around where these beers finished in this era, considering the fact they usually racked with a few more points to go.
Finishing low-ish is imo beneficial to these beers, to balance the hefty roast, my ~68% AA old timey porter whose keg I just started from don't taste sweet to me, but rather full and roasty, the roast prob would be overpowering if it was as dry as a modern porter.
How warm did you mash the Chev? My 90% Chev IPA was mashed at 65°C and I had similar attenuation to what I'd expect with MO.My London 18th century inspried Porter finished with a fg of 1.035, down from 1.077. That is an attenuation of whooping 54%. The majority gets secondaried with two types of brett so the bretts surely are going to have some fun in there. The 12 0.33 bottles I managed to bottle will be closely monitored regarding overcarbonation.
I brewed this beer during the Christmas days so it had plenty of time to finish, Maybe the yeast (wlp whitbread) flocculated too hard? Maybe the big dose of Chevallier with it's high protein content drove the fg higher (that was my experience with previous Chevallier beers)? Maybe the other half of the grist, crisp imperial diastatic brown malt is finishing higher? Maybe my mash was too high and too thick for such a beer? Probably a combination of all of this?
Who knows.....
But what I know is that it does not taste sweet at all, it tastes perfectly balanced tbh. All the flavours are there, I am really looking forward to seeing how this one improves with age.
I do not think so. The back in the days brown malt was diastatic and it was PROBABLY not evenly roasted. So kind of a mix of every degree of malt roast that we can think of from black malt to slightly toasted pale malt.Most my historical replications are from the time around the late 1800's - turn of the century, and to my understanding the brown malt used then was not all that different to the ~130-200 ebc stuff you can buy today.
If I remeber correctly it started at about 68 C and then dropped during a prolonged 2h mash. Had to go somewhere in between... but it was planned like that.How warm did you mash the Chev? My 90% Chev IPA was mashed at 65°C and I had similar attenuation to what I'd expect with MO.
Oh Sorry, yes, I am referring to earlier times then.I think you are thinking even further back, by the time I reference the drum roaster was standard and brown malt was no longer diastatic.
That's interesting. Well, as long as you know what you got there... I'd buy myself some mild malt if I'm going to be a mildGot some malt today, they call it Vienna but looking at the color and the fact it is produced from English barley, I am fairly certain it actually IS mild malt.
But I guess Vienna is easier to sell on todays market.
I think only Fawcett and Muntons still market mild malt, both unavailable here.That's interesting. Well, as long as you know what you got there... I'd buy myself some mild malt if I'm going to be a mild
I'm sure you're right. I've got two sacks of "Vienna": one from Germany (Bestmalz) which I use for lagers and Vienna Red, and the other from Crisp's made from English Spring barley, which I use for my mild. I think they're malted and roasted pretty much identically, but the barley is different.Got some malt today, they call it Vienna but looking at the color and the fact it is produced from English barley, I am fairly certain it actually IS mild malt.
But I guess Vienna is easier to sell on todays market.
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