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I think it looks great Ed, I'd love to hear how it turns out if you decide to brew it.

Without the two dark malts the roasted notes would go away and I think the crystal would come to the fore, and I think you have rather a lot of it at 7.5%. I would reduce that to 5 or 6%. What do you think? Keeping the Special B down to 2% or lower is, I think, sensible to prevent it...

+5=6235

Tried the keg (multiple times, ahem). It's really great, as good as any commercial dark ale of similar character that I've had before. I'll do this one again for sure and WLP028 goes right to the top of my yeast list. :mug:

I actually haven't tried the keg version yet; it was something of a spontaneous decision to open a bottle last night as we were standing right next to a cupboard full of them and you know how temptation is... I'll try the keg next week.

After two weeks of conditioning me and a friend popped a bottle last night to 'check on progress' and I'm pleased to say it's coming along really well. The color is inky black with a deep reddish tint if held to the light. Taste is already delicious with a very balanced contribution from the...

Use a shot glass in each bag.

Cold crash/gelatin fining completed after 5 days. I carbed with 80g of table sugar to about 2.0 vols, bottled half and kegged the rest. The yeast had compacted down nice and hard at the bottom of the FV so there was almost no wastage. Hard to tell how clear the beer is because it's rather dark...

It's now been 14 days in the fermenter and I've just switched the fridge on for the cold crash. When it's down to fridge temperatures I'll add gelatine for fining. Bottling day is in 6 days. The first 7 days were fermented at 65F (18C). That got it down to 1.016. The next 7 days were fermented...

Well I've brewed it. Taking on board the suggestions for recipe changes this is what I brewed: 3.75 lb Maris Otter 41.7 % 3.53 lb Munich 39.2 % 0.55 lb Oats, Flaked 6.1 % 0.33 lb Chocolate Wheat Malt 3.7 %...

I saw that article (and his others) while scouring the internet for the original recipe. Unfortunately the late 20th century ale is very different to the one from 1949. Here's a link to the article with the original brewery documents circa 1960 showing the colour scales that they'd make up...

During the mid 20th century Wm. Youngers and McEwan's both colored their beers up to the customer's requirements. From the original typed brewery sheets I've seen they'd take a basic 60/70/80 shilling beer and apply from a set of in-house colors to match what the customer wanted. Certainly the...

Well I'm committed now. The grains have arrived and I just put a 1500ml WLP028 yeast starter in the brew fridge at 68F. 4 days to brew day, fingers crossed!

Thank you very much for all these replies. I can't tell you how much I appreciate the tips that you've given me. Based on your feedback I'm going to eliminate the 15 min hop addition and replace the caramunich with English crystal 40 and 80. Brew day is a week tomorrow and I'll let you know...

Hi, Now I've got a few BIAB sessions under my belt mostly following other people's recipes I'd like to try one of my own. It's intended to be a sessionable 4.5% ABV Scottish Export brew darkened to a level that I think is right for the taste. Here it is (batch size 5.3 gallons (20 litres))...