I like it. I'd reduce the golden syrup to 1/2lb at that gravity. I don't like the syrup flavour as much as home made invert. It's quite easily recognized in the beer.
Trying sample bottle of old ale tomorrow
English Ales - What's your favorite recipe?
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I like it. I'd reduce the golden syrup to 1/2lb at that gravity. I don't like the syrup flavour as much as home made invert. It's quite easily recognized in the beer.
Trying sample bottle of old ale tomorrow
OK, first tasting of the KK / stock ale / old ale. I added some extra sugar to this bottle to get it carbed in two weeks.
Pours a clear amber / light copper. Completely clear. Good carbonation. Head is pale tan and dissipates fairly quickly (couple of minutes). Nose has Brett aromas: hay, some citrus, that sort-of-acidic sniff, followed by a pack of malt and caramel. There is, however, little evidence of Brett when tasting it. It's fairly bitter with some wintery orange zest. Plenty of caramel and toffee, veering on aggressive malt flavour. It's quite an interesting blend of bitterness and caramel flavours that suggest sweetness. Mouthfeel is truly oily and thicker than what I expected. The finish begins slightly malty and then becomes drier.
Things I've learnt:
a) Brett C. isn't very aggressive and needs time (I'll leave the other bottles for after summer)
b) You can get quite a lot of caramel flavour without any crystal malts, just driving with with darker invert sugars.
c) It's surprisingly similar to a standard British strong ale at 3 months of aging.
d) I like beers with less body.
Pours a clear amber / light copper. Completely clear. Good carbonation. Head is pale tan and dissipates fairly quickly (couple of minutes). Nose has Brett aromas: hay, some citrus, that sort-of-acidic sniff, followed by a pack of malt and caramel. There is, however, little evidence of Brett when tasting it. It's fairly bitter with some wintery orange zest. Plenty of caramel and toffee, veering on aggressive malt flavour. It's quite an interesting blend of bitterness and caramel flavours that suggest sweetness. Mouthfeel is truly oily and thicker than what I expected. The finish begins slightly malty and then becomes drier.
Things I've learnt:
a) Brett C. isn't very aggressive and needs time (I'll leave the other bottles for after summer)
b) You can get quite a lot of caramel flavour without any crystal malts, just driving with with darker invert sugars.
c) It's surprisingly similar to a standard British strong ale at 3 months of aging.
d) I like beers with less body.
Brett C is well known to be more prominent in aroma than flavor. My Brett Bitter is 2 years old and this is still the case. Same for my Brett Old Ale. I haven't tried my Brett BW in over a year, but same there too.
You'll get more as it ages, pineapple and hay lines up with my experience. Nowhere near as aggressive as other Brett strains.
lowtones84
Well-Known Member
If it were me I would flip the 15 minute and flameout addition, and perhaps add more to the flameout addition unless you're dryhopping. But that's just my taste, I'm sure it will be great either way. I've never used Lyle's golden syrup as I make my own invert, but I would agree with cutting back on that too.
Yes. I just didn't expect it to be so gentle! It will work out well if it ages another 6-9 months. Specially if it becomes a bit more dry and maybe just a hint acidic. To be fair, last night I had one old porter that must have got a Brett C infection at bottling time and apart from gushing it was really tasty and complex. If this heads in the same direction it will be a keeper. Thinking of brewing one every January for the following Xmas.
Right now is quite fun to have a beer that smells a bit like a Rodenbach but tastes more like Fullers' OBE.
Have you tried blending Brett C with another slightly more assertive strain? Not thinking of anything super-funked but just about slightly more aggressive as to speed up the aging.
deere322
Former Sloper
Here is what I ended up with on brew day with a few tweaks.
I did however stick with a lb of Lyle's only because it's the second time using it and wanted to experience myself if that amount was too much for my tastes. I do appreciate the input on the Lyle's though, trial and error I guess..
3x Gold Bitter
7 lbs 8.0 oz Golden Promise (Simpsons) (2.0 SRM) Grain 88.2 %
1 lbs Lyle's Golden Syrup (0.0 SRM) Extract 11.8 %
42.00 g East Kent Goldings (EKG) [5.70 %] - Boil 60.0 min Hop 28.0 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
28.00 g East Kent Goldings (EKG) [5.70 %] - Boil 15.0 min Hop 9.2 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining -
14.00 g East Kent Goldings (EKG) [5.70 %] - Steep 0.0 min Hop 0.0 IBUs
London Ale III
Target OG 1.040 Actual OG 1.044
Target FG 1.010 Actual FG soon
Taget ABV 3.9%
IBU 37.2
Mash In Add 2.81 gal of water at 167.1 F 152.0 F 60 min
Batch sparge with 2 steps (Drain mash tun , 5.60gal) of 168.0 F water
60 min. boil
I am anticipating a quick ferment as it went off for 3 days and has all but slowed to no action in my BMB (big mouth bubbler). Will most likely keg in a few days and carb it off. Might be grain to glass in 9 days.
Will post a final pic after conditioned sample.
Thanks for the input gents.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
cyberbackpacker
Well-Known Member
I think I've found my next recipe; today's Barclay Perkins post has a very intriguing/tasty looking 1837 Whitbread Mild.
16.50 pounds Pale Malt
5 ounces of EKG
Whitbread Yeast
Yes please!!!
16.50 pounds Pale Malt
5 ounces of EKG
Whitbread Yeast
Yes please!!!
I think I've found my next recipe; today's Barclay Perkins post has a very intriguing/tasty looking 1837 Whitbread Mild.
16.50 pounds Pale Malt
5 ounces of EKG
Whitbread Yeast
Yes please!!!
You know that will work out! Btw, the interesting bit is how to get that 55% attenuation or such. You could aim at 65% attenuation but Whitbread will easily give you 75%.
cyberbackpacker
Well-Known Member
Yeah, that need some experimentation. I thought about maybe stopping ferm early once it hits desired attenuation, and then add priming sand such with hopes that keeping it at cellar temp will prevent it from continuing to finish.
I shall see!
I shall see!
deere322
Former Sloper
3x Gold
OG 1.040
FG 1.008
4.3 abv
Really digging the London Ale III yeast in the sample.
Taste is bitter, biscuity toffee, fruity with a dry finish.
Can't wait for carb.
View attachment ImageUploadedByHome Brew1463185869.000320.jpg
OG 1.040
FG 1.008
4.3 abv
Really digging the London Ale III yeast in the sample.
Taste is bitter, biscuity toffee, fruity with a dry finish.
Can't wait for carb.
View attachment ImageUploadedByHome Brew1463185869.000320.jpg
cyberbackpacker
Well-Known Member
I've done something similar with cider in the past, so I will give it a try. If it attenuates too much, I'll still drink it!
Having a pint of Palmers Tally Ho by the Dorset coast. This must be a descendent of KK / Old Burton. 5.5%, very dark, nearly no roast flavours, moderately high bitterness. Plenty of molasses, stewed fruit flavours from -,I assume- invert sugars. Slightly tart, just off-dry finish.
Favourite recipe: has anybody tried Brewdog Nanny State? 0.5% abv and a ~7oz US dry hop. Not bad, more like hop juice but still beerlike enough. Passes as alcohol-free in Scandinavia and Germany.
I don't think I've seen it here. But if it's 0.5% ABV it'll qualify as non-alcohol here too. Of course that only makes a difference in some states.
Wolfdust
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How was it after being carved?
deere322
Former Sloper
View attachment ImageUploadedByHome Brew1464093771.620165.jpg
Very tasty!
Didn't find the Lyles over taking in flavor.
Malt toffee, fruity, bitter and dry.
Great fruity esters from the III.
Really like it.
I posted my old ale and a pic of it over in the recipes:
https://www.homebrewtalk.com/showthread.php?t=583044
https://www.homebrewtalk.com/showthread.php?t=583044
deere322
Former Sloper
Looks tasty.
Ummm should I be posting my recipe and pics in the appropriate style thread and not here?
Please do share here! I started researching this beer around December, brewed on the 2nd or 3rd of January and didn't know it was a success till yesterday. After it is a success, I then share it on the recipes section. Before that, I discuss them over here.
deere322
Former Sloper
Sounds good.
My 3x Gold is loosely based off recipes I've seen on Ron P's site and his book on historical recipes.
I've been researching his stuff for quite some time and am having a great time brewing English ales.
I particularly don't have any ambition to brew American styles because I can buy those in liquor stores, but you can't find good fresh English beers here.
I could go on but you get the point.
Completely agree with you. I can get quite a lot of standard British and American beers, but the historical ones are more exciting (India Porter! Stock ales!).
Think of this as a place to bounce a new recipe off for input from people who brew them as well. The recipe section of the forum is supposed to be for "tried and true" recipes. So share away.
And I agree, American beers are easy to find. Belgian beers are relatively easy to find. German beers are relatively easy to find. Well-brewed American versions of Belgian beers, easy to find. Well-brewed American versions of German beers are a little harder to come by, but again they're still out there. But the English ales, fresh UK examples are scarce, most of what we get are the export variations anyway and not the authentic product, and most US-brewed English style beers, while plentiful, are terrible. Many breweries in the US make an ESB. Few make one I would call anything other than an American Amber.
And I agree, American beers are easy to find. Belgian beers are relatively easy to find. German beers are relatively easy to find. Well-brewed American versions of Belgian beers, easy to find. Well-brewed American versions of German beers are a little harder to come by, but again they're still out there. But the English ales, fresh UK examples are scarce, most of what we get are the export variations anyway and not the authentic product, and most US-brewed English style beers, while plentiful, are terrible. Many breweries in the US make an ESB. Few make one I would call anything other than an American Amber.
Wolfdust
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Too bad it will be likely gone by the next meeting. I would like to taste it carbonated.
deere322
Former Sloper
I know it'll be gone by the next meeting, but I'll bring a couple growlers of a ten gallon batch of Boddingtons bitter I split. One on London ale III and the other on West Yorkshire.
Whats your boddies recipe? It's one beer I'd like to go back in time to try in the mid 70s when it was supposed to be good
Here's a recipe for the 1970s Abbot, another famous beer that has suffered over the years. Taken from JBK I think
Here's a recipe for the 1970s Abbot, another famous beer that has suffered over the years. Taken from JBK I think
I really like English beers, but I have never tasted a mild. Just can't buy one in my neck of the woods. Since May is "Mild Month", I decided to brew one to see what it's like. I decided to brew Gordon's Strong's "Simplicity Mild" recipe from his book. It's supposed to be very light in body, with only three grains, but with tremendous flavor. It's also supposed to be authentic as a "Spot on dark mild that would be welcome at any English pub in the midlands". He goes on to say that the "Thomas Fawcett" chocolate malt is the secret to the recipe, as this brand of chocolate malt has superb flavor.
So I brewed it in mid April so I could enjoy it this month. I have to say it is really good. It has a rich chocolate flavor, light caramel layer, some fruity notes (probably from the 1968 London ESB yeast), and has very low bitterness. I didn't know what to expect but I am very glad I brewed it. I am sure there are even better milds across the pond, but this one is pretty darn good! I enjoy this thread and all the recipes, thanks to all for the contributions. I want to start brewing some of the ones here also.
Cheers
John
So I brewed it in mid April so I could enjoy it this month. I have to say it is really good. It has a rich chocolate flavor, light caramel layer, some fruity notes (probably from the 1968 London ESB yeast), and has very low bitterness. I didn't know what to expect but I am very glad I brewed it. I am sure there are even better milds across the pond, but this one is pretty darn good! I enjoy this thread and all the recipes, thanks to all for the contributions. I want to start brewing some of the ones here also.
Cheers
John
deere322
Former Sloper
deere322
Former Sloper
Brewing this one in the next few months -
Mild Ale c. 1824 10 gallon batch
2 lbs 8.5 oz Amber (Crisp) 10%
10 lbs 2 oz Caramalt (Thomas Fawcett) 40%
12 lbs 10 oz Mild Malt - Muntons 50%
Mash In Add 9.49 gal of water at 162.9 F 152.0 F
Batch sparge with 2 steps (Drain mash tun , 7.54gal) of 168.0 F water
6.5 oz Goldings, East Kent [4.00 %] - Boil 60.0 min
West Yorkshire Ale (Wyeast Labs #1469)
1.054 OG
1.016 FG
40 IBU
18 SRM
5.1 % ABV
Cribbed from my Mild Ale book.
Seems like a lot of Caramalt but have not tried this malt yet, anyone have experience with it? along with Muntons Mild Ale or should I go with Briess Ashburne?
Anyway....Critiques please.
Mild Ale c. 1824 10 gallon batch
2 lbs 8.5 oz Amber (Crisp) 10%
10 lbs 2 oz Caramalt (Thomas Fawcett) 40%
12 lbs 10 oz Mild Malt - Muntons 50%
Mash In Add 9.49 gal of water at 162.9 F 152.0 F
Batch sparge with 2 steps (Drain mash tun , 7.54gal) of 168.0 F water
6.5 oz Goldings, East Kent [4.00 %] - Boil 60.0 min
West Yorkshire Ale (Wyeast Labs #1469)
1.054 OG
1.016 FG
40 IBU
18 SRM
5.1 % ABV
Cribbed from my Mild Ale book.
Seems like a lot of Caramalt but have not tried this malt yet, anyone have experience with it? along with Muntons Mild Ale or should I go with Briess Ashburne?
Anyway....Critiques please.
Ashevillain
Level 3 Potions Master
There is nothing better than a bitter or mild. They are crisp and drinkable while maintaining a satisfying hop, malt, and flavor profile. My favorites have heavy flavors of bread and toffee, but still quench thirst like a crisp amber. If you like cask ales, this style is one of the best suited to it. I am lucky enough to live near http://www.greenmanbrewery.com/our-beer/#beer-1366 who serve an excellent cask of ESB every once in a while. I think that the cask is best served a little on the cooler side too, probably my favorite drinking experience period. This beer is pretty solid in a bottle as well. Here's a clone that will definitely get you on the right track to making a well rounded, refreshing esb which leans ever so slightly on the sweet/malty side. https://www.brewtoad.com/recipes/green-man-esb
