Either recipe or page number pls
English Ales - What's your favorite recipe?
- Thread starter Puddlethumper
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It's my own recipe but in the same vane as post ww1 and interwar milds.Either recipe or page number pls
For a 21L post-boil batch, 83% efficiency.
Simpson Vienna(mild malt sub) 2190g 75%
Simpson Crystal Light 150g 5%
Wheat malt 150g 5%
Simpson Crystal Dark 90g 3%
Invert 3 350g 12%
The invert is a emulation, 50% base sugar(white refined cane) and the other half 2/3 light muscovado and 1/3 dark muscovado. Add at last 15 min.
Boil 90 min
Challenger 15.5g 60 min
EKG 15g 20 min
EKG 8g dry hop in keg
Est OG 1.035 20 IBU
I mashed at 71c to try to keep the AA around 75%, depends on what yeast you use I guess.
And bang on at 1.035, another great day and another great victory!
83 is mash efficiency?
Yes
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White Labs has Manchester WLP038 available. It's a yeast strain but have released a limited quantity.
IMHO, this is the yeast if you're trying to do a Tony's Boddington's Pre-1970
IMHO, this is the yeast if you're trying to do a Tony's Boddington's Pre-1970
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I am thinking about what blend you could do to achieve something that is the closest match to the original Boddington's multi strain.
This and some of the london ale strains?
This and some of the london ale strains?
Where do you see 038 available? I just got a WLP group buy announcement from my LHBS and it's not one of the listed vault strains. Don't see it as available on WL's website either.
I get a weekly list of available yeast strains from whitelabs for direct buy and wlp038 was on the list. WLP006 was on the list too which is not too bad.
Northern_Brewer
British - apparently some US company stole my name
It's on yeastman.com (along with a couple of other of the better Vault strains), so any LHBS should be able to order it at the moment.
It needs repeating - London Ale III and friends appear to have nothing to do with the "original" (ie mid-20th-century, Tadcaster) strain used by Boddies. LAIII is a classic Whitbread yeast, I suspect it was harvested from a product carrying the Boddies label that was made in a Whitbread factory at some time after the Whitbread takeover, long after the period of "classic" Boddies.
If nothing else, no Whitbread strain is going to give you anything close to the 90+% apparent attenuation that was common in 1970s Boddies. So maybe something like WLP038 miced with Omega Gulo, or Belle Saison fermented on the cool side.
But since it's available, I would encourage everyone on this thread to give it a try, there's very little on the internet about it (as it only leaves the Vault every 4-5 years) but reviews like this make it sound like possibly the best yeast for British bitter of anything available from the US yeast labs, certainly for northern styles. It's one of a very few strains available from the US yeastlabs that reflect the fact that "real" British beers are really quite frequently brewed with members of the saison family - but they may need generous aeration to control the phenols.
https://www.homebrewtalk.com/threads/wlp-038-manchester-yeast-review.672130/#post-8737370
ba-brewer said:
I got wlp038 from the vault too, it was POF+ for me. Mild clove with a pear or apple ester, at times the beers aroma reminded me a little of apple pie. Attenuation only about 68%, cleared well did not really enhance malt flavor or aroma though.
Franktalk said :
Okay, so I tapped my bitter. I do get a a subtle clove, more in the aroma than the taste. It is mixed with a nice floral hop bouquet. As far as apple pie, I do get cinnamon, but with dried fruits such as apricot, prune and maybe dried pineapple It is very complex fruitiness. No wonder that it enhanced my NEIPA. Also, I used #2 invert in my recipe, and I can taste that. The hop bitterness is balanced with the malt. It is as clear as a bell from the first pint, and the mouth feel is low to medium.
I'm onto my second pint now, and the more I drink it the clovier it gets. It is not a saison; it's too sweet. Is it a biere de garde? No, too fruity. Got to do some more experimenting!
Order confirmed by my LHBS. Thanks for the heads up!
What about that WLP006?
What about that WLP006?
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WLP006 is similar to WLP005 but better behaved, does not drop out so quickly and has lower diacetyl. It has similar fruity esters to wlp005.
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Shenanigans
Well-Known Member
I'm not sure where I got this link from (hopefully not here ) but I thought I'd share as there are some interesting and nicely presented recipes on there.
https://www.wildabouthops.nz/UK_ipa_recipes.html
I'm also not sure how accurate they are but they do use local NZ malts so they should of course be changed with the british equivalent for which they posted a substitution chart.
https://www.wildabouthops.nz/malt_substitutes.html
There are also some more British ales in the other recipe sections; some nice brewing software resouces too.
I need to dig deeper when I find some time
) but I thought I'd share as there are some interesting and nicely presented recipes on there.https://www.wildabouthops.nz/UK_ipa_recipes.html
I'm also not sure how accurate they are but they do use local NZ malts so they should of course be changed with the british equivalent for which they posted a substitution chart.
https://www.wildabouthops.nz/malt_substitutes.html
There are also some more British ales in the other recipe sections; some nice brewing software resouces too.
I need to dig deeper when I find some time
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It's a good source of information that site especially some of the talks with great brewers. The owner is an expat Brit and it's the company I bought my hop plants from.I'm not sure where I got this link from (hopefully not here
https://www.wildabouthops.nz/UK_ipa_recipes.html
I'm also not sure how accurate they are but they do use local NZ malts so they should of course be changed with the british equivalent for which they posted a substitution chart.
https://www.wildabouthops.nz/malt_substitutes.html
There are also some more British ales in the other recipe sections; some nice brewing software resouces too.
I need to dig deeper when I find some time
Shenanigans
Well-Known Member
Nice.
I think I found it when I was looking up an explanation for hop dipping.
@Miraculix @DBhomebrew
Took a sample of my mild yesterday, it had stopped at 1.011 from 1.035. mashed at 71c to account for the 12%sugar and a fairly attenuative yeast(MJ M42 in a mix).
It seems one should keep in mind that if using only Simpson Vienna as base it creates a fairly dextrinous wort, only regular pale would likely have fermented out more at that mash temp, whereas 68c probably would have been good in this instance.
Took a sample of my mild yesterday, it had stopped at 1.011 from 1.035. mashed at 71c to account for the 12%sugar and a fairly attenuative yeast(MJ M42 in a mix).
It seems one should keep in mind that if using only Simpson Vienna as base it creates a fairly dextrinous wort, only regular pale would likely have fermented out more at that mash temp, whereas 68c probably would have been good in this instance.
Great timing. I've just got 5# of continental Vienna that'll go in my simple bitter recipe. 90/10 Vienna/invert. Planned on mashing like normal at 152°F with a standard recipe to see what I get. Quite similar to Ron's recent dinner ale.
After that, I've got a sack of Baird's Vienna on its way. That'll make some historical milds among other things.
I appreciate your initiative on the Vienna. I'm looking forward to it.
[I just converted your 71c. No wonder it finished high!]
After that, I've got a sack of Baird's Vienna on its way. That'll make some historical milds among other things.
I appreciate your initiative on the Vienna. I'm looking forward to it.
[I just converted your 71c. No wonder it finished high!]
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I will likely dump this batch and rebrew it, way too cloying than I want a mild...
I was debating going to 154/156. You were at 160!
Don't dump. Put it aside until the weather turns cool.
Well, when using regular pale malt, a Notty-type yeast and 12% sugar, a ~70c mash to keep AA from getting too high is nothing special...
But it seems UK Vienna/Mild is very prone to convert into dextrins if mashed warm
I'll keg and condition it and see how it turns out, looking in the old recipes there are plenty low abv milds with fairly low AA...
3 months? It's a mild godammit!
It's a beer that didn't come out the way you wanted and which you do not enjoy. Three months in the keg might turn it into something enjoyable! Better than the drain.
It's not the recipe that defines the beer, it's the sensory experience out of the glass that does. I've had oversweet morph into smooth velvety caramelly goodness.
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I'm gonna taste a sample at kegging, it was not overly sweet when I tasted the hydro sample, and many recipes for inter and post war milds are pretty low AA. It ended at about 69% so it's not severely under attenuated.
It might be fine with the usual 3 week at room temp +1 week in the keg fridge.
It might be fine with the usual 3 week at room temp +1 week in the keg fridge.
Maybe if I call it a Scottish 60 shilling or table beer it'll be okay...
A 60/- to place in a BJCP comp!
I see they've nicked quite a few of my recipes on that site. If you're interested in more, direct from the source, I've just published a book with 553 historic recipes from WW II.I'm not sure where I got this link from (hopefully not here
https://www.wildabouthops.nz/UK_ipa_recipes.html
I'm also not sure how accurate they are but they do use local NZ malts so they should of course be changed with the british equivalent for which they posted a substitution chart.
https://www.wildabouthops.nz/malt_substitutes.html
There are also some more British ales in the other recipe sections; some nice brewing software resouces too.
I need to dig deeper when I find some time
Blitzkrieg! Vol. 2
