English Ales - What's your favorite recipe?

[Peebee]

I start to understand what @Peebee means when saying ...

Wasn't me! Someone else should be taking your blessings for this.

Though I do like the suggestion: "Understand" and "Peebee" in the same sentence isn't something I'm used to seeing.

 

[balrog]

4th batch @Miraculix classic English ale.

 

[jcav]

That looks delicious! ^

 

[Miraculix]

4th batch @Miraculix classic English ale.

View attachment 859963

That looks delicious! ^

It does! Looks 100% like my first batch.

 

[Shenanigans]

Wasn't me! Someone else should be taking your blessings for this.

Though I do like the suggestion: "Understand" and "Peebee" in the same sentence isn't something I'm used to seeing.

I think it was Cheshire Cat who brew's a lot of his beers with Nottingham.

 

[Miraculix]

I think it was Cheshire Cat who brew's a lot of his beers with Nottingham.

Might very well be! Now I understand @Cheshire Cat . I understand a cat. That is a unique trade amongst humans, I believe.

 

[Cheshire Cat]

I brew a lot of British beers with a yeast called Midland which is certainly Nottingham repackaged and half the price. Unfortunately the company who repack Crossmyloof are ceasing their business at the end of 2024. I have done a bulk buy which should last me two years of their yeasts not just Midland.

 

[HM-2]

I brew a lot of British beers with a yeast called Midland which is certainly Nottingham repackaged and half the price. Unfortunately the company who repack Crossmyloof are ceasing their business at the end of 2024. I have done a bulk buy which should last me two years of their yeasts not just Midland.

It's a shame CML are going, they've been very useful for getting stuff that's not stocked elsewhere- and their repackaged yeasts are great value.

 

[Erik the Anglophile]

Might very well be! Now I understand @Cheshire Cat . I understand a cat. That is a unique trade amongst humans, I believe.

Has one of our resident Germans been day-drinking?

 

[Shenanigans]

Has one of our resident Germans been day-drinking?

Miraculix knows his *******

 

[Erik the Anglophile]

Listening to Zeppelin's debut album on vinyl and brewing a mild.
To get the thread back on topic.
Can post recipe if anyone's interested, it's a fairly simple and straight-forward one.

 

[Fr_Marc]

I would be interested in the recipe indeed.

The only mild I‘ve attempted to brew so far was a Tolly Cobbold clone and one of my first brews overall. I therefore did not adjust my water treatment to the load of dark roast malt and ended up with a very sour ale….
Proud to say that I drank the whole 23 litres nonetheless.

Cheers! Fr. Marc

 

[Erik the Anglophile]

@Fr_Marc
20 L batch, about 21L post boil but I leave the last liter in the kettle to reduce trub in the fermenter. 82% efficiency.
980g Simpson's Golden Promise
980g Simpson's Vienna(a sub for mild malt)
130g/5% Simpson's Chocolate malt
Ditto Simpson's Dark Crystal
Ditto wheat malt
320g/12% invert 3

Mashed at 69c/60 min
Boiled 90 min
Challenger as bittering charge 60 min
20g homegrown Korsta hops in a 15 min hopstand.

Target OG 1.034
~20 IBU

Will ferment with a mix of MJ m42 and Brewly New England.

Salts in the mash to reach a final profile of
Cl 200mg/L
So4 100mg/L
Na 80mg/L

 

[Erik the Anglophile]

Oh, and a boatload of caramel in the boil to get it proper dark.

 

[Fr_Marc]

@Fr_Marc
20 L batch, about 21L post boil but I leave the last liter in the kettle to reduce trub in the fermenter. 82% efficiency.
980g Simpson's Golden Promise
980g Simpson's Vienna(a sub for mild malt)
130g/5% Simpson's Chocolate malt
Ditto Simpson's Dark Crystal
Ditto wheat malt
320g/12% invert 3

Mashed at 69c/60 min
Boiled 90 min
Challenger as bittering charge 60 min
20g homegrown Korsta hops in a 15 min hopstand.

Target OG 1.034
~20 IBU

Will ferment with a mix of MJ m42 and Brewly New England.

Salts in the mash to reach a final profile of
Cl 200mg/L
So4 100mg/L
Na 80mg/L

Sounds delicious, thank you! May I ask what Korsta hops bring to the party? Never heard of that variety before, I‘m afraid.

 

[ducati]

Sounds delicious, thank you! May I ask what Korsta hops bring to the party? Never heard of that variety before, I‘m afraid.

From Beer-Analytics.com​

​

Profile​

The Korsta hop traces its origins to the village of "Korsta", located near Sundsvall. In this village, the hop was discovered growing adjacent to a site that was marked as a hop farm on a parcel map dating back to 1769. This discovery not only highlights the hop's longevity in the region but also its enduring connection to the brewing traditions of the area. It suggests a lineage that might even predate the Vikings. Historically, hops were not just limited to beer brewing, but was also a favored ingredient in mead and braggot, two beverages that have been enjoyed for centuries.
The aroma of the Korsta hop is a delightful blend of spicy and citrusy notes. The grapefruit scent is particularly dominant, complemented by hints of tropical fruits and the fresh scent of green grass. For the homebrewer looking to experiment with a hop that carries with it a tale as old as time, Korsta is an excellent choice.

Characteristics​

Alpha Acid​

4.6 < 8.0 < 10.0 %

Beta Acid​

2.0 < 2.0 < 2.0 %

Amount​

15.3 < 67.2 < 100.0 %

Usage​

Purpose: Dual Purpose

 

[Erik the Anglophile]

Was about to say it's said to give a sort of citrus and grapefruit hop flavour.
I've never tried it since this is my first harvest of this variety, so I decided to use it in the mild to see what it brings.

 

[Erik the Anglophile]

And actual OG came out to 1.035, I'd say that's a mission success.
The bucket is tucked away in the fermenting fridge with a kitchen towel thrown on it, kept at 17.5 c at the moment.
Gonna change up the cooling cut-off later in the evening to let it start free-rising to 20.5c.

 

[Fr_Marc]

From Beer-Analytics.com​

​

Profile​

The Korsta hop traces its origins to the village of "Korsta", located near Sundsvall. In this village, the hop was discovered growing adjacent to a site that was marked as a hop farm on a parcel map dating back to 1769. This discovery not only highlights the hop's longevity in the region but also its enduring connection to the brewing traditions of the area. It suggests a lineage that might even predate the Vikings. Historically, hops were not just limited to beer brewing, but was also a favored ingredient in mead and braggot, two beverages that have been enjoyed for centuries.
The aroma of the Korsta hop is a delightful blend of spicy and citrusy notes. The grapefruit scent is particularly dominant, complemented by hints of tropical fruits and the fresh scent of green grass. For the homebrewer looking to experiment with a hop that carries with it a tale as old as time, Korsta is an excellent choice.

Characteristics​

Alpha Acid​

4.6 < 8.0 < 10.0 %

Beta Acid​

2.0 < 2.0 < 2.0 %

Amount​

15.3 < 67.2 < 100.0 %

Usage​

Purpose: Dual Purpose

Thank you! Sounds very interesting.

 

[bwible]

I just made a British Strong Ale 1.078 a little short of English Barleywine, 7% British crystal, 7% biscuit the rest Maris Otter. First Gold at 60, 30, 10 for about 50 IBU. London Ale yeast. Fermenting now, smells like heaven

 

[HM-2]

That sounds absolutely smashing.

 

[user 246304]

@Fr_Marc
20 L batch, about 21L post boil but I leave the last liter in the kettle to reduce trub in the fermenter. 82% efficiency.
980g Simpson's Golden Promise
980g Simpson's Vienna(a sub for mild malt)
130g/5% Simpson's Chocolate malt
Ditto Simpson's Dark Crystal
Ditto wheat malt
320g/12% invert 3

Mashed at 69c/60 min
Boiled 90 min
Challenger as bittering charge 60 min
20g homegrown Korsta hops in a 15 min hopstand.

Target OG 1.034
~20 IBU

Will ferment with a mix of MJ m42 and Brewly New England.

Salts in the mash to reach a final profile of
Cl 200mg/L
So4 100mg/L
Na 80mg/L

Cool Erik. I have not brewed in awhile and am in no hurry to do it again as I no longer really drink (maybe a single beer, once a month or so). I have a Festbier lagering for the next couple of weeks, but have had a Lee's 1952 Mild grist ready to grind and brew for a couple months, now.

 

[Cheshire Cat]

That sounds absolutely smashing.

Have you been frozen since the 60’s like Austin Powers. Groovy.

 

[HM-2]

Have you been frozen since the 60’s like Austin Powers. Groovy.

If there's a beer out there groovier than barleywine, I have yet to meet it

 

[bwible]

If there's a beer out there groovier than barleywine, I have yet to meet it

Out of sight baby

 

[Cheshire Cat]

If there's a beer out there groovier than barleywine, I have yet to meet it

And only 1/6 a bottle. ( for our US viewers 1/6 was not a fraction it’s a price).

 

[Deric]

Brewing up a Best Bitter today. Should I add the invert sugar at the beginning of the boil or near the end?

 

[HM-2]

Brewing up a Best Bitter today. Should I add the invert sugar at the beginning of the boil or near the end?

End, IMO.

 

[Colindo]

Brewing up a Best Bitter today. Should I add the invert sugar at the beginning of the boil or near the end?

That's always done in the last 10 minutes. It just needs to dissolve properly.

 

[DBhomebrew]

Whenever's convenient. I like to add it at the beginning to get an accurate pre-boil gravity. Sometimes I add it at the end because it's being made during the boil on a side burner.

 

[IslandLizard]

And only 1/6 a bottle. ( for our US viewers 1/6 was not a fraction it’s a price).

Although it's from a not-so-long time ago, I had to look that up:
http://projectbritain.com/moneyold.htm

Handling (old) British currency was a little adventure the first few days of a visit... all very worthwhile, not just because of beer.

 

[Erik the Anglophile]

I,m with @DBhomebrew
Certainly convenient to add it while you fill the boil kettle to get accurate pre boil gravity.
I recall I,ve read somewhere that the usual MO among Brittish brewers has and still is to add sugar(s) to the underback.

 

[jerrylotto]

Just tapped my keg of Best Bitter, first time brewing this style, but it turned out wonderfully after a little cold crash conditioning.

 

[Cheshire Cat]

For me Best Bitter brewed well is the best beer in the World. But maybe I’m biased.

 

[Miraculix]

For me Best Bitter brewed well is the best beer in the World. But maybe I’m biased.

But it is true!

 

[user 246304]

That's always done in the last 10 minutes. It just needs to dissolve properly.

I've always added it at the beginning. Partially as I'm predisposed to caramelization on just about anything, rightly or wrongly.

 

[DuncB]

If you have a hopspider putting the sugar if it's crystals into that reduces the scorching chance. Or turn the heat off and add the sugar and stir.

 

[user 246304]

If you have a hopspider putting the sugar if it's crystals into that reduces the scorching chance. Or turn the heat off and add the sugar and stir.

I just stir really well, as I would any sauce, etc. That's so much liquid to so little sugar and it dissolves so easily. How often have you guys had scorching issues? I'm surprised to be honest, though I believe you all.

 

[DuncB]

I just stir really well, as I would any sauce, etc. That's so much liquid to so little sugar and it dissolves so easily. How often have you guys had scorching issues? I'm surprised to be honest, though I believe you all.

I haven't but I pour it into the hopspider or after the flameout and by then I'm whirlpooling whilst chilling. ( Lazy stirring ).

 

[Deric]

Thanks for the replies!

I,m with @DBhomebrew
Certainly convenient to add it while you fill the boil kettle to get accurate pre boil gravity.
I recall I,ve read somewhere that the usual MO among Brittish brewers has and still is to add sugar(s) to the underback.

I added it at the beginning but took a pre-boil gravity before AND after adding the sugar.