English Ales - What's your favorite recipe?

[DBhomebrew]

I have very soft water, mountain runoff. Adding calcium minerals drives the pH way down. Adding lime or bicarb to counter the addition of calcium seems counter intuitive. I am not opposed, just trying to understand.

Add the extra calciums in the kettle. Bypass the mash with the overage. What works for the mash may not be the best for yeast health, flocculation, mouth feel, or flavor.

 

[duncan_disorderly]

I have had it a few times in the South that they serve it through a sparkler, let it settle nicely with a proper head, and then top it up until only a millimetre of foam remains. I could have cried everytime it happened.

Cried?

A millimetre of foam is wrong.

 

[corncob]

I have very soft water, mountain runoff. Adding calcium minerals drives the pH way down. Adding lime or bicarb to counter the addition of calcium seems counter intuitive. I am not opposed, just trying to understand.

I would also double the minerals, and I also have very soft water, although it's from a deep well. I don't know if it's correct, based on things I've read here, but what I do is treat my entire liquor, building it into the water I want, then adding a little baking soda or lactic acid just to the mash to correct pH. I figure that's what I would do if the well produced the water I want fit my particular beer.

For a mild I would shoot for 150 calcium with twice as much chloride as sulphate. And 30ppm or so sodium.

 

[Miraculix]

I have very soft water, mountain runoff. Adding calcium minerals drives the pH way down. Adding lime or bicarb to counter the addition of calcium seems counter intuitive. I am not opposed, just trying to understand.

I would do as @Colindo is suggesting. There's nothing wrong with correcting the mash ph with a bit of bicarbonate of soda or acid malt. You basically want the higher mineral levels for the English flavour and for the yeast. The enzymatic activity in the mash also benefits from certain minerals so I wouldn't add these post mash.

 

[Erik the Anglophile]

What are your CaCo3 levels? My alkalinity is at about 100mg/L. When I add all minerals to the mash it most often gets me down to about 5.3-5.4 without using any acid. Except for stouts and darker beers where I might want the Ph a little higher.
I do English levels of mineralised water aswell.

 

[Colindo]

I would do as @Colindo is suggesting. There's nothing wrong with correcting the mash ph with a bit of bicarbonate of soda or acid malt. You basically want the higher mineral levels for the English flavour and for the yeast. The enzymatic activity in the mash also benefits from certain minerals so I wouldn't add these post mash.

That was @DBhomebrew , but you're right.

 

[Miraculix]

That was @DBhomebrew , but you're right.

Actually, it was @corncob .

Hello jetlag....

 

[corncob]

I have a Christmas mild going this morning as well. The recipe is odds and ends since I'm trying to clear the cupboard, but I had a quarter pound of dark muscovado left, so it seemed obvious. I hope you're turns out.

 

[InspectorJon]

What are your CaCo3 levels? My alkalinity is at about 100mg/L. When I add all minerals to the mash it most often gets me down to about 5.3-5.4 without using any acid. Except for stouts and darker beers where I might want the Ph a little higher.
I do English levels of mineralised water as well.

This is my latest water report if you are interested. CaCo3 is around 15. Using Brun'Water, adding Gypsum, Calcium Chloride and baking soda I get to water 149 Calcium, 37 Sodium, 97 Sulfate, 190 Chloride and a pH of 5.3. It is pH 4.5 without the Bicarb due to the addition of calcium salts.

For a mild I would shoot for 150 calcium with twice as much chloride as sulphate. And 30ppm or so sodium.

Is the 30ppm sodium for flavor or just the result of adding bicarb to bring pH up? I can use pickling lime (Ca(OH)2) to adjust pH up without adding sodium.

 

[corncob]

This is my latest water report if you are interested. CaCo3 is around 15. Using Brun'Water, adding Gypsum, Calcium Chloride and baking soda I get to water 149 Calcium, 37 Sodium, 97 Sulfate, 190 Chloride and a pH of 5.3. It is pH 4.5 without the Bicarb due to the addition of calcium salts.

Is the 30ppm sodium for flavor or just the result of adding bicarb to bring pH up? I can use pickling lime (Ca(OH)2) to adjust pH up without adding sodium.

Flavor.

 

[DuncB]

Ah now 'sparklers' are another topic but I would suggest one could use a 'sparkler' on a 'southern' beer

They are called southern sparklers!

 

[Shenanigans]

I brewed a Hardy's Barley Wine and a Young's Special London ale over the weekend. It was the lighter version of the barley wine with an OG of 1.105 but I'm happy enough with that.
The young's was similar to the recipe from BYO, I just subbed the Maris Otter with Mild Ale malt as I want to use it up, so it's a little bit darker. I also used WY1469 instead of LAIII and got a higher than expected OG of 1.065.
So should be quite different than when I brewed it with Verdant last time.
On my phone now so no pics or exact recipe but can share later.

This second generation WY1469 has way more yeast on top than first use with a Landlord clone attempt.
Hopefully I get more expressive esters too.

Might also be because the OG was 20 points higher than the Landlord clone too.

 

[tracer bullet]

Hopefully I get more expressive esters too.

I'll have to try 1469 again. I used it in a Brown Ale and it was not at all what I was going for (somewhat of a Samuel Smiths Nut Brown inspired beer). Try it in something more like a mild, let it do its thing and see it from a different perspective..

 

[JohnA]

One of the cask ales I enjoyed a number of times in the UK was Butty Bach and I hope to be able to come up with what will become a favorite recipe of mine for it. I’ve found what sounds like a good starting point but there are no notes on the water profile used. From my municipal water and additions I have on-hand I can get to Ca 160, Mg 7, Na 6, Cl 84, SO4 200. Will that do? Thanks!

 

[Erik the Anglophile]

It seems like a bitter of some sorts, I'd up the Na a bit to 30-50 and bump Cl to 100 or even 150/300 Cl/So4.

 

[InspectorJon]

Starting that mild today. I bottle, so it won’t be until after NewYears but I will let you know how it turns out. It’s a 3.5 gallon starter for a barleywine I’ll probably brew the day after Christmas with my son-in-law. Thanks for the help.

 

[DuncB]

Five points best profile

One of the cask ales I enjoyed a number of times in the UK was Butty Bach and I hope to be able to come up with what will become a favorite recipe of mine for it. I’ve found what sounds like a good starting point but there are no notes on the water profile used. From my municipal water and additions I have on-hand I can get to Ca 160, Mg 7, Na 6, Cl 84, SO4 200. Will that do? Thanks!

Could be ball park for your best bitter

 

[JohnA]

Thanks Erik and DuncB—made some changes.

 

[Northern_Brewer]

My memory of Butty Bach is that it's a bit softer than some, so I wouldn't go too hard on the Burtonisation - as long as you have a minimum of 100ppm Ca as for any British beer. So that original profile looks fine.

But TBH for cloning specific beers you're better off on one of the UK-based forums, you're much more likely to find a "local" there.

 

[JohnA]

But TBH for cloning specific beers you're better off on one of the UK-based forums, you're much more likely to find a "local" there.

Yep—that’s where the (only) recipe I found came from. “Softer” seems right.

Thanks!

 

[Cheshire Cat]

Water Profile Butty Bach​

Ca2+ 70
Mg2+ 12
Na+ 29
Cl- 53
SO42- 104
HCO3- 41

 

[JohnA]

Water Profile Butty Bach

You’re certainly much more in the neighborhood (of the brewery) than I am. Where were you able to locate those numbers? And thanks!

 

[cire]

Those numbers don't balance, 5.74 Cations and 4.33 Anions.

Butty Bach is one I've never drank, but currently have some bottles of their Hereford Pale Ale, also bottle conditioned. That's a decent enough drink, but nothing especially out of the ordinary, but potentially the bottle conditioning helps.

I'd be inclined to brew with 110 Ca, 12 Mg, 30 Na, 200 SO4, 100 Cl with the given alkalinity 41 HCO3, 7.78 Cations and 7.66 Anions.

 

[Cheshire Cat]

Those numbers don't balance, 5.74 Cations and 4.33 Anions.

Butty Bach is one I've never drank, but currently have some bottles of their Hereford Pale Ale, also bottle conditioned. That's a decent enough drink, but nothing especially out of the ordinary, but potentially the bottle conditioning helps.

I'd be inclined to brew with 110 Ca, 12 Mg, 30 Na, 200 SO4, 100 Cl with the given alkalinity 41 HCO3, 7.78 Cations and 7.66 Anions.

Brewfather, British Golden Ale.

 

[shoreman]

Couple of snaps of my Xmas Dark Mild this is the recipe of Hydes Owd Oak (former Hyde’s Dark Mild) from a brewery in Manchester from the CAMRA recipe book.

I use Maris Otter for the base, chocolate malt, crystal

Bottle conditioned and tasty next to the wood stove tonight in New England.

EKG & Fuggle hops

Happy Holidays!

 

[rlrohan]

Couple of snaps of my Xmas Dark Mild this is the recipe of Hydes Owd Oak (former Hyde’s Dark Mild) from a brewery in Manchester from the CAMRA recipe book.

I use Maris Otter for the base, chocolate malt, crystal

Bottle conditioned and tasty next to the wood stove tonight in New England.

EKG & Fuggle hops

Happy Holidays!

View attachment 865134View attachment 865135

Looks awesome. Merry Christmas Happy Holidays

 

[Halfakneecap]

The smell of boiling mild has to be the best smelling of all the beer aromas. Love the dark malt aromas coming off the boil. Just finished brewing a batch of mild. Pale, Dark crystal and pale choc. Yum

 

[shoreman]

The smell of boiling mild has to be the best smelling of all the beer aromas. Love the dark malt aromas coming off the boil. Just finished brewing a batch of mild. Pale, Dark crystal and pale choc. Yum

Hope it turns out great! For me a dark mild is the perfect beer around this time of year. As the cold settles in, that extra crystal chewiness of malt is certainly welcomed. I really liked this recipe.

 

[Shenanigans]

Hope it turns out great! For me a dark mild is the perfect beer around this time of year. As the cold settles in, that extra crystal chewiness of malt is certainly welcomed. I really liked this recipe.

Imperial stout and barley wine are high up there too.
I brewed both recently but they won't be ready to drink until the end of January.
They should be at their peak for next Christmas though

 

[Cheshire Cat]

Imperial stout and barley wine are high up there too.
I brewed both recently but they won't be ready to drink until the end of January.
They should be at their peak for next Christmas though

If they last that long

 

[Shenanigans]

If they last that long

I'll try my best

 

[corncob]

The Christmas mild I made from odds and ends left in the closet, at the last minute, on a whim, is 17 days old and might be the best I have ever brewed. I guess that is how it goes.

fermentable	pounds	% mash bill
Ashburne mild	5.5	61%
6-row	0.5	6%
biscuit	0.25	3%
Flaked barley	1	11%
crystal UK 75	0.5	6%
crystal UK 150	0.25	3%

That was the malt bill, plus a quarter pound of dark muscovado and 0.75lb table sugar. 1.035-1.011 for 3.1% ABV, with 17-18 IBUs from a 60min addition of Goldings. The yeast was a sixth consecutive pitch of Verdant--I am going to add some thoughts to the old Verdant thread, but for whatever reasons, the "fruit salad" flavor is much diminished in this one, although the overall flavor screams "fruity English.

I know it is not dark, but I can't get brewer's caramel and I do NOT miss the roast in this one. A few ounces of chocolate or black would make it a brown ale. It is nutty and savory, sweet but not syrupy, rich but refreshing. I was shooting for a little more attenuation, but I am glad I didn't get it. The mouthfeel is just enough to not be too thin. I was rushing this one, so I carbed and served in the fermenter (7 gallons in my Fermzilla). I suspect it won't survive until Epiphany.

 

[Miraculix]

The Christmas mild I made from odds and ends left in the closet, at the last minute, on a whim, is 17 days old and might be the best I have ever brewed. I guess that is how it goes.
View attachment 865177

fermentable	pounds	% mash bill
Ashburne mild	5.5	61%
6-row	0.5	6%
biscuit	0.25	3%
Flaked barley	1	11%
crystal UK 75	0.5	6%
crystal UK 150	0.25	3%

That was the malt bill, plus a quarter pound of dark muscovado and 0.75lb table sugar. 1.035-1.011 for 3.1% ABV, with 17-18 IBUs from a 60min addition of Goldings. The yeast was a sixth consecutive pitch of Verdant--I am going to add some thoughts to the old Verdant thread, but for whatever reasons, the "fruit salad" flavor is much diminished in this one, although the overall flavor screams "fruity English.

I know it is not dark, but I can't get brewer's caramel and I do NOT miss the roast in this one. A few ounces of chocolate or black would make it a brown ale. It is nutty and savory, sweet but not syrupy, rich but refreshing. I was shooting for a little more attenuation, but I am glad I didn't get it. The mouthfeel is just enough to not be too thin. I was rushing this one, so I carbed and served in the fermenter (7 gallons in my Fermzilla). I suspect it won't survive until Epiphany.

Where are the missing ten %?

Is it your secret ingredient???

I bet it's gummy bears!!!

 

[Halfakneecap]

Hope it turns out great! For me a dark mild is the perfect beer around this time of year. As the cold settles in, that extra crystal chewiness of malt is certainly welcomed. I really liked this recipe.

Haha im in australia, its normally hot as hell at christmas. Its unseasonably cool here, top of 24c todayand low humidity, very pleasant. Would be one of the coolest christmas day's ive ever had, its usually 30c and humid as hell.

But i do agree, cool weather and mild go very well together.

 

[Halfakneecap]

Where are the missing ten %?

Is it your secret ingredient???

I bet it's gummy bears!!!

Muscavado and table sugar?

 

[Halfakneecap]

The Christmas mild I made from odds and ends left in the closet, at the last minute, on a whim, is 17 days old and might be the best I have ever brewed. I guess that is how it goes.
View attachment 865177

fermentable	pounds	% mash bill
Ashburne mild	5.5	61%
6-row	0.5	6%
biscuit	0.25	3%
Flaked barley	1	11%
crystal UK 75	0.5	6%
crystal UK 150	0.25	3%

That was the malt bill, plus a quarter pound of dark muscovado and 0.75lb table sugar. 1.035-1.011 for 3.1% ABV, with 17-18 IBUs from a 60min addition of Goldings. The yeast was a sixth consecutive pitch of Verdant--I am going to add some thoughts to the old Verdant thread, but for whatever reasons, the "fruit salad" flavor is much diminished in this one, although the overall flavor screams "fruity English.

I know it is not dark, but I can't get brewer's caramel and I do NOT miss the roast in this one. A few ounces of chocolate or black would make it a brown ale. It is nutty and savory, sweet but not syrupy, rich but refreshing. I was shooting for a little more attenuation, but I am glad I didn't get it. The mouthfeel is just enough to not be too thin. I was rushing this one, so I carbed and served in the fermenter (7 gallons in my Fermzilla). I suspect it won't survive until Epiphany.

I used to use a little Dingemans Biscuit in my milds. Lovely warm toasty breadiness. Might have to get some more. Looks delicious!

 

[corncob]

I bet it's gummy bears!!!

Would.

But only the red and orange ones for an English.

But, no, it was sugar.

 

[Colindo]

This is one of the test Best Bitters I did for the BJCP competition coming up. 100% Pale malt but with lots of Savinjski Goldings.

Very nice floral character and I also like the clarity and foam stability that I got. This particular bottle was quite overcarbed, hence the large bubbles. I'll need to make extra sure to get clean bottles for the competition beer. But very happy with the general direction this is going.

For the final beer I dialed down the Savinjski from 1g/l to 0.75g/l, but added the same amount of Fuggle to give more complexity. And also quite a dose of crystal malt. I think for BJCP judges it might help to really get the flavours in their face instead of being subtle. Hopefully it'll work.

 

[corncob]

...the foam on that sucker, though

 

[Halfakneecap]

View attachment 865422

This is one of the test Best Bitters I did for the BJCP competition coming up. 100% Pale malt but with lots of Savinjski Goldings.

Very nice floral character and I also like the clarity and foam stability that I got. This particular bottle was quite overcarbed, hence the large bubbles. I'll need to make extra sure to get clean bottles for the competition beer. But very happy with the general direction this is going.

For the final beer I dialed down the Savinjski from 1g/l to 0.75g/l, but added the same amount of Fuggle to give more complexity. And also quite a dose of crystal malt. I think for BJCP judges it might help to really get the flavours in their face instead of being subtle. Hopefully it'll work.

I really like just Maris Otter or similar for bitter. I have some on the way, im going to do just that. Maris Otter, Bramling Cross ( bittering and late ) and Verdant