English Ales - What's your favorite recipe?

[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.

 

[Miraculix]

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.

Never thought about that. Great idea, thanks!

 

[Witherby]

(moderators note: this was prompted by a now deleted post. It made sense at the time)

 

[Erik the Anglophile]

@Miraculix
Just poured a pint of that imperial malt ale I've mentioned, 50/50 GP/Imperial.
Drinks a bit like a contemporary 80bob like McEwan's or Belhaven.

 

[wepeeler]

Made a Dark Mild which was a sleeper hit at a pour event I went to this past weekend. Stupid easy recipe.

88% GP/MO
4% Brown malt
3.5% Pale Chocolate
3% Crystal 120L
1.5% Blackprinz
Willamette/EKG for 20IBU
SO4 fermented at 67F

Tastes sooo smooth. Almost like a fully attenuated soda, for lack of a better description. Slight chocolate/roast, excellent malt profile, very smooth bitterness.

 

[Miraculix]

@Miraculix
Just poured a pint of that imperial malt ale I've mentioned, 50/50 GP/Imperial.
Drinks a bit like a contemporary 80bob like McEwan's or Belhaven.
View attachment 860552

I don't know any of your references but I'd certainly drink that!

 

[user 246304]

@Miraculix
Just poured a pint of that imperial malt ale I've mentioned, 50/50 GP/Imperial.
Drinks a bit like a contemporary 80bob like McEwan's or Belhaven.

View attachment 860552

Wow man, gorgeous!

 

[user 246304]

Made a Dark Mild which was a sleeper hit at a pour event I went to this past weekend. Stupid easy recipe.

88% GP/MO
4% Brown malt
3.5% Pale Chocolate
3% Crystal 120L
1.5% Blackprinz
Willamette/EKG for 20IBU
SO4 fermented at 67F

Tastes sooo smooth. Almost like a fully attenuated soda, for lack of a better description. Slight chocolate/roast, excellent malt profile, very smooth bitterness.

I've got a mild grist (1952 Lee's), and 1 L 1318 cold, just have to find the time and inclination to get it done. Not brewing at all really, but this would be a waste. Good looking recipe. Looking forward to seeing how it turns out.

 

[user 246304]

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

Cool idea.

 

[Miraculix]

I'll have to brew a mild soon I'm afraid ...

 

[Cheshire Cat]

I'll have to brew a mild soon I'm afraid ...

My condolences.
You guys never had to try mild in the UK in the late 60’s. Never drank or made it since.