I started at about 30° C because my chiller was a bit more effective than I thought, but it was ambient temperature above 30 C and the yeast was surely also heating it up a bit. My guess is, it was fermenting around 34 °C. It was done in less than two days.
English Ales - What's your favorite recipe?
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Owe to understand temperature again after 158 and all that. I’m 73 and don’t relate to 32-212.
Northern_Brewer
British - apparently some US company stole my name
has been - I've seen it in Tesco.
Latest version is 3.8% brewed by Kirkstall, using the traditional English hops Columbus, Citra & Mosaic...
Northern_Brewer
British - apparently some US company stole my name
Just punch convert 30C into F into Google and it does the sum for you - 30°C is 86°F, 34°C is 93.2°F
An Ankoù
Well-Known Member
Can't get more traditional than that, guv!
I have nothing to add here, just felt I needed to join in all the UK posters 
![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)
An Ankoù
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Nice one, Zad. What matters is presence, not blah, blah blah.I have nothing to add here, just felt I needed to join in all the UK posters
Mind you, it is a British ale thread. What's this new London stout everyone's talking about that's supposed to be like Guinness only better. Not likely to get it in France, I'm sure.
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Say what? I’m intrigued.
Colindo
Well-Known Member
Maybe this, launched in 2021? https://www.anspachandhobday.com/london-black
That's the one, not tried it but praised on a YouTube video by craft beer channel. Last year I think.
An Ankoù
Well-Known Member
Yes, that's the one.
Anyone got a recipe, I'd like to try it, but have no plans to go London.
Especially since I haven't been offered a knighthood for my services to beer.
Colindo
Well-Known Member
The beer is a dialled-down version of their original beer "The Porter", which had 6.7% ABV. London Black has 4.4%. It seems they don't sell the original anymore, but the Wayback Machine can help.
Sounds like London water profile, Munich malt and roasted malts are a given.
Of course 19 litresYes, that's the one.
Anyone got a recipe, I'd like to try it, but have no plans to go London.
Especially since I haven't been offered a knighthood for my services to beer.
Malts (4.15 kg)
3.2 kg (77.1%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM200 g (4.8%) — Crisp Amber Malt — Grain — 37 SRM
200 g (4.8%) — Crisp Chocolate Malt — Grain — 530 SRM
200 g (4.8%) — Crisp Dark Munich Malt — Grain — 22.5 SRM
200 g (4.8%) — Crisp Flaked Torrefied Oats — Grain — 2.5 SRM
150 g (3.6%) — Crisp Roast Barley — Grain — 700 SRM — Mash — 15 min
Other (200 g)
200 g — Milk Sugar (Lactose) — Sugar — 0 SRM — Boil — 10 minHops (55 g)
30 g (27 IBU) — Challenger 6.2% — Boil — 60 min25 g (11 IBU) — Bramling Cross 6.5% — Boil — 15 min
CML FIVE yeast
Colindo
Well-Known Member
Wait, what? How did you get that for London Black?
The A&H version is Vegan, so can't have any Lactose in it.
Type London Black Clone into google. If you’re a vegan leave out the milk powder.
What about if you're a carnivore with lactose intolerance?
An Ankoù
Well-Known Member
I really don't get vegans.
Lactose is a chemically pure product so what's the problem?
The larger part of milk is water. This water is discarded and goes into the "water cycle". Do vegans not drink water?
Oh, certified card-carrying meat eater here too. Just pointing out that the actual A&H recipe can't have lactose in it, cos they do declare it as vegan.
An Ankoù
Well-Known Member
Not arguing with you, Zad. You're perfectly right.
On the other hand, as you're the agent in the field, I reckon you should seek out this beer, find out everything you can and report back to the forum.
I'm sure the forum administrators will look on your request for a "research grant" most favourably.
Shenanigans
Well-Known Member
Or here are some suggestions for replacing lactose when brewingThen leave it out for crying out loud.
https://homebrew.stackexchange.com/questions/6020/vegan-option-for-lactose
Pretty old but seems like solid advice and at least back then it wasn't written by AI.
I go to the A&H taproom on the Bermondsey Mile a few times a year. I'm not really much of a Stout drinker though (only exception I make is the Kernel Brewery Oat Stout)
Some information here.
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Not done an English IPA in a while so decided to knock one out today. Using up some old Harlequin and Olicana I've had kicking around for about three years.
50 IBU with 30 and 15 minute additions, 4g/L whirlpool and 5g/L dry hop. MO base with few percent of Munich II and T50 crystal plus about 600g of golden syrup.
British Pub Ale for fermentation. Hoping for 1.008 from 1.055 for a nice dry 6%.
50 IBU with 30 and 15 minute additions, 4g/L whirlpool and 5g/L dry hop. MO base with few percent of Munich II and T50 crystal plus about 600g of golden syrup.
British Pub Ale for fermentation. Hoping for 1.008 from 1.055 for a nice dry 6%.
The hop regime doesn't sound very British to me tbh.
It isn't in its timing sure; it's my West Coast hopping regime dialled back a bit (well, a lot, as I often dry hop north of 12g/L).
Northern_Brewer
British - apparently some US company stole my name
I guess the riposte to that is - Harlequin is not a very "British" hop so maybe needs a different approach.
TBH since you left there's been a new style evolving commercially which features a mix of hops led by Harlequin and/or Ernest and relatively strong - 4.5-6% and on cask. It's so new it doesn't really have a name yet, but HM-2's recipe sounds bang on for it.
Thanks for the heads-up. Is it any good?
