English Ales - What's your favorite recipe?

[Miraculix]

@Miraculix
I am gonna do some tests with the Brewly yeast I used before, but together with MJ M42.
I have done some reading on the m42 and have some experience with it, it seems like a slightly more expressive Notty, reportedly throwing some nutty, orange peel and subtle phenolic flavours if fermented at 20c or warmer.
The Brewly's dark fruit and red berries was a bit much, but if those esters are tamed a bit by the m42, and I get some of that phenolic and estery flavour from it, the mix could very well produce a Norhern/Yorkshire-y flavour profile...

That sounds lovely! Let us know how it goes.

 

[kmarkstevens]

Whitbread is a multi strain include S-04 and WLP017. These two combined make a superior tasting beer, at least according to the triangle tasting and the local brew crew test vs individually.

It is maddingly complex. A SMASH yeast off can provide one result, but try comparing those yeasties in an English porter, and you can get a completely different result. For example, WLP002 vs WLP085 (which is WLP002 + WLP007) the chocolate notes are present in the 002 but stripped out of the 085.

Here is an old guide to blending yeast stains from White LABS: https://www.homebrewersassociation....df/2014/A Guide To Blending Yeast Strains.pdf

Which also more or less confirms the provenance that WLP085 is in fact WLP002 + WLP007

 

[Erik the Anglophile]

I heard somewhere that wyeast British ale 1+2 + wlp 007 or So4 in a blend would create something probbly pretty close to the OG Whitbread multi strain.

 

[Erik the Anglophile]

Done with the mash for the KK/Stock Ale.
I overestimated how much my efficiency would suffer a bit, so I ended up at a pre-boil SG of 1.052 instead of anticipated 1.044, will add ~4g of extra bittering hops and sort of back calculate what approximate IBU I get from the OG I end up with.
Now I am gonna cook soam breakfast oat porridge and then start the 2hr boil...

 

[Erik the Anglophile]

And a little boil over...

 

[Miraculix]

I managed to squeeze out wooping 77% Efficiency from my BIAB setup for a 18th century London Brown Porter inspired beer. I managed to get a preboil OG of 1.077 which is pretty high for my standards. 45 IBUS, Wyeast Whitbread 1099 and it is happylie bubbling. I will set 9 litres aside and throw some brett c inside. Curious how this will work out. 50/50 Chevallier and Crisp Imperial malt + 0.1kg carafa spezial 2. Admiral for bittering. 60 Minute boil. Pretty straight forrward and easy recipe.

 

[Erik the Anglophile]

I usually get 83% on my normal strenght beer, had turned down to 70 for calculating this one.
Will probably go with 75% for higher gravity brews, and adjust with some DME if needed pre-boil.

 

[Miraculix]

I usually get 83% on my normal strenght beer, had turned down to 70 for calculating this one.
Will probably go with 75% for higher gravity brews, and adjust with some DME if needed pre-boil.

I do not do these higher abv brews very often. The wort was really thick, high viscosity, that always surprises me. I might brew a today's normal strength version of it. It smelled so good! The Imperial malt brought some really nice bready/toffee niceness to the table. Somehow a bit like a brown malt without the part that is harsh and astringent. I like it so far. Probably a nice combination with the Chevallier which adds its own special thing to it.

I think I will brew a 50/50 bitter out of these two without the carafa spezial 2. Kind of a bitter/brown ale hybrid, I'm curious what this will result in. Just bittering and 15 minutes addition, Goldings or similar.

For my normal brews, my efficinacy lies usually above 90%. Full volume BIAB and squeezing it is the key here.

 

[DuncB]

@Miraculix

90% mash efficiency ?

 

[Miraculix]

@Miraculix

90% mash efficiency ?

Yes.

 

[Erik the Anglophile]

India brown ale?

 

[DuncB]

Yes.

That's a good reference, I'm getting 89% mash, 90% conversion and 86% BHE on my all in one for 25 litre batch of beer to 1.055 and provided it doesn't have a tonne of hops in it.

I squeeze the grain as well.

 

[DBhomebrew]

Yep. I get 92% on my beers in the low 1040's. Just had a 1071 come in at 78%. I'm doing a 1100 (12% invert) today for which I estimated 75%.

That's with a sparge and no squeezing, just a free hanging drip.

 

[Miraculix]

Yep. I get 92% on my beers in the low 1040's. Just had a 1071 come in at 78%. I'm doing a 1100 (12% invert) today for which I estimated 75%.

That's with a sparge and no squeezing, just a free hanging drip.

I got a 18 l boiling pot in which I also do the biab. That way I obviously normally end up with less wort then intended (want the full 18 litres), so I squeeze the bag and then refill the missing portion with water. If the crush is very fine, I get about 90% efficiency this way. For this higher abv beer, this did not work because of the big volume of grain. So I mashed with about 11 litres of water in the pot, squeezed the whole thing. THAT was a process.... used the handle of a mop to hang the bag on it while it was laying above the corner of the kitchen surfaces. After squeezing, I managed to get about 8 or 9 litres of wort out of it. I Then transfered the whole thing to a bucket and added hot water for a sparge, stirred, waited, stirred, drained it and squeezed again.

Yes that is complicated and yes this is one of the reasons why I do not brew high abv beers so often .

For normal bitters it is just mashing, squeezing, adding a bit of water, boil, done.

 

[DBhomebrew]

Yes that is complicated and yes this is one of the reasons why I do not brew high abv beers so often .

Yeah. This 1.100 barleywine is going to make for a long day. My equipment and process, like yours, is in fine tune for 'normal' gravity.

 

[DuncB]

Yeah. This 1.100 barleywine is going to make for a long day. My equipment and process, like yours, is in fine tune for 'normal' gravity.

You'll be able to do a little partigyle batch on the remaining grains.

 

[DBhomebrew]

You'll be able to do a little partigyle batch on the remaining grains.

I could. But I'm also tending a little guy with a sore belly and I've got work to do too.

 

[Colindo]

I'm trying to recreate the complete Fuller's parti-gyle right now to get their ESB, London Pride and Chiswick Bitter. I used 3kg of grain and hope to end up with 4 UK gallons of beer. First gyle had 16,9°B before boiling, which seems decent. But I still have to see whether the second gyle gets the same amount of liquor, i.e. whether I estimated the amount of wort I would get correctly. Then come the calculations with IBU and hopping and evaporation rate. Crazy stuff.

 

[Erik the Anglophile]

It's tucked away in the fermenter now, had to shovel snow for a few hours after I finished brewing.
We have had about 30cm falling during the day, and it's still snowing...

 

[Erik the Anglophile]

Ended up at 1.080 as can be seen, pretty much exactly what I guessed to my self when I saw the pre-boil gravity was a bit high.
Added 5g extra of bittering charge and calculated that with the new gravity, should be 70 IBU or close to that.

 

[DBhomebrew]

My barleywine is in the kettle still. Used an immersion chiller to knock it down to 90, then into the fermentation freezer for the last 20° or so. Should get there about the time I'm done with bedtimes. An SNS starter is ripping away, ready to pitch.

Looks like 1.103

 

[Miraculix]

It clearly is high og beer time around the globe.

 

[DBhomebrew]

Chilled, transferred, pitched. 12mo from now it should be getting pretty tasty.

Turned in at 1.095. I'll take it.

 

[Erik the Anglophile]

95 is still a respectable gravity, will it be secondary'd and Brett'd?
My Stock Ale is chugging away, went down in the basement just this morning (around 8:00 here) and switched up the cut off temp for cooling in the FC, ~18hr post pitch. Gonna let it free rise from 18c to 20c.

 

[DBhomebrew]

Yes. It's Wyeast's Old Ale blend. Brett brux? It'll get 4wks in primary then secondary with hops and oak until it's done.

 

[Erik the Anglophile]

How is the flavour from Brett Brux? As I take it the C or English variety is a bit less aggressive, both in attenuation and flavour development.

 

[Miraculix]

I cannot get brett C in Germany... Maybe I just bottle it and leave the London Porter as it is.

 

[Erik the Anglophile]

Try humle.se, they ship to Germany relatively cheap

 

[DuncB]

I cannot get brett C in Germany... Maybe I just bottle it and leave the London Porter as it is.

try finding a beer with brett c in perhaps and tip that in.

 

[Miraculix]

try finding a beer with brett c in perhaps and tip that in.

That is actually a pretty good idea. Sometimes we are missing the most obvious things Thanks!

Try humle.se, they ship to Germany relatively cheap

I will have a look now! Thank you!