English Ales - What's your favorite recipe?

[Erik the Anglophile]

I figured since I use a plastic bucket with an opening as wide as the bucket it-self, some air will come in through the small gap between the lid and the bucket as it's not pushed down.
Maybe I can lift it a few centimeters tonight, tomorrow morning and tomorrow evening to "ventilate "a little and see if it's time to seal it by Tuesday morning...

 

[Miraculix]

I figured since I use a plastic bucket with an opening as wide as the bucket it-self, some air will come in through the small gap between the lid and the bucket as it's not pushed down.
Maybe I can lift it a few centimeters tonight, tomorrow morning and tomorrow evening to "ventilate "a little and see if it's time to seal it by Tuesday morning...

Why not just leaving the lid off and and cover the opening with a kitchen towel? You can fixate it with a string or rubberband.

 

[Erik the Anglophile]

I am not brave enough for that, and I have no sanitized towel or something like that prepared...

 

[Miraculix]

I am not brave enough for that, and I have no sanitized towel or something like that prepared...

No need to. It won't touch the beer, just use a clean towel from the drawer or wherwever you keep the clean ones.

Just make sure that you replace it with an air lock before fermentation finishes! If you miss the spot, a quick and dirty insurance is to add 50-100g of sugar, directly before air locking it. This will push out most of the oxygen in the head space and take care of the one in solution.

 

[Erik the Anglophile]

I'll go with the lid loosely on for now, will look into making some sort of net cover for the bucket for future brews though.

 

[HM-2]

Old ale is now a fair bit older, and definitely better for it.

Doesn't look it here due to lighting but it's almost crystal clear. Rich and nutty with a little floral orange, and surprisingly easy drinking for 7.5%.

 

[Erik the Anglophile]

Many stronger and/or lightly roasty beers often benefit from sitting in the keg 2-3 months before serving IMO.
My OP inspired ale sat for almost 3 months and I can tell it probably would have been a bit sharp if served mild.

 

[Miraculix]

Many stronger and/or lightly roasty beers often benefit from sitting in the keg 2-3 months before serving IMO.
My OP inspired ale sat for almost 3 months and I can tell it probably would have been a bit sharp if served mild.

The stronger the more time. My barleywine reached it's peak after 1.5 years. Now it is constant since half a year. Most of the bitters I brew are best after 2 to 3 months, even the low abv (3%-3,5% abv) ones.

I think the beers brewed by us homenbrewers are drunk way too early in 95% of the cases. Man I am impatient myself... When I brew a bitter, the last 5 bottles are ALWAYS the best.

 

[Shenanigans]

A Sam Adams Triple Bock clone?

Is there a recipe for it somewhere?

 

[Erik the Anglophile]

Anybody got any input on this crazy idea of mine?
I drank my last bottle of Broughton's Champion Double Ale last weekend, and thought I could brew something similair myself, so I started looking up the beer a bit, turns out it's a blend of a stronger Scotch Ale and Stout Jock, their stout/porter.
I assume the blend is not of 2 finished ales, but that it's done either after the mash in the boiler, or after the boil in the fermenter, and that I will not achieve something similair without actually doing a blend of some sortSo I set out to create a recipe that in my mind might produce a vaguely similair ale.
And also these 2 half size worts, the lighter ale will get my Mild/Dark/Malty ale profile (80Na, 230 Cl, 130 So4) and the Porter my Stout/Porter water (100 Na, 300 Cl, 85 So4) and will be blended in the boiler.
The 2 worts are made at the strenght they are at to reach the pre boil gravity and volume as seen in BS in the full size recipe, hops and invert amounts will be as seen in that also, I figure as the gravity and all volumes will be the same as in that it should produce the desired IBU without the need to do a separate calculation. I might need to top up a little to reach proper pre boil volume and maybe boost a wee bit with DME.
The plan is to make the Porter wort the night before and set it aside, then make the lighter wort the morning after and after that carry on as a normal brewday.
Would this blend ratio work or should I try to make it more like 2/3 Lighter wort and 1/3 Porter wort? Will it be a catastophic failure? Who knows but it sounds like a fun experiment to me atleast...

 

[Colindo]

It could very well be a blend of two finished beers. Greene King does or did something similar with an Old Ale that was matured and then blended with a younger ale before bottling. Newcastle Brown Ale is also said to once have been brewed like this.

I have some Broughton beer data in my copy of the 1992 Real Ale Almanac, but the names do not fit. They have an Old Jock, that is a proper Old Ale with 6.7% in there and an Oatmeal Stout and a Porter called Black Douglas. Might be that some of these are the same as the ones you search, but it could also be that my data is outdated.

 

[Erik the Anglophile]

It could very well be a blend of two finished beers. Greene King does or did something similar with an Old Ale that was matured and then blended with a younger ale before bottling. Newcastle Brown Ale is also said to once have been brewed like this.

I have some Broughton beer data in my copy of the 1992 Real Ale Almanac, but the names do not fit. They have an Old Jock, that is a proper Old Ale with 6.7% in there and an Oatmeal Stout and a Porter called Black Douglas. Might be that some of these are the same as the ones you search, but it could also be that my data is outdated.

That's true, didn't think of those ales, although I suppose on a homebrew scale mixing 2 worts is a more feasible option.
Old Jock was the name of stronger of the the beers in the blend, and I suppose their current Stout Jock is likely their current iteration of the Black Douglas or Oatmeal Stout.
I am not out to make an exact clone of the beer, just interested in trying a similair process and hopefully ending up with a beer that is somewhat similair to it.

 

[Colindo]

Sure, especially for the first try you should go for the most simple attempt. Better safe than sorry. The advantage when blending finished ales is that you can create that matured character in the Old Ale. That will probably not work with pre-fermentation blending. It will however be interesting to see the result.

The Old Jock has the following data: OG 1.070, 6.7% ABV, 55 EBC, 30 IBU. Grist: Maris Otter, Maize and Roasted Barley (no precentages given). Target for bitterness, Fuggles and Goldings for aroma.
On their website, Broughton's specify First Gold, Fuggles and Perle as the hops.

Stout Jock is called an Oatmeal Stout on their website, so here goes: OG 1.045, 4.2% ABC, 170 EBC, 30 IBU. Grist: Maris Otter, Black Malt, Roasted Barley, Pinhead Oats. Same hops as for the Old Jock, with the website again specifying different ones.

I could not find any information on the Champion Double Ale. Where did you find those?

 

[Pennine]

It could very well be a blend of two finished beers. Greene King does or did something similar with an Old Ale that was matured and then blended with a younger ale before bottling. Newcastle Brown Ale is also said to once have been brewed like this.

I have some Broughton beer data in my copy of the 1992 Real Ale Almanac, but the names do not fit. They have an Old Jock, that is a proper Old Ale with 6.7% in there and an Oatmeal Stout and a Porter called Black Douglas. Might be that some of these are the same as the ones you search, but it could also be that my data is outdated.

Any chance you have more info or links about GK and Newcastle blending? I would be very interested to read about it.

 

[kmarkstevens]

I recently listened to Chris Colby making up a recipe on Basic Brewing Radio. He posited that chocolate, roast barley and black patent all play well with each other for a nice melange. So, thought I would try it out...and here ya go.
89% MO
5% biscuit
2% Bairds chocolate
2% roasted barley
1.5% black patent

PS. Did my first brew of the year. Maybe in between a best and a porter? Dunno

PSS. Yet another homebrew supply shop done in by changing demographics and on-line supply shops. RIP Brewhouse Provisions (Redmond Washington)

 

[Erik the Anglophile]

I found it on one of my local systembolaget.
It's a bit hard to find info on the Double Ale, but I found this
https://hywelsbiglog.wordpress.com/2008/03/14/beer-review-broughton-champion-double-ale/
https://www.dailyrecord.co.uk/lifestyle/food-drink/were-brewing-up-storm-aldi-13459785
Seems it was made in some sort of collab with Aldi, and some export markets. It's a really nice ale so I hope it becomes part of their regular line-up.
I might rearrange the worts a bit, and make the wort 1 or the base wort larger and stronger, 2/3 of total and as a wort that would be ~1.070 after boil, and the stout 1/3 of total and as a would be ~1.050 post boil wort then blend it.
I will calculate more exactly to aim for a wort blend that will give me a ~1.060 final OG for the blended and boiled worts.
I will aim for a 70-low 70's AA so that should produce a ~5.5-ish% beer.

@Colindo

 

[Colindo]

@Erik the Anglophile Lovely, thank you. I also recognised the labels yesterday and did try some of their beers before. I can get the standard varieties in a local craft beer shop specialising on British ales. Unfortunately however, even though Aldi is a German company, they do not sell the Double Ale here. Interesting to read though that the two beers are blended "in the final stages of fermentation", so either at the end of main fermentation or just before conditioning.

Any chance you have more info or links about GK and Newcastle blending? I would be very interested to read about it.

I'm pretty sure that @Northern_Brewer knows much more about the specifics of ale blending. I only noticed it when reading about other stuff. A recipe for Newcastle Brown Ale with blending is here: Newcastle Brown Ale Clone
The info about Greene King comes from the first paragraph of this article: Come-back for the Burtons

 

[Shenanigans]

A question for the experts
I added a vial of WLP099 Super High Gravity yeast to my last online order as it had a huge discount.

I'm not sure what I will use if for yet but the White Labs site says it's an English yeast.
I read it's associated with Tomas Hardy's Barleywine but is it normally only used to get good attenuation in a high gravity beer or would it be nice in a low/normal gravity British ale?
Of course it would work but I was just wondering if it has a nice flavour profile or if it would be better to spend my time brewing with the more popular strains like 1318, WLP007, 1469 .. etc?

Thanks for the feedback on this yeast.
Still undecided waht to do with it but have also read that it should be good for a Wee Heavy. Something I have never tried or brewed before.

 

[schmurf]

Thanks for the feedback on this yeast.
Still undecided waht to do with it but have also read that it should be good for a Wee Heavy. Something I have never tried or brewed before.

I think @DuncB used wlp099 when he brewed his Hardy ale, he might have some input on it.

 

[Northern_Brewer]

Any chance you have more info or links about GK and Newcastle blending? I would be very interested to read about it.

Strong Suffolk is the one that GK is famous for blending, it's the one bit of "craft" that they maintain in an otherwise industrial setup. It's a ~6:1 blend of a Burton ale, BPA, and Old 5X, which is 12% ABV and aged in wooden vats for at least 2 years. I've not had the Suffolk, but weirdly I have had 5X at GBBF once.

They also put a little bit of 5X (must be single-digits %) into Old Speckled Hen to make Old Crafty Hen which is their more commercial beer found in supermarkets.

https://desdemoor.co.uk/greene-king-the-joy-of-5x/
It's been a while since Dog was blended and it was for a different purpose, Michael Jackson claimed that they needed a high-gravity component to get the esters that they couldn't get at low gravity, which was then blended with Amber Ale which was their regular low-ish gravity bitter. Original Dog could get over 6% - in a strong field of competitors, it is arguably the most abused brand name in "British" beer.
https://beerandbrewing.com/dictionary/3p7imypYfG/https://barclayperkins.blogspot.com/2016/05/newcastle-breweries-bottled-beers-in.html

 

[Cheshire Cat]

My recipe for Old Jock
22 litres brew house efficiency 75%
5700g Maris otter
200g Crystal 140L
150g Melanoidin
65g Roasted Barley
23g First Gold @60m
20g EKG @15m
20g Fuggles @20m whirlpool @85C
Nottingham Ale yeast.
OG 1066
ABV 6.7%

 

[cire]

From a 1995 publication by Graham Wheeler and Roger Protz.

From what I've read of the earlier period, the original Brown Ale may have be a creation towards the end of the 19th century, by blending a Mild Ale brewed by Barras with a Stock Ale (SA). Barras was a brewer in Newcastle whose business would eventually become one of a group to become Newcastle Breweries.

The Mild was brewed for Durham miners' consumption, the coal they mined, exported to London via the River Tyne. Stock Ale was brewed in these parts until the early sixties when it was 1085 OG, a base for blended beers in several breweries.

 

[Pennine]

Thanks @Colindo @Northern_Brewer @cire these are great articles and recipes, much appreciated.

On another note, after living close to Bury for a couple years, I was one of those sitting in the Old Cannon and the beer house and mostly ignoring Greene king, now I wish I hadn't just to get a taste of 5X.

 

[Miraculix]

I must admit, I like the greene king xx dark mild. It tastes to me like a dark mild should.

 

[Pennine]

I must admit, I like the greene king xx dark mild. It tastes to me like a dark mild should.

Might be a good next try, wonder if the modern one has brewers caramel in it.

http://barclayperkins.blogspot.com/2016/05/lets-brew-1937-greene-king-xx.html?m=1

 

[Erik the Anglophile]

Went down to the brew fridge just a moment ago before driving off to work. There was a bit of yeast on the bottom of my FV and the krausen had receded a bit, so I clamped down the lid and put on an airlock.
Could probably have asked my wife to do it later today but I didn't want to take any chanses as it showed signs of slowing down...

 

[Miraculix]

Went down to the brew fridge just a moment ago before driving off to work. There was a bit of yeast on the bottom of my FV and the krausen had receded a bit, so I clamped down the lid and put on an airlock.
Could probably have asked my wife to do it later today but I didn't want to take any chanses as it showed signs of slowing down...

Sounds like well timed to me.

 

[Shenanigans]

A yeast I don't see mentioned much here is WLP005.
A good 5 years ago I brewed some English IPAs and brown porters with it that turned out good.

On my last online order I picked up another pack at a major discount as it is a few months past it's use by date.
I would like to use if for some kind of English ale on my next brew day in a few weeks.
I already have an IPA planned in with Thames Valley yeast and have enough of Brown porter for the timebeeing.

Can anyone recommend another recipe with this yeast?
Something a bit hoppy like an ESB or golden ale.
I want to also use some Maris Otter as I oder it crushed by miske and want to use it up ASAP.
Was thinking of just doing a Fuller's ESB clone with WLP005 as the yeast.
I'll brew an India Brown Ale with it sometime too but at the moment I have too many black/brown beers on the go.

I was going through my old recipes searching for something to brew with Maris Otter as I have 5kg sitting around a few months that I ordered crushed by mistake and want to use it up before it gets old.

I found a recipe for Goose Island IPA based on one posted on Brewer's friend in 2012 before AB-Inbev took over and ruined it in Europe.
It's like an English/American hybrid recipe which is supposed to be brewed with WLP007/Wyeast 1098 but I brewed it with WLP005 in the past and it turned out very nice. I will brew it again this weekend and see what it's like from the keg as last time I could only package in bottles.
I'll also do some water adjustments as 7 or 8 years ago I didn't have any experience with that.

I added a bit more cascade in the dry hop, because I can

 

[DuncB]

@Shenanigans
I used the WLP099 in a Thomas Hardys ale barleywine clone following the @ronpatto recipe on shut up about barclay perkins.

Made a big starter stepped up to final volume of 6.5 litres in the fermentasaurus, conveniently the stir bar and stirrer fitted nicely on the stand and then when complete I stood it up and the yeast dropped into the collecting bowl. The Fermentasaurus was open for air exchange during the growth stage.
Very impressive krausen on the beer within 24 hours in the ferment fridge which lasted several days. No chance of contamination with this as an example of safe open ferment arrangement. No tea towel used at all. Harveys in Sussex don't cover their open fermenters with a clean tea towel!
See latest Get er brewed video for a great tour of Harveys brewery.


The remaining yeast in the fermentasaurus after taking off the starter volume in the bottle I pitched the partigyle 1.041 bitter onto and that was good at 18C ramped to 22.

 

[Colindo]

That is a beautiful kräusen!