English Ales - What's your favorite recipe?

[DuncB]

You pound your fish in NZ?!

(and no, that is *NOT* a euphemism for anything)

I like them dead before cooking.

But I hadn't clicked on the image and the bar across the bottom of image hid the rolling pin.
That could be there for self defense of course as sometimes doesn't all go smoothly if wife and I in kitchen together.
Especially if I've just restacked the dishwasher ( and that's not a euphemism either).

 

[balrog]

Especially if I've just restacked the dishwasher ( and that's not a euphemism either).

Very good, very good!
A wink's as good as a nod to a blind bat!
Say no more!

 

[DuncB]

Very good, very good!
A wink's as good as a nod to a blind bat!
Say no more!

A blind man I believe is correct!

 

[balrog]

my old brain has gone batty clearly

 

[balrog]

A blind man I believe is correct!

Hm. Only one instance, small sample size, but it says "bat"

 

[ba-brewer]

^I thought it was a horse.

 

[DuncB]

@balrog I think is suggesting it's a python!

 

[HM-2]

Threw together a prize ale style beer yesterday around work.

90% MO
5% Crystal T50
3% DRC
2% Wheat
Small handful of chocolate malt

'bout 1.054 OG, 25 EBC. The original recipe was only supposed to be about 1.048, dunno what's gone on with my mash efficiency but I'd rather be over than under.

25 IBU of UK Challenger at 30 minutes
10 IBU of UK First Gold at 10 minutes
70g First Gold in a 75°C whirlpool

Lallemand Windsor at 20°C


Looking and smelling great already.

So this has now been kegged. Probably ended up closer to 50 IBU as I forgot to adjust in the recipe for my weirdly high AA challenger.

It's all the better for it. Actually, it's bloody great.

 

[Erik the Anglophile]

Well freezing yeast did not work as planned, don't know what went wrong but it severely underperformed and stopped at a measly 74% AA with 10% sugar in the recipe. Thawed about 0.5 dl slurry and put it in a 0.5L SNS starter as I begun my brewday.
Dumped the beer sadly but from what I tasted my homegrown hops tasted good, I should have enough left for a new batch
Back to making overbuilt starters and pitching half, putting the other half in the fridge for next brew...
Will make a new attempt tomorrow at a best bitter.

But the yeast mix I've been using for a while now works a charm, a little earthy, subtle pseudo phenolic notes and attenuation from the m42, some dark fruit stuff coming from the m15 and just a hint of citrus from the AY3 yeast.

 

[Miraculix]

You dump a batch because of a normal attenuation?! 74% is totally within range for a UK yeast.

 

[Erik the Anglophile]

Not this yeast(blend), and a bitter with an AA of 74% with 10% sugar in the grist is sickly sweet and possibly approaching something US'ians would pass as a "bitter". Unaccaptable for me though.
Life is too short to drink sub par beer mate.

 

[Erik the Anglophile]

My bitters (that recipe included), normally see an AA% in the low 80's.

 

[DuncB]

@Miraculix
Saw this in a shop selling some German foods.
Wondering if it's an invert syrup?

 

[AmarikinBrew]

Zuckerrübe

Google gives me sugar beet syrup?

 

[AmarikinBrew]

A google lens translation of the pic "sugar beet syrup" and calls it a "spread".
See more recipes @ www.grafschafter.de

 

[InspectorJon]

Well freezing yeast did not work as planned,
Thawed about 0.5 dl slurry and put it in a 0.5L SNS starter as I begun my brewday.

In my experience, frozen yeast needs a little more work than that. 50 ml of thawed yeast into 250 ml of 1.020 wort for a day or two to get it back awake and built up a bit, then pitch that into a regular 1 liter starter. If it’s sluggish or you need more yeast, one might need a third step.

 

[DuncB]

Thank you, Golden syrup is inverted and also a spread, but paler.

 

[DuncB]

I think it's 50ml in 500ml that was used in the SNS, but agree with you it's asking a lot for the surviving yeast cells to spring into action from total suspended animation/ near death.

 

[InspectorJon]

I think it's 50ml in 500ml that was used in the SNS, but agree with you it's asking a lot for the surviving yeast cells to spring into action from total suspended animation/ near death.

Yes, 50ml would work better into a weak 250ml starter solution to wake up the yeast, then step up from there.

 

[Miraculix]

@Miraculix
Saw this in a shop selling some German foods.
Wondering if it's an invert syrup?View attachment 832827View attachment 832828

This is pure sugar beet molasses. Very nice on bread or in a porridge.

 

[Colindo]

@DuncB From what I know it is filtered enough that it won't give you beer tasting like blood (sugar beet normally has very high iron content), but it will still give the beer some beet flavour. There is another product from Grafschafter similar to Golden Syrup but that is not usually in the normal supermarkets.

 

[Miraculix]

@DuncB From what I know it is filtered enough that it won't give you beer tasting like blood (sugar beet normally has very high iron content), but it will still give the beer some beet flavour. There is another product from Grafschafter similar to Golden Syrup but that is not usually in the normal supermarkets.

You mean this one:
https://www.grafschafter.de/produkte/sirupe/heller-sirup
It is mainly invert sugar. Probably the German equivalent to Lyle's golden Sirup. I have seen it in the supermarket here and wanted to give it a try but forgot about it. Thanks for the reminder!

the complete ingredients list:

- invert sirup
- glucose sirup

Sounds perfect to me!

 

[DuncB]

Glad I could help. Brew update at some stage.

 

[eshea3]

My bitters (that recipe included), normally see an AA% in the low 80's.

What was the OG and the FG?

 

[Erik the Anglophile]

What was the OG and the FG?

1.040-1.010.
I could have accepted that attenuation in something like a mild or brown ale, but I like my bitters more in the Northern style and quite dry...

 

[Shenanigans]

You mean this one:
https://www.grafschafter.de/produkte/sirupe/heller-sirup
It is mainly invert sugar. Probably the German equivalent to Lyle's golden Sirup. I have seen it in the supermarket here and wanted to give it a try but forgot about it. Thanks for the reminder!

the complete ingredients list:

- invert sirup
- glucose sirup

Sounds perfect to me!

Cool I must look that up. One of non-discounters should have it

 

[Colindo]

Everyone welcome. I have never seen it in a shop though. Don't often go to the really big ones though.

 

[Colindo]

Someone from my homebrew club was so kind to offer to cultivate some of my rarer yeasts, so I can keep them for longer. The wheat beer yeast is his, the rest is mine

 

[Miraculix]

Someone from my homebrew club was so kind to offer to cultivate some of my rarer yeasts, so I can keep them for longer. The wheat beer yeast is his, the rest is mine

View attachment 832909

It's quite easy to cultivate yeast on agar plates. You basically just need a still air box and you are good to go. These should store very well for years if treated correctly.

 

[Miraculix]

Everyone welcome. I have never seen it in a shop though. Don't often go to the really big ones though.

I think I've seen it at bigger Rewes.