I gotta start baking again, we used to make a lot of sourdough bread a few years ago...
I gotta start baking again, we used to make a lot of sourdough bread a few years ago...
Sorry for the resurrections guys, playing catch up on many things as I am literally starting over on everything. Does anyone happen to know which edition this is? And Cire, or another, you reference a 1995 Wheeler & Protz book. Is this the same one?View attachment 769407
Not quite the last, hopefully another half dozen pints to go.
This was my from first attempt at Big Lamp Bitter, a sort of fill-in brew after 5 months of inactivity, chosen because it was local brew I have drank, and a simple recipe with all ingredients to hand. It isn't an old recipe, first brewed in 1982, but still very much a run-of-the-mill British Bitter.
The recipe used is from Graham Wheeler's BYOBRA, with brew-length extended a little with some homemade invert #1 and #3, and a few extra hops to compensate for the extra volume.
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Mine had 150 EBC crystal malt.
Got it. Thanks.October 1998 edition get the third edition 2010.
I'm afraid I'm still A2 or so, so intimidated to say the least! Working on it and hope to get a much better fluency. Bummer - fluent in French as I was immersed in it from very young, but though I always wanted to learn German I put it off until I'm now in my 60's and it doesn't come along as easily, c'est la vie. So, hoping to improve. Until then, I'm afraid I converse like a child, lol.@Gadjobrinus I had most of my studies completely in English with international students as colleagues, so for me speaking English is like a second nature. My one year old daughter gets mostly British bedtime stories etc. I did a semester in France but it takes several days for me to become fluent there, as I rarely use it during my everyday life.
If you'd like, we can chat in German via DM.
It might be thought so. The British regularly claim all our wars and associated borrowings are paid for by tax on beer.There are people far more informed than me on this subject, but it occurs that this approach might be consistent with how brewing was done historically in Britain. Brewers could have had proprietary sugar products. They also would have used whatever was on hand / available. Thoughts?
Yes, it will be necessary. I added 75ml of Brupaks invert to a 50 litre brew of Lee's Best mild from 1952 by Ron Pattinson after fermentation. The recipe by itself isn't dark enough.Oh and some 30ml ~10000 ebc brewers caramel to get the color properly dark...
I would have thought it unwise to discuss English, any British, Ales in a factual manner, were sugar to be excluded. Imagine excluding Timothy Taylor, Sam Smith, Harvey's, Adnams, Bateman's, Black Sheep, Boddington's, Burton Bridge, Camerons ....................................................................................Wadworth, Worthington, not mention every decent Dark Mild beer ever made.Can admin split sugar from English ales please.
Has anyone tried making Brewer's caramel themselves? To what darkness should it be boiled? I read that in the beginning it was fairly pale, some 1000 EBC, but got subsequently darker and therefore with a much smaller flavour impact. I would aim for 1000, I guess.
Is it still sold in the UK, or no longer? I know some countries don't allow it because of the risk of carcinogenic side products.
Has anyone tried making Brewer's caramel themselves? To what darkness should it be boiled? I read that in the beginning it was fairly pale, some 1000 EBC, but got subsequently darker and therefore with a much smaller flavour impact. I would aim for 1000, I guess.
Is it still sold in the UK, or no longer? I know some countries don't allow it because of the risk of carcinogenic side products.
I think that link is a guide to make caramelised sugar for baking, but I think for caramel colour you just do the same thing but burn the sugar intentionally before adding a dash of water.It was said some brewers stopped using caramel for that very reason.
It is still available.
How to make it.
Just noticed you are in Germany. No need to tell you how secretive brewers are about their processes.
I was standing in front of the shelve with it in the supermarket yesterday as well. I think the d version is indeed the so called brewer's caramel. There's an interesting post about it in one of the German forums... Wait, let me fetch the link for you....I have this recipe from unholymess.com
I also bought black food colouring (says E150d in the ingredients list) to be able to compare, but I think everyone would agree the black colouring will be boring because it will not impart any flavour. The historic caramel is said to be 100% unfermentable sugar, so will round off the flavour a bit and give body. Read that somewhere on Ron's blog.
Getting sloshed and eating syrup sandwiches?
You nailed it!Getting sloshed and eating syrup sandwiches?
I think some UK brewshops have the really dark type, there are varieties, the basic variety e150(brewferm has it) wich is just burnt sugar in water solution and e150c/d where some chemical is added so it can be burnt harder/darker without carbonising.
The e150 is about 10000 ebc, I have a couple bottles of it while the e150c/d pushes 30000ebc.
Regarding making it at home it can be done but I think it's pretty time consuming and you must watch the sugar like a hawk once it starts burning.
I'd thought caramel as commonly known or used in flan, etc., wasn't the same thing since this cooking caramel definitely lends a unique flavor. It's the same thing, just managed carefully into a much darker range?It was said some brewers stopped using caramel for that very reason.
It is still available.
How to make it.
Just noticed you are in Germany. No need to tell you how secretive brewers are about their processes.
Yes!I'd thought caramel as commonly known or used in flan, etc., wasn't the same thing since this cooking caramel definitely lends a unique flavor. It's the same thing, just managed carefully into a much darker range?
Correct, the chemically assisted ones are about 3x darker than the "natural" one.Erik the e150 is Brewtherm and the e150c/d is Brupak then, is that right?
Sorry, hadn't read this yet. Wow, caramel for cooking is one thing but taking it to this stage seems nigh impossible to me. I wonder if a copper sugar pot would help.I think that link is a guide to make caramelised sugar for baking, but I think for caramel colour you just do the same thing but burn the sugar intentionally before adding a dash of water.
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