English Ales - What's your favorite recipe?

[user 246304]

The Fountain Inn
Ashurst
West Sussex.

I emphasize the county as there is an ashurst in Tyne and wear which is several hundred miles away.

Wow. Yes.

And I just died of a very, very English Gemütlichkeit.

The water theme is close to my heart. Our former restaurant, Waterstone (first and to knowledge only French place in Michigan's U.P., we closed in '06), I built a recirculating fountain in the middle of the dining room....the theme of water inside, confusing interiors for exteriors, has been with me since a kid. You can't see it here, but it's just off to the right.

 

[huckdavidson]

The video linked above gives log book ingredients for Tribute (Extra?) as:

70% Pauls Pale (Custom Pale malt, not sure of the barley variety... might be MO)
5% Wheat Malt
20% Munich Malt
5% Cara Malt

Malt Miller gives their malt bill the same as listed on the St Austell website for both Tribute and Tribute Extra:

(Not sure of ratio)
Cornish Gold (Simpsons Custom malt - closest might be a Munich style malt?)
Marris Otter

Recipes change but the log book recipe looks good w/ Fuggles, Goldings, Willamette and Pub A09

 

[user 246304]

They're still alive and well, doing beautiful work. With many years between us, I spent a summer down the road at Jacob's Pillow. It's amazing how dense the arts are in those hills.

Oh my god, you were at Jacob's Pillow?!!!

 

[user 246304]

The video linked above gives log book ingredients for Tribute (Extra?) as:

70% Pauls Pale (Custom Pale malt, not sure of the barley variety... might be MO)
5% Wheat Malt
20% Munich Malt
5% Cara Malt

Malt Miller gives their malt bill the same as listed on the St Austell website for both Tribute and Tribute Extra:

(Not sure of ratio)
Cornish Gold (Simpsons Custom malt - closest might be a Munich style malt?)
Marris Otter

Recipes change but the log book recipe looks good w/ Fuggles, Goldings, Willamette and Pub A09

View attachment 838092

View attachment 838098

Excellent, thanks man!

 

[Northern_Brewer]

Cornish Gold (Simpsons Custom malt - closest might be a Munich style malt?)
Marris Otter

Recipes change but the log book recipe looks good w/ Fuggles, Goldings, Willamette and Pub A09

No might about it, Cornish Gold is just a Munich made with Cornish barley. Malt Miller sell/sold it, which tells you something about how closely they've worked with Snozzell on their recipe....

Pub doesn't feel like the right yeast though, the Snozzell yeast is pretty clean and allegedly a Whitbread yeast via Shepherd Neame (a Neame was a Snozzell director until recently). I've cultured it from Proper Job bottles before now, it's nice.

 

[user 246304]

No might about it, Cornish Gold is just a Munich made with Cornish barley. Malt Miller sell/sold it, which tells you something about how closely they've worked with Snozzell on their recipe....

Pub doesn't feel like the right yeast though, the Snozzell yeast is pretty clean and allegedly a Whitbread yeast via Shepherd Neame (a Neame was a Snozzell director until recently). I've cultured it from Proper Job bottles before now, it's nice.

Would Wyeast 1099 be an acceptable yeast, then? I seem to recall someone somewhere mentioning the Mangrove Jack Burton Union.

 

[user 246304]

The video linked above gives log book ingredients for Tribute (Extra?) as:

70% Pauls Pale (Custom Pale malt, not sure of the barley variety... might be MO)
5% Wheat Malt
20% Munich Malt
5% Cara Malt

Malt Miller gives their malt bill the same as listed on the St Austell website for both Tribute and Tribute Extra:

(Not sure of ratio)
Cornish Gold (Simpsons Custom malt - closest might be a Munich style malt?)
Marris Otter

Recipes change but the log book recipe looks good w/ Fuggles, Goldings, Willamette and Pub A09

View attachment 838092

View attachment 838098

That's Goldings, and not Styrian, then?

 

[huckdavidson]

That's Goldings, and not Styrian, then?

Ideally First Gold or Brewers Gold but if not then any of the Goldings should work - Goldings, East Kent or Styrian (Celeia).

 

[user 246304]

I suppose if they used black GP then it wouldn't contradict their 100% GP malt claim

I have a vague memory that they used to colour with caramel (like most British brewers - that's as in the sugar, not the malt) but switched to black malt ?in the 90s?

Resurrection because I'm working on it and have never understood this, myself. I can't get more than about 4.4 SRM with just GP. Any resolution on this - are they using some sort of black malt (i.e., a GP black malt), or caramel, or perhaps the custom-kilned base GP? ( I just added in 2.5 oz/1.8% black patent malt and got to 10.8 SRM, but pretty loathe to use black to color).

 

[kmarkstevens]

I have managed to culture a bit of the Prize Old Ale. Gawd knows what's in that beast.

I have fermenter with plastic liners, that kinda suck, but should keep the beasties from infesting the rest of my "Brewhaus".

Here's a photo with Erlenmeyer with say 2mm depth of recultured dregs. Stir plate solution is still 7.5 plato or 1028, so there should be more for the beasties to eat up. Just for fun, I'm going to crash it tomorrow, and the bulk of the crashed liquid pour into a test batch of 3# Belgium lager malt, and 3# wheat. (Unless someone wants to suggest something better in the meantime?!?)

 

[Erik the Anglophile]

I was gonna culture up a little yeast aswell for a new bitter and mild, and I have a sort of in the general direction of Riggwelter ale to be kegged today.
The brewing will have to wait a little as the basement is just too damn cold to ferment in atm...
We will likely get, well not warmer but a little less cold, weather in a week or so.

 

[DuncB]

I was gonna culture up a little yeast aswell for a new bitter and mild, and I have a sort of in the general direction of Riggwelter ale to be kegged today.
The brewing will have to wait a little as the basement is just too damn cold to ferment in atm...
We will likely get, well not warmer but a little less cold, weather in a week or so.

Hope that's a dry cold.
Did I read correctly -37 C outside? Reminds me of a snowboarding trip to Jackson hole, had to cover all my skin on that day.
You don't have a ferment fridge in your basement I'm guessing.

 

[Erik the Anglophile]

Yup, likely a degree or two colder since the house walls omit a little warmth...
It's been dry since mid november as that's when the sea and all lakes froze, and we have barely had positive temps since then, except for a few days of just above freezing just after Christmas.
The air dries out fairly quick when all bodies of water freeze and it stays cold.

I have a ferment fridge, but I like to pitch cool and let the temp free-rise to 20c, and the basement is too cold for that atm...

 

[DuncB]

Interesting.
I've got a brown stout in keg conditioning based on barclay perkins 1805.
Tasted pretty good before I locked it up.
My first mild in ferment since brew years day it's looking good whilst I sit here drinking a Manuka smoked porter I made in October 22. Smoothed out great.
Next time using a different smoked malt though.

 

[user 246304]

Yup, likely a degree or two colder since the house walls omit a little warmth...
It's been dry since mid november as that's when the sea and all lakes froze, and we have barely had positive temps since then, except for a few days of just above freezing just after Christmas.
The air dries out fairly quick when all bodies of water freeze and it stays cold.

I have a ferment fridge, but I like to pitch cool and let the temp free-rise to 20c, and the basement is too cold for that atm...

I have the dual (heating-cooling) Inkbird, and have a seedling germination mat in the fridge so I can bring the temp up, if wanted. It's not the most robust heating element, but it works to raise past room temp a few degrees. I used to use a personal "My Heat" heater, which worked perfectly to keep fermentation temps in frigid ambient temps (brutal wisconsin winters, in the unheated garage), but that's not an option for me now that I open ferment and the heater depends on a fan to distribute the heat. Still, a thought.

 

[Erik the Anglophile]

I have a heat mat, but as you I open ferment and rely on the fermentation activity to let the temp free-rise. It works well to keep up temp once fermentation has slowed down though.

 

[Erik the Anglophile]

"Normal" cold here is more in the 15-20C below zero range, and in those conditions cellar temp allows fermentation.
But not when we get these snaps with temps creeping down towards -40.

 

[user 246304]

"Normal" cold here is more in the 15-20C below zero range, and in those conditions cellar temp allows fermentation.
But not when we get these snaps with temps creeping down towards -40.

Man, I thought we were cold!

 

[Erik the Anglophile]

To be fair I live almost on the Arctic Circle...

 

[user 246304]

To be fair I live almost on the Arctic Circle...

Respects man.

 

[Cheshire Cat]

To be fair I live almost on the Arctic Circle...

30+ years ago I visited an Iron Ore mine near Lulea but within the Arctic Circle. Luckily it was August.

 

[Agent]

Man, I thought we were cold!

Not this year at least!

It hasn't been cold enough to Eis my DIPA yet, and it's looking like I won't have an opportunity anytime soon.

I just want some snow to Cross Country ski and some cold for an Eisbeer. Is that so much to ask?

 

[user 246304]

Not this year at least!

It hasn't been cold enough to Eis my DIPA yet, and it's looking like I won't have an opportunity anytime soon.

I just want some snow to Cross Country ski and some cold for an Eisbeer. Is that so much to ask?

Yeah, no kidding. First brown Christmas in memory, for us - moved here in 2009. My son and I hunted 22 hard miles in the northwoods this year as we do every year - first year since at least 2015, same thing. No tracking to be had anywhere.

 

[Erik the Anglophile]

Yeah, no kidding. First brown Christmas in memory, for us - moved here in 2009. My son and I hunted 22 hard miles in the northwoods this year as we do every year - first year since at least 2015, same thing. No tracking to be had anywhere.

That sucks, we have almost a meter of snow already...

 

[Erik the Anglophile]

30+ years ago I visited an Iron Ore mine near Lulea but within the Arctic Circle. Luckily it was August.

Hmm, could have been Gällivare?

 

[Shenanigans]

Hi guys, I have a malt question.
Anybody have experience with Maris Otter Extra Pale Ale?
I'm looking at ordering some from Muntons but the only difference I see is that it around 4 ECB instead of 4-6 ECB for the normal Maris Otter.

I have seen in the BrewDog recipe book that they use it for about 20 recipes, mostly IPAs.
I guess they use it as it's more accessable for them than 2-Row that is used in the USA.
Probably a little less intense than the normal Maris Otter and lets the hops shine more.

I was just wondering if there is any advantage of using it in a simple English style ale like a bitter.
Sounds like it would be somewhere between normal MO and Lager malt.

Thanks!

 

[Erik the Anglophile]

Never tried it, but I'd guess it's just ordinary MO just kilned a little shorter.
Probably more flavourful than US 2 row but a little less so than ordinary MO.

 

[user 246304]

Simpson's also makes a "light" MO at 2-4 EBC. Never been drawn to it personally, but nice that it's available.

 

[Miraculix]

It's a good base malt.

 

[user 246304]

It's a good base malt.

I'm sure it's great. I have a bit of an issue with trusting a light touch - if malty is good, more malty is better. Funny because in many other ways, finesse and a subtle touch in cooking is my thing. Basically, a flaw in that I don't trust the lighter MO will be as rich, malty....therefore as good.