English Ales - What's your favorite recipe?

[An Ankoù]

I did some A-B tests to make sure. It might also not be the Pilsen malts from every German maltster, but definitely the Weyermann one.

I've never used Weyermann base malts, but I quite like Bestmalz, pilsner, heidelburg and Red-x. Never really tried to use a pilsner in an English style beer. Irish malt is OK and HBC have 25% off all their malts at the moment. Xx

 

[DBhomebrew]

If you get a notification and then don't check it, the subsequent new posts on the watched/subscribed thread don't get notified. Checking the thread resets the notifications.

It's the software saying "Oh, you're not interested in that anymore? Ok, I won't waste my bytes."

 

[Colindo]

You don't like them as a malt, wherever used?

Never ever like them.

Red-x

Red X is great, not sure about the pale Bestmalz products. But I know their caramel malts are much closer to British ones than Weyermann.

It's the software saying "Oh, you're not interested in that anymore? Ok, I won't waste my bytes."

It could be that this happens especially if I don't notice that there is one more page with new posts. Because then I'd never reset it.

 

[tracer bullet]

You guys are speaking of pilsen malts generally, and not just their use in a British ale? You don't like them as a malt, wherever used?

Correct, for me anyhow. I'd never, ever put it in an English ale, maybe any ale aside from possibly a Cold IPA. In lagers I've used it but constantly skeptical if I made the right choice. I don't make many of them but I've moved to using more typical 1.8L 2-Row from Briess for example. I think I like that better, but having not brewed many lagers and constantly farting with other aspects of the recipes including yeast choice I know not to say for sure.

Happens to me too. When I asked about it a member suggested I un- then re-subscribe. I don't always get the e-mail, but I do always get the notification here, doing that.

It's a forum thing, after a certain number of notifications given to you, it stops. But if you manually click on the thread to read it, that number is reset.

If you get a notification and then don't check it, the subsequent new posts on the watched/subscribed thread don't get notified. Checking the thread resets the notifications.

It's the software saying "Oh, you're not interested in that anymore? Ok, I won't waste my bytes."

This as well. But even if you do always check it, there is still a max hit where it just quits, regardless.

(Some time ago I asked about it in the forum help section and this is how it was explained)

 

[user 246304]

Interesting on the pilsner malt. I've not brewed a lager in forever, and can't recall using Pilsner specifically - more munich light and dark than anything, maybe some vienna, if memory serves. But would have thought pilsner malt is incomparable, in its usual applications.

 

[Shenanigans]

I havent bought German pilsner malt in years as it's too expensive and i dont brew any beers that specify its use.
I have been using Belgian (Dingemans/Castle) or Dutch (Swaen) and am quit happy with all but wouldn't use them in an English beer.
That's why I have been using Lager malt and now Extra Pale MO.
Can't say I have done any taste tests but it just feels right
BTW Swaen have both Lager and Pilsner malt so they must be somehow different.
Again I have both here but have never compared; unfortuately I don't have (or want to spend) the time to brew the same beer twice at the same time.
Minch call their malt Lager/Pilsner but I'm sure it must be different from a typical continental pilsner.
I brewed a Brett pale ale and a WCIPA this weekend with it so lets see; but difficult to tell any subtile difference with these beer styles.

 

[Shenanigans]

Hi everyone,
for some reason I did not get notification regarding this thread for a few months. What a quiet time! I returned to give you this paper of the origin of Guinness yeast that I got

I had that a few time too but no chance of that happening at the moment with all the activity going on here.
At least we have move away from all that sugar **** since you were last here

 

[user 246304]

I havent bought German pilsner malt in years as it's too expensive and i dont brew any beers that specify its use.
I have been using Belgian (Dingemans/Castle) or Dutch (Swaen) and am quit happy with all but wouldn't use them in an English beer.
That's why I have been using Lager malt and now Extra Pale MO.
Can't say I have done any taste tests but it just feels right
BTW Swaen have both Lager and Pilsner malt so they must be somehow different.
Again I have both here but have never compared; unfortuately I don't have (or want to spend) the time to brew the same beer twice at the same time.
Minch call their malt Lager/Pilsner but I'm sure it must be different from a typical continental pilsner.
I brewed a Brett pale ale and a WCIPA this weekend with it so lets see; but difficult to tell any subtile difference with these beer styles.

We sell Swaen, but not their pilsner. The usual suspects in Dingemann's, but again not the pilsner. I'll have to try them.

 

[Colindo]

At least we have move away from all that sugar **** since you were last here

Right, I saw the discussion. There is actually something I can contribute to the topic which puzzled me recently. After the discussion where I participated on whether or not there are Maillard reactions during the boil time, I remarked that without protein (amino acids) that is not possible. I checked several sugars since, and while Billington's demerara as well as many German demerara sugars I can buy in the organic store contain 0g per 100g, the Tate and Lyle sugar that my wife bought two days ago actually contained 0.5g per 100g of proteins. So it might be important for anyone counting on Maillard reactions to make sure they check the protein content of their sugar, otherwise the results won't be reproducible.

 

[An Ankoù]

Here's our pints.

View attachment 839002

Here's yours.

View attachment 839003

No. That's an Erik!

 

[balrog]

No. That's an Erik!

and nobody needs two straws

 

[Erik the Anglophile]

One party bucket Erik=one straw.
This is the way.

 

[orgenomescii]

Northern British drinkers demand a decent head, the only limitation is getting full measure. That's not a problem when it is your own beer and you don't have to pay full price for the head.

This is giving me awful flashbacks to when I was a bartender in Ireland and having lads send back pints of Heineken on a busy Friday night because they only had ONE AND A HALF fingers of head in a nonic pint glass and not TWO fingers as they were accustomed to in Heineken brand pint glasses!
"I ordered an Irish pint, not an English pint!!" they'd say, even though they'd been given a full pint measure.

 

[Miraculix]

This is giving me awful flashbacks to when I was a bartender in Ireland and having lads send back pints of Heineken on a busy Friday night because they only had ONE AND A HALF fingers of head in a nonic pint glass and not TWO fingers as they were accustomed to in Heineken brand pint glasses!
"I ordered an Irish pint, not an English pint!!" they'd say, even though they'd been given a full pint measure.

Easy fix, take a tablespoon, stir the beer, give it back to the now surely fully satisfied customer.

 

[kmarkstevens]

Isn't a pint equivalent to an ox horn? Or have I been lied too (again)???

 

[McMullan]

Isn't a pint equivalent to an ox horn? Or have I been lied too (again)???

It’s quite possible that introduction of the ‘standardised’ pint had something to do with inequitable measures associated with genetically determined horn sizes and the squabbles it caused, including the first known incidences of bar brawling.

 

[Cheshire Cat]

Watch the Vikings with Kirk Douglas he was drinking from a horn. Probably unscrewed it from his helmet. I’m assuming he was drinking Carlsberg Special.

 

[McMullan]

Watch the Vikings with Kirk Douglas

That was actually in the late 1950s. A common mistake. The British pint dates back over 100 years before that. A volume equal to 1/8 of an imperial gallon (10lbs distilled water at 62*F).

 

[Cheshire Cat]

The Vikings were 9th century not the 19th.

 

[McMullan]

Kirk Douglas wasn't. He was born in the 20th century. An American actor born in 1916.

 

[DBhomebrew]

The movie The Vikings was set in the 1950s? Interesting.

 

[user 246304]

The movie The Vikings was set in the 1950s? Interesting.

You may be saying this, but it was made in the 50's, still set in the Viking era.

 

[Colindo]

Can we please stay on topic and get back to sugars please?

 

[McMullan]

"The Vikings is a 1958 American epic historical fiction swashbuckling film directed by Richard Fleischer, filmed in Technirama, and printed in Technicolor. It was produced by Jerry Bresler and stars Kirk Douglas. It is based on the 1951 novel The Viking by Edison Marshall, which in turn is based on material from the sagas" (Wikipedia) and other legends written by Icelandic Norse folk between about 1250-1400. About 300 years before the first standardised British gallons and pints. The drinking horn itself predates the 9th century by considerably more than a thousand years, at least, and was widely used in much of Europe. At some point, the culture reached as far as northern Europe. Only when standardised pints were introduced did relative peace in Europe lead to the Enlightenment and real progress. Clearly we need to make further standardisation of beer volume to promote the peace once again. Let's just call it '0.5L'. Who cares, it's only beer.

 

[Cheshire Cat]

I went with my mum to watch Vikings in 1958 great film. My two favourite scenes are Kirk running on the oars and throwing axes to cut the girl braids.

 

[Cheshire Cat]

Additionally the action is set on the Northumberland coast where the Vikings raided including Lindisfarne (Holy Island). Most of us Northern English are descended from them.

 

[Miraculix]

I like making my own invert. Adding the base is an important key factor to the flavour.

 

[McMullan]

Most of us Northern English are descended from them.

Not according to genetics. Very little Norse DNA in the British population.

 

[Cheshire Cat]

Not true

 

[McMullan]

Not true

Start here.

https://www.bristol.ac.uk/news/2020/september/viking-dna.html