English Ales - What's your favorite recipe?

[Cheshire Cat]

Remember what Samuel Johnson said about Oats.

 

[Northern_Brewer]

Remember what Samuel Johnson said about Oats.

Even I, with a foot either side of the border, wasn't going to go there....

 

[Cheshire Cat]

Even I, with a foot either side of the border, wasn't going to go there....

My daughter is married to a Scot and lives in Glasgow. My grandson is a Scot. I’m up there next week.

 

[Miraculix]

I just found out that the supermarket next street carries all the billington sugars. So much beer to brew!

 

[Miraculix]

I've just bottled a blonde ale that was delicious directly out of the fermenter!

Maris otter, ten percent oats, ten percent carafoam and 15 percent Heller sirup (invert no. 1). 30 ibus, Perle hops, amount split 50/50 bittering/whirlpool, s04. Og 1.036.

I wanted to check if the carafoam works when a higher temperature rest point is incorporated.

I also found out what caused my almond beers. It was stale malt. This time, all the malt has been milled by myself directly prior brewing. What a difference.

No almond in sight this time!

 

[Northern_Brewer]

Geterbrewed are discontinuing Crisp in favour of Simpson and Munton, so are selling off most of their stock at half price. All the Otter has gone, Chevallier claims to be in stock but you can't select a weight, but they do have Plumage Archer and Hana at the equivalent of £1 (€1.16/US$1.25) per kg in 25kg bags, plus lots of speciality malts, chit malt etc. They straddle the Irish border so are EU-friendly.

https://www.geterbrewed.com/crisp-malt-brand/

 

[Colindo]

I checked out geterbrewed, but they want quite a lot for postage to Germany. The Dutch shop sbi4homebrew.com has most Crisp products except, unfortunately, the historic malts. So I will probably stick to that until I need more Chevallier. I still have some of the German-grown stuff left over from 2022...

I bought the authentic caramel from Natuurlijk and must say it is really great. I checked that it is purely non-fermentable sugars by diluting it to 11°P and adding some Nottingham and after four days it is still at the same gravity.
I had some leftovers from my clone of Young's Winter Warmer and while it has an awesome fruity flavour with 6% Black Treacle the colour is nowhere near right. With 3ml of Natuurlijk Burnt Sugar per pint I get just the right colour and an incredible flavour contribution. Some roundness from about 1° higher final gravity (0.35°P) and a small but noticeable burnt caramel flavour. Really love the stuff!

 

[HM-2]

Geterbrewed are discontinuing Crisp in favour of Simpson and Munton, so are selling off most of their stock at half price. All the Otter has gone, Chevallier claims to be in stock but you can't select a weight, but they do have Plumage Archer and Hana at the equivalent of £1 (€1.16/US$1.25) per kg in 25kg bags, plus lots of speciality malts, chit malt etc. They straddle the Irish border so are EU-friendly.

https://www.geterbrewed.com/crisp-malt-brand/

Thanks for this- I needed a base malt stock-up before my next brew day, and it now looks like my red rye IPA is going to be on a Plumage Archer base.

 

[Miraculix]

I checked out geterbrewed, but they want quite a lot for postage to Germany. The Dutch shop sbi4homebrew.com has most Crisp products except, unfortunately, the historic malts. So I will probably stick to that until I need more Chevallier. I still have some of the German-grown stuff left over from 2022...

I bought the authentic caramel from Natuurlijk and must say it is really great. I checked that it is purely non-fermentable sugars by diluting it to 11°P and adding some Nottingham and after four days it is still at the same gravity.
I had some leftovers from my clone of Young's Winter Warmer and while it has an awesome fruity flavour with 6% Black Treacle the colour is nowhere near right. With 3ml of Natuurlijk Burnt Sugar per pint I get just the right colour and an incredible flavour contribution. Some roundness from about 1° higher final gravity (0.35°P) and a small but noticeable burnt caramel flavour. Really love the stuff!

Great. Now I have to buy some.

 

[Colindo]

@Miraculix My apologies

 

[eshea3]

From now on, except being served in the already presented and by the consumer(me) arbitrary unit of "1 Erik", brown ales brewed by me will be known as"Premium mild" or "Strong mild".
This is the way.

One of my local breweries released a beer and called it a mild. It's been quickly rebranded as a dry stout.

 

[Miraculix]

From now on, except being served in the already presented and by the consumer(me) arbitrary unit of "1 Erik", brown ales brewed by me will be known as"Premium mild" or "Strong mild".
This is the way.

"How many Eriks did you have?"

"About ten, I can barely walk..."

.... This paints kind of another picture when asking a woman.

 

[Erik the Anglophile]

Got a batch boiling now, soon done with the boil.
A sort of turn of the (last) century Truman Porter inspired brew, Chevalier, 13% Crisp Brown, 7% Simpson Black Malt, 15% invert 3.
Expected OG 1.055 and abv just over 5-5.5% 40-45 IBU

 

[Miraculix]

Got a batch boiling now, soon done with the boil.
A sort of turn of the (last) century Truman Porter inspired brew, Chevalier, 13% Crisp Brown, 7% Simpson Black Malt, 15% invert 3.
Expected OG 1.055 and abv just over 5-5.5% 40-45 IBU
View attachment 847126

I'd drink that!

 

[Erik the Anglophile]

I tried doing a hoch-kurz mash aswell with the Chevalier, 30 min at 62c and 40 at 71c. Been looking in Stout! and Porter! and they have mash schedules specified for Whitbread and Truman from the late 1800's forward to the time they moved away from Chev and the common practice seem to have been basically a hoch-kurz mash with some minor modifications...

 

[Peebee]

... I bought the authentic caramel from Natuurlijk and must say it is really great. I checked that it is purely non-fermentable sugars by diluting it to 11°P and adding some Nottingham and after four days it is still at the same gravity.
I had some leftovers from my clone of Young's Winter Warmer and while it has an awesome fruity flavour with 6% Black Treacle the colour is nowhere near right. With 3ml of Natuurlijk Burnt Sugar per pint I get just the right colour and an incredible flavour contribution. Some roundness from about 1° higher final gravity (0.35°P) and a small but noticeable burnt caramel flavour. Really love the stuff!

This sounded just the job ... I'd been looking for something to use in place of the "caramel" in @patto1ro's recipes (generics ... 500 SRM, 1000 SRM, etc.). E150c gets the colour but nothing for the flavour.

Trouble is, "Natuurlijk" translates to "Naturally", and Google loves to translate so goes off into Nether-nether-land (link?). Still, I persevered; couldn't find "Natuurlijk" brand, but did find:

Tru Jamaica Burnt Sugar - Amazon UK

Price is Nether-nether-land too, until you twig it's for 4Kg! Anyone tried it? (Jamaica is a bit closer to US than UK!). Contains E150c, but I guess that's just to tweak the final colour and keep it consistent?

 

[Colindo]

@Peebee Might be that Tru Jamaica is similar, no idea. It's always best to get the datasheet to be on the safe side. Maybe call them and ask?
I provided a link to the stuff I bought in my first post about it. Hope that helps.

 

[Northern_Brewer]

Geterbrewed are discontinuing Crisp in favour of Simpson and Munton, so are selling off most of their stock at half price. All the Otter has gone, Chevallier claims to be in stock but you can't select a weight, but they do have Plumage Archer and Hana at the equivalent of £1 (€1.16/US$1.25) per kg in 25kg bags, plus lots of speciality malts, chit malt etc. They straddle the Irish border so are EU-friendly.

https://www.geterbrewed.com/crisp-malt-brand/

They seem to have found some more Chevallier and Hana down the back of the sofa, they're back in stock for now.

For those that don't know, Hana is the original lager barley, the Czech equivalent of Chevallier - and it's great, highly recommend it.

Plumage Archer is pretty similar to Otter, and rumour has it that Crisp are giving up on it so this may be your last chance to get some.

Transport costs are always going to be tough for barley, it's just heavy, but some of this stuff may otherwise be hard to get for people outside the UK. If you do have someone who deals with Crisp, it's always worth asking them to put in a special order for the fun stuff.

 

[ba-brewer]

I used Hana twice and got pretty lower attenuations(mid 60's) with a fairly attenuation friendly mash schedule. First time I used S-23, second time I used WLP850.

Beers tasted good just seemed a bit odd, anyone else have experience with the crisp hana malt?

edit: double checked attenuations s-23 63% 148,164F mash, wlp850 64% 152,164F mash.

 

[user 246304]

I tried doing a hoch-kurz mash aswell with the Chevalier, 30 min at 62c and 40 at 71c. Been looking in Stout! and Porter! and they have mash schedules specified for Whitbread and Truman from the late 1800's forward to the time they moved away from Chev and the common practice seem to have been basically a hoch-kurz mash with some minor modifications...

Sorry for the aside, but Erik how do you like his books? I only have his vintage book and of course his blog. But the rest of the (physical, can't stand kindle reading) on my cart.

 

[user 246304]

I checked out geterbrewed, but they want quite a lot for postage to Germany. The Dutch shop sbi4homebrew.com has most Crisp products except, unfortunately, the historic malts. So I will probably stick to that until I need more Chevallier. I still have some of the German-grown stuff left over from 2022...

I bought the authentic caramel from Natuurlijk and must say it is really great. I checked that it is purely non-fermentable sugars by diluting it to 11°P and adding some Nottingham and after four days it is still at the same gravity.
I had some leftovers from my clone of Young's Winter Warmer and while it has an awesome fruity flavour with 6% Black Treacle the colour is nowhere near right. With 3ml of Natuurlijk Burnt Sugar per pint I get just the right colour and an incredible flavour contribution. Some roundness from about 1° higher final gravity (0.35°P) and a small but noticeable burnt caramel flavour. Really love the stuff!

I doubt it, but I'll give it a try. Do you have the Natuurlijk site link, Colindo? Can't seem to get Brupak or Brewferm here, and not really wanting to go to Sinamar for color.

 

[user 246304]

I used Hana twice and got pretty lower attenuations(mid 60's) with a fairly attenuation friendly mash schedule. First time I used S-23, second time I used WLP850.

Beers tasted good just seemed a bit odd, anyone else have experience with the crisp hana malt?

edit: double checked attenuations s-23 63% 148,164F mash, wlp850 64% 152,164F mash.

Never tried but would like to, due to their being somewhat undermodified. Did you decoct?

 

[Colindo]

Sorry for the aside, but Erik how do you like his books? I only have his vintage book and of course his blog. But the rest of the (physical, can't stand kindle reading) on my cart.

The vintage book is the only one that was edited to contain novel content. The other books are mostly just collections of his blog posts. So it's not strictly necessary to buy them if you have read tons of his posts already.

www.natuurlijknatuurlijk.nl

 

[user 246304]

The vintage book is the only one that was edited to contain novel content. The other books are mostly just collections of his blog posts. So it's not strictly necessary to buy them if you have read tons of his posts already.

www.natuurlijknatuurlijk.nl

OK, great, thanks for both.

Edit: Is this the stuff? Seems to suggest it's quite flavorful. Not that that's a problem for many brews but I was looking for something more on the lines of the Brupak, powerful coloring agent without much else.

 

[ba-brewer]

Never tried but would like to, due to their being somewhat undermodified. Did you decoct?

I did not, they were step mashes with a RIMS setup. Conversions were pretty close to expectations.

The malt was from an early release of the malt I think, I would like try it again but I cant get it locally and it is pretty expensive through the online US outlets.

 

[user 246304]

I did not, they were step mashes with a RIMS setup. Conversions were pretty close to expectations.

The malt was from an early release of the malt I think, I would like try it again but I cant get it locally and it is pretty expensive through the online US outlets.

Yeah, I hear you. $4/lb through NB. No time soon.

 

[Witherby]

The vintage book is the only one that was edited to contain novel content. The other books are mostly just collections of his blog posts. So it's not strictly necessary to buy them if you have read tons of his posts already.

www.natuurlijknatuurlijk.nl

Definitely not true for all of his books. Decoction is mostly all from his blog but Scotland v.2 ("All material in is new, apart from a few recipes, of which there are almost 400.") or Let’s Brew or the wonderful 1909 Beer Style Guide have lots of important info and recipes not on the blog.

 

[Colindo]

Definitely not true for all of his books. Decoction is mostly all from his blog but Scotland v.2 ("All material in is new, apart from a few recipes, of which there are almost 400.") or Let’s Brew or the wonderful 1909 Beer Style Guide have lots of important info and recipes not on the blog.

Didn't know that about the Scotland! and 1909 books. I have Let's Brew! and I did find some of those recipes on his blog, but maybe only a few?

I have Mild! and Brown Beer! and those are both 1:1 from his blog.

 

[Erik the Anglophile]

Sorry for the aside, but Erik how do you like his books? I only have his vintage book and of course his blog. But the rest of the (physical, can't stand kindle reading) on my cart.

As others have said, much of the contents in the books is from his blog, although they often contain some recipes and snippets of info not posted.
Not to mention the ease of having a book filled with info about mild, porter, stout etc specifically when you need to look something up instead of sifting through blog archives.
Plus you support his continued work by buying his books.

 

[Erik the Anglophile]

The vintage book is the only one that was edited to contain novel content. The other books are mostly just collections of his blog posts. So it's not strictly necessary to buy them if you have read tons of his posts already.

www.natuurlijknatuurlijk.nl

Just had to say it's amazing how much closer to Swedish the Dutch language is compared to German. I could actually kinda understand what was written about the sugar on that website...
I suppose it's because many words are fairly similair and the compound words are fairly similair to other words that have roughly the same meaning in my language, and the syntax is a lot closer and "natural" to me than German.