English Ales - What's your favorite recipe?

[JKaranka]

I often do a 60m mash with 3 gallons followed by a shorter mash at a different temperature and a sparge. In an insulated mash tun. I don't think it matters that much, and you can get away with a single infusion mash and a good sparge with modern malts. I just find a medium mash followed by a high mash to work well when extracting. I guess breweries did that kind of stuff to get the most out of their grain. The grists are very interesting, though!

 

[JKaranka]

The Whitbread XXX looks amazing. I'd give it a 75m mash at 150f and sorted. Just top up to keep the temperature, but it's a classic mass ale from a popular classic brewery.

 

[Puddlethumper]

The Whitbread XXX looks amazing. I'd give it a 75m mash at 150f and sorted. Just top up to keep the temperature, but it's a classic mass ale from a popular classic brewery.

OK, I'm in on this one. Recipe looks very do-able and I have a half pound of EKG I want to use. Just need to order the mild malt (lhbs doesn't stock it) and figure out how to make the invert sugar.

There was a recipe for the sugar on a website someone pointed out earlier in the thread. About couldn't get around the vulgarity of the guy who put up the site but perhaps I'll plug my nose and go plow through it again.

Thanks guys. Will post my results.

 

[Qhrumphf]

Pattinson's new book has instructions for making the various invert sugars towards the front. Really a fascinating book. I plan on tackling a number of the recipes in the future.

 

[JKaranka]

There are instructions on their website too. If you can get mild malt (crisp?) that's great but you can use MO as far as it's not very light. Just make sure you don't get one of those weird mild malts that produce very dark wort. The mild malt should be just slightly darker than regular British pale ale malt by 0.5-1 SRM and the flavour difference should be subtle.

 

[JKaranka]

A fellow forum member has brewed the Whitbread XXX:
https://www.homebrewtalk.com/f12/anyone-brewed-ipa-ekg-140192/index5.html

You still have original yeast going around (1098 & 1099 / S04).

 

[JKaranka]

Gales HSB is a pretty good one. It's now brewed by Fullers and I drink it when I visit Hampshire. HSB seems to stand for "Higher Strength Bitter" so again an alternative for ESB (although I prefer the straightforward "strong bitter"). It doesn't taste as having as much sugar as it does. Malty, darkish, bright.

Some Gales recipes here:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61665

 

[DavidJP]

Gales HSB is a pretty good one. It's now brewed by Fullers and I drink it when I visit Hampshire. HSB seems to stand for "Higher Strength Bitter" so again an alternative for ESB (although I prefer the straightforward "strong bitter"). It doesn't taste as having as much sugar as it does. Malty, darkish, bright.

Some Gales recipes here:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61665

Gales HSB, stands for "Horndean Special Bitter", Horndean being the site of the former brewery before Fullers closed it down to much local disgust. Drinking a clone of it now, fairly strong at 4.8%.

 

[Puddlethumper]

Gales HSB is a pretty good one.
Some Gales recipes here:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61665

Thanks for the link. That page is now safely copied to my recipes book. And the Hornedean recipe is included. All look very do-able and straightforward.

BTW, I ran across a six pack of Old Speckled Hen and Smithwicks Irish Ale today. Picked up the Smithwicks with intention of sampling the Old Speckled Hen next time. I assume these are commonly available on your side?

 

[JKaranka]

Old Speckled Hen is quite popular but it seems to have changed a lot over the last ten years. Not seen Smithwicks around here.

 

[Puddlethumper]

Old Speckled Hen is quite popular but it seems to have changed a lot over the last ten years. Not seen Smithwicks around here.

A little research on both yielded some interesting history. Smithwicks is a very old label while the OSH was a fairly recent creation (1979). From what I've read it would seem both are now operated by mega-distributors with the OSH being the larger of the two. They have changed the label and rebranded it several times over the last couple decades, but no mention was made of changes to the recipe. (Perhaps the writers didn't look into that.)

You mentioned that the OSH is popular. Do you like it?

 

[JKaranka]

They've both changed massively. As I understand it Smithwick would not have been a keg bitter a hundred fifty years ago (but I've not drunk it). OSH is a relatively bland national bitter brewed by Greene King. They brew the worst ale I know, the GK keg IPA (3.5% abv). OSH used to be stronger and maltier, with a tad of marmalade hops, but now it competes for that bland mass ale middle like Bombardier. I'd take it in a pub over other GK stuff but rather drink a regional brewer's bitter or strong bitter. Out of national mass ales I might rather have Fullers or Sheperd Neame.

 

[Puddlethumper]

. I'd take it in a pub over other GK stuff but rather drink a regional brewer's bitter or strong bitter. Out of national mass ales I might rather have Fullers or Sheperd Neame.

Thank you for that insight. I haven't seen the Sheperd Neame but can get Fuller's here and rather enjoy it. I'll save my money and leave the GK product on the shelf!

I also liked the Smithwick's Irish Ale. It wasn't as malty or smoky as the recipe I make but still had much of the flavor profile I expect in an Irish ale.

Cheers!

 

[JKaranka]

Try to get some St Austells or Robinsons for more regional brewery produce that is still relatively well distributed

 

[lowtones84]

Wow, lots of great information in here. I've been looking into brewing some milds and bitters to have around the house and this is a great resource. Thanks everybody!

 

[Puddlethumper]

Just visited a pub-style restaurant that opened recently. They brew an excellent ESB and I thoroughly enjoyed a pint Sunday afternoon. It was refreshing to find a British style beer appear as fresh draft in a local establishment.

 

[JKaranka]

Btw, if you want to try some light ordinary bitters that are very British, widely distributed, yet interesting try Adnams Southwold Bitter and St Austells Tribute. Southwold Bitter has a great fuggles nose and is dry. Tribute is very floral and can be somewhat complex if the cask is in good condition (it has Willamette, btw., but UK brewers have imported hops from the US at least since the 1850s).

 

[JKaranka]

I remember reading a lot about clones of Tribute and tried to brew one myself. I'd say you get very close with something as simple as:

6lb Maris Otter
2lb Dark Munich

90 minute boil
90 - 1oz Fuggles
15 - 1oz Williamette
Steep 20 minutes - 1oz Styrian Goldings

The dark Munich is the closest that you can get to the malt that they have made and should give a good body to this golden session bitter. M79 seems to be a popular yeast for it, but I think you can get away with S04 or WLP002.

 

[Puddlethumper]

I remember reading a lot about clones of Tribute and tried to brew one myself. I'd say you get very close with something as simple as:

6lb Maris Otter
2lb Dark Munich

90 minute boil
90 - 1oz Fuggles
15 - 1oz Williamette
Steep 20 minutes - 1oz Styrian Goldings

The dark Munich is the closest that you can get to the malt that they have made and should give a good body to this golden session bitter. M79 seems to be a popular yeast for it, but I think you can get away with S04 or WLP002.

LOL, getting great looking recipes faster than I can make them! (Keep 'em coming!)

I have everything on hand except the Styrian Goldings and the Dark Munich (both are readily available). How much difference do you find between the Styrian and EK Goldings?

 

[JKaranka]

The Styrian Goldings used to be a blend of Slovenian hops, some like Fuggles and others more floral/citrusy. They're very different from EKG but also heavily used in many classic bitters. I'm not sure which one is the current hop to go for (I think Celeia) as they don't sell them as a blend anymore in the EU. I really like them, they are more citrusy and 'fresh' than Goldings. Somewhat a bit more 'American' tasting. But yeah, I think they all have Fuggles and not Goldings in their parentage (hah, like Cascade!).

 

[Qhrumphf]

I've actually never used Styrian Goldings in an English brew. Use em regularly in Belgian stuff though, so I might have to start.

Also, Smithwicks is all over the place here, considering it's got the same parent company as Guinness. When you see one, you usually see the other. It's a pretty decent beer. Although I do love Old Speckled Hen. I wish we had a better selection of English beer available on this side of the pond. I'm big on the bottled version of Adnams Broadside (the 6.2%ish one), and I enjoyed their Southwold, but I wouldn't call it dry. Had a very similar caramel-heavy note that I get from Fullers (and substantially less dry than other Bitters). But then, as is often the case, I'm sure it wasn't a fresh example. I've got a big love for Coniston Bluebird.

 

[JKaranka]

Heh, the only Irish beers (apart from micro) are Guinness, Murphy's and Caffrey's. I'm starting to believe the conspiracy theory that Irish Red really is American-Irish Red and has only developed in the last twenty years or so

 

[Puddlethumper]

Heh, the only Irish beers (apart from micro) are Guinness, Murphy's and Caffrey's. I'm starting to believe the conspiracy theory that Irish Red really is American-Irish Red and has only developed in the last twenty years or so

Trying to research the history of Irish red ale turned out to be a very interesting exercise. It would seem that you are close to the truth in the idea that the "Irish Red" we know today is probably not very closely related to the beers of old Ireland. Most sources cite the older Irish ales as being little different from English bitters. Although the BJCP does recognize Irish Red as it's own style, the addition of some roasted barley for color to an ESB seems to be the main difference between the two.

I did run across an entertaining piece on ales from very ancient Ireland at http://www.beerconnoisseur.com/ancient-irish-ale

Cheers!

 

[lowtones84]

Just picked up my first sack of Crisp MO. I've been brewing Belgian styles for over a year because my last sack was pils malt, and now I want to venture into British styles. I'm going to be making my own invert syrup (I use turbinado in other beers anyhow, so have plenty on hand) and I'm wondering about how much I should use in a Special Bitter? Here are my plans so far:

6-7 lbs. Crisp MO
.5 lb. home roasted light crystal malt (made from the Crisp MO)
.5 lb. flaked barley
.5-1 lb. invert #1 syrup (home made)

1 oz EKG @ 60, .25 oz EKG, .5 oz UK Fuggles @ 15
S-04 (Brew shop didn't have WLP002 or WY1318...bah)

Any thoughts?

 

[JKaranka]

Sounds good, but I wouldn't home roast as it's more like amber malt than crystal and you might as well get some amber. You could cook the invert for 40m while you mash to get invert #2 which would work out better in colour and taste. Consider 1/2oz dry hop as well.

 

[Puddlethumper]

6-7 lbs. Crisp MO
.5 lb. home roasted light crystal malt (made from the Crisp MO)
.5 lb. flaked barley
.5-1 lb. invert #1 syrup (home made)

1 oz EKG @ 60, .25 oz EKG, .5 oz UK Fuggles @ 15
S-04 (Brew shop didn't have WLP002 or WY1318...bah)

Any thoughts?

The difference between 1/2 lb and 1 lb invert sugar should yield an increase from ABV @ 3.6% to 4.0% with a slight decrease in IBU's.

Why, may I ask, do you plan to use Turbinado instead of plain white sugar? I'm interested in learning about the uses of this product.

 

[GuldTuborg]

If by "regular," you mean table sugar, turbinado actually has some flavor. It's used by a number of professional breweries, even in fairly light beers.

 

[Puddlethumper]

If by "regular," you mean table sugar, turbinado actually has some flavor. It's used by a number of professional breweries, even in fairly light beers.

Edited my message for clarity while you were posting. Sorry about that!

I'd be interested to learn why the choice.

 

[GuldTuborg]

Edited my message for clarity while you were posting. Sorry about that!

I'd be interested to learn why the choice.

Makes more sense. Sorry about the trivial reply on my part.

 

[lowtones84]

To be completely honest I'm not entirely sure -why- turbinado is used, I've always used it in brewing (and for cooking/in general) because of its less refined nature. I'm guessing it has to do with it not being a processed and some residual molasses content. But everything I've read concerning making invert syrup for British beers says to use turbinado (or demerara), so that's what I'm doing

As far as the crystal, it's already made. I do it all the time to decrease my costs (even though it's marginal) and to have more control over the finished product. Should I add the invert syrup at the start of the boil, or with 15 min left? Brewing tomorrow!

Thanks for the replies so far!