There we go, added the recipe here:
https://www.homebrewtalk.com/showthread.php?p=7526188
https://www.homebrewtalk.com/showthread.php?p=7526188
Yeah, split peas! :-D Could do a blend between a British strong ale and some sort of Belgian farmhouse / enkel.
Maybe I should go easier and try to clone my local mild (bottle version at 4.1%)...
Brewery says:
"Dark 3.5% abv
Our award winning Dark
One of our most popular and famous beers, Dark was first brewed in the 1920s and is still award winning today.
Crystal, chocolate and brown malts create the smooth treacle coloured beer. The recipe, unchanged since the 1920s won the Worlds Best Dark Mild at the World Beer Awards in 2011 proving the longevity of Dark."
Aiming at OG of 1.041 (bottle version is stronger) for 5.5 US gallons with:
6.25lb Maris Otter (they don't use it, more like Pearl or something)
12oz Crystal 60L
8oz Brown Malt
6oz Flaked Maize
6oz Chocolate Malt
2/3oz Challenger @ 60m.
Needs about half an oz of Brewers' Caramel to bring the colour from 20SRM to 35+SRM.
I'd be astonished if the recipe really hadn't changed since the 1920's. In fact I can see that it. In 1951 the OG was 1033.9, whereas more recently it's been 1035 or 1035.5.Yeah, split peas! :-D Could do a blend between a British strong ale and some sort of Belgian farmhouse / enkel.
Maybe I should go easier and try to clone my local mild (bottle version at 4.1%)...
Brewery says:
"Dark 3.5% abv
Our award winning Dark
One of our most popular and famous beers, Dark was first brewed in the 1920s and is still award winning today.
Crystal, chocolate and brown malts create the smooth treacle coloured beer. The recipe, unchanged since the 1920s won the Worlds Best Dark Mild at the World Beer Awards in 2011 proving the longevity of Dark."
Aiming at OG of 1.041 (bottle version is stronger) for 5.5 US gallons with:
6.25lb Maris Otter (they don't use it, more like Pearl or something)
12oz Crystal 60L
8oz Brown Malt
6oz Flaked Maize
6oz Chocolate Malt
2/3oz Challenger @ 60m.
Needs about half an oz of Brewers' Caramel to bring the colour from 20SRM to 35+SRM.
I'd be astonished if the recipe really hadn't changed since the 1920's. In fact I can see that it. In 1951 the OG was 1033.9, whereas more recently it's been 1035 or 1035.5.
I'd be astonished if the recipe really hadn't changed since the 1920's. In fact I can see that it. In 1951 the OG was 1033.9, whereas more recently it's been 1035 or 1035.5.
That's fairly minimal tweaking in 60 years. I wonder what the OG was before 1930. Somewhere in the 1040-1045 ballpark? To me it would be surprising enough if it always contained Brown and Chocolate malt.
Is this Ron? Thanks for dropping in! For the sake of argument, could be the same recipe with a slightly better efficiency I suppose.
I agree that it probably has changed at least a bit in that time. The "has withstood the test of time" bit is good fun and marketing though. Why the flaked maize in this if they don't list it? Are you tasting it or giving a guess as a way to dry it out more?
That's fairly minimal tweaking in 60 years. I wonder what the OG was before 1930. Somewhere in the 1040-1045 ballpark? To me it would be surprising enough if it always contained Brown and Chocolate malt.
Correct me if I am wrong, but isn't modern Brown Malt a relatively new thing? I didn't think that it was made in the 1920s at all, at least not under that name - AFAIK, until about ten years ago, the term 'brown malt' always referred to the straw-fired torrified malt used as the base malt in Porters prior to the 1780s, which slowly declined in use after the introduction of coke-fired pale ale malt, then vanished outright after the development of patent malt made it unnecessary for coloring. What we call 'brown malt' today is pretty much a homebrewing specialty item, unrelated to the older brown malt, being basically a higher-kilned version of amber malt - and like amber, it has no diastatic power to speak of, and hence cannot be used as a base malt.
Also, based on this agricultural website, I had the impression that most if not all of the modern pale ale malts made in the UK today are of barley cultivars developed since the end of WWII (I gather that the main cultivars right now are Concerto for spring barley and Cassata for winter, with the homebrewer favorites Maris Otter, and Golden Promise almost exclusively grown for the home and craft brewing markets - I have heard that no mainstream commercial brewers in the UK still use them, but I don't know how true that is). Apparently one older winter variety, Pearl, is still grown, but I have no idea if any is getting malted in any significant quantity. Whether this would be considered significant, I am not sure, but it does cast more doubt on the 'same recipe for 95 years' claim.
Yeah, it was probably somewhere in the low 1040's in the 1920's.That's fairly minimal tweaking in 60 years. I wonder what the OG was before 1930. Somewhere in the 1040-1045 ballpark? To me it would be surprising enough if it always contained Brown and Chocolate malt.
Well, then, thank you for setting the record straight. Apparently the issue is more complicated than I thought, but then I was mostly going by Terry Foster's descriptions of 18th century porters vs 19th century ones.
http://barclayperkins.blogspot.com/2010/07/lets-brew-wednesday-1952-lees-best-mild.html
Just kegged this one up, tasty sample right out of the fermenter.
OG 1.037
FG 1.004
4.4% abv
Used the London Ale III yeast. Very odd aromas when it was fermenting and was a bit worried that I may have got a funky yeast pack, but alas, don't worry...yada yada yada.
Excited to drink it two weeks from now.
View attachment 351420
I remember checking that recipe many times. How roasty is it?
Scaled from metric. Expecting 90% attenuation with the sacc followed y brett combo. 9% ABV, ~70IBU, 12SRM.
10.5lb Maris Otter
1/2lb Amber Malt
1.5oz Black Malt
1.5lb Invert Sugar Syrup
1.5oz Challenger @ 60m
2.5oz EKG @ 20m
If the OG doesn't hit the region of 1.075 I can always top up with some more invert but I'd be happy enough with hitting 1.070 and leaving it around the 8.5% mark.
How did you pitch the yeast? Co pitch at the start or bottle with the brett? Those champagne bottles should hold up well to any secondary fermentation
So I've been using Fuggles quite a bit lately and need to start using my lb of EKG I have in the freeze.
I created this recipe on a whim and would like some critiques please.
3 By Gold Bitter
7.5 lb GP
1lb lyles golden
1.5 oz Goldings 60
.5 oz Goldings 15
.35 oz Goldings 0
London ale III
Mash 152
OK, first tasting of the KK / stock ale / old ale. I added some extra sugar to this bottle to get it carbed in two weeks.
Pours a clear amber / light copper. Completely clear. Good carbonation. Head is pale tan and dissipates fairly quickly (couple of minutes). Nose has Brett aromas: hay, some citrus, that sort-of-acidic sniff, followed by a pack of malt and caramel. There is, however, little evidence of Brett when tasting it. It's fairly bitter with some wintery orange zest. Plenty of caramel and toffee, veering on aggressive malt flavour. It's quite an interesting blend of bitterness and caramel flavours that suggest sweetness. Mouthfeel is truly oily and thicker than what I expected. The finish begins slightly malty and then becomes drier.
Things I've learnt:
a) Brett C. isn't very aggressive and needs time (I'll leave the other bottles for after summer)
b) You can get quite a lot of caramel flavour without any crystal malts, just driving with with darker invert sugars.
c) It's surprisingly similar to a standard British strong ale at 3 months of aging.
d) I like beers with less body.
So I've been using Fuggles quite a bit lately and need to start using my lb of EKG I have in the freeze.
I created this recipe on a whim and would like some critiques please.
3 By Gold Bitter
7.5 lb GP
1lb lyles golden
1.5 oz Goldings 60
.5 oz Goldings 15
.35 oz Goldings 0
London ale III
Mash 152
Brett C is well known to be more prominent in aroma than flavor. My Brett Bitter is 2 years old and this is still the case. Same for my Brett Old Ale. I haven't tried my Brett BW in over a year, but same there too.
You'll get more as it ages, pineapple and hay lines up with my experience. Nowhere near as aggressive as other Brett strains.
3 By Gold Bitter
7.5 lb GP
1lb lyles golden
1.5 oz Goldings 60
.5 oz Goldings 15
.35 oz Goldings 0
London ale III
Mash 152
I think I've found my next recipe; today's Barclay Perkins post has a very intriguing/tasty looking 1837 Whitbread Mild.
16.50 pounds Pale Malt
5 ounces of EKG
Whitbread Yeast
Yes please!!!
You know that will work out! Btw, the interesting bit is how to get that 55% attenuation or such. You could aim at 65% attenuation but Whitbread will easily give you 75%.
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