English Ales - What's your favorite recipe?

[deere322]

Ron has posted the recipe of 1954 Gold Label. Proper classy barleywine. 45% of the grist is pale malt, and the remainder is made out of flaked maize and pale invert sugar syrup. OG of 1.109 for an abv over 11%.

I may brew this soon.
Would Lyle's Golden work instead of invert 1?
I do have the capability of making Invert 1 but only 1.5 lbs worth, so if I added a lb. of Lyle's, would that work also?

 

[JKaranka]

I may brew this soon.
Would Lyle's Golden work instead of invert 1?
I do have the capability of making Invert 1 but only 1.5 lbs worth, so if I added a lb. of Lyle's, would that work also?

I'd add the Lyle in and try to invert it further.

 

[deere322]

I'd add the Lyle in and try to invert it further.

Making the real deal invert right now and am brewing this bad boy tomorrow!

 

[JKaranka]

Making the real deal invert right now and am brewing this bad boy tomorrow!

Wow, that sounds really exciting! If anything I'd up the hops by 10% or so to compensate for the lower extraction of a homebrew setup. It would be a bummer to aim at 63IBU and end up with 50 considering how high that OG already is!

 

[deere322]

I've plugged in my hops alpha% into beersmith and i compensated to achieve 63 ibu.
The hops are measured out and waiting 15 minutes to add the first hop addition.
Pre boil gravity was 1065 without the invert.

 

[JKaranka]

I've plugged in my hops alpha% into beersmith and i compensated to achieve 63 ibu.
The hops are measured out and waiting 15 minutes to add the first hop addition.
Pre boil gravity was 1065 without the invert.

Three hour boil?

 

[deere322]

Three hour boil?

Yes, on the last 45 minutes. Long ass brew session.
Beersmith had a pre boil volume of 9.02 gallons but I know my boil off rate and upped to 11 gallons.
I'm just over a gallon an hour.
At 8 gallons now.

 

[deere322]

View attachment ImageUploadedByHome Brew1479328435.797446.jpg

 

[JKaranka]

Excited for this one over here! Proper British barleywine in HBT for once!

 

[deere322]

Nailed it
1110 OG!
Collected 5 gallons exactly.
View attachment ImageUploadedByHome Brew1479335745.386093.jpg
Invert from last night.
View attachment ImageUploadedByHome Brew1479335784.827649.jpg

 

[ghohn]

I'm a big fan of this one

Very Small Modern IPA
Author: Terry Foster
Issue: September 2015
Very Small Modern IPA
(5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.009
IBU = 27 SRM = 7 ABV = 3.6%

Ingredients
7 lbs. (3.2 kg) Maris Otter pale ale malt
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)
8 AAU UK Target hops (0 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP002 (English Ale) yeast

I subbed EKG exclusively because it's what I had on hand. Did a split batch with Wyeast 1968 and 1469. I preferred the 1968 but both were great beers!

 

[Rhaop]

Nailed it
1110 OG!
Collected 5 gallons exactly.
View attachment 377257
Invert from last night.
View attachment 377258

Nice blow off set up you're probably going to need it [emoji482]cheers!

 

[deere322]

Excited for this one over here! Proper British barleywine in HBT for once!

5 days into fermentation I took a reading.
11-22-16- 1.034 7.865% ABV

Brought my fermenter from my lower level which is at a constant 58F and has been up on the main level at 65F. it's still fermenting and cloudy at the moment and will take a reading within the next few days.
Shooting for 1.024 to hit my target.

It smells wonderful!

 

[brewbama]

MORRELLS VARSITY BITTER CLONE
The pint of choice for C.S. Lewis and J.R.R. Tolkien during the Oxford years.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
83.3% = 7.6 lb = 3.45 kg, English Pale Malt
8.7% = .79 lb = 359 g, Torrified Wheat
8% = .73 lb = 332 g, English Crystal Malt

MASH at 151-153°F/66-67°C for 90 minutes

HOPS:
.6 oz = 17 g, Challenger, 60 minutes
.25 oz = 7 g, Target, 60 minutes
.3 oz = 8.5 g, Goldings, 30 minutes
.55 oz = 15.5 g, Goldings, 5 minutes then steep until chilled

YEAST:
Safale S-04/Whitbread-B, ferment warm around 70°F/21°C

STATS (assuming 75% mash efficiency and 75% yeast attenuation):
OG: 1042
FG: 1011
ABV: 4%
IBU: 30
COLOUR: 9°SRM/18°EBC

 

[JKaranka]

MORRELLS VARSITY BITTER CLONE
The pint of choice for C.S. Lewis and J.R.R. Tolkien during the Oxford years.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
83.3% = 7.6 lb = 3.45 kg, English Pale Malt
8.7% = .79 lb = 359 g, Torrified Wheat
8% = .73 lb = 332 g, English Crystal Malt

MASH at 151-153°F/66-67°C for 90 minutes

HOPS:
.6 oz = 17 g, Challenger, 60 minutes
.25 oz = 7 g, Target, 60 minutes
.3 oz = 8.5 g, Goldings, 30 minutes
.55 oz = 15.5 g, Goldings, 5 minutes then steep until chilled

YEAST:
Safale S-04/Whitbread-B, ferment warm around 70°F/21°C

STATS (assuming 75% mash efficiency and 75% yeast attenuation):
OG: 1042
FG: 1011
ABV: 4%
IBU: 30
COLOUR: 9°SRM/18°EBC

Just to mention that Challenger and Target were introduced after the inklings dissolved. More likely to have Fuggles for bittering, less wheat (1-2%, or maybe same of unmalted barley) and some invert sugar syrup. Flaked barley and more British ingredients if post WW2, more American hops, corn, sugar and malted barley if pre-WW2.

 

[Hanglow]

Looks like it's based on Roger Protz's real ale almanac recipe, so would be a modern marstons/refresh brewed one

 

[deere322]

Whitbread's Pompey Royal (with cheese)

Brewing tomorrow, from Dave Line's book, adjusted in Beersmith.


Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.90 gal
Boil Time: 90 min
OG 1.047
IBU 56.1 Rager
EST ABV 5.1%
Mash @ 150 90 min


6 lbs 5.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 68.7 %
9.2 oz Crystal Dark - 80L (80.0 SRM) Grain 2 6.3 %
1 lbs 2.4 oz Barley Syrup (0.0 SRM) Extract 3 12.5 %
1 lbs 2.4 oz Brown Sugar, Dark (50.0 SRM) Sugar 4 12.5 %
1.50 oz Fuggle [4.10 %] - Boil 90.0 min Hop 5 23.3 IBUs
1.00 oz Bramling Cross [5.10 %] - Boil 90.0 min Hop 6 19.3 IBUs
0.54 oz East Kent Goldings (EKG) [4.50 %] - Boil 90.0 min Hop 7 9.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
0.54 oz East Kent Goldings (EKG) [4.50 %] - Steep/Whirlpool
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml]

 

[Derp]

Whitbread's Pompey Royal (with cheese)

1.00 tsp Yeast Nutrient (Boil 10.0 days)

Might want to cut that boil time down just a tad.

 

[deere322]

Might want to cut that boil time down just a tad.

GD beersmith!

 

[JKaranka]

To be fair, if you want a 12 month project, my KK recipe works very well
https://www.homebrewtalk.com/showthread.php?t=583044

You can always scale it up from 1.075 to 1.090 or so. The character changes a lot over a year once it is bottled (bless the brett).

 

[JKaranka]

Brewing an imperial brown stout for next year: several pounds of brown and amber malt, a few ounces of patent malt. 100+ estimated IBU and ~30SRM.

 

[bucfan1234]

I like this one lately.

1940 Whitbread Porter

It comes in as light beer calorie wise at 102 cal per 12 oz, and it has an excellent, traditional london porter flavor profile and color.

2.25 lb 2 Row Pale Malt
2.5 lb 6 Row Pale Malt
8 Oz Brown Malt
8 Oz Chocolate Malt
.03 lb Flaked Oats
.75 lb #3 Invert Sugar

IBU 25
.85 Oz Fuggle @60
.85 Oz East Kent Goldings @ 45 Mins

Yeast S-04

 

[MaryB]

2.5 gallon batch?

I like this one lately.

1940 Whitbread Porter

It comes in as light beer calorie wise at 102 cal per 12 oz, and it has an excellent, traditional london porter flavor profile and color.

2.25 lb 2 Row Pale Malt
2.5 lb 6 Row Pale Malt
8 Oz Brown Malt
8 Oz Chocolate Malt
.03 lb Flaked Oats
.75 lb #3 Invert Sugar

IBU 25
.85 Oz Fuggle @60
.85 Oz East Kent Goldings @ 45 Mins

Yeast S-04

 

[JKaranka]

2.5 gallon batch?

No, wartime porters were around 3% abv or below. I brewed one for last Xmas and it went in one sitting over dinner with friends.

 

[JKaranka]

2.5 gallon batch?

I found the one I brewed. Aimed at og of 1.035 (I bumped up the grist compared to the actual 1940s stuff). Undershot a bit but it was surprisingly tasty.

https://www.homebrewtalk.com/showthread.php?t=563504

 

[z-bob]

I found the one I brewed. Aimed at og of 1.035 (I bumped up the grist compared to the actual 1940s stuff). Undershot a bit but it was surprisingly tasty.

https://www.homebrewtalk.com/showthread.php?t=563504

Would it ruin that beer to use pilsner malt instead of MO? I have a couple of pounds of brown malt and a whole sack of pils. Not sure how well they play together, but I'm looking for some low-alcohol winter beers.

 

[JKaranka]

Would it ruin that beer to use pilsner malt instead of MO? I have a couple of pounds of brown malt and a whole sack of pils. Not sure how well they play together, but I'm looking for some low-alcohol winter beers.

It would be different but I bet still drinkable. Maybe up the brown slightly and reduce the pilsner a tad. Ultimately that should overpower it.

 

[JKaranka]

Ended up more with a double brown stout with an OG of 1.085. Fermentation has slowed down after five days but still keeps on going. It has a chocolate brown colour. Very curious given it only has six ounces or so of properly dark malts (patent).

 

[JKaranka]

Nice CAMRA reform salvo here:
http://zythophile.co.uk/2017/01/04/cloudwater-quality-and-camra-dinosaurs/

 

[Weezy]

That's depressing. I haven't been to the England in about 15 years. How has the pub and beer scene changed? You hear horror stories of pubs closing, but you also hear about craft brewing evolving, including more experimental styles. Cambridge in 1993 is where I learned that BMC isn't really beer.

Here's my pale mild recipe. There were a half dozen attempts before I narrowed it down to this:

3 gal batch

4# Golden Promise
3oz Crisp pale chocolate
3oz Bairds Carastan
3oz Flaked Oats

Goldings 9g @ 60 min
9g @ 20 min

West Yorkshire yeast

Cold brewed coffee concentrate goes good in this too.