English Ales - What's your favorite recipe?

[JKaranka]

You can decarb a beer very quickly by swirling a fork in it

 

[z-bob]

The beer was much better when I knocked some of the CO2 out. It still wasn't *great*, but the weird taste was gone and it wasn't so thin. I'd brew it again now.

 

[redarmy990]

This is what i want to brew, I am from Barnsley and would love to brew this for my US friends
I emailed them but got no answer about recipe. It would take me back home all the way from Maryland, also my parents are coming to visit in October and would love to get this brewed for my dad.


Barnsley Bitter

Our award winning Barnsley Bitter is brewed using the finest quality Maris Otter malt and English hops. Chestnut in colour, having a well rounded, rich flavour, it retains a lasting bitter finish. Brewed using yeast strains used in the 1850’s to brew ‘Barnsley Bitter’. Acorn Brewery Barnsley Bitter won a Silver Award in it’s class at the Great British Beer Festival 2006 and 2015 and was also a finalist in 2007, 2008 and 2012.

3.8% ABV

 

[Hanglow]

I've had that beer before, possible at a camra festival up here. No idea about the recipe though

You could try Brewlab for the yeast, they'll probably have it, according to another forum these breweries use the original yeast from the now closed Oakwell Brewery

Acorn Brewery
Stancil Brewery
Bradfield Brewery

 

[Bosh]

Been trolling through Shut Up About Barclay Perkins and the beer that's really keeping my attention is this one: http://barclayperkins.blogspot.com/2016/12/lets-brew-wednesday-1949-adnams-xxxx.html

It's got everything that I like about milds with a reasonable (to Americans) amount of alcohol. Nothing fancy just a perfect balance of tasty elements. Brewed a half-ass clone of it a while ago and I'm getting my ingredients together for the closest clone that I can make, including making my own brewing caramel and invert syrup at home.

 

[Hanglow]

That does look very good . Similar ingredients to the Tally-Ho recipe he posted from 1953 very recently

 

[Bosh]

That does look very good . Similar ingredients to the Tally-Ho recipe he posted from 1953 very recently

Yup, Tally-Ho is a barleywine version of this one.

 

[jwalk4]

Anybody planning anything for Mild Month in the upcoming weeks?

Anybody have tips for kegging a mild for maximum flavor?

 

[RustyHorn]

Anybody planning anything for Mild Month in the upcoming weeks?

Anybody have tips for kegging a mild for maximum flavor?

It's Mild month every month in my house.

 

[jwalk4]

And I live everyday like it's my birthday. But still... just kidding.

Is there any way to mimic that cask served mouthfeel out of a standard kegerator?
I was planning on raising my keg temp, and adding some flaked maize or flaked barley for increased mouthfeel.

 

[Raoul_Duke_PhD]

I'm one of the few guys in our brewing circle that searches out English style beers whenever we are out. I brewed a golden ale several week ago and it turned out awesome; however, I am still looking for a good brown porter recipe. Do you guys have one you'd recommend?

 

[MaryB]

Tell us what recipe you are using... I brew all grain and it has plenty of mouthfeel from the Golden Promise and Victory.

And I live everyday like it's my birthday. But still... just kidding.

Is there any way to mimic that cask served mouthfeel out of a standard kegerator?
I was planning on raising my keg temp, and adding some flaked maize or flaked barley for increased mouthfeel.

 

[jwalk4]

Tell us what recipe you are using... I brew all grain and it has plenty of mouthfeel from the Golden Promise and Victory.

Recipe: Sandy's Mild Breeze (@Qhrumphf's recipe)
Yeast: A lower attenuating dry yeast
Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.036
Final Gravity: 1.010
IBU: ~20.5
Boiling Time (Minutes): 60
Color: 17.6
Primary Fermentation (# of Days & Temp): 10 days 66*F

4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
10.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.9 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 3 8.7 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.5 %
4.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.3 %

0.75 oz Goldings, East Kent - Boil 60.0 min Hop

Water Profile:
Ca 65
Mg 11
Na 31
SO4 43
Cl 89
HCO3 107

@MaryB Sadly, I cannot get Golden Promise (GP) at my LHBS. Only MO and Canadian 2-Row. But after reading Gordon Stong's Modern Homebrew Recipes, GP sounds like a magic malt.

Additional information - Due to space constraints, I can only keg. No bottles.

 

[MaryB]

MO and GP both offer sweetness and mouthfeel from my experimenting with my house ale recipe. Drinking it now but made with 2 row and it is definitely thinner in mouth feel. Maybe up the ABV and use more grain? My house ale runs 1.053 OG and 1.011 FG.

 

[jwalk4]

MO and GP both offer sweetness and mouthfeel from my experimenting with my house ale recipe. Drinking it now but made with 2 row and it is definitely thinner in mouth feel. Maybe up the ABV and use more grain? My house ale runs 1.053 OG and 1.011 FG.

Yeah, a boost in OG would surely solve the issue, normally.

Unfortunately, I am trying to improve on the thinness of my last mild. So I'm playing around with a few ideas, recipes, processes, etc

 

[deere322]

What temp are you mashing at?

 

[jwalk4]

156-155F

I've seen as high as 158, but I'm not that extreme. Besides, sweetness doesn't always = mouthfeel, you know?

Maybe I'll brew a porter instead. But having milds on cask in the UK is truly an awesome experience. I'm not sure I'd be able to recreate it with recipe tweaks on a standard kegerator system.

 

[deere322]

I primarily brew English ales and set my keezer at 48 degrees and carb to 1.8-2.0. I do prefer my ales lighter in body also because I'm a session kinda guy.
But then again I do also have an Angram hand pump and polypins that I serve my ales on. It's awesome but a bit spendy. UK brewing Supplies out of PA just got a container full of goodies from the mother land. I know he's got reconditioned Angrams for around 380.00.
Just a thought.

 

[JKaranka]

I'm one of the few guys in our brewing circle that searches out English style beers whenever we are out. I brewed a golden ale several week ago and it turned out awesome; however, I am still looking for a good brown porter recipe. Do you guys have one you'd recommend?

The Fullers London Porter recipes should turn out ok.

I brew quite a few porters and what I'd recommend is to lean heavily on brown malt and use roast malts (chocolate, patent) sparingly and mainly as a colour adjustment. Aim at a bit more bitterness than what guidelines usually suggest to draw a line from brown ales / dark milds (they come from the ale tradition, while porter comes from the beer tradition).

Something I'd consider: 8lb pale malt, 1.5lb brown malt, 6oz medium crystal, 6oz patent malt. 1oz BX @60m, 0.75oz BX @20m. Mashed at 150F and fermented with S04. Comes around 1.050 and 36IBU. Dark reddish brown in colour.

 

[deere322]

I'm such an idiot.
I brewed up Timothy Taylor Landlord yesterday. Weighed out my grain starting with Baird's pale then a small amount of black, .9 oz to be exact.
But instead of .9 oz, I weighed out 9 oz. Not thinking once that I had incorrectly read my recipe and not even thinking that 9 oz of black was WAY too much.

After mashing for an hour and half, I drain my my mash tun. It pours out coal black, WTF. Then I realize my mistake and cursed for the remainder of the day.

 

[jwalk4]

I'm such an idiot.
I brewed up Timothy Taylor Landlord yesterday. Weighed out my grain starting with Baird's pale then a small amount of black, .9 oz to be exact.
But instead of .9 oz, I weighed out 9 oz. Not thinking once that I had incorrectly read my recipe and not even thinking that 9 oz of black was WAY too much.

After mashing for an hour and half, I drain my my mash tun. It pours out coal black, WTF. Then I realize my mistake and cursed for the remainder of the day.

If that happened to me, I don't know who'd be more bitter: me or the wort?

 

[theneufeld]

I'm such an idiot.
I brewed up Timothy Taylor Landlord yesterday. Weighed out my grain starting with Baird's pale then a small amount of black, .9 oz to be exact.
But instead of .9 oz, I weighed out 9 oz. Not thinking once that I had incorrectly read my recipe and not even thinking that 9 oz of black was WAY too much.

After mashing for an hour and half, I drain my my mash tun. It pours out coal black, WTF. Then I realize my mistake and cursed for the remainder of the day.

Can you give me the recipe you're using, I love that beer.

 

[rhys333]

I'm such an idiot.
I brewed up Timothy Taylor Landlord yesterday. Weighed out my grain starting with Baird's pale then a small amount of black, .9 oz to be exact.
But instead of .9 oz, I weighed out 9 oz. Not thinking once that I had incorrectly read my recipe and not even thinking that 9 oz of black was WAY too much.

After mashing for an hour and half, I drain my my mash tun. It pours out coal black, WTF. Then I realize my mistake and cursed for the remainder of the day.

Well you won't have Landlord, but it might just work out as a porter or Stout. 1/2 pound of black patent isn't overly excessive as long as it didn't bugger up your mash pH too much.

 

[deere322]

Can you give me the recipe you're using, I love that beer.

Sure enough....

7 lb 14.1 British Pale
.9 oz black
.84 oz EKG 90 min
.84 oz Styrian Goldings 90 min
.56 oz Styrian 10 min

Mash at 151 90 min

1469 West Yorkshire

OG 1042
FG 1012

Based off of 85% efficiency which is what I get most of the time.
May be different for your setup.

From Graham Wheeler's book "Brew Your Own British Real Ale"

 

[Qhrumphf]

I recall reading (regularly) that TT Landlord uses Golden Promise as a base.

 

[deere322]

I recall reading (regularly) that TT Landlord uses Golden Promise as a base.

Found it.
Around the 3 minute mark.

 

[MaryB]

Decided to experiment on my house ale recipe:

11 gallon batch

16 pounds Golden Promise
3 pounds Victory
.75 pounds Extra Dark Crystal(160l)

Mash at 153

2 ounces Perle 60 minutes
2 ounces Hallertau 5 min

Normally I use Nottingham for the yeast but last batch I decided to do one fermenter Notty and the other T-58. Kegged today and taste tested the hydrometer samples. Ferment temps were a bit warmer than I prefer the last 4 days at 68-70 degrees. first 4 days were at 62-66.

The T-58 reminded me a lot of Fat Tyre Ale from New Belgium! Bit more funk but that may mellow with carbonation and chilling(sample was warm and flat). Might be an option to brew now and then for a change of pace! Plan is to have 3 types of beer on tap, the house ale, an IPA, and an experimental or a stout.

 

[Hanglow]

Well TT did make a really nice porter about ten years ago, so I wouldn't worry too much

 

[Devon]

I brewed a clone of Black Sheep, which was damn near indistinguishable from the original. The page I found the recipe on is gone now, but I saved it in Brewer's Friend:

HOME BREW RECIPE:
Title: Black Sheep Clone
Author: abenaki47 - beersmith.com

Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.037
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.047
Final Gravity: 1.014
ABV (standard): 4.33%
IBU (tinseth): 29.14
SRM (morey): 10.03

FERMENTABLES:
7.6 lb - United Kingdom - Maris Otter Pale (82.1%)
15 oz - Torrified Wheat (10.1%)
10.5 oz - American - Caramel / Crystal 60L (7.1%)
1 oz - American - Roasted Barley (0.7%)

HOPS:
0.8 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 22.34
0.5 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 10 min, IBU: 5.06
0.5 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 1.74
1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 3.7 gal
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Wyeast - West Yorkshire 1469
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 64 - 72 F

 

[dyqik]

156-155F

I've seen as high as 158, but I'm not that extreme. Besides, sweetness doesn't always = mouthfeel, you know?

Maybe I'll brew a porter instead. But having milds on cask in the UK is truly an awesome experience. I'm not sure I'd be able to recreate it with recipe tweaks on a standard kegerator system.

I think going to 158F may help. It shouldn't add sweetness so much directly, because you are reducing the effectiveness of beta-amylase that turns the less sweet long chain sugars produced by the alpha-amylase into the sweet tasting and fermentable short chain sugars. It'll also be important to do a mash out to stop the enzymes at 60 minutes (you might go shorter on the mash as well, depending on how effective your conversion is at 60 minutes).

You should be able to get fairly close to cask carbonation levels on a keg kept at 55F, and pushed through a very short wide line by the lowest setting you can use on the CO2 regulator without getting bored waiting for your glass to fill. Better is a polypin or cask with cask breather though (you probably won't get through it fast enough to risk not using a cask breather).

My personal method is a Speidel fermenter used as a cask, with a low pressure LPG regulator used as a cask breather. I need to get a couple of the Speidel add-ons (dip tube/tap and gas in post for the top fitting) from NorCalBrewingSolutions to really get the cask thing working though.