English Ales - What's your favorite recipe?

[Qhrumphf]

He accounted for that, he's the go-to person for water analysis there. fwiw the finished beer had 283ppm chloride and 153ppm sulphate

Ahh, carry on then!

 

[JKaranka]

Is that a NEIPA water profile?

 

[Derp]

He accounted for that, he's the go-to person for water analysis there. fwiw the finished beer had 283ppm chloride and 153ppm sulphate

Would you be able to provide a link for this? I tried a few searches and couldn't find it. Thanks!

 

[Hanglow]

Would you be able to provide a link for this? I tried a few searches and couldn't find it. Thanks!

It was in my notes on LL, I just tried searching too and can't find it beyond a reference to it from another poster . I think their database is a bit broken. You could try pm'ing walleybrew on their site for more information

 

[rhys333]

I bottled an English Mild last weekend that's coming along really well. Using ingredients I had on hand, I decided to go for a beer with traditionally low abv, dark fruit flavors and touch of chocolate. I mashed warm and managed to get decent body (going by the leftovers after bottling which are warm and flat). Really happy with it so far. I added Victory to the recipe below because I'm running low on MO and had to go with domestic 2 Row.

DARK MILD / 1.039-1.011 / 20 ibu
80% 2 Row
6% Victory
4% ea. C40 & C120
3% ea. Pale Choc. & Black Patent
EKG @ 60 & 10
WY 1187 Ringwood

Anyway, for anyone that's interested, we're calling for ideas on what might constitute an AMERICAN-style Mild over in this thread (Pg.2 and onward):

https://www.homebrewtalk.com/showthread.php?t=627543

It would be awesome if brewers could post their opinions, recipe ideas, and maybe brew a test batch or two and see where it goes!

 

[deere322]

With the recent recipe postings on SUABP of Mild ales from the 1800's I decided to brew a REAL Mild ale from the 1862 Barclay Perkins XX Mild recipe with the base malt I had hanging around. The exact amounts I don't have a clue, I just dumped what I had together and measured out prior to formulating my recipe. In the base malt I had Baird's Pale, 6 row, Maris Otter and Golden Promise. 19 lbs 10 oz of everything mixed together. Approximately 3 lbs of Baird's, 4 lbs of 6 row and MO and GP made up the rest, just a guess. It's my proprietary blend I call .....Baird's 6 Golden Otters. I also decided to use the last pound of Lyle's I had in the cupboard also.
Here's the recipe...

19 lbs 10 oz B6GO
1 lbs Lyles Golden Syrup
1.62 oz Brewer's Gold 8% AA 90 min
2.16 oz EKG 4.5% AA 60 min
2.16 EKG 4.5% AA 30 min
92 IBU
Whirlfloc 2 tablets
Yeast Nutrient 1 TBSP
1099 (2) 1/2 pint slurrys 3 weeks old
1469 (2) 1/2 pint slurrys 2 weeks old
Oxygenate 1 minute heavy flow

Mash 148F 90 minutes
Boil 90 min
OG was 1087, didn't hit my target of 1095 but oh well. Didn't party gyle either.

It's been fermenting madly since saturday night with the blow off tube going wild. The smell is fantastic, candied malt orange fruit.
My plan is to bottle half and age till Xmas and the other half keg and drink within a month. Or secondary with Bret C.

 

[JKaranka]

With the recent recipe postings on SUABP of Mild ales from the 1800's I decided to brew a REAL Mild ale from the 1862 Barclay Perkins XX Mild recipe with the base malt I had hanging around. The exact amounts I don't have a clue, I just dumped what I had together and measured out prior to formulating my recipe. In the base malt I had Baird's Pale, 6 row, Maris Otter and Golden Promise. 19 lbs 10 oz of everything mixed together. Approximately 3 lbs of Baird's, 4 lbs of 6 row and MO and GP made up the rest, just a guess. It's my proprietary blend I call .....Baird's 6 Golden Otters. I also decided to use the last pound of Lyle's I had in the cupboard also.
Here's the recipe...

19 lbs 10 oz B6GO
1 lbs Lyles Golden Syrup
1.62 oz Brewer's Gold 8% AA 90 min
2.16 oz EKG 4.5% AA 60 min
2.16 EKG 4.5% AA 30 min
92 IBU
Whirlfloc 2 tablets
Yeast Nutrient 1 TBSP
1099 (2) 1/2 pint slurrys 3 weeks old
1469 (2) 1/2 pint slurrys 2 weeks old
Oxygenate 1 minute heavy flow

Mash 148F 90 minutes
Boil 90 min
OG was 1087, didn't hit my target of 1095 but oh well. Didn't party gyle either.

It's been fermenting madly since saturday night with the blow off tube going wild. The smell is fantastic, candied malt orange fruit.
My plan is to bottle half and age till Xmas and the other half keg and drink within a month. Or secondary with Bret C.

 

[secondbase]

Just kicked a keg of a killer porter. Still trying to dial in the recipe, but I really liked this iteration. 1028 is amazing in darker and malty beers.

8lb 14oz Crisp Maris Otter (73.6%)
2lb 14oz Crisp Brown Malt (23.8%)
5oz Black Patent (2.6%)
24ibu Pilgrim hops
Wyeast 1028. Pitch 65º, ferment 68º

 

[MSK_Chess]

Gimme a T for Texas a T for Tennessee

 

[JKaranka]

Just kicked a keg of a killer porter. Still trying to dial in the recipe, but I really liked this iteration. 1028 is amazing in darker and malty beers.

8lb 14oz Crisp Maris Otter (73.6%)
2lb 14oz Crisp Brown Malt (23.8%)
5oz Black Patent (2.6%)
24ibu Pilgrim hops
Wyeast 1028. Pitch 65º, ferment 68º

Looks great! I'd double the bitterness, but that grist is very similar to what I use and it's rich and complex.

 

[deere322]

With the recent recipe postings on SUABP of Mild ales from the 1800's I decided to brew a REAL Mild ale from the 1862 Barclay Perkins XX Mild recipe with the base malt I had hanging around. The exact amounts I don't have a clue, I just dumped what I had together and measured out prior to formulating my recipe. In the base malt I had Baird's Pale, 6 row, Maris Otter and Golden Promise. 19 lbs 10 oz of everything mixed together. Approximately 3 lbs of Baird's, 4 lbs of 6 row and MO and GP made up the rest, just a guess. It's my proprietary blend I call .....Baird's 6 Golden Otters. I also decided to use the last pound of Lyle's I had in the cupboard also.
Here's the recipe...

19 lbs 10 oz B6GO
1 lbs Lyles Golden Syrup
1.62 oz Brewer's Gold 8% AA 90 min
2.16 oz EKG 4.5% AA 60 min
2.16 EKG 4.5% AA 30 min
92 IBU
Whirlfloc 2 tablets
Yeast Nutrient 1 TBSP
1099 (2) 1/2 pint slurrys 3 weeks old
1469 (2) 1/2 pint slurrys 2 weeks old
Oxygenate 1 minute heavy flow

Mash 148F 90 minutes
Boil 90 min
OG was 1087, didn't hit my target of 1095 but oh well. Didn't party gyle either.

It's been fermenting madly since saturday night with the blow off tube going wild. The smell is fantastic, candied malt orange fruit.
My plan is to bottle half and age till Xmas and the other half keg and drink within a month. Or secondary with Bret C.

Took a reading last night...
FG 1.011 10.2% ABV
Kegging tonight to be ready for the weekend of the 4th.

 

[Hanglow]

Brewed another golden ale, same grist as the last one but I went for a single infusion @152F instead of a step mash and went with a longer brewlength so got an OG of 1.040. Also changed the yeast, did a co pitch of London ESB and an american pale ale yeast from a new company here


OG 1.040
30 to 40 IBU
88.4 % Pilsner malt
8.4 % carahell
3.2 % Torrified wheat

Atlas 30g FWH
Cascade US 100g Steep 15 mins
Atlas 20g Steep 15 mins

Crossmyloof Brewery US Pale Ale yeast 10g
London ESB yeast 11g

I just sprinkled the yeast this time as my OG was nice and low and it was two packets for the batch. Hoping the US yeast takes it down nice and low and the ESB to give some fruityness to it. If it goes well I'll probably reuse the cake for a nice big burton/historic IPA

BTW, anyone in the UK want some good value yeast then look out for Crossmyloof ones, they are supposed to be made in germany and have a kolsch, california common etc dried yeasts. Works out at 80p a pack when you order 10 of them :0 I'm going to use the kolsch yeast in my next golden ale I think

 

[RustyHorn]

Brewed another golden ale, same grist as the last one but I went for a single infusion @152F instead of a step mash and went with a longer brewlength so got an OG of 1.040. Also changed the yeast, did a co pitch of London ESB and an american pale ale yeast from a new company here


OG 1.040
30 to 40 IBU
88.4 % Pilsner malt
8.4 % carahell
3.2 % Torrified wheat

Atlas 30g FWH
Cascade US 100g Steep 15 mins
Atlas 20g Steep 15 mins

Crossmyloof Brewery US Pale Ale yeast 10g
London ESB yeast 11g

I just sprinkled the yeast this time as my OG was nice and low and it was two packets for the batch. Hoping the US yeast takes it down nice and low and the ESB to give some fruityness to it. If it goes well I'll probably reuse the cake for a nice big burton/historic IPA

BTW, anyone in the UK want some good value yeast then look out for Crossmyloof ones, they are supposed to be made in germany and have a kolsch, california common etc dried yeasts. Works out at 80p a pack when you order 10 of them :0 I'm going to use the kolsch yeast in my next golden ale I think

Where do you get them?

 

[Hanglow]

On ebay or through their facebook page

http://www.ebay.co.uk/itm/Home-Brew...hash=item3d3edfaa78:m:mDDFp2zuleaRjJL03uuYdow

 

[RustyHorn]

On ebay or through their facebook page

http://www.ebay.co.uk/itm/Home-Brew...hash=item3d3edfaa78:m:mDDFp2zuleaRjJL03uuYdow

Is this your first time using them? Is the real ale yeast repackaged Nottingham?

 

[z-bob]

Gimme a T for Texas a T for Tennessee

Give me a T for Thelma, woman made a fool out of me...

 

[Hanglow]

Is this your first time using them? Is the real ale yeast repackaged Nottingham?

Yeah first time for me. No idea if any are exactly the same as the other usual suspects.

If you want a cheaper version of Nottingham then Gervin GV12 ale yeast is the same strain for sure

 

[RustyHorn]

Yeah first time for me. No idea if any are exactly the same as the other usual suspects.

If you want a cheaper version of Nottingham then Gervin GV12 ale yeast is the same strain for sure

I buy that at Wilkos, I think.

 

[deere322]

Took a reading last night...

FG 1.011 10.2% ABV

Kegging tonight to be ready for the weekend of the 4th.

Damn delicious and deadly with no alcohol detection.
So easy drinking. One is enough.
View attachment ImageUploadedByHome Brew1499904272.969418.jpg

 

[Rhaop]

Damn delicious and deadly with no alcohol detection.
So easy drinking. One is enough.
View attachment 407303

Damn that looks good

 

[JKaranka]

Your personal malt blend looks good!

 

[Hanglow]

Brewed another golden ale, same grist as the last one but I went for a single infusion @152F instead of a step mash and went with a longer brewlength so got an OG of 1.040. Also changed the yeast, did a co pitch of London ESB and an american pale ale yeast from a new company here


OG 1.040
30 to 40 IBU
88.4 % Pilsner malt
8.4 % carahell
3.2 % Torrified wheat

Atlas 30g FWH
Cascade US 100g Steep 15 mins
Atlas 20g Steep 15 mins

Crossmyloof Brewery US Pale Ale yeast 10g
London ESB yeast 11g

bottled this today.

FG 1.008, so co pitching the Crossmyloof pale ale yeast worked to ensure the ESB yeast didn't finish too high . However even after a full ten days chilling, it is still very hazy. Taste is nice and fruity, decent body to it too although its not carbed obviously. I think it's a bit low on the IBUs too, probably closer to 25

 

[JKaranka]

bottled this today.

FG 1.008, so co pitching the Crossmyloof pale ale yeast worked to ensure the ESB yeast didn't finish too high . However even after a full ten days chilling, it is still very hazy. Taste is nice and fruity, decent body to it too although its not carbed obviously. I think it's a bit low on the IBUs too, probably closer to 25

I'm of the firm belief that our homebrew setups undershoot IBUs by as much as a third relative to calculated. I go for high IBU and that has improved my beer.

Did you like Atlas?

 

[RustyHorn]

I'm of the firm belief that our homebrew setups undershoot IBUs by as much as a third relative to calculated. I go for high IBU and that has improved my beer.

Did you like Atlas?

I've got a theory that 15 minute additions only contribute half of the expected IBUs that Beersmith predicts. I could be wrong, but it's worked for me. You might have a point that overall, a third is lost.

 

[rhys333]

I stick with Brewers Friend for recipe formulation and I find the IBU calculations are reasonable, at least for my tastes.

 

[Hanglow]

I'm of the firm belief that our homebrew setups undershoot IBUs by as much as a third relative to calculated. I go for high IBU and that has improved my beer.

Did you like Atlas?

Atlas was pretty decent, I think I used it in a saison last year and it worked well. Although in this case I think it has been dominated by the cascade


It's also been my experience that to get the assertive bitterness that I like, I have to go well above the Tinseth derived IBUs in beersmith to match the sort of bitterness I'm looking for. However I often forget to do so . Also I imagine the actual AA of the hops we use vary quite a lot as we use comparatively so little.

I was actually looking at IBUs/ tinseth over on Jims Beer Kit forum the other day out of interest and found this from Graham Wheeler;

"I must say that I believe the whole thing to be a load of bunkum. In the several calculation that I have done using published data, never have I seen an example where the predicted Tinseth bitterness or utilisation comes anywhere close to the measured bitterness or utilisation. Errors are often, I would even say usually, considerably greater than 100%. The shorter the boil time, as in late hopping, the wilder the prediction becomes. Tinseth's utilisation figures range from 30.1 per cent down to 12.3 per cent. In reality both commercial and amateur brewers would rarely achieve even 15 per cent by the time that the beer ends up in cask or bottle and the real-world utilisations vary by nowhere near as much as his formula suggests.

If the formula represents anything at all, I would say that it best matches ex-copper wort utilisation rather than finished beer utilisation. Tinseth as good as admits this in an e-mail given as a response to question posed by another member of this board and reproduced elsewhere on here. Unfortunately I do not have a viable alternative. I wish that I had, because I believe that hop utilisation is probably the last significant unsolved frontier in home brewing by numbers. "

 

[JKaranka]

http://barclayperkins.blogspot.co.uk/2017/08/1837-reid-dbst.htm

Reid's double brown stout. It's pretty much the same recipe I use but with a more complicated mash, no high alpha hops and longer boil.

 

[rhys333]

I stick with Brewers Friend for recipe formulation and I find the IBU calculations are reasonable, at least for my tastes.

Just adding another point regarding the Brewers Friend recipe spreadsheet. I find it works best to add 2 minutes to the "no chill - extended hop boil time" box in the drop-down section. It takes me about that long to cover the pot, turn on water and get the wort chilled below 180F. For lower IBU beers it's not a big deal, but it really makes a difference for beers with heavier late hopping or high aa hops... 15 IBUs difference or more in perceived bitterness.

 

[Hanglow]

Fullers are doing a NEIPA with Cloudwater and one of their brewers posted the recipe

Here it is. Totally inappropriate for the thread I'm sure Seems to be a bit less hops than I was expecting considering the vast amounts cloudwater normally use

Crisp Pale ALe Malt 76.6%
Wheat Malt 11.7%
Golden Naked Oats 11.7%

also they used oat husks to help in the mash


Mash at 67C, sparge at 76C

They are adding a more chloride to the water than gypsum but without knowing the starting water, it's a little pointless knowing that they add

0.192g/l CaCl in mash
0.086g/l Gypsum in mash

0.088g/l Gypsum to boil


simcoe 4.62g per litre of batch size @ whirlpool - they whirlpool @ 96C and assume 10% utilisation, although that's for lower abv beers

Olicana 1.53g/l dry hop during fermentation
Simcoe 1.53g/l post fermentation during chilling - they chill to 6C
Chinook 2.31g/l in the maturation vessel

OG I'm not sure as I don't know their efficiency, assuming 90% it comes to about 1.069 or so which would probably give an abv of 7% or so?


Fullers yeast presumably


Drinking that golden ale I bottled 3 weeks ago at the moment with the London ESB yeast, it's cleared nicely and is a good pint. Can recommend using the london esb yeast co pitched with something more floculant. I had yet to refrigerate this bottle too

 

[JKaranka]

Nice. A pint of Fullers' without hops in the boil.