English Ales - What's your favorite recipe?

[bwible]

Beer engines are very expensive in US in comparison to here in UK. The cost to post an engine from UK to US is also rather prohibitive.

Check out these guys. They are in Lancaster, PA. They sell beer engines, casks, firkins, and all the parts and supplies. At least that could help with shipping.

https://www.ukbrewing.com/

 

[bwible]

I’m pretty new to brewing English styles, but have been enjoying brewing lower abv bitters lately.

How do these age - non cask versions specifically. Im thinking about brewing a bitter around 1.045 to age for about 6 months? Does that sound ok, or are these beers better fresh?

These beers of lower gravity are meant to be consumed fresh and rather quickly. These are really not meant to be aged for 6 months before drinking. I would imagine if it took you 6 months to drink an entire bottled batch that wouldn’t be awful if the bottles were stored properly. But the last ones are not going to be as good.

 

[Brewbuzzard]

I just brewed a Scottish Export 1.047 using a new recipe. I'll let you know how it turns out and if it's good I'll share. New recipes generally need tweaking.

 

[TheMadKing]

How Do MadKing ,
That temp`s wrong , 53 - 54 Fahrenheit is, the Ideal Pub Cellar temperature for Cask Beers.
As to the stand period after Racking to a Draught container / Cask is a bit more tricky to manage ; It depends on Style , Gravity , Primings used all sorts of little details , but it`s best approached on a recipe by recipe basis ; and , bear in mind the brewery`s House Style and the expected attenuation after Racking to draught / service containers .ew questions on a beer by beer basis,
Hope that`s of some help ,
Edd
Happy to help with historic UK brew advice

Hi Edd,

thanks for the correction on the temperature. So am I correct in your implication that there is no stand period at warmer temperatures after racking, and it goes straight to the celler at 54F for conditioning?

 

[bwible]

Proper Scrummy (3 gallons)
Best Bitter

5.5 lb Fawcett Golden Promise
.5 lb Flaked Barley
.25 lb Crystal Malt 40L
.25 lb Light Brown Sugar
.25 lb Cane Sugar

Challenger 7.5% .5 oz 60 min
First Gold 6.8% .5 oz 30 min
First Gold 6.8% .5 oz 5 min

Wyeast 1968 London ESB Yeast

1.045
1.012
9.5 SRM
4.3%
34 IBU

 

[lowtones84]

So, a bit of sacrilege here but I've been fiddling with NEIPA techniques on bitters. First two attempts didn't really cut it because the first I wasn't kegging yet, then the second I didn't really have equipment for a no o2 transfer.

This one finally worked. "Training Camp" Best Bitter is Fawcett MO, Crisp Pale Malt, 10% oats and 10% Invert #1. Challenger bittering (just a bit thrown in at FO and dryhop too, actually), Then loads of Bramling Cross and EKG. OG 1.042, FG 1.004 (lower than planned), 40ish IBUs. Whirlpool, only one dryhop.

Someday I'll have a proper handpull, but I just built a keezer and got kegging equipment a few months ago so give me some time! I at least conditioned it naturally in the keg...

 

[cyberbackpacker]

New bitter recipe that turned out very nicely...

48% Warminster MO, 13% white wheat malt, 11% Crisp light Crystal, 2% acid malt, 26% Invert #2, 30ibu Willamette at 40 minutes, 3/8 oz Fuggles at 5 minutes. WY1469. Dry hop Fuggles at 1g per liter of beer for 6 days. OG 1.039 FG 1.009 34 ibus 3.9%abv

Packaged ~1 gallon in to a cubitainer and hooked it up to the Angram on Saturday. Finished the cubitainer yesterday evening (by myself- quite a feat for me, considering I normally only drink 4-5 beer per week!).

I had to serve a bit earlier than desired because I discovered a hairline crack in the cubitainer, but this will be brewed again. Loads of tannic character from the hops, a nice dry lingering finish, slightly sweet/fruity esters... this turned out fantastic, and I think it will be a good base to swap in your favorite British (or New World for that matter) hops. Next batch I might sub Fuggles for some Target or Styrian Goldings.

 

[lowtones84]

New bitter recipe that turned out very nicely...

48% Warminster MO, 13% white wheat malt, 11% Crisp light Crystal, 2% acid malt, 26% Invert #2, 30ibu Willamette at 40 minutes, 3/8 oz Fuggles at 5 minutes. WY1469. Dry hop Fuggles at 1g per liter of beer for 6 days. OG 1.039 FG 1.009 34 ibus 3.9%abv

Yes, I used to use Willamette in English beers to good effect. I bought a pound because I like the hop and it was on sale, and when you're only brewing 3 gallon batches that stretches quite a ways!

How was the Fuggles dryhop? I don't see a lot of that in the historical literature (though I'm sure it was done). Seems like they mostly used Fuggles early in the boil or not even in pale, hoppy beer oftentimes. I like Fuggles, but I have some friends who hate that taste when it's prominent.

 

[cyberbackpacker]

@lowtones84 I have been going through 3 pounds of Fuggles in leaf form, so I have been using them a good bit for dry hopping. I know based on my reading of Ron Pattinson and Edd Mather, that typically pale ales/bitters would more typically use the "finer" EKG, whereas Fuggles were more inline to use in Mild and porter/stouts.

That said, like your friend, I know there are some people that really dislike Fuggles, I do not (I really enjoy them actually). I realy like their earthy character in the dry hop.

 

[bleme]

Another vote for Reaper's Dark Mild
A perfect combination of depth but easy drinking

 

[ncbrewer]

Yes, I used to use Willamette in English beers to good effect.

Now I'm curious. Did you stop using Willamette? Why?

 

[lowtones84]

Yes, no particular reason though. Just haven't been brewing with it otherwise and have enough other English hops.

 

[Hanglow]

Adnams excellent Southwold bitter is late hopped and dry hopped with fuggles. They also did an all and relatively heavily hopped seasonal all fuggles ale that I really really liked , called Extra. You do need good quality fuggles though, too many times I've got bad quality fuggles.

 

[deere322]

FYI in case you didn't know.........

https://www.homebrewing.org/search.asp?keyword=invert+sugars

 

[Northern_Brewer]

And for those in the UK, Brewers Select are obviously nervous about their stocks given what's happening in the pub market, so have 50% off Ragus #1 down to £18.68 ex VAT (US$22.92) for 25kg (55lb). Add on £12 delivery from Peterborough unless you're local.

Bako can do #1, #2, #3 for £62/25kg inc VAT (but I think they are one of those that mess around with prices based on cookies so watch that)

BS can also do you 15kg of 2015 Admiral for £15...

 

[Brewbuzzard]

I thought this thread was about recipes

 

[lowtones84]

FYI in case you didn't know.........

https://www.homebrewing.org/search.asp?keyword=invert+sugars

Nice. I tend to make my own but #3 is a bit of a pain for me, and I have a really tough time making it not a hard puck when it cools.

 

[kmarkstevens]

FYI in case you didn't know.........

https://www.homebrewing.org/search.asp?keyword=invert+sugars

Those are on sale but seem really pricey. Have you tried these? Is it worth getting say #3 to know what #3 should be like?

I've made a couple batches of invert using the stove method. However, I'm not quite sure what the end product should be like. Wondering if it would help to actually get some #2 and #3....

 

[deere322]

Those are on sale but seem really pricey. Have you tried these? Is it worth getting say #3 to know what #3 should be like?

I've made a couple batches of invert using the stove method. However, I'm not quite sure what the end product should be like. Wondering if it would help to actually get some #2 and #3....

I haven't tried these yet but most likely will.
That was my thought exactly.

I too have made homemade invert via the stove method and always wondered if it was the real deal or not.

I'll buy some Invert 1 and brew SUABP 1954 Gold Label for the second time just to try it out. Great beer it was.

 

[kmarkstevens]

I've bought invert #1 but don't think that really adds to the flavor. Ditto with Lyle's Golden Syrup. Black Treacle and Molasses definitely add to the taste but not my favorite taste. With homemade, I'm not quite sure what the end result is, and really not sure if I can reliably recreate it.

I am trying to dial in on a Mild (Reaper's Dark Mild and Orfy's Mild are both pretty good). Machine House microbrew in Seattle has an ambrosial Mild, that I'm trying to at least get close to.

Net net, I think I at least want to get to a repeatable Mild that is close to Machine House using specialty grains first. Then maybe play around with inverts to get to the same result.

 

[Hanglow]

Looks like Marstons and all their current brands will continue their race to the bottom

https://www.marstons.co.uk/docs/jv/...s_JV_Partnership_with_Carlsberg_UK_220520.pdf

Shame, compared to GK for example they did try to keep the brands they aquired going in their original breweries etc, guess that will be right out the window now.

 

[Derp]

Machine House microbrew in Seattle has an ambrosial Mild, that I'm trying to at least get close to.

I've thought about doing the same. I had tickets to fly out for March Mildness (and to visit family) but had to cancel due to the lockdown.

That mild is the dog's bollocks.

 

[kmarkstevens]

That mild is the dog's bollocks.

I know, right? Hell, a dog would probably prefer to lap this up to licking their own bollocks. That said, BCJP may knock it down for being out of style but it freaking rocks.
ABV: 3.7%
SRM: 28
OG: 1.036
FG: 1.008
IBU: 20
Mash: 2-row, Crystal, Dark Crystal, Chocolate
Hops: Nugget, Progress, Goldings

I talked to the brewer back in January and he revealed:
Yeast: Fullers
US 2 row
Bairds for the specialty malts:
Crystal 50/60L
Crystal 135/165L
Chocolate

Kicking myself I didn't ask for the mash temp or the percentages. But eventually I should be able to triangulate in on it.

I need to call them tomorrow and see if they are open. The website wasn't clear and I think WA State doesn't start to reopen until June. That said, they do have To Go operating. So, I should do my duty and at least make a token effort to help out by getting a growler or three.

 

[Derp]

I know, right? Hell, a dog would probably prefer to lap this up to licking their own bollocks. That said, BCJP may knock it down for being out of style but it freaking rocks.
ABV: 3.7%
SRM: 28
OG: 1.036
FG: 1.008
IBU: 20
Mash: 2-row, Crystal, Dark Crystal, Chocolate
Hops: Nugget, Progress, Goldings

I talked to the brewer back in January and he revealed:
Yeast: Fullers
US 2 row
Bairds for the specialty malts:
Crystal 50/60L
Crystal 135/165L
Chocolate

Kicking myself I didn't ask for the mash temp or the percentages. But eventually I should be able to triangulate in on it.

I need to call them tomorrow and see if they are open. The website wasn't clear and I think WA State doesn't start to reopen until June. That said, they do have To Go operating. So, I should do my duty and at least make a token effort to help out by getting a growler or three.

Thanks for the recipe hints; I shall see what I can come up with.

My son has been getting 5L (I think) cask/boxes from the brewery. Sort of like wine in a box, but with delicious mild.

 

[kmarkstevens]

Ok, my latest try at Machine House Mild is not embarrassing.
2.5 gallons
3# Golden Promise (Machine House just uses US 2-row)
6oz Bairds Crystal 135-165
4oz Bairds Crystal 50-60
2oz Bairds Chocolate
WLP85 (Machine House uses Fullers from Wyeast. WLP85 is fullers WLP002 + (WLP006 or 007) blend. Attenuates a a bit more and therefore a little drier than WLP002)

 

[Derp]

Ok, my latest try at Machine House Mild is not embarrassing.

How close is it? What would you change?

I haven't brewed in months due to a stupid low-carb diet, but I'm feeling the itch and I'd love to brew a mild that was even close to Machine House's.

 

[kmarkstevens]

for ~2.5 gallons, I've done 4 versions, with V4 getting pretty tasty. Will take it by my LHBS tomorrow as they also love the Machine House Mild. The guys are pretty good at identifying tweaks.

v1
3# Golden Promise
.5# Bairds C50-60
.25# Bairds C135-165
.25# Bairds Chocolate
EKG ~25 IBU

v2
3# Golden Promise
.5# Bairds C50-60
.5# Bairds C135-165
.25# Bairds Chocolate
EKG ~25 IBU

v3
3# Golden Promise
.25# Bairds C50-60
.5# Bairds C135-165
2 oz Bairds Chocolate
EKG ~25 IBU

v4
3# Golden Promise
6oz Bairds C50-60
4oz Bairds C135-165
2 oz Bairds Chocolate
EKG ~25 IBU

 

[kmarkstevens]

I've got another Machine House Mild waiting to tap tomorrow and hopefully getting closer to the mark.

In the meantime, cross posting from what I did for beer today.

I have too many English yeasts, and therefore winnowing out the herd. Like to get down to just 4 or 5 (my English flock includes Fullers, WLP85, West Yorkshire, London ESB, S-04, Adnans, Whitbread wlp017, Burton, WLP026 Premium.) For example, I will use Nottingham going forward to substitute for Irish ale yeast because they are pretty to my palate and the fermentation numbers. Probably use the WLP026 Premium for when I do the rare big beer/barley wine. Pitched a West Yorkshire vs Adnan's split batch yeast off 2 days ago.

I've already culled these: London III (dull, lifeless, and certainly not Boddington's), Windsor (too fruity), Yorkshire Squares (beyond my brewing ability and comes off most of the time like a Saison)

 

[SteveH aka shetc]

Looks like Marstons and all their current brands will continue their race to the bottom

https://www.marstons.co.uk/docs/jv/...s_JV_Partnership_with_Carlsberg_UK_220520.pdf

Shame, compared to GK for example they did try to keep the brands they aquired going in their original breweries etc, guess that will be right out the window now.

What a bummer. Marstons was my favorite English beer.

 

[Northern_Brewer]

For all those bitching about Verdant yeast being a bit lively during fermentation - that's why they call ale yeasts top-fermenting, none of these poor mutts that have been forced to adapt to conicals like they're...gasp, lager yeast. This is British yeast as it should be - a Yorkshire Square full of Taddy Porter at Sam Smith's.
#newwallpaper