English Ales - What's your favorite recipe?

[14th_vermont]

OK, so it seems almost everyone is into the make-your-nose-run hop forward double, triple and quaduruple IPA's with IBU's over 100. That's fine if you like it. But personally, I enjoy traditional English beers. I get a lot of enjoyment from a very good common bitters, porter, SB or ESB. English beers provide a comfortable easy drinking beer that I can enjoy through an entire evening. Perhaps there are others here who feel the same way.

Would you care to share your favorite recipe? And why do you like this beer?

Thanks to all who care to contribute their views and their recipes.

Cheers!

Love ESB especially cask ESB on a hand pump. I just posted a comment on thread titled cask beer ( sought of )

 

[Erik the Anglophile]

Late to the cricket ground here due to a sticky wicket getting my knickers in a twist. I have brewed this a few times and love it. The GNO's give it a slightly silky mouthfeel which balances the dry/bitter aspects of the beer so it isn't harsh, and the head almost looks like a nitro pour.

British Golden Ale
46.3% Great West High Color Pale
46.3% Crisp Maris Otter
4.6% Golden Naked Oats
2.8% Victory
Mashed at 152* for 2 hrs (Errands: I was out of Earl Grey and blood pudding...sue me)
Hops are a mix of Warrior, Cascade and EKG. See the link
WLP007 pitched and fermented at 60* for a few days then finished out at laundry (room) temp.
1.051 - 1.008
Kegged with dextrose solution for natural carb for a week or so, then chilled to serving temp.

https://www.brewersfriend.com/homebrew/recipe/view/1138994/-2021-04-08-british-golden

I'd ditch the victory, that sort of lightly toasty flavour suits a best or strong bitter better imo.
Maybe sub witha small bit of some demerara or light muscovado sugar instead? To add a little complexity, lighten up the body and enchance ester character of the yeast

 

[Erik the Anglophile]

So I brewed up a Brown Ale almost 2 weeks ago, my estimated boil off in the new kettle was a bit too much, since I had to remove the kettle from the induction plate and do immersion heater only because it boiled too violently with both, have recalculated my coming recipes with the new values though.
This lead to a slightly larger post boil volume and lower OG than predicted.
Secondly I was a bit distracted while heating the the strike water, resulting in an initial mash temp of 70-71, I got it down to 66 but it took a good 10 min.
Thirdly I pitched only one pack of yeast for a 20L batch, so I think a slight underpitch in combination with a too warmstart of the mash lead the beer to have an AA of only 68%, 1.042-1.013. Will definitely be more watchful when heating strike water in the future and always pitch 2 packs for my larger batches.
It tasted decent though so perhaps I can just call it a Brown Mild?

 

[Miraculix]

So I brewed up a Brown Ale almost 2 weeks ago, my estimated boil off in the new kettle was a bit too much, since I had to remove the kettle from the induction plate and do immersion heater only because it boiled too violently with both, have recalculated my coming recipes with the new values though.
This lead to a slightly larger post boil volume and lower OG than predicted.
Secondly I was a bit distracted while heating the the strike water, resulting in an initial mash temp of 70-71, I got it down to 66 but it took a good 10 min.
Thirdly I pitched only one pack of yeast for a 20L batch, so I think a slight underpitch in combination with a too warmstart of the mash lead the beer to have an AA of only 68%, 1.042-1.013. Will definitely be more watchful when heating strike water in the future and always pitch 2 packs for my larger batches.
It tasted decent though so perhaps I can just call it a Brown Mild?

That is a perfectly fine attenuation for an English Ale! The taste will reflect that.

 

[Erik the Anglophile]

Yeah I know but I was shooting for a little higher OG and maybe like 5% more AA for a little stronger and drier finish than I got.

 

[Miraculix]

Yeah I know but I was shooting for a little higher OG and maybe like 5% more AA for a little stronger and drier finish than I got.

Then it's even better that the attenuation is a bit higher. A bit more flavour from the residual sugars a little less flavour from the lower efficiency, a bit of balancing.

 

[tracer bullet]

I'd ditch the victory, that sort of lightly toasty flavour suits a best or strong bitter better imo.

Hmm, I have been thinking the same. I always think I love Victory, I crunch on a few grains when I'm measuring it into my recipe at the LHBS and I have in mind that I love it in beer as well. But I keep wondering if I should be using it. I don't intend to ask anyone to write a book here but is there a sort of simple guide as to when to use or not use it (we could call it biscuit malt too). Maybe a link to a previously written guide?

 

[DBhomebrew]

Hmm, I have been thinking the same. I always think I love Victory, I crunch on a few grains when I'm measuring it into my recipe at the LHBS and I have in mind that I love it in beer as well. But I keep wondering if I should be using it. I don't intend to ask anyone to write a book here but is there a sort of simple guide as to when to use or not use it (we could call it biscuit malt too). Maybe a link to a previously written guide?

I was going to suggest dropping it given your use of MO as a base. Decided to leave it alone as you're about to judge the affect of invert on a previously brewed recipe. Changing one item at a time is best.

From what I gather, the addition of biscuit, Munich, etc, is a way to mimic the goodness UK while using basic US 2-row. Those sorts of additions are a quick giveaway that you're looking at an American recipe. I've learned to seek UK information and recipes while brewing UK styles.

 

[monkeymath]

I was going to suggest dropping it given your use of MO as a base. Decided to leave it alone as you're about to judge the affect of invert on a previously brewed recipe. Changing one item at a time is best.

From what I gather, the addition of biscuit, Munich, etc, is a way to mimic the goodness UK while using basic US 2-row. Those sorts of additions are a quick giveaway that you're looking at an American recipe. I've learned to seek UK information and recipes while brewing UK styles.

I'm not sure if I'd say (not too sure whether you are actually implying it) these "specialty grains" mimic the delta between Maris Otter and plain 2-row, but generally I feel that if you use a "fancy base grain" such as MO, you should give it an opportunity to show itself. If you mix in Victory, Munich, unicorn tears and what have you, you might as well just use any plain old Pale Ale malt.

There is, however, that voice in the back of my head that says you might as well always use MO in your English-style ales, whether it's apparent or not, since you will hardly notice the additional expense it induces over a generic Pale Ale malt.

 

[DBhomebrew]

I'm not sure if I'd say (not too sure whether you are actually implying it) these "specialty grains" mimic the delta between Maris Otter and plain 2-row

I'm not saying or implying they do, just that many US brewers use them as if they do.

Mimic, maybe. Achieve, no.

 

[tracer bullet]

I get what you guys are saying, no worries.

Thinking back over my brewing history I have used Victory as a sub for "biscuit" malt in certain recipes, intending to... bring an English flavor. It'd be funny if that backfired.

 

[DBhomebrew]

Victory  is a biscuit-type malt. Briess' brand.

If I were to use a biscuit malt in a UK style, it'd be an UK maltster's amber. Different maltsters producing different ambers of different colo(u)rs and flavo(u)rs of course.

 

[Gus_13]

I really need to get or make some invert. A while back I did an experiment where I boiled down some of my wort after the mash to a thick syrup and added it back as the rest was coming to a boil. It smelled like brownies and toffee. I really liked what it brought to the beer. I called it my "Yorkshire Bitter" as I read that's what Samuel Smith's Old Brewery Bitter was brewed like. I really need to do that beer again. I used Yorkshire Square yeast back then but think the Burton yeast would work with it as well.

 

[Erik the Anglophile]

If I were to use a biscuit malt in a UK style, it'd be an UK maltster's amber. Different maltsters producing different ambers of different colo(u)rs and flavo(u)rs of course.

Tbf, I use a dash of Crisp's amber in my Best Bitter recipe.
But I think Amber from some maltster who make it darker would be too strong with the toastyness.

 

[eshea3]

Victory  is a biscuit-type malt. Briess' brand.

If I were to use a biscuit malt in a UK style, it'd be an UK maltster's amber. Different maltsters producing different ambers of different colo(u)rs and flavo(u)rs of course.

I find a spot of amber always provides a great background note.

 

[Section1]

Question on invert. I ordered some #3 a week ago and was planning on using it today. When I open the container it wasn't a liquid. It seems to had solidified. Would it still be usable? I did have some #2 on hand and used that but that wasn't really what I had planned.

 

[duncan_disorderly]

Question on invert. I ordered some #3 a week ago and was planning on using it today. When I open the container it wasn't a liquid. It seems to had solidified. Would it still be usable? I did have some #2 on hand and used that but that wasn't really what I had planned.
View attachment 766954

From the Ragus website:

"Brewer's Sugar No. 3: This can be produced as a fully inverted (glucose-fructose mixture) syrup or seeded into a crystalline block. It's is 95% readily fermentable, with a dark brown colour (120-140 EBC) and rich flavour. It's used in mild ale, stouts and porters."

 

[Erik the Anglophile]

Speaking of invert and amber malt, I've got a Best Bitter fermenting now using both, brewed saturday night (pitched a little after midnight) and by dinner yesterday ut had accelerated up to full speed. Currently at 19c, gonna raise to 20 when I come home from work.
MO as base
8% invert #3
4% T. Wheat
4% Crisp Amber
3% Crystal 240 ebc

Mashed at 66c/60 min
90 min boil with Challenger as bittering at 60
10.5g @15
21g each of Challenger and Styrian Goldings B for a 20min/80c hopstand
22.7L post boil and about 20L in the bucket.
OG 1.043( aimed for 1.042)
IBU a bit over 30, did not account for the stand and got a little less boil off than anticipated, still got a few tweaks to be done with the new larger kettle, but I should land at about 0.8 bu:gu.

 

[eshea3]

Speaking of invert and amber malt, I've got a Best Bitter fermenting now using both, brewed saturday night (pitched a little after midnight) and by dinner yesterday ut had accelerated up to full speed. Currently at 19c, gonna raise to 20 when I come home from work.
MO as base
8% invert #3
4% T. Wheat
4% Crisp Amber
3% Crystal 240 ebc

Mashed at 66c/60 min
90 min boil with Challenger as bittering at 60
10.5g @15
21g each of Challenger and Styrian Goldings B for a 20min/80c hopstand
22.7L post boil and about 20L in the bucket.
OG 1.043( aimed for 1.042)
IBU a bit over 30, did not account for the stand and got a little less boil off than anticipated, still got a few tweaks to be done with the new larger kettle, but I should land at about 0.8 bu:gu.

What's the yeast?

 

[Erik the Anglophile]

What's the yeast?

A Swedish manufactured yeast by Brewly, the house brand of a Swedish online HBS.
Likely manufactured by Jästbolaget on contract, and some sort of Windsor relative.
I have started using it as my house yeast for Brittish/English ales.

 

[Erik the Anglophile]

@Miraculix didn't you order some awhile ago?
Have you tried it yet?

 

[Miraculix]

@Miraculix didn't you order some awhile ago?
Have you tried it yet?

I was just thinking about it when I read your previous post. I haven't ordered anything yet I'm afraid, but it's still on my list.

 

[Erik the Anglophile]

Maybe it was @schmurf who had ordered some...

 

[schmurf]

Yes I ordered the English Ale and their version of 34/70 and both have been used. However I can't tell exactly my thoughts about the English Ale yeast, I had to use it as a backup when I had some problems with an Strong/old ale I was making, I used Wyeast 9097 and it seemed almost dead, so Brewly English Ale to the rescue. It's still conditioning/maturing so I have no info to give yet. The 34/70 was used in a Italian pilsner and the taste is good, but it did behaved a bit strange... first it took 40 hours for it to start and it slowed down considerably half way through the fermentation. I was worried it would stall but eventually it got going again. The pilsner is still conditioning but quite drinkable already.

 

[tracer bullet]

For the First Gold & EKG, does it make sense to combo them throughout or should I be focusing on one over the other at certain steps (i.e. OMG you fool never boil EKG or never late hop first gold)?

An English Ale of some sort is my next brew in a week or so. I'd like to give First Gold another shot. I typically use EKG. Wondered if a more experienced English Ale brewer might make a recommendation on which to use and when (for example - First Gold up front, EKG late, maybe vice-versa, maybe a combo throughout?)

 

[Erik the Anglophile]

I've used both EKG and First Gold as late boil hops, I imagine they should pair well.
I have a brown ale with some FG added the last 15 minutes conditioning in kegs right now, a slightly tweaked version of a recipe I done before. Has a subtle orange-zesty background hop flavour that is really delicious.
Try something like a 50/50 EKG/FG combo in a hopstand for a bitter, or maybe a moderate 10-20 min addition of EKG and a FG hopstand or dryhop.

 

[kmarkstevens]

I have settled on using First Gold as the bittering hop for English ales. Then depending on my mood and freezer, finishing hop can be first gold, EKG, Bramling Cross or Fuggles. All pair well in my humble opinion. First Gold is around 7.5% alpha, so higher than the others for bittering.

I haven't gotten the marmalade Fuller's flavor yet even when pairing First Gold with a Fuller's yeast. I need to revisit Fullers London Ale to see if I notice the marmalade in that either. I don't have the most discriminating palate.

 

[WesBrew]

thoughts on wlp028 Edinburg ale yeast. planning a run of scottish and english beers and hoping to use the same yeast. I have this yeast on hand. Scottish light, english bitter, esb, maybe a porter or even an IPA at the end.

 

[Erik the Anglophile]

I'd get a more "true" English yeast for the bitters and IPA, the scottish yeast might be a bit too neutral and bland.

 

[crusader1612]

thoughts on wlp028 Edinburg ale yeast. planning a run of scottish and english beers and hoping to use the same yeast. I have this yeast on hand. Scottish light, english bitter, esb, maybe a porter or even an IPA at the end.

Go for it.

It may not be "truly english" but you'll no doubt get something tasty. Plus you can make a load of scottish ales