cheezydemon
Well-Known Member
Way ahead of you. No problem.
sleepystevenson said:Yeah, really..... just when you think HOPS are getting expensive by the ounce for a bittering herb...
Ó Flannagáin said:Hey Cheezy, I don't want to run this really, but I would like to participate. I setup a temporary forum on my server if you'd like to run it there people can sign up and you can manage it and all. There is no email verification for new accounts so you can sign up and start posting immediately. http://www.yellowforks.com/hbswap/
BierMuncher said:No interest in the swap...
But I'd bet this is a good base to start with for an Old English Ale...
And why the heck hasn't Orfy chimed in here???
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the_bird said:Did they have lettuce and sliced luncheon meat in Middle Earth?
I don't believe is is so much the financial support rather that to provide support you have to provide a billing address and name rather than the anonymous account that non-supporting members can use. With beer swaps you are shipping items to members so it is good to have verified addresses and names.cheezydemon said:The reason, and I respect it, is not that supporting members are more "well known " than me, it is that they have financially supported the site. Fair enough.
CBBaron said:I don't believe is is so much the financial support rather that to provide support you have to provide a billing address and name rather than the anonymous account that non-supporting members can use. With beer swaps you are shipping items to members so it is good to have verified addresses and names.
That does not stop you from setting up your own swap but it becomes a little bit more of an "at your own risk" type swap.
I recently became a supporting member so that I can exchange my newbie brew for experts brew. What's great is that many members strongly encouraged me and other to do so despite the fact that I am unlikely to match their quality.
Craig
hoffmeister said:Ask and ye shall recieve, cheezydemon. To bring us back to the task at hand, here's what I'm planning on brewing. It's in the style of an English Brown Ale:
3.3# Amber LME
3.0# Light DME
.5# Crystal malt (40L)
.5# Crystal malt (starting with 40L, toasted by me)
.25# Black Patent
1.25 oz. Fuggles
1.5 oz grated Ginger
.5 tsp Irish Moss
Oak chips in secondary for five days
I'm deciding to go with the Brown Ale because to me it seems like the best choice. That's not to say they didn't enjoy/brew bitters, porters, etc., this is what I'm going to use. The recipe makes it a bit stronger than a traditional Brown Ale, but I figured, why not? I'm using hops only for bittering, and not much at that, because I would think that the hobbits would have hops given the climate and the culture, but I don't think they would have used them exclusively-that's where the ginger comes in. I'm hoping the ginger will add to the aroma and give the taste a little zip to balance the malt. Also, the oak chips, also not generally associated with a brown ale, are to simulate the wooden barrels the hobbits almost definitely kept their beer in. How does this sound to everyone-pretty reasonable, or way off base? Any ingredients on my list that I should increase/decrease? Thanks all!
Dinbin said:Not to throw a wrench in the mix, but... The use of hops and the use of the name porter would not be historicaly correct. that is if the Tolkien story is ment to be a lost and forgotten past. Remember that hops were not commonly used or reffered to untill the eleventh century AD. And the term Porter did not come into use until the 18th century.
My 2 cents: it needs to be a type of gruit.
Oakwoodforge said:Hi my name is Jens and I to am a beer brewing LOTR dork ...
Any Body Doing an Ent-draught or Miruvor ? And who do I need to contact to get in on the LOTR Brew in the hat ? I had a silly Idea for an Ent-Draught aka Treebeard's Tree beer ...
"They felt its power coursing through their limbs and it felt like the hair on their heads was curling and growing. There was a taste or scent like a breeze from the woods."
Treebeard's Tree Beer
2 lbs Crisp Maris Otter.
2 lbs birch syrup
2 lbs Basswood honey
2 lbs golden light DME
1 oz fuggles hops 1/2 at 60min 1/2 at 10min
1 oz heather tips
0.5 oz juniper berries
0.25oz spruce tips
Munton's Ale Yeast
2 oz med toast French oak cubes in secondary
Skal!
Jens
cheezydemon said:Right you are hoff, but I am with dinbin in that I don't think that the dwarves would have used much if any hops. I am hoping that the burnt malt will add some bitter to the mix.
olllllo said:I wasn't aware that such a book existed, but here you go.
http://www.amazon.com/Plants-Middle-Earth-Botany-Sub-creation/dp/0873388836
DarinB said:But, hoping to add a little anyways...
quote from Gimli: Soon Master Elf, you will enjoy the fabled hospitality of the dwarves. Roaring fires, malt beer, red meat off the bone.
I'm also thinking there was a drinking song that mentioned 'beer so brown'...
If these were mentioned already...nevermind! ;o)
cheezydemon said:Right you are hoff, but I am with dinbin in that I don't think that the dwarves would have used much if any hops. I am hoping that the burnt malt will add some bitter to the mix.
RadicalEd said:To the gent who mentioned elves before: weren't the elves more into wine than beer? After all, wine is often perceived as being more "cultured" than beer, and the elves certainly fit that description. Plus with their whole immortality thing they could wait around for a while for the stuff to get really good . In the Hobbit at least I distinctly remember the elves in the forest having wine.
I'm intrigued by the soured beer concept as well, but hesitant to commit a full batch to it. Please do let us know how it turns out!
BeerAg said:More comments:
What are you going to use as the secret ingrediant in Ent Wash that makes you grow taller? Human Growth Hormone? I'll pass.
Pip's drinking song:
"Oh, you can search far and wide
You can drink the whole town dry
But you'll never find a beer so brown
As the one we drink in our hometown
You can drink your fancy ales
You can drink 'em by the flagon
But the only brew for the brave and true
Comes from The Green Dragon"
So, I'm down for a simple brown ale recipe. Something with pretty dark color for a brown ale.
RadicalEd said:To the gent who mentioned elves before: weren't the elves more into wine than beer? After all, wine is often perceived as being more "cultured" than beer, and the elves certainly fit that description. Plus with their whole immortality thing they could wait around for a while for the stuff to get really good...
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