Is the original recipe still the best? How would you think some Christmas spices would do with this beer? (cinnamon and vanilla).First time I have brewed this one. SWMBO's favorite. Used London Ale III, 1318, Yummy .. Thanks Orfy
I think the crystal adds the sweetness to compliment the chocolate malt. Still, let us know how it turns out!Come to brew this just now, boiler on, weighed out all but the crystal. Went to the garage to fetch it and when I picked it up the whole lot fell on the garage floor, looks like some mice have been at it
So I'm going to try this with an extra 100g of chocolate malt and no crystal anyone else tried it like this? Wondering what I'm letting myself in for....
Haha yes we do! I'l be honest with you, I haven't had many commercial milds that compare to this recipe. It's very easy drinking and light, but has a great flavor. For Christmas I brewed this and bottled it into 22oz bottles to give away to my family for Christmas gifts. My dad (who drinks Old milwaukee light exclusively) loved it and I have to brew another batch just for him.Seems like we have the same taste in beer, feel like we comment on a lot of the same stuff! ha might have to go out and try a commercial example first to be sure i like the style.
Is the original recipe still the one to go with?Haha yes we do! I'l be honest with you, I haven't had many commercial milds that compare to this recipe. It's very easy drinking and light, but has a great flavor. For Christmas I brewed this and bottled it into 22oz bottles to give away to my family for Christmas gifts. My dad (who drinks Old milwaukee light exclusively) loved it and I have to brew another batch just for him.
Yep, no problem. Basically, all I did was add some more Maris Otter, included some Munich Malt, and changed the hops to East Kent Goldings. I suspect the magic to this recipe is the ratio of Crystal Malt to Chocolate Malt so keep those the same. I also kept the BU:GU ratio roughly the same - mine came in at 0.4.Would you mind sharing any of your changes and what worked?
Did you use the quantities of grain for a 5 gallon batch and not doible it?I think i missed the mark on this.
I boiled a 10 gallon BIAB batch. Used the correct amount of grains and started with 15 gallons of water. My hops were in a spider rig, and I added whirlfloc at the end of the boil. Removed the hop bag and cooled the wort to 100 degrees and dropped the hydrometer into the kettle for a 1020 reading. I'm assuming I used too much water, what gives? I went ahead and put it in the carboy, but i dont have much expectation for it. Thoughts?
You are welcome, but it was just dumb luck that post was at the top of the page.Figures they it was only a couple pages back.... Thanks!
Jay, I'm not sure who you are asking, but I'll try to help. Sparge water can be cold or hot, it really doesn't matter. You don't want to go over about 170°F, though, because you could extract tannins from the grain husks. Think of the worst overboiled tea you've ever had. Or oak tree bark.Haven't brewed in about 3 years....This will be my first one back into the business. What should my sparge temp be if I am mashing at 158 degrees for a 5.5 gallon batch? Should it be 185 degrees?
Yesterday was bottling day for this one. Gravity only went down to 1.014, which I assumed was good (and the goal of the 70C mash), but now I see the recipe calls for a FG of 1.009 (mind you that my OG was ever so slightly higher, but not enough to justify the deviation).Brewed something close to this recipe today (had to account for the ingredients I had at home) and signed up to contribute to the community I was benefiting from. So, yeah, this is my first post and all. Exciting!
So there's stil hope, I guessIt is amazing how this little beer changes over time. I can understand why cellarmanship is such a skill on these lower gravity Real Ales. Mine (OG 1.042/24IBU) peaked in flavor after 4 weeks in the keg. I didn't care for it at week 2 (roastiness was too harsh, dead and thin finish), week 3 was meh, and week 4 was delicious! (turned to malty chocolate with a rounder mouthfeel). Now it's gone!
So, although this thread is turning into a rather intimate conversation between me and myself, I just want to add that the issue seems to be resolved after a little time in the bottle. It is rather thin (I think that Notti just won't leave anything sweet in a beer), but not watery; one might just call it "light". The taste really is surprisingly rich, it is packed with flavour, unlike what you'd expect from a beer at only 3.5% abv. There is some fruitiness to it, a combination of the hops (I find Tettnanger a bit fruity, maybe it was not the perfect sub, but I like it) and the dark crystal, but mostly cocoa and some roasted bread (a bit pretzel-like, I'd say). I'm really happy with the way it's turned out.Yesterday was bottling day for this one. Gravity only went down to 1.014, which I assumed was good (and the goal of the 70C mash), but now I see the recipe calls for a FG of 1.009 (mind you that my OG was ever so slightly higher, but not enough to justify the deviation).
During bottling, I pulled and tasted a small sample. While the aroma and flavour were there (that is, it did have some flavour, not necessarily the kind I was expecting), it was extremely thin, in fact watery, and had no mouthfeel whatsoever. This bums me out a little bit; I did not expect this with such a high percentage of crystal and this high final gravity. In fact, I did expect a rather velvety smooth texture, which might be the wrong idea altogether (a consequence of the fact I have never actually had a dark mild, I guess). Most of my low-OG beers contained a high percentage of oats or (malted) wheat, so maybe I am just habituated to a rather rich mouthfeel, but I thought the poopyloads of crystal would do a similar service.