gcdowd
Well-Known Member
I think it's a bit thin but I attribute that too the low alcohol. Carbonation will definitely help, but my FG was 1.01, not really thin. Just feels that way. But man could I pound these if I wanted to
Just cracked open my first one of these. I was a couple oz short on the crystal and subbed EKG for the Fuggles but otherwise brewed it as written. Came out at 1.037/1.014 and I'm very pleased with the result. This is my first attempt at a mild and also the lowest ABV beer I've ever made. I'm surprised at the amount of flavor, and I expected it to taste much thinner. Thanks for the recipe and tips, I think I've just been turned on to session brews!
Anyone brew this with US Crystal Malts? just curious how it turned out. Has anyone tried side by side US Crystal vs. UK Crystal?
EDIT: Im gonna brew mine with whatever my HBS carries, which I think is Briess Crystal malt. Although I do have some Carastan Dark, so that might work.
Anyone brew this with US Crystal Malts? just curious how it turned out. Has anyone tried side by side US Crystal vs. UK Crystal?
EDIT: Im gonna brew mine with whatever my HBS carries, which I think is Briess Crystal malt. Although I do have some Carastan Dark, so that might work.
I use US C-malts more often than not because it's what I keep on hand all the time. I can't honestly tell the difference myself and I have a pretty good set of taste buds on me. Never done a side by side though since I keg I wouldn't likely have two versions on draft at once.
Entered this one in NHC. Got some interesting results. Scored a 28.5 and the the main critique was too much roasted barley, too big, not enough maltiness, was called "almost a porter." I don't really see it. Maybe I can see the roastiness, but I like that. I would definitely not call this one a porter or anywhere near a porter...
I was thinking this one would be my top scorer...
Interesting comment. I don't find it that roasty at all
Brewed this last night, OG was 1.036 instead of 1.035 but I think its because of my boil rate. Pitched 137 billion cells of wild yeast, I wish I had a bottle of the original recipe with Nottingham to compare but oh well. I'll let you guys know how it turns out!
Yea, the wild yeast was isolated to a single strain on a plate and then grew from there. I have to admit it wasn't my doing, it comes from a brewery who is opening soon and they collected wild yeast around their town and worked with someone to isolate a few strains they caught and picked the best one after some test batches. Here's a link if anyone is interested: http://hawriverales.blogspot.com/2013/01/the-beast-from-yeast-bears-fruit.html
Photo of wild yeast fermenting, looks pretty healthy and active:
I love it! Unfortunately this is the only time I've made it so I cant compare to how it normally tastes. The yeast is def. a Saison style yeast with some esters when drinking at lower temps like 35-45, then it turns into a really really smooth mouthfeel and really smooth mild taste that you can drink 3-4 before you realize.
OG-1.036 -> FG 1.011
I used the same recipe as listed in this post to the T except the wild yeast which I used about ~140 billion cells
Fermented at ~67 the entire time
Overall this recipe is solid. I will be making this again and will probably use another type of yeast because I love the beer itself. I've not made anything with as good of a mouhtfeel as this and I can drink a bunch without feeling gross or drunk.
rockbasementbeer said:Thinking about doing this but adding some victpry malt. Anyone tried this?
Thinking about doing this but adding some victory malt. Anyone tried this?
if I don't have Maris Otter, I use 4.5 lbs of 2-row and a pound of victory malt to approximate the MO, don't have victory? Just toast a pound of your 2-row at 350 degrees for 16 minutes and let it sit in a bag for a week prior to brewing
I have been adding Munich or dark Munich to many recipes, it's my current favorite two grains.Just brewed a variation of this beer with on-hand ingredients.
12 gallon batch
1.034 OG
9.5 lb 2 row
1.5 lb Munich (didn't have Vienna)
1.5 lb Crystal 75
1.5 lb Crystal 60
1.5 lb Rolled Oats
12 oz Chocolate malt
Nottingham yeast
Really excited about this. This is my first 10+ gallon batch with my new keggle.
Also just roasted my 2 row for the next brew of this batch.
I plan to keg half of this as regular, and half of this with oak. Decided to use oats this time.
I'll post pics once it's ready.
I forgot to mention that this is the first time that I've cold sparged. Still got over 70% efficiency and didn't seem to change that much.
I'm going to tighten the gap on my mill next time, but the only draw back to the cold sparge is the extra time it takes to heat up the water for the boil. On the other hand, I either have to spend the time heating up the water before the sparge, or after the sparge. If I had a second burner, I would be able to speed all of this up.
You need three burners, just to be safe..
When I brewed this, I didn't cook the oats first. This led to an incomplete conversion in the mash. Hopefully this doesn't affect the beer in a negative manner.
Anyone know what happens to those extra starches in the beer? Do they just drop out of solution? Or do they stick around and haunt you as an off flavor?
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