I think there is now a modern recreation available, called Imperial malt or something like this.This one has been sitting in my historic recipe folder for a long time. I made it once but it was so long ago I don't recall how it turned out and didn't bother to make notes. It would be rather difficult if not impossible to recreate one of these with any accuracy since they would have been made with 100% brown malt which would have been completely different than what is called brown malt today.
Interested. Is this supposed to be modern day brown malt? I need to dig more into this.I think there is now a modern recreation available, called Imperial malt or something like this.
Edit: It is available from Simpsons.
AFAIK, I don't know anything .I dont. Going off the Ron Pattinson comment in this thread. Doesnt sound like something Id want to use as a base malt just yet. Need to learn more.
From what i recall Brown malt varies a lot in color today w TFawcett on the lighter color and others much darker and roastier. Do we know what color historical brown malt provided?
Sure, why not?Brewing Porter has been my thing lately, its hard to find in the stores where the shelves are dominated by IPA's and Hard Seltzer.
I really can't get too interested in historical brews though, I have very limited brewing time, if I'm going to brew something it better be something special, I can't get the authentic historical ingredients and honestly, the historical brews I have done in the past weren't all that great.
Since my offering is I'll apologize first.
My latest porter was inspired by Breckenridge Brewery Vanilla Porter. I seldom re-brew the same recipe, but I'm thinking I'll do this again and may actually try to keep it on tap all the time.
If anyone is interested I'll include the details.
That sounds to me like adding some black patent to the imperial plus a little bit of base malt would probably hit the spot.
Brown malt is a tricky devil to pin down. It has been made in many different ways and had many different characters over the years.
In the eighteenth century, it was diastatic; that is, the grains contained sufficient enzymes to convert their starch into sugar, and it was regularly used as a base malt. The earliest porters and stouts were brewed from 100 percent brown malt. London brewers usually purchased their malt from Hertfordshire, just north of London. There, it was the custom to use straw as a fuel in the final stage of the kilning, where the temperature was increased dramatically. In other areas, different fuels were used, and these had a big impact on the flavor of the malt.
Only the historic brown malt with the baddest quality was likely a bit smoky, Ron is elaborating on that somewhere in the depth of his blog.Can you elaborate?
(There was likely a smokey quality that would be lacking, but what apart from that?)
My personal guess, and it's really nothing but an uneducated guess, is that a mix of imperial malt, a bit of pale malt and maybe some black malt could come close. Maybe a certain percentage of modern brown malt as well? Don't know about that.
Only the historic brown malt with the baddest quality was likely a bit smoky, Ron is elaborating on that somewhere in the depth of his blog.
Not something I've done myself but I have tried a friend's effort who split a batch and Bretted some of the bottles. Which made a big difference but was a bit much on its own - the ideal was maybe a 1:2 blend of Bretted:unbretted. Which of course sounds rather like the traditional blending stock ale with fresh.What is your favourite historical UK (London?) porter recipe from the Victorian era that you have successfully brewed?
I wish this would become a thing. I mean, like a big thing, like our madness for IPA. Unfortunately it never will, at least not in the USA, because it's too complicated, and/or we would ruin it with other crappy interpretations.Not something I've done myself but I have tried a friend's effort who split a batch and Bretted some of the bottles. Which made a big difference but was a bit much on its own - the ideal was maybe a 1:2 blend of Bretted:unbretted. Which of course sounds rather like the traditional blending stock ale with fresh.
If it was something that I'd drink enough of to make it worth the effort, I'd make it an annual brew, keeping back 1/3 to age with Brett clausenii, and then blending 2/3 of the new batch with 1/3 of the previous year's aged with Brett for portery perfection.
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