That's 2.5 hours without traffic, and you're pretty much guaranteed to have traffic.Coming to Portland in June, 2.5+ hr away, prolly won't have the time to make the trip.
Specs look better than the stuff in the US (2020 crop). Color, nitrogen, and yield are back in line.Look what I got in the mail today
I'll likely do a a 50c/15 min protein rest followed by a 90 min mash anyways, and plan to use it in primarily turn of the last century -+10y inspired milds and AK.Specs look better than the stuff in the US (2020 crop). Color, nitrogen, and yield are back in line.
Diastatic power is really poor though. WK converts to only 42 Lintner.
https://coa.bsgcraft.com/Resources/...allier Malt PO160-042644 SS26550 59018-2 .pdf
I used the last of my sack yesterday and realized that all my brews with my old stock had pH values that were WAY too low. Calculated at ~5.5-5.6 had me at 5.05-5.15 for all 4 batches I used with my sack. Has anyone had issues with pH before? Not sure if it was the batch I had, or if it's an issue with all Chevallier malt.
I'll be brewing this beer for the 3rd time - Let's Brew Wednesday - 1914 Courage Imperial
I have a pound of invert #3 which I was thinking on using for this recipe. I ordered it by mistake instead of #1 for another beer I brewed recently.
I figured I'd ask folks here if this is a bad idea and if it would impart any "off flavors".
My first thought is that it would only increase the gravity since there is a ton of brown and black and it wouldn't hurt to add the #3.
Thoughts?
Well, alrighty then!!Go for it. I brewed that beer with a super dark DIY invert. Delicious.
Have you noticed there are two Let's Brew recipes for it? The earlier was written by Kristen England. The later by Ron.
https://www.homebrewtalk.com/threads/1914-courage-imperial-stout-which-one.693027/
Why not both? I plan to get a rotation going on a vintaged stock/old ale and an Imperial Stout each winter.Coming up on 2yrs with that brew. Almost time for another tasting report. Almost time to brew it again. It'll likely be next winter's brett'd cellar beer. Two stock ales in a row, time for another roasty.
Never used it for dry-hop, but in the other additions it was a smooth behaviour. Last 10 mins gives a subtle but noticeable flavour, while the WP addition gives strong aroma. I like to combine these two additions with more hops in the 10 mins than in the WP. I made great Schwarzbiers using this hopping scheme.Anyone else who gets this?
Assuming you are asking me. Not planning on it.Are you gonna secondary ferment it with brett?
Either recipe or page number plsI just started the mash on a pale, or "Pennine" mild inspired by recipes in Ron's book Mild!
Relatively heavy on crystal, UK vienna as base, invert 3 and no roast at all.
Can post full recipe if anyones interested.
It's my own recipe but in the same vane as post ww1 and interwar milds.Either recipe or page number pls
83 is mash efficiency?It's my own recipe but in the same vane as post ww1 and interwar milds.
For a 21L post-boil batch, 83% efficiency.
Simpson Vienna(mild malt sub) 2190g 75%
Simpson Crystal Light 150g 5%
Wheat malt 150g 5%
Simpson Crystal Dark 90g 3%
Invert 3 350g 12%
The invert is a emulation, 50% base sugar(white refined cane) and the other half 2/3 light muscovado and 1/3 dark muscovado. Add at last 15 min.
Boil 90 min
Challenger 15.5g 60 min
EKG 15g 20 min
EKG 8g dry hop in keg
Est OG 1.035 20 IBU
I mashed at 71c to try to keep the AA around 75%, depends on what yeast you use I guess.
White Labs has Manchester WLP038 available. It's a yeast strain but have released a limited quantity.
IMHO, this is the yeast if you're trying to do a Tony's Boddington's Pre-1970
It's on yeastman.com (along with a couple of other of the better Vault strains), so any LHBS should be able to order it at the moment.Where do you see 038 available? I just got a WLP group buy announcement from my LHBS and it's not one of the listed vault strains. Don't see it as available on WL's website either.
It needs repeating - London Ale III and friends appear to have nothing to do with the "original" (ie mid-20th-century, Tadcaster) strain used by Boddies. LAIII is a classic Whitbread yeast, I suspect it was harvested from a product carrying the Boddies label that was made in a Whitbread factory at some time after the Whitbread takeover, long after the period of "classic" Boddies.I am thinking about what blend you could do to achieve something that is the closest match to the original Boddington's multi strain.
This and some of the london ale strains?
It's a good source of information that site especially some of the talks with great brewers. The owner is an expat Brit and it's the company I bought my hop plants from.I'm not sure where I got this link from (hopefully not here ) but I thought I'd share as there are some interesting and nicely presented recipes on there.
https://www.wildabouthops.nz/UK_ipa_recipes.html
I'm also not sure how accurate they are but they do use local NZ malts so they should of course be changed with the british equivalent for which they posted a substitution chart.
https://www.wildabouthops.nz/malt_substitutes.html
There are also some more British ales in the other recipe sections; some nice brewing software resouces too.
I need to dig deeper when I find some time
Nice.It's a good source of information that site especially some of the talks with great brewers. The owner is an expat Brit and it's the company I bought my hop plants from.
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