KingBrianI
Well-Known Member
LGI, tread freely!
I think I am going to try a partial mash version of this very soon. William's Brewing just discontinued their Maris Otter LME, so I will just mash as much MO as possible with the crystals and use DME to hit 1.054. Maybe it will help if I add some biscuit to the mash to make up for it.
Read my gauge wrong and missed my mash temp. Took quite a few minutes to bring it back in line but eventually I got it. First runnings tasted awesome though. Also wasn't able to get my OG as my hydrometer was broken, WTF? All in all it was just typical of how my day went. But, it's bubbling away at 68° so I'll post again in 4 weeks.
Sorry, but I can't really think right now. I see you put
0.25 lb UK Dark Crystal 135-165L (150.0 SRM) Grain 2.27 %.
I'm thinking right when I think Special B when I see that right?
Also, I'm thinking about nottingham.
Ever tried it with this recipe?
On the subject of special B. I tried some in my bitter recipe, and it got me very excited and gave me a great brew. Since then I have made my own crystal using Maris Otter using Dontman's method as stated in this thread. Using that method I have successfully replaced Special B with a more "In style" substitute.
(Treading freely here! )
There's an idea! Next time I make this recipe I'm going to use all homemade crystal malts. That'll be a very interesting comparison.
This beer was the hit of a Halloween party. We normally have a selection of home brews in pop kegs. I'm happy to report that mine went first. I altered the recipe a little by using .25 lb dark crystal, .50 lb light crystal and .50 lb biscuit. Folks thought it was very balanced and clean. Thanks for the recipe! Right now it's my standard!
There's an idea! Next time I make this recipe I'm going to use all homemade crystal malts. That'll be a very interesting comparison.
I brewed this back on 10/25 and have been cold crashing since fermentation ended. However, it's still sitting on the yeast cake in the primary. This is ok right? Do to work and other commitments I've not had the opportunity to keg it. Input would be greatly appreciated.
It will be fine. I've left beer in primary much longer than that and it always comes out great. It should be nice and clear when you do keg it.
I brewed this back on 10/25 and have been cold crashing since fermentation ended. However, it's still sitting on the yeast cake in the primary. This is ok right? Do to work and other commitments I've not had the opportunity to keg it. Input would be greatly appreciated.
Tapping a keg of this on Christmas Eve. Been looking forward to this moment since I brewed it going on 2 months ago.
I'm trying this one again this coming Saturday. This time, I decided on using the WLP023 Burton Ale yeast as oppose to Wyeast 1968 as it has slighty better attenuation. At what temperature should I mash using this yeast? Is 154F good?
did this up with chefchris and I kid you not it was drank within 4 hours
Ok, I'm gearing up to make this, and I'm prepared to follow the recipe exactly, but with the FWH Goldings, won't the perceived IBUs be a bit low? My brewing software calculates the IBUs at 20.7, which is below standard for the style. That said, I'm prepared, like Luke Skywalker, to forego the computer for the Force, but I thought I'd ask first. Clearly no one has had a problem with this beer being too mild, but I just wanted to throw this out there in case I'm missing something...
At any rate, I wasn't going to mess with what is clearly a popular (and beautiful, based on the pics) brew, so I just wanted to clear it up! Thanks for the reply, and the recipe! Cheers!
It's goooooooooooooooooooooooood.
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