Old Man Ale
#1
Posted 13 September 2009 - 08:54 AM
#2
Posted 13 September 2009 - 09:33 AM
#3
Posted 13 September 2009 - 09:40 AM
#4
Posted 13 September 2009 - 09:50 AM
yeah - since I have MO why not use it eh? I could also use GP as I have that as well.I would replace the 2-row and Munich with Maris Otter.
#5
Posted 13 September 2009 - 01:28 PM
#6
Posted 13 September 2009 - 01:35 PM
Agree on the MO or even some GP, but the magnums should be fine for bittering. Maybe move the EKG's to the 10-15 minute range though.I drove by the former site of the Old Man in the Mtn. this morning, so I am highly qualified to comment on this recipe. The Old Man would replace the 2-row and Munich with Maris Otter. Maybe replace the Magnum with EKG.
#7
Posted 13 September 2009 - 01:49 PM
#8
Posted 13 September 2009 - 01:55 PM
What's the thought here? Between the 60 minute boil and the extended aging I'd be surprised anyone could tell what hops I used for the bittering addition. On the same token I guess the extended aging will also hide aroma so maybe moving the EKGs to 10-15 mins wouldn't be a bad idea...Maybe replace the Magnum with EKG.
#9
Posted 13 September 2009 - 02:12 PM
That's fine, as for hops magnum are so clean no one will know just use them.How about replacing 2-row and munich with MO and GP (equal parts)?
#10
Posted 13 September 2009 - 06:46 PM
Probably not a big deal, but it would just be more true to style.What's the thought here? Between the 60 minute boil and the extended aging I'd be surprised anyone could tell what hops I used for the bittering addition. On the same token I guess the extended aging will also hide aroma so maybe moving the EKGs to 10-15 mins wouldn't be a bad idea...
#11
Posted 13 September 2009 - 07:34 PM
#12
Posted 14 September 2009 - 03:32 AM
Hmmm - I suppose I'll use the MO at least. This beer is still a couple weeks away so plenty of time to think about it...I would really keep the Munich about where you have it and swap the 2R for MO or GP, if you feel so inclined. Also, move the EKG addition to 20 min. I used Northdown FWIW.
#13
Posted 14 September 2009 - 07:20 AM
#14
Posted 14 September 2009 - 08:51 AM
Sugar is a pretty common adjucnt in British Ales.Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.
#15
Posted 14 September 2009 - 09:12 PM
More common than most realize, as well as the "aroma rest" on the flameout hop addition. Letting the hops sit without cooling is nothing new to UK brewers, but recently finding it's way here.Sugar is a pretty common adjucnt in British Ales.
#16
Posted 15 September 2009 - 03:29 AM
What's the purpose? What effect does this have?More common than most realize, as well as the "aroma rest" on the flameout hop addition. Letting the hops sit without cooling is nothing new to UK brewers, but recently finding it's way here.
#17
Posted 15 September 2009 - 07:21 AM
It's supposed to add more hop flavor/aroma. I have a bitter that I tried this on in secondary right now, I'll post about it when it's ready.What's the purpose? What effect does this have?
#18
Posted 17 September 2009 - 12:23 PM
#19
Posted 17 September 2009 - 02:22 PM
Try a little of each and use the term complexity to excess.dark brown sugar, black treacle, maple syrup - too many options! not sure what to do...
#20
Posted 17 September 2009 - 02:46 PM
It's a clear choice for me. Black treacle.dark brown sugar, black treacle, maple syrup - too many options! not sure what to do...
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