The Pale Ale Rut
#21
Posted 11 April 2009 - 02:49 AM
#22
Posted 11 April 2009 - 09:43 PM
#23
Posted 12 April 2009 - 05:41 AM
#24
Posted 12 April 2009 - 05:56 AM
#25
Posted 12 April 2009 - 02:11 PM
and damned tastyTry a Dusseldorf Alt with the traditional Spalt hops and Wyeast German Ale yeast (2007). It's still an ale, but completely different than an IPA/APA
Edited by mikeinspokane, 12 April 2009 - 02:12 PM.
#26
Posted 12 April 2009 - 05:35 PM
#27
Posted 12 April 2009 - 09:51 PM
#28
Posted 13 April 2009 - 05:23 AM
Cavman... I was just thinking about this yesterday. I remember a thread on the GB about "English Summer Ales" and I think I might do one here shortly. I made this Whitbread Original with UK Pale Malt, some british Crystal, Torrified Wheat and then Styrian Goldings & Kent Goldings with 1099 which has this great bready, crackery profile. I would take out the Crystal 55°L and sub it with Munich or maybe Crystal 10°L and make it pale. I would probably still hop it the same and ferment it cool (~60°). This yeast also flocs like a MOFO so the beer would be nice & clear. Cheers!An English Summer Ale, rare style but nice when done well. Something like this would be fine:Amount Item Type % or IBU 6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 92.31 % 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 % 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.85 % 0.75 oz Challenger [7.50 %] (60 min) Hops 22.9 IBU 0.50 oz Challenger [7.50 %] (5 min) Hops 3.0 IBU 1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1000 ml] Yeast-Ale
#29
Posted 13 April 2009 - 06:13 AM
#30
Posted 13 April 2009 - 08:37 AM
I'm thinking along the same lines. I wasn't going to brew this week, but I'm thinking about resurrecting my blob of 1099 in the fridge and putting this together...English Summer Ale7½ lbs UK Pale Malt7 oz Munich or Vienna7 oz Crystal 10°L4 oz Torrified Wheat (Mash temp 150°)1 oz Styrian Goldings 3.5% for 60 plus 1/2 oz Kent Goldings 4.2% for 60 (about 5.6 AAUs)¾ oz Styrian Goldings for 15 mins¼ oz Styrian Goldings plus ½ oz Kent Goldings for 1 minuteWyeast 1099 Whitbread Ale YeastFerment low (~60°) and allow for a short d-rest at the end of primary because the 1099 creates a small amount of diacetyl. Cheers.This past simple pale I did, just 2-Row and some hops as well as this competition bitter I brewed got me thinking about summer bitters....definitely thinking of doing one for the hot summer months. Something really nice and light with just a crisp bit of bitters in the background. I liked the description of the style in the BJCP writeup...I am thinking I'll just do Marris Otter, some crystal 20 and the rest of the torrified wheat I bought for my last bitter - hit something light like 3-5 SRM. Yum!
#31
Posted 13 April 2009 - 01:45 PM
#32
Posted 13 April 2009 - 07:12 PM
I remember that thread as well, I was interested as I had recently had Summer Lightning. I believe George was in on that thread as well.Cavman... I was just thinking about this yesterday. I remember a thread on the GB about "English Summer Ales" and I think I might do one here shortly. I made this Whitbread Original with UK Pale Malt, some british Crystal, Torrified Wheat and then Styrian Goldings & Kent Goldings with 1099 which has this great bready, crackery profile. I would take out the Crystal 55°L and sub it with Munich or maybe Crystal 10°L and make it pale. I would probably still hop it the same and ferment it cool (~60°). This yeast also flocs like a MOFO so the beer would be nice & clear. Cheers!
#33
Posted 13 April 2009 - 07:32 PM
Well, I'm running with this now. I took my harvested 1099 (saved on 3/11) out of the fridge and made a starter for it. I put a recipe together (above), got my grains ready to go, water filtered, hops are ready and I'm making this beer tomorrow. When I poured off the small amount of beer into the sink, it had that distinct crackery aroma to it. I swear it smells like Saltine crackers. Should be a nice, gold beer for the warmer months. Cheers.I remember that thread as well, I was interested as I had recently had Summer Lightning. I believe George was in on that thread as well.
#34
Posted 13 April 2009 - 09:24 PM
Alright Mr. Aleman... what have you done with Ken and his awesome lagers???I'm thinking along the same lines. I wasn't going to brew this week, but I'm thinking about resurrecting my blob of 1099 in the fridge and putting this together...English Summer Ale7½ lbs UK Pale Malt7 oz Munich or Vienna7 oz Crystal 10°L4 oz Torrified Wheat (Mash temp 150°)1 oz Styrian Goldings 3.5% for 60 plus 1/2 oz Kent Goldings 4.2% for 60 (about 5.6 AAUs)¾ oz Styrian Goldings for 15 mins¼ oz Styrian Goldings plus ½ oz Kent Goldings for 1 minuteWyeast 1099 Whitbread Ale YeastFerment low (~60°) and allow for a short d-rest at the end of primary because the 1099 creates a small amount of diacetyl. Cheers.
#35
Posted 14 April 2009 - 03:21 AM
#36
Posted 14 April 2009 - 04:34 AM
Ah, German Lagers and English Ales... that's my stuff. You remember those Mexican/Irish restaurants like Carlos Murphy's or Josè Flanigan's? When I open my brewpub, I'll call it Fritz Churchill's Biergarten & Pub.Alright Mr. Aleman... what have you done with Ken and his awesome lagers???
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