22 replies to this topic

[positiveContact]

Working on this recipe. Pretty basic I think...GRAINS:12.0lbs Maris Otter 1.0lbs White Wheat 0.5lbs Crystal 65mash at 148FHOPS:1.8oz Magnum for 60 min1oz of EKG/Styrian Goldings @ 15min, 5min, and 0minProbably 1oz of dry hopping with styrian goldings in secondaryYEAST:London Ale IIISRM: 9.34OG: 1.072IBU: 78ishSo the yeast I'm set on b/c it's what I have. Is the grain bill too simple? I'm running low on EKG so styrian goldings will be filling in where I fall short which I'm guessing will be about half of the flavor/aroma hops. I'm assuming this is an acceptable option (not exactly a sub but fits the style). The only other hop I can see working in place of EKG that I have is willamette.

[djinkc]

Me, I would lose the wheat and add some Biscuit. The IBU's are a little high for style but it's your beer. I don't brew these much.

Edited by djinkc, 22 January 2011 - 06:44 PM.

[cavman]

This is a style you could bump the crystal a bit(can't believe I just said that), and use sugar to reach the desired FG. I agree with DJ on the IBU's, I also wouldn't use Magnum it's too clean for the style.

[zymot]

I make an English IPA very similar to this. Comes out great.1.8 oz of Magnum is fine. They are pretty neutral. I would throw in the other 0.2 oz and finish off the package of hops, assuming you are not pulling the hops from bulk.Wheat is OK, you could go with DJ's advice and substitute with biscuit.

[positiveContact]

This is a style you could bump the crystal a bit(can't believe I just said that), and use sugar to reach the desired FG. I agree with DJ on the IBU's, I also wouldn't use Magnum it's too clean for the style.

what would you use? if I were to use something else I would have to use quite a bit.

[cavman]

Vb

what would you use? if I were to use something else I would have to use quite a bit.

I usually have too many hops on hand so I would use all english. If you don't I would think a mix of the magnum and some ekg would be doable. Maybe even use the ekg at 45 along with the magnum at 60 to add more of the flavor. Say an ounce of mags at 60 and an ounce and a half of ekg at 45. Im in a brewpub on my phone so didnt calculate the ibus but it may be workable.

[BarelyBrews]

I would prefer to mash at 152ish if you could hit it.148 degrees would still do.IMHO.

[cavman]

I would prefer to mash at 152ish if you could hit it.148 degrees would still do.IMHO.

Good point, I forgot to mention his mash temp. I was thinking 150 or 152 depending the yeast, if the fullers yeast hed be ok at 148(woth the higher crystal), but a dryer finishing yeast def a higher mash.

[positiveContact]

Good point, I forgot to mention his mash temp. I was thinking 150 or 152 depending the yeast, if the fullers yeast hed be ok at 148(woth the higher crystal), but a dryer finishing yeast def a higher mash.

based on the reading I'm doing the original IPAs were very dry so that's kind of what I was going for.

[positiveContact]

Me, I would lose the wheat and add some Biscuit. The IBU's are a little high for style but it's your beer. I don't brew these much.

Why no wheat? I was thinking it would be nice for head retention. I don't have any biscuit but I do have some special roast - would a touch of this work?

[positiveContact]

also - I didn't see any responses on the styrian goldings. will these work alright?

[zymot]

also - I didn't see any responses on the styrian goldings. will these work alright?

Doing a bit of research I learned something. I remembered styrian goldings are an English based hop exported to some part of eastern Europe, Slovenia or somewhere sazz come from... something like that. Styrian being some geographic reference. I assumed the goldings meant that East Kent Goldings were the exported hop. The first three references I found say that Fuggles are the hop exported to easten Europe. I love my EKG. My experience with fuggle has not been as positive. In fact I do not use them. Maybe you have an established opinion about fuggles or Styrians, and you should certainly go with that. It is also true that fuggles show up in many, many english recipes. Many homebrewers like their fuggles, I might be in the minority opinion. I have no opinion about Styrian specifically, other than their lineage, which is subject to debate. I guess I have not been of much help, other than providing a hop ancestory lesson.

[positiveContact]

Doing a bit of research I learned something. I remembered styrian goldings are an English based hop exported to some part of eastern Europe, Slovenia or somewhere sazz come from... something like that. Styrian being some geographic reference. I assumed the goldings meant that East Kent Goldings were the exported hop. The first three references I found say that Fuggles are the hop exported to easten Europe. I love my EKG. My experience with fuggle has not been as positive. In fact I do not use them. Maybe you have an established opinion about fuggles or Styrians, and you should certainly go with that. It is also true that fuggles show up in many, many english recipes. Many homebrewers like their fuggles, I might be in the minority opinion. I have no opinion about Styrian specifically, other than their lineage, which is subject to debate. I guess I have not been of much help, other than providing a hop ancestory lesson.

I used them in a pale ale recently that I think tastes good. I too love EKGs but unfortunately there weren't any available when I placed my last order from hops direct. So I figured I'd work with what I have. It says they are also similar to willys and I like those so I think I'll be alright.

[djinkc]

Why no wheat? I was thinking it would be nice for head retention. I don't have any biscuit but I do have some special roast - would a touch of this work?

Special Roast or Victory might be OK to sub for biscuit

[tag]

It looks good to me.I have been thinking about brewing one too. 1/4# crystal 120 and all MO. Mashed at 148-150. English bittering hops and a mix of EKG/Fuggles for flavor, armoa and dry hop. Don't know which yeast.Styrian Goldings are basically Fuggles grown in Europe.

[positiveContact]

Wheat is OK, you could go with DJ's advice and substitute with biscuit.

I'm a little curious as to how biscuit is a sub for wheat? maybe that's not what you guys mean b/c to me they would accomplish very different things.

[positiveContact]

update:GRAINS:12.000lbs Maris Otter 1.000lbs White Wheat 0.750lbs Crystal 65 0.125lbs Special Roastmash at 149FHOPS:1oz Magnum for 60 min1oz of Styrian Goldings for 60 min1oz of EKG/Styrian Goldings for 10min1oz of EKG/Styrian Goldings for 5min1oz of EKG/Styrian Goldings at flameoutProbably 1oz of dry hopping with styrian goldings in secondaryYEAST:London Ale IIISRM: 11.28OG: 1.073IBU: 64I'm a little leery of upping the crystal or mash temp any higher with this yeast. In the past I used it in an old ale that was only a little higher OG and mash temp but less crystal and with some black treacle and I finished at 1.018. I'd like this to finish up around 1.015 or less I think.ETA: how hard would you guys push the chloride to sulfate ratio on a beer like this? I'm thinking of going just into the realm of "very bitter" (<0.5).

Edited by mashleyJwilliams, 27 January 2011 - 05:31 PM.

[djinkc]

I'm a little curious as to how biscuit is a sub for wheat? maybe that's not what you guys mean b/c to me they would accomplish very different things.

I didn't mean it as a sub, but a swap. Biscuit, IMO, will give it a bit more British character. Wheat won't do that, but I put a little in a lot of beers for the hell of it sometimes - never would in a British Ale. I think the MO will give plenty of head retention. Since you had Classic English IPA as a goal I suggested the change. I think over the pond back then they would put cane sugar in before Wheat malt. But, I already posted these don't get brewed at my place much. And, time to do some again. I'm getting boring..............

It goes back to how the style came to be. It was cheaper because of taxes to add sugar rather than malt/other grains. Plus the British malts could handle a little sugar and still throw malt at you in the glass. Most of the close - to all - MO beers I've brewed had a nice enough head to shave with. But that would be a waste of beer since I have a beard.

eta, just saw the grain bill, dump the wheat and bump the SR to at least a pound. But hey, it's your beer and looks tasty.

Edited by djinkc, 27 January 2011 - 05:53 PM.

[positiveContact]

I didn't mean it as a sub, but a swap. Biscuit, IMO, will give it a bit more British character. Wheat won't do that, but I put a little in a lot of beers for the hell of it sometimes - never would in a British Ale. I think the MO will give plenty of head retention. Since you had Classic English IPA as a goal I suggested the change. I think over the pond back then they would put cane sugar in before Wheat malt. But, I already posted these don't get brewed at my place much. And, time to do some again. I'm getting boring..............

It goes back to how the style came to be. It was cheaper because of taxes to add sugar rather than malt/other grains. Plus the British malts could handle a little sugar and still throw malt at you in the glass. Most of the close - to all - MO beers I've brewed had a nice enough head to shave with. But that would be a waste of beer since I have a beard.

eta, just saw the grain bill, dump the wheat and bump the SR to at least a pound. But hey, it's your beer and looks tasty.

Have you used special roast? I feel like a pound of that stuff would overpower everything else. Maybe that's a misconception on my part but I always use it sparingly.

[BarelyBrews]

Have you used special roast? I feel like a pound of that stuff would overpower everything else. Maybe that's a misconception on my part but I always use it sparingly.

Not just in YOUR head , i used 12oz in a light brown ale and was a lot of roasty.Since then, i use no more than 4oz in a 5.5 gallon brew.Lots of discussion for one brew,Grind the grains already!