25 replies to this topic

[HVB]

I am bound and determined to brew this weekend, last time was somewhere in July, and I have a pack of London Ale III that I will be making starter for tonight.  The problem is I am not sure what to brew so I am looking for ideas.  The stipulations are, relatively fast turn around and non-hoppy.

 

Hit me with some ideas. 

 

ETA: Anyone use this in a porter?

Edited by drez77, 10 October 2014 - 09:56 AM.

[realbeerguy]

Check out my Dark Mild in the recipe section.  London III made the difference.

[HVB]

Check out my Dark Mild in the recipe section.  London III made the difference.

I have been considering that beer.  I have no WGV but plenty of goldings. 

[realbeerguy]

Goldings work

[Bklmt2000]

The stipulations are, relatively fast turn around and non-hoppy.

 

Hit me with some ideas. 

 

ETA: Anyone use this in a porter?

 

This is a nice yeast for a London porter.  Per your stipulations above, I'd also suggest some kind of English brown ale (RBG's Dark Mild is an excellent suggestion).

 

If you keep the OG somewhere in the 1.050's or lower, and the IBU's in the 25-30 range, you could probably turn around a nice beer in 4 weeks or less.

 

Do you have the means to cold-crash the fermenter once primary is over?  And, do you keg?

[johnpreuss]

Ordinary bitter or English brown.... Bitter... do the bitter!!  I need to get back on that old wagon.

[Bklmt2000]

Ordinary bitter or English brown.... Bitter... do the bitter!!  I need to get back on that old wagon.

 

Same here.  The most recent OB i brewed some months ago turned out great; served that bad boy on nitro.  Sublime, and only ~4% abv.  Gotta make that one again.

[HVB]

Do you have the means to cold-crash the fermenter once primary is over? And, do you keg?

Yup to both!

Ordinary bitter or English brown.... Bitter... do the bitter!! I need to get back on that old wagon.

I would love a bitter but think it may be time to go with the mild. Can always use the cake for a bitter and porter :-)

[neddles]

Yup to both!I would love a bitter but think it may be time to go with the mild. Can always use the cake for a bitter and porter :-)

RBG's mild is on my list. Do the Mild! Would you no-sparge it?

[neddles]

Ordinary bitter or English brown.... Bitter... do the bitter!!  I need to get back on that old wagon.

Been really enjoying the more sessionable ales lately. I've made bitters of 3.7, 3.8 and 4.3% abv. lately that are really going down nicely. Couple of weeknight pints and I stay functional.

[HVB]

RBG's mild is on my list. Do the Mild! Would you no-sparge it?

I will do a 10g batch so I will not be able to do a no-sparge or a biab.  I thought about doing 5g but I think 10 will be better that way I can give a keg to my dad.  

 

 

Been really enjoying the more sessionable ales lately. I've made bitters of 3.7, 3.8 and 4.3% abv. lately that are really going down nicely. Couple of weeknight pints and I stay functional.

 

I agree with this. I still like a nice bigger beer on the weekends but for a mid-week beer a nice full flavor session beer is what does it for me.

[Howie]

Ordinary Bitter was my wheelhouse in my former brewing life. You can turn them around incredibly quickly. With a healthy yeast pitch, proper fermenting temps, and the ability to cold crash, you could be drinking a bitter in ten days

[positiveContact]

I've made ESB with this and it was good.  I've also made a couple of old ales (obviously those don't work).  for your specs I'd say the dark mild is a great choice.

[HVB]

Ended up doing the Dark Mild reelbeerguy suggested.  That is kegged and I saved some of the cake thinking of turning around and doing a simple bitter, 2-row with amber malt, hopped with Galaxy.  I have not used this yeast that much so I am wondering about mash temps.  Seeing this is a lower attenuating yeast I am thinking around 150 unless someone tells me I am loco.

[neddles]

Ended up doing the Dark Mild reelbeerguy suggested.  That is kegged and I saved some of the cake thinking of turning around and doing a simple bitter, 2-row with amber malt, hopped with Galaxy.  I have not used this yeast that much so I am wondering about mash temps.  Seeing this is a lower attenuating yeast I am thinking around 150 unless someone tells me I am loco.

No experience with that yeast but consider whatever your OG is and the fact that there is no crystal/dextrin malt in the bill you suggested. If you are doing something in the 1.038-1.044 range you can end up with a watery beer if you don't find a way to leave some residual sugars in there. But I think you know this.

 

Caveman's Bitter Galaxy was a really nice simple recipe if a bit different from what you are suggesting.

[HVB]

No experience with that yeast but consider whatever your OG is and the fact that there is no crystal/dextrin malt in the bill you suggested. If you are doing something in the 1.038-1.044 range you can end up with a watery beer if you don't find a way to leave some residual sugars in there. But I think you know this.

 

Caveman's Bitter Galaxy was a really nice simple recipe if a bit different from what you are suggesting.

That recipe is very similar to what I am thinking.  I am just going by the description of the yeast that it leaves a sweetness and lower attenuating.  Of course Amber malt can be swapped out and C-40 added in its place.  I just worry that a 155 mash temp will leave a sweet beer.  of course I could just make it easy and use some s-04 and leave this for an oatmeal stout/porter.

[positiveContact]

That recipe is very similar to what I am thinking.  I am just going by the description of the yeast that it leaves a sweetness and lower attenuating.  Of course Amber malt can be swapped out and C-40 added in its place.  I just worry that a 155 mash temp will leave a sweet beer.  of course I could just make it easy and use some s-04 and leave this for an oatmeal stout/porter.

 

I have to think any yeast with a lower gravity beer will do a pretty good job attenuating.  for instance I've found Scottish ale (1728) to attenuate just fine on regular gravity beers and the upper attenuation number on this is less than London ale iii.

[HVB]

I have to think any yeast with a lower gravity beer will do a pretty good job attenuating.  for instance I've found Scottish ale (1728) to attenuate just fine on regular gravity beers and the upper attenuation number on this is less than London ale iii.

So then stick with something in the 154 range?

[positiveContact]

So then stick with something in the 154 range?

 

OG?

[HVB]

OG?

lower end .. Right now I am guessing 1.040-1.045

 

ETA:  Goign with a BIAB so I am not sure if I will get better efficiency than my normal 70%.  I assume I will.

 

GB will be 8# of 2-row and .6# of Amber or C-40.

Edited by drez77, 06 November 2014 - 09:21 AM.