Pogierob wrote:When you have a go tell me if you can taste a touch of rye
weizgei wrote:I know that H2 from Oliver, it's actually HZ, for Hop Zone...a 30 min mash, 30 min boil "IPA" that we've made together on our brew days a few times.
And I'm guessing the #78 is the ESB he did using Wyeast #1469 - West Yorkshire (well picked)...as we pitched a Timothy Taylor Landlord clone we did on a brew day onto the yeast cake of that beer. Over to Oliver to correct me if I'm wrong!
Tipsy wrote:
So I've gone with Geoffs 'Malty matey's Biggles Best Bitter"
This is the style of beer I've been making lately. Definitely malty. Was there a bit of chocolate malt in there Geoff?
I wouldn't say bitter, could have a little more for the style imho but a beautiful beer nonetheless.
Thank you very much
barls wrote:what was the other one i sent remind me.
Geoff wrote:Incidentally, this beer came about as an attempt to recreate, as an all grain beer, a malt extract beer of the same name that I first brewed in 1997. Oliver and I made a couple of them; and we would have "Biggle-offs" to determine whose was the superior beverage.
This time, we each attempted to brew an AG BBB, with the recipes not to be revealed until the Biggle-off.
The auspicious event was held a couple of weeks ago and the judges decision was unanimous: Oliver's beer reigned supreme.
My recipe is at: http://beersmithrecipes.com/viewrecipe/ ... est-bitter
Oliver, would you mind posting yours?
Amt Name Type # %/IBU
4.60 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.8 %
0.10 kg Crystal, Dark (Simpsons) (220.0 EBC) Grain 2 2.1 %
0.10 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 2.1 %
25.00 g Goldings, East Kent [5.20 %] - Boil 60.0 Hop 4 16.2 IBUs
20.00 g Fuggles [5.00 %] - Boil 60.0 min Hop 5 12.5 IBUs
10.00 g Goldings, East Kent [5.20 %] - Boil 20.0 Hop 6 3.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -
Tipsy wrote:I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.
Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.
Tipsy wrote:I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.
Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.
barls wrote: 1.150 kg of "new batch" added to inventory 10 Jun 2010
Mash pH should be 5.2.
50 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010
48 g of UK Boadicea (20 Min From End)
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