Suggestions for recipe

[Hanglow]

I've decided to brew tomorrow as I have had to pour away my porter due to my first infection Most annoying, but that's what you get if you don't clean your tap on your bottling bucket

This is a user upper and I'm somewhat limited in hops and yeast

Available ingredients

3kg pale malt
lots of black patent
lots of medium crystal
lots of flaked barley
lots of oats
maybe 50g carapils

about 500g of darkish invert syrup
loads of other sugars

Windsor yeast only

30g EKG
15g Centennial

I was thinking of keeping it fairly simple, say

80% pale
10% invert
5% black
5% flaked barley/oats

And all the hops at the beginning.

It's been ages since I've used windsor and I don't really want it to finish too sweet what with the relative lack of hops, so I'm thinking a reasonable amount of sugar and low mash temp is in order


cheers for any suggestions!


Just realised as I type this I should go and peruse seymours excellent mild recipes thread

[seymour]

I already love the look of that proposed recipe.

Here are the Dark Mild Grainbills

My latest brew is pretty similar to what you're proposing: Oatmeal Molasses India Porter, I even fermented with Windsor. I think it gets an unfair bad rap. If you compensate a bit with your mash temp and include some simple sugars, as you suggested, plus a warmer fermentation temperature and plenty of time in a secondary, it's a thing of rare beauty.

[Hanglow]

cheers seymour

I do remember liking the beers I've made in the past with windsor

[Hanglow]

I had marginally more hops so it's

77% Pale
13% invert
4% crystal
4% flaked barley
2% black

with 60 mins 20 ibus from centennial and another 14 IBUS from a 15min addition of EKG

more bitter than mild now, alhough a dark bitter.

[seymour]

I had marginally more hops so it's

77% Pale
13% invert
4% crystal
4% flaked barley
2% black

with 60 mins 20 ibus from centennial and another 14 IBUS from a 15min addition of EKG

more bitter than mild now, alhough a dark bitter.

Sounds really delicious, man! I like the idea of the flaked barley putting back some body which the invert syrup would otherwise thin-out. With all those Centennial hops, you'll likely get lots of distinctive grapefruity, resiny notes. I have a feeling this could turn-out a classic "American Brown Ale." Keep us posted!

[Hanglow]

Posting in that other thread about attenuation reminded me to see where this has ended up, just checked and it's at 1.014. The sample tasted very young- fair amount of acetaldehyde I think - and not particularly nice. I need to bottle it and see what it's like in a few weeks, I think it's had long enough on the yeast.

[Hanglow]

Bump, 6 weeks on..


It improved greatly when conditioned, amazing what a few weeks does in the bottle

I also added the dregs from a bottle of Duchesse de bourgogne to a 2 l bottle of the beer a few weeks ago, despite (at the time not knowing) it being filtered and supposedly pasteurised there were most certainly active bugs in there that have chewed through some of the residual sugars left by the windsor.

I prefer the soured version to be honest, it's a cracking sour session beer at the moment

Unless some lacto or similar got in when I added the dregs... but it's that same pleasant tartness you get rather than anything vinegar like

either way, it was a winner