Old hooky

[dazer23866]

I have been brewing the old hooky recipe from GWs book for a while now and all though the book says its in the style of the beer it doesn't quite taste as the real beer does, i seem to get quite a big crystal malt hit from old hooky but not from GWs version.
my question is how much would you increase the crystal by and or should i use dark crystal instead, does anyone have a recipe that comes close to the real thing because the hook Norton brewery says they just use Marris otter,crystal and black malt, but the GW recipe uses flaked maze and sugar, the yeast i use is WLP005 as i think WLP002 leaves it to sweet.
appreciate any ideas on this please

[wilfh]

How about substituting the sugar and maize for pale and crystal to get back to the target og. Say 50:50 of the extra malt.
That would give you more malt flavour.

[dazer23866]

How about substituting the sugar and maize for pale and crystal to get back to the target og. Say 50:50 of the extra malt.
That would give you more malt flavour.

i think something like that is the answer ive just got the brew on now i will give that a go

[Dave S]

Roger Protz's Almanac mentions enzymic, (acid) malt also, but not black malt. Unfortunately he doesn't give any proportions for the recipe, but I think as mentioned increasing the crystal should give more malt/caramel character.

[jimp2003]

Dave's right about the enzymatic malt and no black. I posted the grain bill list from the Hook Norton Brewery tour I went on last year HERE

[Dave S]

Dave's right about the enzymatic malt and no black. I posted the grain bill list from the Hook Norton Brewery tour I went on last year HERE

Well that's very interesting Jim. No flaked maize or even crystal, and if HN don't know, who the f**k does?

BTW I'm glad to hear that someone else's wife hates beer. I tread on very thin ice sometimes I can tell you.

EDIT: My mistake, it does have crystal, but no FM and no black malt. I reckon you could get the right quantity of Acid Malt, (assuming no Gypsum or other calcium/ sulphate additions) by plugging it into Bru'n Water and playing around with the amount 'til you get the right mash pH.

[dazer23866]

Dave's right about the enzymatic malt and no black. I posted the grain bill list from the Hook Norton Brewery tour I went on last year HERE

Well that's very interesting Jim. No flaked maize or even crystal, and if HN don't know, who the f**k does?

BTW I'm glad to hear that someone else's wife hates beer. I tread on very thin ice sometimes I can tell you.

EDIT: My mistake, it does have crystal, but no FM and no black malt. I reckon you could get the right quantity of Acid Malt, (assuming no Gypsum or other calcium/ sulphate additions) by plugging it into Bru'n Water and playing around with the amount 'til you get the right mash pH.

hey let me know when you have done this

[Dave S]

Dave's right about the enzymatic malt and no black. I posted the grain bill list from the Hook Norton Brewery tour I went on last year HERE

Well that's very interesting Jim. No flaked maize or even crystal, and if HN don't know, who the f**k does?

BTW I'm glad to hear that someone else's wife hates beer. I tread on very thin ice sometimes I can tell you.

EDIT: My mistake, it does have crystal, but no FM and no black malt. I reckon you could get the right quantity of Acid Malt, (assuming no Gypsum or other calcium/ sulphate additions) by plugging it into Bru'n Water and playing around with the amount 'til you get the right mash pH.

hey let me know when you have done this

I'm considering an Adnam's Bitter in a few months time, which also uses acid malt, so I'll have a go then. It'll be interesting because I know the amount the recipe calls for, so we'll see how it tallies with the pH calculations.

[dazer23866]

thanks look forward to your results