Insane brews

[prolix]

19 varities in one brew and that hop schedule!

and I thought Iwas extreme with an IBU of 57!

I only use four fuggles, goldings, stryian and challenger and they give me a headache with scheduling.

And where did you fit the sit back and drink three pints of chilled Turbo cider whilst it boils eh? call yourself a brewer

Definately food for thought, though I doubt I'll ever get there, as if I didn't like it I would be without beer for a couple of weeks, and that would be a sin.

[BigEd]

Also traditional style English hops IMO are a little wasted in highly hopped ales, whereas the new breed of aromatic American hops can be fantastic. Cheers Ross

Just to add a little balance here my opinion is the opposite. If you enjoy those American hops, Ross, you do have lots of company but I find that for my tastes the traditional European varieties have far better flavor and aroma. As I mentioned previously the monster hopped beers with American C hops are all the rage in the States right now but those grapefruit rind and turpentine flavors are just not for me.

[BigEd]

I don't think i'd like them either, mind you i've made the odd beer with Serpentine flavours in

Mmmmm, snake wine.

[Ross]

I don't think i'd like them either, mind you i've made the odd beer with Serpentine flavours in

Mmmmm, snake wine.

I had snake wine on my last trip to China - Choice was snake head, snake gall bladder or snake penis. the offending items filled a 10L demijohn covered in spirit. i had the penis wine for my sins

Cheers Ross

[steve_flack]

As I mentioned previously the monster hopped beers with American C hops are all the rage in the States right now but those grapefruit rind and turpentine flavors are just not for me.

Not a C hop but I really like Amarillo. It's a lovely hop and I think I've liked every beer - both my own and commercial that I've tasted that used it.

I tend to use it in moderately hopped malty beers - I've got a nice APA recipe that uses it. It actually pushes the APA style the other way - it has quite low IBU and OG.

[BigEd]

As I mentioned previously the monster hopped beers with American C hops are all the rage in the States right now but those grapefruit rind and turpentine flavors are just not for me.

Not a C hop but I really like Amarillo. It's a lovely hop and I think I've liked every beer - both my own and commercial that I've tasted that used it.

I tend to use it in moderately hopped malty beers - I've got a nice APA recipe that uses it. It actually pushes the APA style the other way - it has quite low IBU and OG.

Amarillo is a member of the C hop family by flavor if not by spelling. It has more of an orange/tangerine flavor than the ubiquitous grapefruit of Cascade and Centennial. If you like the Amarillo try the Three Floyds (Indiana, USA) Gumballhead brew if you ever get the chance. It's an American wheat hopped exclusively with Amarillo and is a showcase for those hops.

[Barley Water]

I have not been involved in this forum very long but as mentioned on another thread, I think you will find that the folks here are pretty conservative in terms of technique and formulation. I have been involved in this hobby since the early 80's and in the states anyway, beer has changed alot (both comercial and homebrewing). What we like to do in America is takes ideas from all over the world then push them to the extreme. What Ross is doing is pushing what I would call the "hop delivery vehicle" style of ale. Although I am not a big hophead myself, I say "go for it". How else will we find out what can be done other than to try.

On the other hand, tradition has developed over time because the collective experience has determined that it works. I agree with Daab that the mid gravity ales can be sublime and the best part is that you actually remember the experience the next day. The thing about tradition though is that it changes over time. 150 years ago, your idea of a traditional ale would probably have a starting gravity of 1.070 and in the case of IPA have 100 IMB's of bitterness. It is my understanding that the gravity has droped in the UK mostly because of taxes (if I am wrong here, I trust somebody will correct me). At least ya'll didn't try to outlaw beer altogether like we did over here.

Anyway, I think it is great that we have both the "conservative" and the "radical" both posting on the same forum. I hope that I can learn some techniques to make outstanding traditional ales and at the same time learn something that will allow me to make the unique/novel beverage. Rather than push the hops, I like to mess with strange ingredients and different processes. I also like to manipulate the yeast to see if I can get different flavors not everyone is getting. Anyhow, carry on guys, that's how I can learn something to become a better brewer.

[delboy]

As I mentioned previously the monster hopped beers with American C hops are all the rage in the States right now but those grapefruit rind and turpentine flavors are just not for me.

Not a C hop but I really like Amarillo. It's a lovely hop and I think I've liked every beer - both my own and commercial that I've tasted that used it.

I tend to use it in moderately hopped malty beers - I've got a nice APA recipe that uses it. It actually pushes the APA style the other way - it has quite low IBU and OG.

Any chance of sharing it steve, i have a packet of amarillo in the fridge and im looking for a recipe something like the one you describe ie moderately hopped lowish OG (I've been making too many high OGs, highly hopped (well at least in the flavour/aroma dept) im looking for something subtle, it must take a fair degree of restraint to be subtle with amarillo by all accounts.

[steve_flack]

Something else worth considering, something that is quite close to my heart (only on the otherside) is it doesn't take as much alcohol as you might think to cause permanent liver damage over a period of time, a couple of pints of 5%+ abv alcohol beer a night is enough to exceed the goverments recommended maximum intake and while this is something that we can tolerate in our youth, once the 30's kick in the damage isn't as easily repaired.

It's worth remembering that the safe limits are 21 units a week for a man - a unit is half a pint of 3-4% beer (not 5% lager or barley wine ) So it works out that a pint and a half a day of low OG bitter every day is the recommended limit. Whether or not you think the limits are bollocks or chose to adhere to them that's another matter.

Oh...and you can't save your units up and drink them all at once....

[steve_flack]

Any chance of sharing it steve, i have a packet of amarillo in the fridge and im looking for a recipe something like the one you describe ie moderately hopped lowish OG (I've been making too many high OGs, highly hopped (well at least in the flavour/aroma dept) im looking for something subtle, it must take a fair degree of restraint to be subtle with amarillo by all accounts.

Subtle....hmmmm. It's still pretty obviously hopped with Amarillo. It's a really easy hop to spot and identify in beers.

Anyway

Amarillo Pale Ale
OG 1.050 34IBU 20L

Pale Malt 4.32kg
Caramalt 230g
Light Crystal 230g
Munich Malt 230g
Aromatic Malt 100g

Mash at 66-68C

Amarillo (9%) 30g - all of boil
Amarillo 15g - last 10
Amarillo 15g - at turn off.

Ferment with Safale US-05

[delboy]

Any chance of sharing it steve, i have a packet of amarillo in the fridge and im looking for a recipe something like the one you describe ie moderately hopped lowish OG (I've been making too many high OGs, highly hopped (well at least in the flavour/aroma dept) im looking for something subtle, it must take a fair degree of restraint to be subtle with amarillo by all accounts.

Subtle....hmmmm. It's still pretty obviously hopped with Amarillo. It's a really easy hop to spot and identify in beers.

Anyway

Amarillo Pale Ale
OG 1.050 34IBU 20L

Pale Malt 4.32kg
Caramalt 230g
Light Crystal 230g
Munich Malt 230g
Aromatic Malt 100g

Mash at 66-68C

Amarillo (9%) 30g - all of boil
Amarillo 15g - last 10
Amarillo 15g - at turn off.

Ferment with Safale US-05

Cheers steve, I meant subtle as in not some of the recipes (american) i've seen on the internet, yes i want to taste the amarillo but not to strip my y tooth enamel

[roger the dog]

Any chance of sharing it steve, i have a packet of amarillo in the fridge and im looking for a recipe something like the one you describe ie moderately hopped lowish OG (I've been making too many high OGs, highly hopped (well at least in the flavour/aroma dept) im looking for something subtle, it must take a fair degree of restraint to be subtle with amarillo by all accounts.

Subtle....hmmmm. It's still pretty obviously hopped with Amarillo. It's a really easy hop to spot and identify in beers.

Anyway

Amarillo Pale Ale
OG 1.050 34IBU 20L

Pale Malt 4.32kg
Caramalt 230g
Light Crystal 230g
Munich Malt 230g
Aromatic Malt 100g

Mash at 66-68C

Amarillo (9%) 30g - all of boil
Amarillo 15g - last 10
Amarillo 15g - at turn off.

Ferment with Safale US-05

I like the look of that one Steve, just ordered all the ingredients from H & G with a view to brewing this Friday although I'll be suprised if it comes by then

Just a quick AG newbie question, do you think I'd be OK increasing the brew length to 23l as I'd like something a little weaker than 5% ABV ?

[steve_flack]

As long as you only alter the volume then the balance of the beer should be maintained. I can't see any problem going to 23L. It won't be the same beer but should still be a good beer.

[roger the dog]

That's great, thanks

[Barley Water]

Ok, since we are discussing hopping levels and gravity, I have a question for you folks. I have noticed in the competitions here that English IPA's don't seem to have as many entries as some of the American inspired hop monster categories. I would like to try and take advantage of that situation and formulate an authentic English IPA (mostly because I like the English style better).

I have noticed that some posts on here refer to English IPA's having starting gravities as low as 1.045. The BJCP guidelines we use over here for that style pretty much force the brewer to have a starting gravity of about 1.060 and a bitterness of about 60 IBU. What's the real deal guys, are we just nuts over here and don't really understand the style or has something changed on your side of the pond?

Once I get that question answered, I would also love to hear your take on a good, very British, formulation so I can do it correctly. I am partial to a good bit of malt to back up any bitterness so if you have something that will work and lean in that direction I would for sure be in you debt.