Gales HSB Recipe - Graham Wheeler

[hambrook]

I'm preparing for my first All Grain brew in the next week or so and plan to brew my favourite tipple HSB. I have the Third Edition of Graham Wheeler's "Brew Your Own British Real Ale" but I understand there was a change in the Gales HSB recipe from the 1st edition.

- Does anyone know what the difference is?
- Does anyone have a copy of the 1st edition and could they share the Gales HSB recipe?
- Has anyone brewed the Graham Wheeler Gales HSB Recipe?

[AnthonyUK]

Is it not generally the case that the later editions are more accurate and therefore closer to the original recipes?

[JamesF]

How do you tell which edition is which? Does it say inside the front cover somewhere in the later editions? Mine has no obvious reference, so perhaps it is the first.

James

[JamesF]

The recipes in "Brew Your Own Real Ale at Home" and "Brew Your Own British Real Ale at Home" are certainly quite different.

James

[oakwell]

from BYORAAH 1993, 23 litres at OG 1050, pale malt 78.5%, torrefied wheat 5%, black malt 1.5%, white sugar 15%. Mash at 65C for 90 mins. IBU 32, full boil (120 mins) -
challenger 20g, goldings 22g, fuggles 26g. last 15 minutes - goldings 10g.

[Goulders]

Doesn't answer the question, but there are other recipes out there. Quite a few have done the BYO one. A quick search of "Gales" on the forum revealed recipes for Gales's beers by Otters here
Go with SO4 for your first brew (don't expect it to be exactly like HSB!) or Wyeast 1332 (derived from a Gales strain according to Seymour).

[hambrook]

Doesn't answer the question, but there are other recipes out there. Quite a few have done the BYO one. A quick search of "Gales" on the forum revealed recipes for Gales's beers by Otters here
Go with SO4 for your first brew (don't expect it to be exactly like HSB!) or Wyeast 1332 (derived from a Gales strain according to Seymour).

Yes I saw the one by Otters and have printed a few weeks ago; but at 5.6% thats quite a lot higher than the 4.8% brew strength. I was planning on S04 but had read about Wyeast 1332 and lots of comments saying they had problems with it, even one thread suggesting it should be scrapped!

[Goulders]

I would go with SO4 for your first brew too. As I mentioned the other night, you can get Gales strain from Brewlabs on a slant. But you want to get a few brews under your belt before looking at slants, as that adds even more processes and extra care with sanitation etc. as you can see!

[hambrook]

I would go with SO4 for your first brew too. As I mentioned the other night, you can get Gales strain from Brewlabs on a slant. But you want to get a few brews under your belt before looking at slants, as that adds even more processes and extra care with sanitation etc. as you can see!

And I finally make the connection between forum handle and Pompey Home Brew Club! LOL

Yeah will use S04 first brew, have ordered all the leaf hops (vs pellets) for the brew and will get the Grain next week from Alan at GetBrewing. Still waiting for the cooler to turn up so I can fit the tap, ordering the chiller tonight and that SHOULD be me ready for All Grain

[paulg]

the first edition was in 1993 called brew your own real ale at home so recipe from oakwell is first one

this book had a picture of a pint glass on the cover and was mainly yellow in colour
edition 2 was in 1998 and cover was mainly white in colour with 2 pint glasses on it
edition 3 was in 2009 and cover was white/orange with a picture of a pint in a dimple beer mug
I dont have edition 4 which I believe is a rehash of 3rd edition with more pictures and a new more colorful cover(I believe graham had little input to this one

[JamesF]

Looks like I have the first and second editions then. Both are looking rather well thumbed.

James

[6470zzy]

Doesn't answer the question, but there are other recipes out there. Quite a few have done the BYO one. A quick search of "Gales" on the forum revealed recipes for Gales's beers by Otters here
Go with SO4 for your first brew (don't expect it to be exactly like HSB!) or Wyeast 1332 (derived from a Gales strain according to Seymour).

Regarding yeast and many other topics, Google is our source of information
https://www.google.com/maps/d/u/0/viewe ... sFpf3nPzQ0

[john luc]

I have a copy of an old book "All about beer and homebrewing" by Bob Pritchard published in 1983. In it he has a chapter "A traditional country brewery"in which he describes a day out for brewing with them. Great read and in it he says they add 5% flour pellets to the grist. To help with the full conversion of the flour the malt is assisted during mash by a gradual introduction of a solution of diastatic malt extract at mash temperature. The mash is then mechanically raked and mash temp taken as 150 F. After going to the boil kettle Fuggle and Golding hop pellets are added.