Pale ale recipe.

[Buckie Brewer]

After making and tucking away my 2016 Xmas ale I have some hops and malt left over, mainly Pale Malt, 250g Amber malt, 500g Munich. I also have 50g each of Fuggle and East Kent Goldings so I thought a nice simple English pale ale.

Ingredients:
------------
Amt Name

3.50 kg Pale Malt, Maris Otter (Thomas Fawcett)
0.10 kg Amber Malt (43.3 EBC)
0.10 kg Wheat, Torrified (Thomas Fawcett)

20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min
20.00 g Fuggle [4.50 %] - Boil 60.0 min
30.00 g East Kent Goldings (EKG) [5.00 %] - Boil 15.0 mins
30.00 g Fuggle [4.50 %] - Dry Hop 5.0 Days

SafAle English Ale S-04 at 19c


All good or any thoughts?

[sbond10]

Try
3.5kg pale
250 Munich
250 torry wheat

[Rookie]

Try
3.5kg pale
250 Munich
250 torry wheat

I've never used torry wheat, but I do agree with munich over amber.

[sbond10]

It's a similar grain bill to what I use but I also use 250g carawheat

[alix101]

The wheat will help with head retention and fermentation.

[Buckie Brewer]

Thanks all. Munich it is then.

[seymour]

The tweaks sound great, but I wouldn't abandon the Amber Malt entirely. 3% of the grainbill in any English ale is divine, trust me. In your case, you could replace 120g of the Pale Malt. Mmmmm, classic.

[Jocky]

The tweaks sound great, but I wouldn't abandon the Amber Malt entirely. 3% of the grainbill in any English ale is divine, trust me. In your case, you could replace 120g of the Pale Malt. Mmmmm, classic.

I agree with Seymour. Amber malt adds something nice, although Crisp and Thomas Fawcett's amber malts are completely different beasts. Crisp is biscuity, TF has more coffee notes.

[Buckie Brewer]

The tweaks sound great, but I wouldn't abandon the Amber Malt entirely. 3% of the grainbill in any English ale is divine, trust me. In your case, you could replace 120g of the Pale Malt. Mmmmm, classic.

Haven't gotten round to it yet, fecking flu, so I'm now looking at a grain bill of

3.38 kg Pale Malt, Maris Otter (Thomas Fawcett) 90.1 %
0.15 kg Munich Malt (17.7 EBC) 4.0 %
0.12 kg Amber (Warminster) (54.2 EBC) 3.2 %
0.10 kg Wheat, Torrified 2.7 %

I agree with Seymour. Amber malt adds something nice, although Crisp and Thomas Fawcett's amber malts are completely different beasts. Crisp is biscuity, TF has more coffee notes.

The Amber malt is from Warminster Maltings which is described as "lightly roasted with a dry baked biscuit flavor".

[seymour]

Looks great. I personally prefer more like 10-14% Torrified Wheat, S-04 yeast will churn right through it, but what you have will be delicious too.

[Buckie Brewer]

Looks great. I personally prefer more like 10-14% Torrified Wheat, S-04 yeast will churn right through it, but what you have will be delicious too.

Any chance of expanding on your preferences. I only add 100g based on the first ever AG recipe I did which was a clone.

[seymour]

Sure thing. For your consideration:

As you may know, I've always been a huge fan of oats in brewing. They contribute a delicious creamy flavour and big round mouthfeel to any beer, but they dramatically improve head retention and lace too. Oats simply look and taste great in beer, I highly recommend them to everyone, and not just in stouts.

But then, (most of) the same benefits can be obtained from almost any unmalted cereal grain: Torrified wheat, flaked wheat, flaked barley, flaked rye, buckwheat/grechka, spelt, millet, teff, the list goes on and on. The most traditional in English brewing is Torrified Wheat, presumably because it was plentiful, and cheaper production than the time- and labor-intensive malting process. As I understand it, they just blast raw wheat with hot air, similar to making popcorn. This makes the wheat kernel more convertible in the mash tun than plain ol' raw grain, although not quite as efficiently as malted grain. That IN-efficiency is the beauty here, considered by aficionados an essential aspect of historically-accurate English ale. When we perform a standard high-efficiency mash with modern high-efficiency malted grain fermented with a high-efficiency English ale yeast, we end up with a "lot of bang for our buck", a cost-savings triumph for industrial brewers, but that finished beer can taste too thin and light-bodied, neutral, with almost no residual sweetness or mouthfeel left intact.

The 14% Torrified Wheat recommendation is a pearl of wisdom from legendary English brewer Alan Pugsley, formerly of Ringwood Brewery, who then relocated to America and built many influential early craft breweries. He was trained by another legend—Peter Austin, who founded Ringwood after retiring from Hull, and brought his Northern English recipes and workhorse yeast South with him. That Ringwood dual-strain yeast is famously high-attenuating (though needs to be oxygenated and top-cropped and babied more than other modern commercial yeasts) yet their beers are equally famed (before the Marstons takeover anyway) for big, chewy, full-bodied complexity. How did they accomplish that? You guessed it: lots of Torrified Wheat in the grainbill. I've done it more times than I can remember, and get great results every time. Suppliers suggest up to 40% of the grist but I've done 69% and it was delicious. As you can see, with a good yeast, I still get extremely high attenuations but the bready mouthfeel and perception of fullness are still there. Here are a few examples:

Seymour Simcoe Mild (14%): viewtopic.php?f=24&t=66118

Seymour Cranberry Jule Ø (13%): viewtopic.php?f=5&t=68313

Seymour Citra Dark (12%): viewtopic.php?f=5&t=67106

Seymour Mauri Weissbier (69%!): viewtopic.php?f=24&t=57043

Seymour Bramling Cross Bitter (9.8%): viewtopic.php?f=5&t=55143

Seymour Chocolate Milk Stout (16.7%): viewtopic.php?f=24&t=55243

Seymour Juniper Rye (19%): viewtopic.php?f=2&t=59464

Seymour Legacy Hoppy Wheat (18%): viewtopic.php?f=24&t=70616

Piscamour American Brown (12%): viewtopic.php?f=24&t=73844

[oakerspocus]

Wow. Great info in that post there!

[Buckie Brewer]

This is the reason I love this forum so much.

Brewed the recipe today but upped the torrified wheat to 400g as thats what I had in stock. Was a bit chilly so I gave the Grainfather a coat.

[attachment=]20160118_175051.jpg[/attachment]

[seymour]

This is the reason I love this forum so much.

Brewed the recipe today but upped the torrified wheat to 400g as thats what I had in stock...

9.88% Torrified Wheat will be great, can't wait to hear what you think of the finished beer. Cheers!