Your favourite Graham Wheeler recipe...

[Brewedout]

Apparently from Dorchester County Library.
Also noticed it was printed in the USA.

Just picked up a copy for £4.44 from Abe Books with shipping. They have 1 more apparently. Looking forward to getting this.

That's a good price. It's got lots of interesting recipes, the trouble will be deciding on which to brew...

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[Brewedout]

I've brewed the Nussdorf St Thomas or variations of a few times now, I think I might even be guilty of the brew Demig mentioned.
Having brewed it with both European and British versions of Vienna and Munich I prefer the versions with European malts, I've used Ireks and Weyermann with good results, there's a much richer flavour to them. The trouble with this is the beer then seems underbittered so I now aim for 40 IBU. Weyermann CaraMunich II is good for the Crystal addition and I use Crossmyloof Kolsch Yeast, fermented at 15c.

Thanks for this info! Which Hallertau hops did you use? The Hallertau blanc10.2% / mittlefruh 4%/ hersbrucker 2.2%

[keith1664]

Mittelfruh

[ben034]

Out of the two Altbier recipes would you make the Nussdorf At Thomas or the Zum Uerige Alt? Both sound nice but I'm leaning towards the Zum Uerige for a bit of extra bitterness.

[keith1664]

Out of the two Altbier recipes would you make the Nussdorf At Thomas or the Zum Uerige Alt? Both sound nice but I'm leaning towards the Zum Uerige for a bit of extra bitterness.

I’ve not made the Zum Uerige but did find the Nussdorf a bit over malty, in subsequent versions I’ve upped the hops more to my taste.


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[FULLERS]

Dont you find that a lot of the recipes in Grahams book basically the same with just a few gms of say a particular malt basically only the difference, I do like most of the recipes but substitute the sugar for extra malt.

[ben034]

Dont you find that a lot of the recipes in Grahams book basically the same with just a few gms of say a particular malt basically only the difference, I do like most of the recipes but substitute the sugar for extra malt.

That's certainly true for the British beers book. Fundamentally, a lot of bitters or milds have very similar grain bills and the difference between them is usually the yeast used. I still find the British beer book useful as a guide and for inspiration but you do need to do a bit of research on yeast before diving in (if you're aiming to get close to the original - otherwise you can play around).

[Kingfisher4]

I've brewed the Nussdorf St Thomas or variations of a few times now, I think I might even be guilty of the brew Demig mentioned.
Having brewed it with both European and British versions of Vienna and Munich I prefer the versions with European malts, I've used Ireks and Weyermann with good results, there's a much richer flavour to them. The trouble with this is the beer then seems underbittered so I now aim for 40 IBU. Weyermann CaraMunich II is good for the Crystal addition and I use Crossmyloof Kolsch Yeast, fermented at 15c.

Thanks for the intro to this; I finally got round to brewing this about 3 months ago and enjoyed the complex flavours. It did taste a little unbalanced for my palette (intensely malty), never having tried an Altbier before, who am I to know??!! A friend who'd lived in the appropriate region in Germany for a couple of years loved it and found it very true to style.

As with a couple of other CML yeasts I have found the Kolsch has continued to very slowly ferment in my bottles ( not kegging yet and not likely to imminently) so it's over carbonated now.