Your fruitiest, breadiest, toffeeist brown or bitter recipe?
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Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
Re: Your fruitiest, breadiest, toffeeist brown or bitter rec
What I do is pull off a couple of quarts once everything is converted (wort that would otherwise end up in the boiler). I then boil it in a sausepan until it starts to get dark (but don't burn it) then chuck it back into the boiler along with the rest of the collecte wort. What you are really doing is getting melanodin reactions going which will make your beer much more complex.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Re: Odp: Your fruitiest, breadiest, toffeeist brown or bitte
I think of it more like sugar caramelization than Maillard reactions. Of course, we have them both, but I taste more of caramelized sugar than bready flavour of melanoidins.
The bready character is more pronounced from use of melanoidin malt or high percentage of Munich malt in grain bill, preferably dark Munich (~20 ebc). By "high" I mean at least 50%.
The bready character is more pronounced from use of melanoidin malt or high percentage of Munich malt in grain bill, preferably dark Munich (~20 ebc). By "high" I mean at least 50%.
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iandiggs
Re: Your fruitiest, breadiest, toffeeist brown or bitter rec
Thanks both for your replies....
Ian
Ian
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floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Re: Your fruitiest, breadiest, toffeeist brown or bitter rec
Here's my big malty/caramelly/fruityt and chewy Extra Best Bitter recipe.
It is a 100% true English ale. The success comes from Windsor which has gotten a bit of stick because of its low attenuating results. Mashing at 63c will bring a 1.050 beer down to around 1.014 which is what you're after. Barley sugars galore... especially from the dark crystal. The Goldings dry hop addition is the fruity cherry on the top. Must be fermented at 18c too as anything above will throw off esters.
This is my 3rd batch and was brewed a few days ago. Excuse the odd quantities - it was scaled down from 31L and I like to keep things exact and consistent.
This is as simple as it gets and one of my finest beers. Everyone loves it.
Next time I plan to boil the first runnings as B.W has suggested and may even add 100g of treacle.
ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 09/04/2013
Size: 28.0 L @ 20 °C
Efficiency: 90.0%
Attenuation: 72.0%
Original Gravity: 1.050 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 25.27 (11.82 - 35.46)
Alcohol: 4.72% (4.6% - 6.2%)
Bitterness: 31.0 (30.0 - 50.0)
Ingredients:
5.050 kg (91.0%) Maris Otter Malt - added during mash
217 g (3.9%) British Crystal 55°L - added during mash
180 g (3.2%) Dark Crystal - added during mash
100 g (1.8%) Torrified Wheat - added during mash
34 g (18.9%) East Kent Goldings (6.45%) - added during boil, boiled 90 m
16 g (8.9%) Fuggle (6.4%) - added during boil, boiled 90 m
20 g (11.1%) Fuggle (6.4%) - added during boil, boiled 5 m
55 g (30.6%) Fuggle (3.6%) - added after boil, steeped 40 m
30 g (30.6%) East Kent Goldings (4.7%) - added dry to secondary fermenter
Danstar Windsor
It is a 100% true English ale. The success comes from Windsor which has gotten a bit of stick because of its low attenuating results. Mashing at 63c will bring a 1.050 beer down to around 1.014 which is what you're after. Barley sugars galore... especially from the dark crystal. The Goldings dry hop addition is the fruity cherry on the top. Must be fermented at 18c too as anything above will throw off esters.
This is my 3rd batch and was brewed a few days ago. Excuse the odd quantities - it was scaled down from 31L and I like to keep things exact and consistent.
This is as simple as it gets and one of my finest beers. Everyone loves it.
Next time I plan to boil the first runnings as B.W has suggested and may even add 100g of treacle.
ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 09/04/2013
Size: 28.0 L @ 20 °C
Efficiency: 90.0%
Attenuation: 72.0%
Original Gravity: 1.050 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 25.27 (11.82 - 35.46)
Alcohol: 4.72% (4.6% - 6.2%)
Bitterness: 31.0 (30.0 - 50.0)
Ingredients:
5.050 kg (91.0%) Maris Otter Malt - added during mash
217 g (3.9%) British Crystal 55°L - added during mash
180 g (3.2%) Dark Crystal - added during mash
100 g (1.8%) Torrified Wheat - added during mash
34 g (18.9%) East Kent Goldings (6.45%) - added during boil, boiled 90 m
16 g (8.9%) Fuggle (6.4%) - added during boil, boiled 90 m
20 g (11.1%) Fuggle (6.4%) - added during boil, boiled 5 m
55 g (30.6%) Fuggle (3.6%) - added after boil, steeped 40 m
30 g (30.6%) East Kent Goldings (4.7%) - added dry to secondary fermenter
Danstar Windsor