Durden Park recipes

[spearmint-wino]

Would I get as good results if I tried these recipes with a single infusion mash as per normal instead of the method(s) suggested in the book?

Is merely suggesting such a thing total heresy and I should be ashamed?

[Seveneer]

Are they not single infusion mashes too?

/Phil.

[spearmint-wino]

erm yes they are I was thinking stepped and typed infusion...

[Seveneer]

The only difference from a "normal" infusion mash is where they make a barley wine with the first runnings then a bitter with the sugars remaining in the mash tun. An example would be #59 in the book which is the Simpsons, Baldock march Beers. A barley wine of OG 100 then a bitter of OG 61 from one mash

There's a few recipes like that in the book but otherwise they're plain old infusion mashes (and damned good recipes they are too ).

/Phil.

[spearmint-wino]

Cool, you've convinced me to stop being a wuss and go for the recommended mash profile and just deal with the longer brewday

[BitterTed]

Would I get as good results if I tried these recipes with a single infusion mash as per normal instead of the method(s) suggested in the book?

Is merely suggesting such a thing total heresy and I should be ashamed?

I must be a heretic then! I have made several beers from these books and have simply used my normal brewing methods, and have gotten outstanding results. However, I have not made any of the Barleywine strength beers , just brews less than 1.070.

[Seveneer]

There's absolutely no shame/heresy in using your normal methods with these recipes. I do exactly that and get good results.

/Phil.

[oblivious]

I would have though the period for some of the recipe there was only single infusion available to the brewer

[spearmint-wino]

Excellent. Got my eye on the Simmonds bitter recipe for starters, then might do a high gravity brew to lay down until next year sometime

[BitterTed]

Excellent. Got my eye on the Simmonds bitter recipe for starters, then might do a high gravity brew to lay down until next year sometime

A truelly superb beer!! You'll be very pleased that you selected this one! I have a keg of Kingston Amber Ale 1830 , that I've been working on!
You must keep us posted on how this brew turns out for you!

[TC2642]

I've had the book for a couple of years but never tried making any, that will have to change pretty soon!

[SteveD]

Don't bother with the 3.5hr mash, just do a 90 minute mash and raise to 77c during the sparge - it'll be fine. The long mash advocated was to mimic historical practice, not because it's better. The recipes are excellent - I've made a few - and the Simmonds 1880 bitter is just great. Possibly the best bitter recipe out there.

[Seveneer]

The long mash advocated was to mimic historical practice, not because it's better.

I don't doubt that it's a historical thing but I know that if you have a thick mash, as recommended in the book, you will need a longer mash time than if you used a thin mash. I think David Edge said something about this in a thread recently.

3 hours is, in my opinion, way longer than you need but I still believe that the long mash time is tied up with the thick mash.

/Phil.

[oblivious]

The long mash advocated was to mimic historical practice, not because it's better.

I don't doubt that it's a historical thing but I know that if you have a thick mash, as recommended in the book, you will need a longer mash time than if you used a thin mash. I think David Edge said something about this in a thread recently.

3 hours is, in my opinion, way longer than you need but I still believe that the long mash time is tied up with the thick mash.

/Phil.

Is that not because we know have malt that is well modified, very high is diastatic power and of generally constant quality, compared to what was available when the recipes where developed

[spearmint-wino]

Loads of enthusiasm for these recipes, excellent. Can't wait to get going on some and will be sure to let you know how I get on