I just bottled this batch today, brewed from a recipe in Mr. Zaineshef's book, Brewing Classic Styles. I followed the recipe exactly except for one point--I used Challenger instead of Goldings for bittering.
I must say, this brew tastes wonderful straight out of the fermenter. It has A LOT of specialty grains in it, and the Fuller's yeast is used, so despite the modest SG of 1.041, the FG is 1.014 and it's full of flavor. I bottled some in little kegs and some in bottles, so that I could try it on tap and bottle conditioned.
This was my first attempt from Mr. Z's book, and I was very anxious to see how it turned out. I know that several others have brewed from his recipes lately, and I'm wondering if a consensus is building. Good or bad experiences with these recipes??
Mr. Z's Nutty Man Brown Ale
Have just started drinking the same beer, but I used the Goldings, it is very nice.
I have also done another recipe a bitter, cant remember until I check my records, which one it was. I used Amarillo as the hop instead and it fermented a bit warm
But that is also tasting very nice.
I will be trying the wheat beer next weekend. To see how it compares to one that i normally do from the CAMRA Beers of Europe book.
It has amazed me how simple some of them are, not multi temperature steps, not hugely long mash times and also not too many or strange adjuncts in them.
I have also done another recipe a bitter, cant remember until I check my records, which one it was. I used Amarillo as the hop instead and it fermented a bit warm
But that is also tasting very nice.
I will be trying the wheat beer next weekend. To see how it compares to one that i normally do from the CAMRA Beers of Europe book.
It has amazed me how simple some of them are, not multi temperature steps, not hugely long mash times and also not too many or strange adjuncts in them.
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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mysterio
I've tried a few but i've only followed one of the recipes exactly - the 70/- in my sig. It's still maturing so I haven't tried it yet. I tried the Helles, but I used S-189 dried yeast instead of the one in the recipe, which I feel gave me very average results. The oatmeal stout was so-so, but I'm almost certain this was my fault. I used SO4 which I usually reliable but I let the fermentation get a bit out of hand (it was over in under 36 hours). The mild is very good, but I switched Burton ale yeast for the English ale yeast. The robust porter is quite nice too. Come to think of it, I followed the porter recipe pretty much exactly.This was my first attempt from Mr. Z's book, and I was very anxious to see how it turned out. I know that several others have brewed from his recipes lately, and I'm wondering if a consensus is building. Good or bad experiences with these recipes??
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monk
You're sort of a Bitter man, right? (No pun intendedDaaB wrote:There's not many recipes in that book that interest me but this one looks like a good one(I haven't had a chance to try any yet though).
) I can see how you wouldn't be too excited about the book. The "one beer per style" thing really hurts when it comes to categories like bitter.I'm mostly interested in trying his recipes for styles of beer that I don't usually brew. I have a decent bitter recipe, a good amber recipe, a good American pale, etc. And I feel confident fooling around with new recipes in these categories. But I'm hoping his porter, brown, etc. are good, as I haven't any good recipes for those yet.
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monk
I have a really hard time following recipes EXACTLY. I always seem to change something. Glad to hear the porter is nice. I might try that one. Also, sorry DAAB, I might be trying the Chocolatemysterio wrote:
I've tried a few but i've only followed one of the recipes exactly - the 70/- in my sig. It's still maturing so I haven't tried it yet. I tried the Helles, but I used S-189 dried yeast instead of the one in the recipe, which I feel gave me very average results. The oatmeal stout was so-so, but I'm almost certain this was my fault. I used SO4 which I usually reliable but I let the fermentation get a bit out of hand (it was over in under 36 hours). The mild is very good, but I switched Burton ale yeast for the English ale yeast. The robust porter is quite nice too. Come to think of it, I followed the porter recipe pretty much exactly.
Hazelnut Porter.-
oblivious
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monk
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monk
I know what you mean about the specialty. Geez Louise--I had a bucket of spent grains as big as an all grain batch almost. He points out that in this case his idea was to increase the final gravity, which makes sense I suppose.iowalad wrote:Zaineshef always uses more speciality grains in one recipe than I have used in two years! Of course his beers are probably better regarded than mine.
Did you use pale chocolate? If so what did you think of it?
As far as the Pale chocolate malt goes...I'm not sure I can pick it out from the other grains, but I would bet that if I'd used all regular choc it would be a bit killer on the roastiness. It has a nice level of roast that doesn't kill the wonderful dark crystal flavors. A good balance, I think.
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Aleman
- It's definitely Lock In Time
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I have started using pale chocolate in my bitters, as you say the colour is there without an overt roastiness. Another alternative to pale choc is Weyermann Carafa Special 1 Malt, which is dehusked barley and roasted to around regular chocolate colour . . . Nice colour contribution, but very subdued roastiness. The do another two grades right up to 1280EBS (Roast Barley) which is great for a quick aging stout . . . I used it very successfully in a schwarzbier
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Barley Water
- Under the Table
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Well of course on this side of the pond, Mr. Z is a minor diety in homebrewing circles. I have not yet gotten around to getting a copy of his latest book but I have seen several of his formulations and they make good sense to me. I made his Belgian pale ale in the fall which came out pretty well (I put it into a contest and as soon as I get my score sheets back, I will get some impartial feedback).
The poster that wrote that we tend to use alot of specialty grains over here to compensate for American two row is correct. When you see Biscuit or Victory malt added in a pale ale, that is what is going on. Additionally, many formulations use specialty grains to avoid extreme wort production procedures (like decoction for instance). Most homebrewers I know generally are set up to do infusion mashing. Many German beers were originally decocted so we add Caramunich, Aromatic malt etc. to simulate the effects of decotion mashing without actually going to the trouble.
Finally, us Yanks have no idea what it means to be subtle (especially us Texans). We would take a basic British beer, jack up the gravity and try our best to increase the flavor profile right to the edge. That is why a brewery like Stone, for instance, does so well. Also, we don't have traditions that go back 100's of years so we are not breaking any taboos by messing with things and souping up a beer by using specialty malts (and of course hops).
The poster that wrote that we tend to use alot of specialty grains over here to compensate for American two row is correct. When you see Biscuit or Victory malt added in a pale ale, that is what is going on. Additionally, many formulations use specialty grains to avoid extreme wort production procedures (like decoction for instance). Most homebrewers I know generally are set up to do infusion mashing. Many German beers were originally decocted so we add Caramunich, Aromatic malt etc. to simulate the effects of decotion mashing without actually going to the trouble.
Finally, us Yanks have no idea what it means to be subtle (especially us Texans). We would take a basic British beer, jack up the gravity and try our best to increase the flavor profile right to the edge. That is why a brewery like Stone, for instance, does so well. Also, we don't have traditions that go back 100's of years so we are not breaking any taboos by messing with things and souping up a beer by using specialty malts (and of course hops).
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)
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monk
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monk
Well, I must say I am very impressed--both with this recipe and with the Fuller's yeast. Last night I drank my first bottle of this brew, exactly 15 days after brewing it (9 days in primary fermenting, 6 days in the bottle) and it tastes wonderful. It has a nice chocolatey malty flavor, with a very subtle roastiness. It's a bit sweet, but not cloying. I may have to swallow my pride and follow more of his recipes to the letter.
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mysterio
