12 replies to this topic

[Big Nake]

Boil is almost done. This is a version of my Aviator's English Ale with a couple twists.

ESB

8 lbs Rahr Pale Ale malt
8 ounces Thomas Fawcett & Sons Dark Crystal #1 (80-93L)
4 ounces Torrified Wheat
1 oz Northdown pellets 6.7% for 60
1 oz EKG pellets 5.9% for 10
2 oz EKG pellets 5.9% into the 175° whirlpool for 10 mins
Wyeast 1099 Whitbread Ale yeast

OG: 1.050, FG: 1.012, IBU: 38, SRM: 8, ABV: 4.8%

Mash temp of 150°, single infusion. All filtered tap water with 1.4g of CaSO4 and 1.8g of Cacl (balanced overall water profile). Mash pH of 5.25. Ferment in the 62-65° range.

Cheers.

[Steve Urquell]

Looks good Ken. I like simple Brit recipes like this one. Sessionable.

[neddles]

I could spend a lot of time with a beer like that. Looks great. I've never used it, what will you get from the 1099 at that temp?

[Big Nake]

I forgot how much I like this yeast. The yeast is similar to 1098 but less tart and fruity. It has a bit of that English-minerally thing going on but what I really like about it is the fresh-baked bread and crackery thing it has. My entire kitchen smells like Saltine crackers right now and the aroma is unreal. Overall the yeast is neutral but this bready & crackery thing is outrageous. What I will typically do with it after an EPA/ESB is make a sort of "British Summer Ale" or British Blonde. I have a bunch of US Goldings which I really like. I'll make an SRM 4-5 blonde ale with 50% Rahr Pale Ale malt and 50% Avangard Pils and then US Goldings at 60, 10 and whirlpool to about 28 IBUs. You get a delicious, bready & crackery golden ale that you just cannot get enough of when it's warm outside. Cheers peeps.

[positiveContact]

I do like british summer type ales.  Get them super crisp with some nice bright hop flavor.  Very refreshing and the british yeast makes it a little more interesting than regular chico.  I think in the past I used scottish ale yeast and fermented it cool.  Very clean but with some nice character from the yeast.

[Big Nake]

The 1728 is nice. Haven't used it in awhile.

[positiveContact]

The 1728 is nice. Haven't used it in awhile.

 

what's funny is the beers I've liked the most that I made with 1728 aren't really in a style.  I do love 80/- but I think the summer scottish ale I made with it was the best beer I made with it.  I think it was golden promise with just enough crystal 15 to give it some body.

 

bittered with magnum.  willy at 20 mins.  EKG at 1 min.

 

was super crisp and refreshing.

Edited by Evil_Morty, 28 February 2015 - 02:15 PM.

[Big Nake]

I used to use it in a Scottish 60/70- kind of thing but I haven't made that beer in years. I don't even remember the recipe but it was a small beer and it used some maltodextrin in the boil to give it more body.

[positiveContact]

I used to use it in a Scottish 60/70- kind of thing but I haven't made that beer in years. I don't even remember the recipe but it was a small beer and it used some maltodextrin in the boil to give it more body.

 

I think I've been affected too much by the super hoppy beers.  it's tough for me to have a beer like an 70/- or 80/- and not feel like it needs more hops to balance it out.

[Big Nake]

I was just mentioning this to Rich. People go through cycles with styles, hopping rates, etc. but if you drink a "tame" beer, it really needs to be your first beer of the day or session. When I used to go to homebrew gatherings and every beer was a 10% Godzilla or a 90 IBU hop bomb, my beers wouldn't stand a chance. I am sending Rich some MLPA and this latest batch came out really nicely. But it's still only a 25 IBU beer (or so) so I warned him that it needs to be the first beer of the day when he samples it. The same is true for a Scottish 60/70/80 shilling or an English Bitter that only comes in at 4.2%. As time goes by I am getting more tolerant of higher hopping levels and I keep looking for ways to get "pleasing" hop character without feeling like I'm being hit over the head with hops.

[positiveContact]

if drinking multiple beers I def try to go in order of least hoppy/intense to most.

[neddles]

Add that 1099 to the long list of ingredients and variables I have to try at some point. Your description makes it sound like a real nice yeast.

 

I do love 80/- but I think the summer scottish ale I made with it was the best beer I made with it.  I think it was golden promise with just enough crystal 15 to give it some body.

 

bittered with magnum.  willy at 20 mins.  EKG at 1 min.

 

was super crisp and refreshing.

 

…and that sounds really tasty.

 

if drinking multiple beers I def try to go in order of least hoppy/intense to most.

 

Yeah thats almost always my MO as well.

[johnpreuss]

That beer looks like a winner to me Ken!  I had a nice beer with EKG and Northdown on tap for the holidays this year.  Everyone thought it was a winner, even the Miller Lite crowd.