31 replies to this topic

[Big Nake]

A nice english ale might have to be my next brew. I have a mason jar with some washed 1968 from a couple months back in the fridge. I should get that up and going again. Maybe something like yours then a nice porter.

I have made this one with 1968, 1028, 1099 (the standard) and now WLP023. I envisioned this one being on tap in the late summer or early fall which sounds perfect for the style. The 1968 will make a dynamite version of this recipe. Cheers.

[Big Nake]

I'm just updating this thread because I used some Thomas Fawcett & Sons Dark Crystal #1 on my last batch of this and I think it's a winner. Instead of the 14 oz of British Crystal 55L, I used 10 (or was it 12?) ounces of TF&S and it's got quite a bit of red in it. I mentioned in another thread that this malt is almost like a dark crystal and Special B in the same product and that you could probably make a really nice Irish or American Red with this specialty malt. Look...->

[johnpreuss]

Well I brewed up a version of this on Suday. Maris Otter, Crystal 60L, and a little Aromatic with bittered with target and northdown late addtions. 1187 for the yeast. We'll have to see. Hopefully I'll have some nice beer porn ala Ken to post back!

[Big Nake]

Well I brewed up a version of this on Suday. Maris Otter, Crystal 60L, and a little Aromatic with bittered with target and northdown late addtions. 1187 for the yeast. We'll have to see. Hopefully I'll have some nice beer porn ala Ken to post back!

Sounds yummy! That 1187 is very nice. It's been awhile since I used it but it's got a great character. Cheers!

[chadm75]

Ken - I'm going to give this recipe a go this coming weekend! Based on my volumes and efficiency, this is what I've come up with. It needs your stamp of approval before brewing can commence !!! 6.5 gals @ 70% efficiency OG: 1.050 IBU: 31 SRM: 12 ABV: 5.1% 11.5 lbs - Maris Otter Pale Malt 1 lb. - C60 .75 - White Wheat Malt 1.25 oz. - EKG 60 mins 1 oz. - EKG 15 mins 1 oz. - EKG 5 mins S-04 English Dry Yeast Thoughts?

[Big Nake]

That sounds great, my friend. I would probably use one of the great English liquid ale strains myself and although the C60 will be fine, I have just recently discovered some great English Specialty malts and I think they make all the difference. This Thomas Fawcett & Sons Dark Crystal malt is really nice. Your recipe will be ultra-delicious with all those EKGs in there. Will you add some gypsum to the mash too? I have been going 50/50 on my water (to reduce the bicarbonate) and then adding back some gypsum to get the sulfates up. Seems to work nicely on this style. Cheers!

[chadm75]

I'm going try and pick up some 1968, but it's hard to get a hold of at my LHBS. This is probably my favorite yeast. If not, I'll go with that 1099 and if I can't get that, I'll do 1098. How much gypsum are you adding for a 5 gal batch?

[Big Nake]

How much gypsum are you adding for a 5 gal batch?

This is probably a case-by-case thing depending on your water but I think on this last one I used 50% RO (to lower the bicarbonate) and then added back 2g of gypsum and 2g of CaCl. The balance on it was perrrrrfect. Cheers.

[chadm75]

So after some adjustments to what I've got on hand...here's my grain/hop bill for this weekend's batch of Ken's Aviator's English Ale: OG: 1.051 FG: 1.012 SRM: 14 IBU: 31 ABV: 5.2% 12 lbs. Maris Otter .85 lbs. C60 .75 lbs. Wheat Malt .15 lbs. Chocolate Malt (for color) 1.25 oz. EKG - 60 mins 1 oz. EKG - 15 mins 1 oz. EKG - 5 mins 1968 Mash at 150 for 60 mins with 50% RO water

[MtnBrewer]

This is probably a case-by-case thing depending on your water but I think on this last one I used 50% RO (to lower the bicarbonate) and then added back 2g of gypsum and 2g of CaCl. The balance on it was perrrrrfect. Cheers.

Probably a better way to answer that question is to give your final water profile in ppm. That way anyone who knows the profile of their tap water can make the necessary adjustments to get to your profile.

[Big Nake]

In honor of the Guv's Transatlantic Pale Ale recipe, I present my latest version of Aviator's English Ale which I hope to make Friday night or Saturday. 7.5 lbs Rahr Pale Ale Malt 8 ounces Torrified Wheat 6 ounces Thomas Fawcett & Sons Dark Crystal #1 (80-93°L) .45 oz Nugget pellets 13.5% for 60 mins (about 6 AAU) 1 oz EKG pellets 7.2% for 5 minutes 1 oz EKG pellets 7.2% for 2 minutes Wyeast 1968 London ESB Ale Yeast OG: 1.048, FG: 1.012, IBU: 35, SRM: 8, ABV: 4.6% With 1968 being such a low attenuator, I'm going to mash around 150° with a single infusion for 60 minutes. This would be the first time using Rahr Pale Ale malt for an English beer (I usually get some good UK pale malt for this) but it's got such a nice, deep character, I think it would be very nice in a beer like this. All filtered tap water with a balance of chlorides and sulfates and probably a fermentation temp in the low 60s. Cheeahs!

Edited by KenLenard, 11 June 2014 - 01:57 PM.