Aviator's English Ale...
#1
Posted 19 October 2009 - 06:41 AM
Aviator's English Ale
7½ pounds UK Pale Malt
14 oz British Crystal 55°L
4 oz Torrified Wheat (mash temp 150-151°)
1 oz Styrian Goldings 3.5% plus ½ oz Kent Goldings 4.5% for 60 mins
¾ oz Styrian Goldings for 15 minutes
½ oz Kent Goldings plus ¼ oz Styrian Goldings for 1 minute
Wyeast 1099 Whitbread Ale yeast
OG: 1.050, FG: 1.011, IBU: 31, SRM: 9, ABV: 4.8%
The yeast is high-floccing so the beer should come out very clear. The yeast also lends a bready, crackery aroma reminiscent of Saltines. This is a very nice beer when it's on tap and it went quickly. I tapped a few into bottles and the ones that sat for awhile ended up tasting a little maltier because the carb probably got a little low. A simple and delicious English beer.
#2
Posted 19 October 2009 - 07:01 AM
#3
Posted 19 October 2009 - 07:18 AM
#4
Posted 19 October 2009 - 07:19 AM
#5
Posted 19 October 2009 - 07:35 AM
#6
Posted 19 October 2009 - 09:15 AM
#7
Posted 19 October 2009 - 09:34 AM
#8
Posted 19 October 2009 - 10:19 AM
That's what I thought. Maybe it was the OTHER board I posted it on.Ken, I'm sure you posted it because I brewed it a few batches ago. It's a very solid recipe.
Zym: C60 or any combination of other crystals would be fine. Also, Since we're only talking about 4 oz on the TW, just use regular wheat. If I really wanted to make this beer and I was out of those more authentic ingredients, I would make it that way. But I do like to have the real deal just to see if it makes a difference and so I can say that there is ALL authentic ingredients (of course, except the Chicago water and the fact that my Kents are U.S. Kents!) You could also make it with 1968, 1028, 1098, etc. All of these liquid English yeasts make delicious beer. Cheers.
#9
Posted 19 October 2009 - 10:27 AM
how about a little wheat and a little carapils to replace it? seems like it would partially accomplish the same thing.That's what I thought. Maybe it was the OTHER board I posted it on.
Zym: C60 or any combination of other crystals would be fine. Also, Since we're only talking about 4 oz on the TW, just use regular wheat. If I really wanted to make this beer and I was out of those more authentic ingredients, I would make it that way. But I do like to have the real deal just to see if it makes a difference and so I can say that there is ALL authentic ingredients (of course, except the Chicago water and the fact that my Kents are U.S. Kents!) You could also make it with 1968, 1028, 1098, etc. All of these liquid English yeasts make delicious beer. Cheers.
#10
Posted 19 October 2009 - 10:56 AM
#11
Posted 19 October 2009 - 11:00 AM
Yes - I have EKG but no fuggles or styrian goldings. I could maybe use some Williamette in the place of either of those. If williamette has too much presence I could always cut it with a little bit of magnum perhaps.I think you could do that with no problem. I'm not sure why the Brits like their Torrified Wheat so much, but my assumption is that they use it for head stability and/or mouthfeel and it seems like I see TW in a lot of these recipes. Use something like 12 ounces of your 65°L, maybe 2 oz of Wheat and 2 oz of Carapils and call it a day. I also suggest that you try to use these hops, if possible. There is something about the way that this grain bill, these hops and this yeast work together. I don't know how it would be with something like 6 or 7 AAUs of Target or Phoenix or whatever. If you had EKGs, I think they would be even better than the US Kents that I have. I think you might be able to sneak Fuggle in there somewhere, but that's a decision for the brewmaster at Zymological Breweries to make! Cheers.
#12
Posted 19 October 2009 - 11:40 AM
#13
Posted 19 October 2009 - 11:51 AM
I have a pretty decent amount of EKG it's true.Depending on how much EKG you have and what their AA% is... I might consider going all EKG all the time. I don't think Willamette would be a bad choice at all if you have them. If you had 3 ounces of EKG and the AA% was in the 4 or 5 range, I'd go with that... 1½ ounces for 60, ¾ ounces for 15 and ¾ ounces for 1 minute. Cheers.
#14
Posted 19 October 2009 - 12:14 PM
Couldn't be because I wouldn't have been able to make a batch of it if it was the other board.That's what I thought. Maybe it was the OTHER board I posted it on.
#15
Posted 19 October 2009 - 12:53 PM
Could have just read it on Ken's website, no?Couldn't be because I wouldn't have been able to make a batch of it if it was the other board.
#16
Posted 19 October 2009 - 01:26 PM
Possibly. Or maybe I posted it on the Greenboard before the fallout and Greg grabbed it from there. I don't know... too many brain cells killed by beer.Could have just read it on Ken's website, no?
#17
Posted 19 October 2009 - 02:31 PM
#18
Posted 19 October 2009 - 03:27 PM
yeah, it's weird because I would've posted it here before anywhere else. But when I did a search, nothing came up. Yikes, our great new board is eating older threads?I'm really starting to wonder if we've got some bit rot in the database eating old threads. I'm as certain as I can be that it wasn't on the other board. I'm banned there and I just made this batch a few months ago. I even remember posting in the thread that I was going to make a batch of Aviator and also a batch of Jamil's bitter to compare them.
#19
Posted 04 August 2010 - 06:33 AM
#20
Posted 04 August 2010 - 06:43 AM
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