British Brewer

Recreating the perfect British Pint

18 March
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Christmas 2010 Kits Review

I know we are approaching the cusp of Spring but I have not been posting for a while and thought it was time to write-up my Christmas Kit reviews.  I actually still have some left in the cellar but most is gone and we have more than enough experience with them to provide the feedback.

As regular readers know I am a fan of Northern Brewer and the kits they regularly produce. They are continually innovating, I fully intend to order something from their new “Pro-Series” in the near future.

With my parents coming for Christmas and staying over 2 weeks I knew I would have to stock up on the ale and started planning back in October 2010, brewing every weekend for over a month.  Here was the final list of Christmas brews.

  1. #8: Belgian Strong Dark ale brewed with Wyeast Belgian Abbey Ale II. A fine example of a dark ale brewed in the Trappist fashion.  I still have half a case left as I wanted to experience first hand the effects of aging.  The brew came out of the fermenter very clear, a lush rich burnt brown colour.  After 1 month of aging the palate was a little sweet but after nearly 5 months aging tastes of dark chocolate and caramel are coming out offset with the spice of the Abbey Ale yeast.  Defintely not a session brew but a good drop nonetheless but drink sparingly the ABV is high, mine came in at over 9.5%.
  2. British Imperial Mild: Part of the Northern Brewer Limited Edition Series for Q4 2010 the Imperial Mild is a play on old British Mild recipes where a mild designation meant “not sour, stale or aged”.  The choice of Wyeast Ringwood Ale yeast delivered the fruity esters to an otherwise smooth classic pint.  It was probably my favorite of the list though did not age that well. The first month delivered a level of estery fruit tartness that recalled Apple Jolly Ranchers, which worked really well. 2 months was the peak for this beer, a well rounded malt/hop ale with the earthy fuggle hop balancing nicely with the Dark Crystal Malt.
  3. Dundalk Irish Heavy: A clone of a classic Irish Ale and another NB Q4 Limited Edition brew, no longer linked to on the NB site.  This kit was probably my least favorite. The Wyeast British Cask ale (a past limited edition yeast from Wyeast) provides a nice dry crisp flavour with the speciality grains giving the deep red brown colour and copper penny brown flavour. The ale was not overly hopped and appeared a little off balance.  The kit peaked at 2 months in the bottle.  Not a bad drop and we finished the whole batch but not something I will look to repeat.
  4. Brakspears Best Bitter: This was the Christmas keg session brew and a recipe we have made before. Originally a limited edition from NB based on the Wyeast limited edition Thames Valley II yeast sourced from the defunct Brakspears Brewery in Henley on Thames and now brewed under license by Marstons.  I took the recipe and made some changes to create the final recipe. I replaced the yeast with Wyeast Thames Valley and the result was a crystal clear accurate replica of the original Henley brew, my dads favorite beer.  It is hard to believe this ale is under 4.0% ABV. The recipe produces a clean, crisp with surprisingly complex malt and hop flavour for such a low ABV. Serves well from the keg and was finished during Christmas week 🙂

The Brakspears and Imperial Mild were the clear winners this Christmas. We are still enjoying the #8 especially as the flavour profile continues to develop.  We were all a little tired of the heavy ales by the end of the season which probably accounts for the IPAs and session keg brews I have done since.  I also worked on a lighter seasonal brew, the Samuel Smiths Winter Welcome which came out a winner and we will review in the next post.

 

 

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08 May
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Hyde Brewery Pictures

Back in March I wrote a quick all-grain recipe for a reader (and now regular email correspondent) for Hydes Original Ale.

It turned out not only was this reader (Drew) an avid brewer and Hydes fan he had actually toured the Brewery in Manchester England.

With kind permission Drew has allowed me to republish pictures from the brewery and shots taken of his last batch of all grain Hydes ESB.  If any other readers want to post Brewery pictures please send me the links and I would be happy to post.

Enjoy 🙂

Brewery Tour

hydes1

Picture 1 of 10

All-Grain Hydes ESB

hydesesb

Picture 1 of 4

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02 May
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Malt: Part II – Measuring Diastatic Power

English Marris Otter

In the first post of the series on Malt we reviewed the different categories of malt and the enzymes that convert the starches into fermentable sugars.  In this post we will review how to measure the effectiveness of the conversion.  To do this we need to understand the “diastatic power” (DP) of malt. The DP measures the amount of diastase (another name for Alpha Amylase), enzyme present in the grain.  In general, the hotter a grain is kilned, the less its diastatic activity.

The DP of malt is measured in degrees Lintner (°Lintner or °L, which is the same symbol used for Lovibond, which measures colour).  JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines degrees Lintner as follows:

A malt has a diastatic power of 100 °L if 0.1 cc of a clear 5% infusion of the malt, acting on 100cc of a 2% starch solution at 20°C for one hour, produces sufficient reducing sugars to reduce completely 5cc of Fehling’s solution.

The calculation of °L for a type of grain is typically done by the manufacturer and not by the homebrewer. As a rule of thumb though the total grain bill of a mash should have a DP of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars.

British Pale malts tend to be in the 35-40 °L range and therefor only have enough DP to convert its own starches and none of the Specialty Malts. This would explain the heavy use of Crystal Specialty Malt which has no enzymes and introduces only unfermentable sugars to the wort.  European Malts have a DP of 100 °L and American Malts range from 125 to 160 °L and are capable of converting both its own starches and that of other grains in the malt bill.  This explains why many American brews use specialty malts which contain starches but no enzymes, such as Brown and Chocolate Malt due to higher kilning temperatures. American 6-row malts have DP’s over 160 °L.

So when building an all grain recipe consider carefully the malt bill and the DP of the malt used. If you use Specialty Malts which contain starches and wish to convert them remember to us a base malt with a higher DP such as American 2 or 6-row,

Now we understand how malt converts starches to fermentable sugars we can move on to calculate how much malt we need to make a recipes target Specific Gravity.

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26 April
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On Tap (April 26th)

This weekend has been one of the busiest in a long time. We hosted what started off as a quiet dinner party with a friend but turned into a big affair with lots of adults and kids over enjoying a warm spring evening around the fire pit drinking homebrew, wine and some Fullers Pride brought over by a good friend.  Saturday was another warm spring New England day taken up catching up on garden chores so no brewing time. Saturday evening was spent at the local boat club for a surprise 40th.  Lots of fun again (and Happy Birthday P).

Sunday I finally got to the brewing. I moved the IPA and my own Left Over Ale into bottles (with the help of my younger son who has taken a fascination to the capper) and then moved the Brakespears into the secondary (it is so good, took me back to the river and Henley).  This was followed by a massive amount of sanitizing and cleaning the used carboys, airlocks, brewing bucket and tubes. It took the whole afternoon so no time left to actually brew a new batch.  Well I can save the new stuff for next week. I have the Nut Brown ready to go and a Guinness Export clone from NB.

Its going to be another busy week so I will try and get the Malt part II post out and some tips I have queued up.  But first whats On Tap?

Primary

  • Nothing in the primary, some stout and a Nut Brown on deck though

Secondary

  • Brakespears Bitter clone (1 wk (p) 1 day (s) ) – Using the Brakespears yeast currently available from Wyeast.  FG came in on the money as did the colour. Brew already crystal clear and very drinkable. It is a very very good clone of the Henley classic.  Refreshing session brew.
  • Lord Fatbottom Ale (1 mth (p), 4 mths 3 wks (s)) – Now 3 weeks into the final 1/3rd of its 6 months rest.

Bottle/Keg Conditioning

  • Left Overs Old Ale (1 wk (p), 3 wks (s), 1 day (b) ) – So my left over recipe (sort of modeled after a Fullers Vintage) appears to be going fine. I don’t know if I can wait a year to try one of these. Came out of the secondary still with the rich full mouthfeel, strong caramel with a hint of marmalade.  It has a long rest ahead of it but I will sample a bottle in 4 weeks.
  • 115th Dream Imperial IPA ( 2 wks (p) 1 mth 2 wks (s), 1 day (b) ) – A rather extreme IPA, high in ABV and a whopping 120 IBUs with over a 1 lb of hops using a technique called Hop Bursting I covered a few weeks back. It came out of the primary a whopping 1015 FG, almost 83% attenuation from the mighty American Ale yeast and checking in at over 10% ABV. This is going to need some time to settle down, really hoppy with a small bitter aftertaste.
  • Petite Saison d’Ete (1 wk (p) 2 wk (s), 1 wk (b) ) – This is a first for me. Thought I would try a Belgium classic with this Saison from Northern Brewer. As reported last week I had to delay bottling due to very active yeast.  It was worth the wait as the SG came down quite a bit. The ale is also really clear and tasted great, nice and spicy from the Saison yeast. Week 2 of its 2 week rest.

Drinking

  • Old Speckled Hen clone ( 1 wk (p) 1 wk  (s), 1 mth (b) ) – Came out great, see the review here.  This is a REALLY popular drink in the house right now and I predict it will be gone within the week.
  • Olde Luddite English Strong Ale (1 wk(p) 3 wks (s), 1 mth, 1 wk (b) ) – A new Old Ale kit from Northern Brewer, thought I would add some Old Ale kits to my current Old’s and Browns series. This new ale from NB is a 5 star brew. Easily confused with a smooth session brew but don’t let it, it packs a massive ABV punch. Continues to age well. Will definitely lay some down for a while.
  • Theakston Old Peculier Clone (1 wk(p) 3 wks(s) 1 mth 2 wks (b)) – My first pass at this classic old ale, FG came out in range along with the colour, that is all we can ask. Came out a 10/10 (see review) and promoted to the permanent recipes page.
  • Dogfish Head 90 min IPA clone (1 wk (p), 3 wks (s), 5 mths 2 wks (b) ) – Looking forward to cracking the 6 month bottle open
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22 April
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Meat Beer

So I was reading my favorite Beer history blog, Zythophile, and I see this post on Meat Stout. I was intrigued and fascinated in the same way I am when examining the many dead, skinned “gifts” my cat leaves on the front stoop.  So I read on. Its a great post covering the history of “healthy” stouts containing meat. A meal in a pint, the true liquid lunch.

I know I like to brew classic British Ales but I am not sold on this. I have a feeling my very English Mother would jump at the chance. What is it about English Mum’s and their love of offal. My mum loved brains, liver, kidneys, tripe. Her face would light up at the thought. So the post links to a recipe for Offal Ale which I will dedicate to her.

Somewhere deep down I know I have to brew one of these, it has completely caught my imagination.  A heavy dark, may Old Pancreas or Liver Stout, Brains Best (actually there really is an ale called Brains, ewww, no it can’t be)

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21 April
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Malt: Part I – Base Malts vs Speciality Malts

English Marris Otter (2_Row Barley)

I have been working on getting my malt post together for what seems like an eternity. I have been finding blogging a difficult task with my work and family commitments.  I managed to get out of work at a reasonable hour this evening and decided I would work on getting my first Malt post out the door.

Over this series we are going to focus on the characteristics of malt, how it works, how to calculate the OG of the wort and then switch to looking at specialty malts and how they add flavour, colour, head, and improve mouthfeel.  But first I thought we should answer a very basic question.  What is the base malt, what is specialty malt and what is the difference between them?

First up what do they have in common – they are both barley.  Base malts impart colour, some flavour and supply the fermentable sugars.  Speciality malts provide little to none of the sugars but have a big impact to the colour and flavour.  First lets remind ourselves of the malting process first covered in my getting started post.  Malt is the product of soaking grains in water until they begin to germinate. The grains are then heated to halt the germination process.  This 2-stage “malting” process causes the grains to produce essential enzymes required to modify the grain starch into sugars and enable the yeast to do its job.

Base Malts
Base malts make up the bulk of the a batch and are typically derived from one of 2 types of barley, either 2-Row or 6-Row.  Base malts are created by drying the barley at a sufficiently low temperature to preserve enzymes (alpha and beta amylase) which convert starch into sugar (the same enzymes in saliva that make peanut butter and sour cream separate). It is these enzymes that are critical to the brewing process.  Without them the grain starch would not get converted to fermentable sugars. The sugars can be extracted from the barley’s own starches simply by soaking the grain in water at a controlled temperature in a process called mashing.

The most common form of base malt is Pale Malt, typically lite in colour and neutral malt flavour.  Another type of malt with high enzyme levels is Mild Malt, kilned at slightly higher temperatures to produce a nutty flavour. Other base malts include Vienna, Pilsener and Munich.

Specialty Malts
Specialty malts have no enzymes and therefor little to no diastatic power (ability to convert starch into sugars). These types of malt make up a smaller quantity of the grist but have a significant impact on the colour and flavour of an ale.  Most specialty malts are pale malts that have been kilned at higher temperatures and in doing so impart darker colours and roasted flavours.  The higher kilning temperatures do not preserve the enzymes. Typical specialty malts include Chocolate Malt, Black Malt and Brown Malt.

A special type of malt used a great deal in British Ales is Crystal malt.  Crystal malts are high-nitrogen malts which are soaked in water and roasted before kilning. They produce overly sweet toffee-like flavours and the sugars are sufficiently converted that they can be steeped without mashing to extract their flavor. Crystal malts are available in a range of colours, with darker-coloured malts kilned at higher temperatures, producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelize during kilning and become unfermentable adding a sweetness to a beer.

So far the recipes we have covered have all been extract brews where the base malts are replaced with liquid or dried malt extracts.  The sugars have already been extracted and all we have to do is steep the specialty malts to extract flavour and colour.  But here is the twist and a major difference between extract and all-grain brewing.  With the exception of Crystal malts, which have no fermentable sugars remaining, other specialty malts such as the Chocolate, Brown and Dark malts may have no enzymes present BUT THEY ARE STILL LOADED WITH STARCHES.  So when an all-grain brewer adds his specialty grains to his grist there are enough enzymes present in the base malt to convert the specialty grains starches also.  I am very ready to retry some of my favorite recipes as all-grain to see the impact the mashing process has on the specialty grains.

There is a process called mini-mashing which adds a smaller, more manageable, amount of base malt to the specialty malt to convert the starches and then adding malt extract to the boil to get the OG gravity to where it needs to be.  In my humble opinion if I am going to go all-grain I am going all in.

Next up we will review how to use the diastatic level of the malt bill to predict the OG of the wort.

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19 April
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On Tap Update (April 19th)

Whaheyyyy, finally managed to get a couple of posts out this week even with a busy work schedule. Despite my lack of blogging the ales are working and the Speckled Hen clone is most definitely a winner, probably the best one to date.  It has been a busy week though, on the road again meaning more ales left in the cellar at the end of the week (unless the wife is sampling a few). There has to be some silver linings.

I caved and went on eBay and purchased a beat up floor model wine cellar for the summer. It will take well over a case of beers and keep the brews at 55ºF. I have decided to lay down some of the Old Ales and Imperial IPA’s over the summer and will need a constant temperature to avoid spoiling.  I am really excited to sample these beers this time next year to see how the Old’s really mature when given a chance (not something that happens much in this house, most ales are shown no mercy).

I managed to get some brewing done over the weekend, my first weekend brewing in April.  I got the Brakespears Bitter clone off and running using the Special Edition Wyeast Thames Valley II strain, allegedly taken from the now defunct Brakespear Henley Brewery.  Very excited to see how the brew comes out. Be good to have a session brew or 2 along side all the heavy Old’s and Browns I currently have in the cellar.  Next weekend I am planning to brew a small experiment batch of my Samuel Smiths Nut Brown Ale clone, the last in the Olds and Browns series.  I am also considering putting together another stout, especially given that Wyeast has a Limited Edition yeast hailing from the Guinness St. James Gate Brewery in Dublin, a opportunity that cannot go to waste.

So lots of excitement to come but whats On Tap today!

Primary

  • Brakespears Bitter clone (1 day (p)) – Using the Brakespears yeast currently available from Wyeast.  The observed OG was well within range.  Yeast cake is beginning to form.

Secondary

  • Left Overs Old Ale (1 wk (p), 2 wk (s) ) – So my left over recipe (sort of modeled after a Fullers Vintage) appears to be going fine. I don’t know if I can wait a year to try one of these. It tasted really delicious out of the primary, hints of marmalade, with a really smooth mouth feel. One of the reasons I brought the cellar was to lay a couple of these down for at least a year. Have decided to extend the rest for an additional week. No hurry and no need for the carboy.
  • 115th Dream Imperial IPA ( 2 wks (p) 1 mth 1 wk (s) ) – A rather extreme IPA, high in ABV and a whopping 120 IBUs with over a 1 lb of hops using a technique called Hop Bursting I covered a few weeks back. It came out of the primary a whopping 1015 FG, almost 83% attenuation from the mighty American Ale yeast and checking in at over 10% ABV, now in the final week of its 6 week rest.
  • Lord Fatbottom Ale (1 mth (p), 4 mths 2 wk (s)) – Now 2 weeks into the final 1/3rd of its 6 months rest.

Bottle/Keg Conditioning

  • Petite Saison d’Ete (1 wk (p) 2 wk (s), 1 day (b) ) – This is a first for me. Thought I would try a Belgium classic with this Saison from Northern Brewer. As reported last week I had to delay bottling due to very active yeast.  It was worth the wait as the SG came down quite a bit. The ale is also really clear and tasted great, nice and spicy from the Saison yeast. Will give this 2 weeks before trying a sample.

Drinking

  • Old Speckled Hen clone ( 1 wk (p) 1 wk  (s), 3 wks (b) ) – Came out great, see the review here.  This is a REALLY popular drink in the house right now and I predict it will be gone within the week.
  • Olde Luddite English Strong Ale (1 wk(p) 3 wks (s), 1 mth (b) ) – A new Old Ale kit from Northern Brewer, thought I would add some Old Ale kits to my current Old’s and Browns series. This new ale from NB is a 5 star brew. Easily confused with a smooth session brew but don’t let it, it packs a massive ABV punch. This ale will age well and I will be laying a couple down  in the cellar when it arrives.
  • Theakston Old Peculier Clone (1 wk(p) 3 wks(s) 1 mth 1 wk (b)) – My first pass at this classic old ale, FG came out in range along with the colour, that is all we can ask. Came out a 10/10 (see review) and promoted to the permanent recipes page.
  • Dogfish Head 90 min IPA clone (1 wk (p), 3 wks (s), 5 mths 1 wk (b) ) – Looking forward to cracking the 6 month bottle open
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18 April
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Recipe Update: Old Speckled Hen (10/10)

Old Speckled HenWe really are on a run here.  I have had numerous comments and emails on this blog and Hopville asking for feedback on my Old Speckled Hen clone.  Well I am happy to report we nailed it.  There is really nothing I would change.  It has become a very popular ale in my house and I really wish I had brewed the whole 5 gallons and not limited myself to a 2.5 gallon test batch.

First lets get a reminder of what we were shooting for, from the Almanac:

Nose: Superb Goldings hop aroma
Palate: Full hops and fruit in mouth, long dry finish with hops and delicate fruit notes
Comments: Rich coloured and fruit flavoured strong ale with generous hop support.

I did a side by side taste test with the wife and the malty flavours really come through all mixed up with the fruit and a tinge of bitterness. We drank the ales with a salty baguette with mustard and ham. The commercial version left a lingering aftertaste in the mouth which the clone did not and the mouthfeel of the clone was a little lighter than than the real-thing. My wife actually preferred the clone because there was no aftertaste. We used canned Speckled Hen Draught and I think the BeerGas insert in the can gave the brew a thicker mouthfeel than the bottled.  This clone would make a solid keg ale, especially with BeerGas. Next time 🙂

Here are the photo’s. We went into this exercise with SRM as a variable we did not have any definitive guidance outside of “Amber”.  As the photo’s demonstrate the colour appears to be a match, as is the brightness.

Old Speckled Hen (original canned version)

Speckled Hen Original (Canned Version)

Speckled Hen Clone

Speckled Hen Clone

The recipe we crafted was shooting for an OG of 1050 (mandated by the ales history) and a final ABV of 5.2%. The recipe was perfect and came in at 1050. The Wyeast Thames Valley was very active. The stated max attenuation was 77% which would have given us a final ABV of the 5.2% we were shooting for but the yeast was a little overactive and had an observed attenuation of 82% making a final ABV of 5.6%. It did not detract from the flavour in any way.

So this brew is being promoted to the recipes page along with the Theakston OP.  With my Left Over Ale coming out of the primary tasting good and the soon to be brewed Nut Brown Ale wrapping up the series I am confident we will have at least one more winner out of this group.

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17 March
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Recipe Update – Fullers London Pride clone (9/10)

Fullers London PrideWell they say good things come to those who wait and so it has come to pass with this the final clone of the English Pale series, the Fuller London Pride, started at the end of January of 2010 and opened yesterday to much fanfare.  This clone really does have a high standard to reach. Not only is it a very tasty and popular commercial brew but it is also one that is relatively easy to come by in the USA.  So in order to really put this clone to the test I went out and acquired a bottle of the real stuff in order to perform a side by side taste test.  The results were revealing.

The side by side test

The ‘real’ Fullers London Pride

The BritishBrewer Fullers London Pride Clone

First the colour and head.  I have included pictures as evidence, taken at the same time in the same light on the same camera to ensure accuracy.  As the picture demonstrate the brew color is on the money though not as bright due to lack of filtration. The head is slightly off but the clone is bottle conditioned and the commercial bottle is force carbonated. The mouthfeel is identical which I can attribute to the Burtonization of the water.

So what about the taste, something a little difficult to demonstrate on a blog or with a camera.  It is close, which is why I gave the brew a 9/10.  As a reminder the The Real Ale Almanac described the beer as an:

Astonishingly complex beer for its gravity, a marvelous melange of malt, hops and fruit.

and the Brew Your Own British Real Ale” as a:

…fine for drinking on its own or with full flavoured food. A multi-layered delight of malt and hops and a deep intense finish with hop and ripening fruit notes.

The taste definitely lives up to the billing. This beer has a very simple malt bill and its the balance of hops that makes the beer dance on your tongue and it is the hops that I am going to alter to make this ale a 10.  I have been using the Tinseth formula up till now and the one small issue I have with all my English Pale clones has been the strong hop character of the ale.  This is partly a benefit of homebrew as the ales are fresh, bottle conditioned, unfiltered and unpasteurized, so who really knows what a commercial pint of Fuller Pride sampled directly out of the barrel really tastes like.  But I am going to experiment using the Rager formula, which promotes less hops per IBU and I have made the necessary adjustments for the London Pride clone promoted to the permanent English Pales recipe page.

The ale was easy to brew. The White Labs Fullers yeast (#WLP002, Attenuation 63-70%, Flocculation: Very High) worked as advertised, the ale was in the secondary for a week and in the bottle for 4 weeks.  I cannot express how happy this ale makes me, and not just the alcohol, its a true taste of South West London, my home and a place of many memories from rowing past the Fullers brewery to drinking in many a Fullers Pub.

So please enjoy and try your own version.  This wraps up the English Pale series. The next time we brew the Pales it will be to perfect some of the recipes that fell short the first time around. Its been an experience, I have definitely got more comfortable with the ingredients and this probably attributes to why the ratings have improved from one recipe to the next.  Here is the final breakdown:

This is truly a great line up of Ales with a magnificent history, so please brew a couple and pass along your feedback. None of these recipes made 10/10 so we have 1 point to make up.  Next up will be the first review in the Old and Browns series, the Theakston Old Peculier, but given the aging requirements for this ale it won’t be for a while.

Happy St Paddy’s Day to one and all.

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01 March
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On Tap (Feb 28th 2010)

Been more in the groove this week, head not spinning so fast and managed to get some posts done.  Getting used to the commute, the work and occassional travel and the wife drinking my ales without me home. I am happy about this fact I think. It was fun to brew this weekend, tried “hop-bursting” for the first time using over 1 lb of hops in a brew (12 oz in the last 15 mins). I also found some time to research another classic Old Ale, Old Speckled Hen, so its off with this weeks On Tap Update.

Primary

  • 115th Dream Imperial IPA ( 2 days (p) ) –  A rather extreme IPA, high in ABV and a whopping 120 IBUs with over a 1 lb of hops.  Thought I would try out hop-bursting.  I love the comment on the NB site “If you serve this beer to a Michelob Ultra drinker, he or she will cry. If life were a 1950s horror flick, this I2PA would climb out of the fermenter and turn on its master. Your dentist does not want you to brew or drink this beer. Sorry in advance about your tooth enamel“. OG came in perfect and the yeast is raging, was worried about a blow-out with this one.

Secondary

  • Olde Luddite English Strong Ale (1 wk(p) 1 day (s) ) – A new Old Ale kit from Northern Brewer, thought I would add some Old Ale kits to my current Old’s and Browns series.  The FG came in at a whopping 1017, almost 6% over its max attenuation, the Fullers yeast was very active.  The sample was already very clear and I could have drunk the whole thing.  This is going to be a very smooth, Old Ale. First week of its 3 week rest.
  • Theakston Old Peculier Clone (1 wk(p) 1 wk, 2 days (s) ) – My first pass at this classic old ale, FG came out in range along with the colour, that is all we can ask. Now for 1 more week in the secondary

Bottle/Keg Conditioning

  • Twelfth Night Stout (2 wk (p), 2 wks (s), 2 day (k) ) – A new extract clone recipe of Rogues Shakespeare Stout from Northern Brewer featuring the PacMan Ale yeast strain from Rogue.  This one is an ass-kicking 70 IBU stout destined as is sitting in the keg. Will give this one 2-3 weeks to settle down before tapping
  • Fullers London Pride clone (1 wk (p), 1 wk (s), 2 wk, 3 days (b) ) – came out crystal clear from the primary with the FG exactly on target. Looking forward to seeing how this brew finishes off.  Week 3 of its 4 week conditioning period.
  • Lord Fatbottom Ale (1 mth (p), 3 mths (s)) – exactly half way through its 6 month rest.

Drinking

  • Spitfire Premium Ale clone (1 wk (p), 2wks (s), 3 wks, 3 days (b)) – my 2nd pass at Spitfire Ale, the Shepherd Neame classic from Kent UK.  Completely cleared but with a lot of sediment in the bottle.  We started drinking these this week and its good, as good as the first time I brewed it, rich amber colour, butterscotch notes, really yummy.
  • Grateful Dead Guy Ale (1wk (p), 2wks (s), 3 wks 3 days (b)) – a new special edition kit from Northern Brewer featuring the newly released PacMan Ale yeast strain from Wyeast/Rogue Breweries, this one is a Rogue Dead Guy Ale clone. I did a side by side taste test with an actual Rogue Dead Guy Ale, colour and flavour are so close its hard to tell which one was which. Good job NB.
  • Flowers Original Ale clone (1 wk (p), 1 wk (s), 5 wks (b)) – my first brew of 2010 and first attempt at the classic Flowers recipe. See review from earlier, its a winner and has been promoted to the recipe page.
  • Dogfish Head 90 min IPA clone (1 wk (p), 3 wks (s), 3 mnth 2 wks (b) ) – Continues to mature with age, been holding back on these to see how they pan out.
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