tag:blogger.com,1999:blog-5445569787371915337.post4698652531852793382..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1868 William Younger 140/-Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5445569787371915337.post-25027515148156870182011-11-03T18:57:37.679-07:002011-11-03T18:57:37.679-07:00We are going to attempt to brew this tonight, alth...We are going to attempt to brew this tonight, although being in China, we have to be a bit creative with the ingredients.<br />It is going to be a 8.5 post boil batch. <br />We might need to add in a bit (907g) of invert to hit our OG as our mash tun can only hold so much grain! (is that going to destroy the recipe? - should we drop the volume and take out the invert?) I think we are going to be pushing the limits with 30.8lbs of 2 row pale malt.<br />We might be a bit light on the quantity of saaz that we have - we might need to up the fuggle addition to hit the IBU (of 75?).<br />We also have to use Safale W-05 as our yeast, as that is the only English strain we can get over here. I was given 23g of it for this brew - do you happen to have a recommendation for how much we should pitch?<br />Thanks. I will update on the results in a month or so!Beerspitnighthttps://www.blogger.com/profile/13844130040936872471noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-34691544661474268572011-10-13T07:34:13.154-07:002011-10-13T07:34:13.154-07:00Beerspitnight,
A good two weeks in the primary at...Beerspitnight,<br /><br />A good two weeks in the primary at 62F or so will do nicely. Also, a minimum of probably two weeks in secondary would be prudent. That being said, I fermented this in one week, aged it one week and kegged it. I needed it and planned poorly. It was great but still pretty green. It will take a bit to settle down. More than anything you really want to let those dry hops do their thing. <br /><br />You might find that your FG drops below the 1.044 which is ok. Just do your best.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55023000910886873362011-10-12T18:38:44.623-07:002011-10-12T18:38:44.623-07:00Kristen-
We are planning on brewing this ale on Sa...Kristen-<br />We are planning on brewing this ale on Saturday - took a bit of doing to get all our needed supplies/supplements since we are in Beijing, but we are hoping the final product is somewhat similar.<br />Only question I have for you is the time you left this in fermentation.<br />Thanks!Beerspitnighthttps://www.blogger.com/profile/13844130040936872471noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-76469695410769972382011-10-11T09:25:40.129-07:002011-10-11T09:25:40.129-07:00Dom,
Whatever you'd like really. Each person&...Dom,<br /><br />Whatever you'd like really. Each person's system is different let alone the hop AA% which is why I also include the BU's for each point.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26143308962967849142011-10-09T03:14:45.047-07:002011-10-09T03:14:45.047-07:00Superb! Thx for your quick reply. I will give a tr...Superb! Thx for your quick reply. I will give a try next week on this recipe. Need to decide about the yeast now. How long do you mature it in bootle, not less than 6 months?<br /><br />And last question, it´s whole hops, not pellets, isnt it?Domhttps://www.blogger.com/profile/14990804703464313091noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71955403354731782832011-10-08T09:33:07.937-07:002011-10-08T09:33:07.937-07:00Dom,
All volumes are based on final amount of bee...Dom,<br /><br />All volumes are based on final amount of beer. Its up to you and your system to decide how you get there.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25762700375356803142011-10-08T03:31:42.168-07:002011-10-08T03:31:42.168-07:00Superb recipe. Short question about the homebrew 1...Superb recipe. Short question about the homebrew 19 liters, is that the final boil capacity or the initial? I asking this because the 3hours of boiling and the lose of water during evaporation.<br /><br />Thx a lot of your advice.<br />DomDomhttps://www.blogger.com/profile/14990804703464313091noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16973066164613487352011-10-05T10:27:36.164-07:002011-10-05T10:27:36.164-07:00Neat recipe! I've got 10 pounds of liquid malt...Neat recipe! I've got 10 pounds of liquid malt extract I've been meaning to use for something strong and a recipe similar to this might fit the bill rather well.Adrian Avgerinosnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52645269930460966752011-10-05T09:37:26.243-07:002011-10-05T09:37:26.243-07:00First, I would like to thank you guys for all the ...First, I would like to thank you guys for all the effort you've put into this and Second, I would also like to say that I am really enjoying all this Scottish stuff. Please keep doing more.Tylerhttps://www.blogger.com/profile/05755687805655338975noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-8951514477462655572011-10-05T08:02:29.745-07:002011-10-05T08:02:29.745-07:00CarlT,
Sure, absolutely as long as you use it pr...CarlT, <br /><br />Sure, absolutely as long as you use it properly. I personally don't like it b/c it can kick a good deal of butter but more importantly it definitely kicks a lot of banana (isoamyl alcohol) in higher gravity beers that I definitely don't like.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42015118304268431522011-10-05T04:58:19.739-07:002011-10-05T04:58:19.739-07:00"Adhesive" would certainly describe an a..."Adhesive" would certainly describe an ale of 1.044 FG.<br /><br />Keep bringing these 19th century Scottish Ales out in the open, fantastic stuff !Arctic Alchemyhttps://www.blogger.com/profile/17595519000704103690noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-19027983090173332222011-10-05T03:09:07.654-07:002011-10-05T03:09:07.654-07:00@Kristen.
So far you have been recommending the us...@Kristen.<br />So far you have been recommending the usual "southern" (i.e. English) yeasts for the Scottish ales. How about the McEwans yeast (Wyeast1728 / WLP028)?<br />To me it sounds like the ideal yeast for this beer since it usually finishes sweet at medium attenuation and gives a nice taste/aroma to strong ales.<br />It might not be the best choice for the drier Scottish beers, but for this one... ?CarlTnoreply@blogger.com