Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Colin Slater on
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I don't suppose anyone has a copy of the Graham Wheeler book Brew Your Own British Real Ale (Camra) ? Specifically i am trying to find a copy of the Deuchars IPA clone recipe.
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Permalink Reply by Jarob of Ale-tearoa on
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Thinking of doing something like this:
73% 3.8 kg G.P
19% 1 kg Carared
6% 300g crystal 60l
2% 100g melanoidin
20g black malt (steeped)
40g cascade 60 mins
40g cascade 15 mins
40g simcoe 1 min
40g cascade or 30g cascade, 10g sauvin dry
us 05
some what of a red a.p.a.....
is only 30 i.b.u
any suggestions whether there is too much crystal/cara??
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Permalink Reply by Tilt on
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Quick question: Which is better - WY1084 Irish Ale or WY1318 London ale III for a Northern English Brown?
I'm brewing a NEB for a mate who's a Yorkshireman.
True to his roots he's suggested using a yeast I already have rather than buying a new strain.
Which would give the better finish and accentuate malt nuttiness?
Any tips on getting the best from the strain in this style?
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Permalink Reply by Martin Bridges on
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What an excellent chap. Indeed, a Yorkshireman is like a Scotsman with all of the generosity beaten out of him.
I can't comment on the yeast choice I'm afraid, never used either of them.
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Classic - yep he's a good bloke and appreciates a beer - but with a mix of Yorkshire, Dutch and Scots blood between us we'll be cooking spuds in the boil and running the sparge water into the washing machine....
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Permalink Reply by Richard Jack on
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I can chime in to say that I've not managed a hint of nuttiness in the three beers I made with 1084, one of which is pretty brown. But I wasn't aiming for nutty, though. The malt character is good, but in a crispy way. Haven't used 1318.
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That's all that I've managed with two 1084 brews so far too - crispy roast/toast malt. Both were femented under 18 degrees to reduce the fruitiness and produced what I was after in a dry stout and brown porter.
I haven't used the 1318 yet and see Wyeast recommend it for a slightly sweeter Southern Brown. I was thinking if I mashed a tad lower, pitch large and start the ferment off lowish ramping up to finish off well then I might just get the right profile. Its all theory though so was wondering if it had any basis.
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Thanks, yeah, I've heard that about this yeast.
Excellent in some beers so I'm looking forward to testing the range of styles with the 1318 - particularly OBs and milds.
From other forums it looks like 1318 comes in above 1084 as a recommneded Northern Brown yeast - but not in the same league as 1469 and 1028 etc (i.e. higher attenuating, crisper, more minerally yeasts).
I'll give it a go and tweak other parameters to see if I can get it close to the Northern style.
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I just ran a 25ltr Deuchars IPA-esque with 1318. As others have said it has a slightly sweet tinge to it. I kept the ferment short and warm (3 days at 20 degrees) with a start of 1038 finish 1009 bang on. Beer is as close to a Deuchasr as I have had so seems to have worked. I've got a 1084 i used for a bitter and it was very nutty and earthy. That's as far as I know sorry - both tasted firkin brilliant though !
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Cheers - good raps for both sound promising.
Nuttiness/Earthiness with 1084 - excellent. What malts and hops did you use for your bitter?
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Sorry for the delay had to and go and look it up.
3.6kg Maris
0.35kgcarabeige
22g fuggles and 22g EKG @90min
15g EKG @ 10min plus whirfloc
10g ekg and 10g chinook dry hop 7 days.
1.050 final 1.012 4.3%
Keg conditioned 10 days served at laundry temp. Delicious.
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