Search results

Hi All , As I said in the last post , god only knows what happened with the grist % of the Dutton`s Mild ! , a serious brain fart on this one as I was writing up the formulas for a couple of different breweries into my notebooks at the time ( from my rough workbook) , I can only...

Hi All , God knows what happened with the grist on that Dutton's mild , I'll re convert it and post again , Cheers Edd

Hi All , I can confirm that there's only one of me ( unless my evil twin's escaped again ;) ) . Cheers Edd

Hi All , Here`s a nice Mild from Dutton`s of Blackburn , Lancashire . It`s from 1967 and at only 3 % it`s one for quaffing !! ; and yes Wide Eyed , the temperature values are in that Metric thingy ;) !! . Cheers & Happy Mashing , EDD

Hi All , Here`s a nice simple recipie from the right side of the hills :D!! , It`s Boddington`s AK from 1901 Cheers & Happy Mashing Edd

Hi Mark , The copyright's there to prevent wrongful use , and to preserve my intellectual property rights ; as my recipies are for home brewers only , not commercial production . The stale or old hops are there because of their neutral ( if low) buttering qualities , and are a KEY part of this...

Yup , that's me ! Unfortunately am not able to get it going at the moment, so that's why I'm using the research & knowledge etc to put In the book on old beers and brewing !! Cheers Edd

Hi All , The next recipe I post will be a very nice low abv pale mild from Magee Marshall , from 1946 . It's only about 3.2% and would have been brewed for drinking within a week of brewing , so a nice BBQ quaffer !! Cheers Edd

How Do Mark , No offence meant with the Crystal etc remark , and I agree with most of your comments , except for the Temperature control post 1880 or so and Mash Tun Draining Plates , and on the Copper thing , I'd tend to agree with you for direct fired coppers , but quite a few major breweries...

How Do , A few reasons for the long mash time , mostly to do with equipment and ingredients though . Well , that and the fact that you can have a dammned good breakfast in two hours !! Cheers Edd

How Do Mate , I've had a look round , and I'd substitute the Barrett's / Joe White Pale Malt @ 6.5 ebc as the whole of the malt bill with , Absolutely NO melanoidin or crystal etc , and sub the No 3 invert for No 1 / Glucose ( timings & temps the same) Cheers Edd

Hi Mark , One of the many problems in decrypting old brewing records is 'Malt Substitution' ; and I know as fact that some UK maltsters were making Pale Ale malt at up to 8 ebc ( Peach's , Burton on Trent ) . Chevalier malt is an exellent malt , and well worth brewing with if it's possible to...

How Do , If you had a rest @ 66 for anything over 20 - 30 minutes i`d reckon on it being fine , if very full bodied Cheers Edd

Hi All , Here`s a nice (Victorian) session bitter for you lucky mashers to go at ,and yes , I`ve put the equivalent metric temperature use values in there as well ! . I hope that you enjoy the recipe , I`d love pics of the finished thing . Re Water & Liquor treatment , a good hard water profile...

Hi All , I'll grab some sub 1.050 ° or so Mild recipies and post them up , but my personal post war favourite is the 1/4 Best Mild recipie that I wrote from 1948/9 from Richard Clarke's brewery in Reddish Vale , Stockport , I think I've also got a version of Tennant Brothers Best Mild from...

How Do Coodgee, What style were you doing ? , and hop variety ? , as some types , especially the new world varieties have serious flavour and aroma degradation after a certain length of time in a beer . If it's a new style , try adding the dry hops @ drinking time - 2-3 weeks and store @ ~up to...

Hi All , A acid (peracetic ), or other would help , basically an acidic solvent will shift the bugger . Cheers Edd

I'd always go for dry hopping in container , post fermentation, as it will give a brighter/ cleaner hop taste & aroma , though it all depends on style & og as to the ratio . Cheers Edd

Hi , look at it in a glass , if it smells 'earthy' , is astringently bitter and shows helical rod like continuous strands (like a DNA model) in otherwise clear beer , it could be 'rope' , though I hope it isn't . Hope all turns out well , Cheers Edd

I can dig out a couple of UK historic recipies if you'd be interested , the ones that use candy are , around the 22-25 lbs/ brl mark ! (Sourced from northern UK historic brewing ledgers), cheers , edd