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Also thinking of a summer ale with northdown plugs, I instantly loved this hop the first time I used it when Dave Stewart at the old the old "Goliath Brewing" insisted I should try them. The flavour was awesome and the aroma was wonderful! I still remember driving home with them when the wife...

Your amended recipe is looking better, but for what its worth this is what I would do 4.3 kg Ale malt 300g Cara Red 100g Cara Aroma 100g Roast Barley 200g Flaked Barley IMHO Irish Reds are a bit more of a platform for that crystal toffee sweetness to shine, no need for the munich...

Just dry hopping and Aussie Red ale, 30L Batch 2.5kg BB Ale 2.5kg Vienna 400g Cara Red 50g Cara Aroma 500g Wheat 200g Flaked Barley 80g Roast Barley 10g SuperPride FWH 10g Superpride 45min 20g N.Z. Willamette 15min dry hopped with 5g Superpride & 15g N.Z. Willamette...

The pointed references to adjuncts like corn & rice is the only thing that lets it down IMHO. Never used rice, but have always enjoyed the results of maize/ popcorn which has added flavour rather than detracted from it which seems to be inference of their comments. Cheers, BB

Just put one in for lagering last Sunday. 32% Pilsner 64% Munich I 2.4% Cara Amber 1.6% Carafa 1 26.1 EBC 1.052 OG WY 2206 Bavarian Lager Hopped with Home grown Hersbrucker to 28IBU (hopefully? :unsure: ) Cheers, BB

It was the WYeast 1026 Cask Ale that was described as being "suitable for IPA's and Australian Ales' The "ANZAC Challenge" sounds like a good idea, but I agree with both P&C and DR S - it needs to be streamlined, particularly if you are looking to connect or promote the use of the term "ANZAC"...

Thats it in a nutshell! Good beer is good beer and average beer is average beer no matter how its dispensed. Beer first delivery second IMHO Cheers, BB

Only tried it once and while I agree the hop presence is quite tame, my interpretation of the beer was that they had deliberately restrained the hops so the intended malt flavour could shine through, which to me tasted like a fair dose of Vienna, it didn't register to me as being like...

http://www2.warwick.ac.uk/fac/med/research...on/melanoidins/ The opening paragraph of the above link would seem to indicate that the flavours being developed are infact melanoidins. BB

I guess this is the issue concerning what temps are being reached in the boilng down process, as I mentioned in Bribie's Super Landlord thread as in the link above "caramelisation" is more of an instant result with temps over 170C. Where as Maillards seems to occur during the length of a longer...

http://en.wikipedia.org/wiki/Maillard_reaction Just sime basic info on the effect of Maillards reaction. Cheers, BB

A fair question, maybe someone doing it next should take a temp reading. Cheers, BB

Did the boiling down process myself again last Saturday with 7L of 1st runnings. After having minimal success with this process in a 100% GP beer which still helped, but still came out as pale as a standard lagerI tried this grain bill - 4kg GP 1kg Wey Vienna 300g Simpsons Imperial 40g Carafa...

Two months...lovely! No need to add yeast, bottle as normal Cheers, BB

Show off! :lol: Nice & shiny though! :super: Cheers, BB

Thanks Kai, I was hoping it would be a little less intense and more as you described, sounds intriguing. Cheers, BB

Thats exactly what prompted my question, as Im familiar with the taste of melanoidin, but wouldn't choose to use it in a bitter. Just wondering if the Imperial malt as a UK product differs significantly in character? Give us some feedback when its ready, Cheers, BB

Anyone tried/used the Simpsons "Imperial Malt? Is it similar to melanoidin? Cheers, BB

Basically any of the above English strains mentioned above is going to be better than S04! :ph34r: Cheers, BB

Agree with screwy, also for red ales I use Cara Red, though it doesn't throw a huge red colour it helps, combine this with a small addition of Cara Aroma and it will be red with some added toffee flavour as well. Cheers, BB