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I did a cream ale asome time ago and tried to keep it as lager like as possible. If i recall it was 85% pils malt and 15% polenta. I did a cereal mash on the polenta and hopped to an IBU level in the low 20's with German Hops (Northern Brewer and Hersbrucker if memory serves). Fermented with...

Agreed

Stu Nobody is questioning that Scottish beer is different to English beer, or that Scotland's inventive brewers have been associated with a number of distinctly "Un-Scottish" styles, although I do think Edinburgh's long association with IPA means that that particular style is as much a Scottish...

I think what this thread's beginning to show is how flawed the BJCP guidlines are at describing historical and contemporary commercial brewing practices. I'm beginning to come to the conclusion that these guidlines are a far more accurate description of American homebrew practice, and the...

EKG is a stable in British Pale Ales and Bitters at our place, used primarily as flavour and aroma additions and dry hopping too. I'll normally use challenger as my bittering hop. For flavour additions I tend to use pellets, for aroma additions I prefer to use plugs but I'm not so hard and...

Just hoping to revive this thread, My understanding is that roast barley is traditional in Scottish ales but that most commercial brewers mnow avoid it, prefering black and choc malts instead. Has anyone got a good recipe that relies on crytstal and choc malts to replicate the required colour?

Randy Mosher suggests that light munich and vienna make good mild ale malt substitutes. I suspect that since JW's Ale Malt is kilnerd a little darker than your standard British pale malt, it might make a good substitue too.

Sure, but when I'm batch sprging I am diluting the sugars. There has to be a point where if I run another gayle, I'll drop below the magic 1.010 figure and produce a very tannin laden run-off.

I know if I were fly sparging I can sparge to a gravity of around 1.010 before I need to worry about extracting tannins. Is there a similar rule of thumb for batch sparging? Just how heavily can I sparge in bathces?

Got to admit I don't like the idea of cloning much. First there's the problem that my ingredients are unlikely to match the commercial version's exactly, then my equiment will never perform as their's does, and finally I'll have to compramise with the yeast more often than not. As a brewer, I...

I can get coopers to reculture for me, I just get too much banana ester and too little attenuation from it when I do! I usually don't bother inverting my sugars. I'll add them for about a half an hour boild in my kettle. I usually find that at that stage of the boil, the the contents of the...

I'm reluctant to advise he reculture some cooper's yeast, hell I cannot even get that stuff to behave for me and I live in Adelaide, god knows what the yeast's like after a 12,000 mile trip to the UK. I'd like to keep the sugar because I think a high level of attenuation is an inherant...

I'm trying to construct an AG recipe for CPA for an English brewer who fancies handing something Australian around at summer BBQ's that isn't a can of Fosters. I'm not looking for a clone, just soemthing to style that mimics what a hypothetical competitor to Coopers might sell if there was more...

Mixing JW Taditional Ale and Export Pils as high as 50/50 to substitute for British Ale Malt? :unsure: It makes some sense, I think JW's Ale malt is designed to mimic a Belgian ale malt more than a British :D

I was thinking of 100% Pale Ale, but I'm planning to use JW which is a tad darker than English ale malt, and I always think a dash of wheat is a nice touch in this kind of ale

So:- A target gravity of 1.045 About 30 IBU's (say Challenger for Bittering and East Kent Goldings for flavour and aroma for a more British feel; or, American/German hops if you're feeling the need to play) A grist bill of 80% Pale Ale Malt, 15% Pils Malt, 5% wheat malt Mashed at 66oC to 67oC...

CAMRA's Champion Beer of Britian is Crouch Vale's Brewers Gold, the first time a beer from what is essentially a newly recognised style (Golden Ale) has won the award. Also known as British Summer Bitter (a sub-category of blonde ale) by the BJCP, Golden Ales only have a 20 year history in the...

Good luck with the new venture Dave! :beerbang:

Have you got a phone number for this guy?

I definatley dealt with Dave