Strong Ale

[Matty Groves]

Brewing again now that I’ve settled somewhere new and have my gear at hand.
I’ve found that pretty much all of my beers (I bottle) have improved significantly after the three month+ mark, so am looking ahead now at when I will be drinking my next batch - winter.
Thought I’d get a winter warmer going for the first time and brew a British strong ale.
I’m Pommy but can’t really say if I’ve sampled one? Although I’m pretty sure I know what one should taste like so perhaps I have…
Anyway, new style for me. I’m going for:

Marris Otter 90%
Crystal med. 5%
Crystal dark 3%
Amber 2%

Challenger at 60, 20 and 10 mins for 50 IBU
Aiming for 1.075 OG

British yeast - perhaps Windsor as I’ve only used S-04 before.

Don’t fancy anything too dark (still got some porters I’m working through that do the trick).

Anyone brewed this style? Research suggests there’s a lot of varieties. Tips? Recipes? Will brew in the next week and open for suggestions.

Cheers

 

[CapnClunks]

Brewing again now that I’ve settled somewhere new and have my gear at hand.
I’ve found that pretty much all of my beers (I bottle) have improved significantly after the three month+ mark, so am looking ahead now at when I will be drinking my next batch - winter.
Thought I’d get a winter warmer going for the first time and brew a British strong ale.
I’m Pommy but can’t really say if I’ve sampled one? Although I’m pretty sure I know what one should taste like so perhaps I have…
Anyway, new style for me. I’m going for:

Marris Otter 90%
Crystal med. 5%
Crystal dark 3%
Amber 2%

Challenger at 60, 20 and 10 mins for 50 IBU
Aiming for 1.075 OG

British yeast - perhaps Windsor as I’ve only used S-04 before.

Don’t fancy anything too dark (still got some porters I’m working through that do the trick).

Anyone brewed this style? Research suggests there’s a lot of varieties. Tips? Recipes? Will brew in the next week and open for suggestions.

Cheers

Sort of the same but I brewed this recently my recipe, kinda overshot 1.070, I used magnum for bitterness cause I'm cheap 12% aa and did 15 whirlpool hops only 24 Ibu quite similar to your recipe but I used lallabrew Nottingham 2 pkts, I'm new to this but as long as it's drinkable RDWHAHB

 

[Matty Groves]

Nice one - how’s it looking atm?

 

[CapnClunks]

I tasted it today and took hydrometer reading 1.010 I think almost done I will take reading until stable and then bottle conditioning.
It tastes really good really nice aroma also I might up the ibu a bit next time tho and try to give it a little bit more body

 

[yankinoz]

Wlndsor does not ferment maltotriose. On an AG wort with a starting gravity of 1.075 it will result in a decidedly sweet beer.

 

[Matty Groves]

Wlndsor does not ferment maltotriose. On an AG wort with a starting gravity of 1.075 it will result in a decidedly sweet beer.

Excellent tip - what yeast would you suggest? Dried preferably

 

[philrob]

Here's a link to Lallemand's website and a page about fermenting maltotriose.

https://www.lallemandbrewing.com/wp...AL-bestpractices-Low_alcohol_beer-DIGITAL.pdf

 

[yankinoz]

Excellent tip - what yeast would you suggest? Dried preferably

If not SO4, then it depends on how much esters you want. At the low end, BRY-97 generates a bit more than other alleged west coast US styles (none of which actually originated west of the Appalachians), but ferment your beer around 19-20. Among English strains Notty gives a moderate amount. In your situation I'd probably use Lalbrew London.

 

[Matty Groves]

If not SO4, then it depends on how much esters you want. At the low end, BRY-97 generates a bit more than other alleged west coast US styles (none of which actually originated west of the Appalachians), but ferment your beer around 19-20. Among English strains Notty gives a moderate amount. In your situation I'd probably use Lalbrew London.

Went for Nottingham, thanks for your help

Will post in a couple months with the results

Cheers