Whats In The Glass

[yardy]

Oh, that look. They make you feel like you're looking at porn!

thats the one :icon_cheers:

 

[Tony]

Note the bottom of the glass is frozen! That beer is crystal clear at about 1 or 2 deg.

Will try and get a better pic in the sunlight on the weekend. I only see daylight at work these days.

cheers

 

[jbirbeck]

My light american amber ale.

Very happy with how this has turned out, I've been playing with ~3% beers for a while now, this version is 2.9%.

Heavy on the munich, mashed at 69-70C, hooped with galaxy/cascade and dry hopped with amarillo. Windsor at 18C for the ferment.

:icon_drool2: :icon_drool2: :icon_drool2:

I think I've found yet another beer to add to the list, great colour and love the idea of a low alc beer...Masses of Munich and I may hop it with Columbus Simcoe and Amarillo instead of hooping it with galaxy/cascade

 

[Bribie G]

On special request.............. it a tough job drinking this!

Maltiness from weyermann Pils and carahell with that light honey yumminess, and and ballancing hoppieness from hallertau and Saaz........ neither is dominent but both are prominent.

The 2042 Danish lager is a great yeast......... im very happy with the result and will be using it again for sure! Dry drinkable beer and really acentuates both malt and hops.

I also added a lot of mineral salts via water profiler in Promash......... the water was like milk and while most of it droips out, its left the beer with a great mouth feel compared to when i usually just use tap water.

THis is going to fast become one of my favorite styles!

cheers

Now that looks like something I would love to brew....... I'm getting to grips with Geman Pils, N/B, Hallertau and Tettnang, and put a fair amount of gypsum and epsom salts in as hinted in BJCP, next stop Dortmund here I come - and I got some Saaz yesterday as well Jawohl B)

 

[Peter Wadey]

Todays offering............chilled wort from the kettle!

Just finished mashing a batch of American Pale Ale (hopped with Columbus, Centennial & Simcoe) and drinking the dregs from the kettle.

Happy brewing everyone,
Peter

 

[Tony]

drinking the dregs from the kettle.

:huh: But.................. :blink: there is no alcahol

Just to add to this.......... here is my Bitter as it runs to the fermenter.

Tastes good too

 

[Peter Wadey]

:huh: But.................. :blink: there is no alcahol

Have been drinking so much Weizen mit Hefe lately, I don't think that'll be a problem

 

[Tony]

well the APA will be a welcome change mate

I updated my post above with a pic of my bitter on its way to the fermenter

YUM YUM

 

[bum]

Todays offering............chilled wort from the kettle!

Just finished mashing a batch of American Pale Ale (hopped with Columbus, Centennial & Simcoe) and drinking the dregs from the kettle.

Happy brewing everyone,
Peter

View attachment 39304

That looks and sounds really good. Keep us posted on the finished product.

 

[drsmurto]

Latest variation of my Landlord

97% MO, 3% carabohemian.

 

[Tony]

how do you find the carabohemian in a bitter Dr?

I have used Kg's of the stuff now in german type beers and have planned to make a bitter using it as you did.

Interested in knowing the effect i made compared to crystal malts ect

 

[drsmurto]

how do you find the carabohemian in a bitter Dr?

I have used Kg's of the stuff now in german type beers and have planned to make a bitter using it as you did.

Interested in knowing the effect i made compared to crystal malts ect

I've used it in this bitter and a couple of golden ales/APAs.

I was tempted to use it after reading some of your posts on it comparing it to caraaroma which i love.

In the golden ale and APAs its very nice.

In the Landlord the caramel/toffee character seems subtle and perhaps a little more rounded(?) than when i use british crystals. Which when i think about it makes it seem dry but malty and very landlord like so I'm pretty happy with it. I did drop the IBUs down to 30 though so that is also helping to accentuate the malt a bit more.

 

[Tony]

yeah a dry maltiness and greater depth of flavour is what i get from it too.

I have planned my Oktoberfest for next weekend with 2.5% to give me about 16EBC.

 

[Fourstar]

hmmm. Looking at the specs carabohemian is somewhere in the 80L crystal range. The same range as JW Dark Crystal from memory. Deep burnt caramel flavours and starting to push fruit notes by the sound of things.

perfect for an Oktoberfest by the sound of things! :beerbang:

 

[booyablack]

I tried one of these the other day DrSmurto. Is this the Landlord that you speak so highly of?

(Whether it is or it isn't it was a pretty good drop either way.

 

[booyablack]

I also tried this one last night. Never heard of it before but I just couldn't walk past it once I saw it in the bottle shop. I've got to say, it was pretty darn good! You can definitely taste the banana in there but in a good way.

 

[RdeVjun]

In the Landlord the caramel/toffee character seems subtle and perhaps a little more rounded(?) than when i use british crystals. Which when i think about it makes it seem dry but malty and very landlord like so I'm pretty happy with it. I did drop the IBUs down to 30 though so that is also helping to accentuate the malt a bit more.

Very interesting DrS, ta very muchly!
FWIW, I've started a few with carabelge of late, initially split it 50/50 with caraaroma (4% specs, so 2% of each), seems very nice indeed and quite malty. I flipped a coin between carabelge and carabohemian, while I also got some abbey to try, the new Wey spec malts sound so promising but I can only try the new stuff one at a time, sounds like carabohemian might go back on the list sooner than I'd thought!
30IBUs is what I aim for in my DSL- inspired variant, which is from your original schedule, 20 bittering, 10 flavour and a good whack of Styrian or similar at FO. I boil for 90 or 120 though, lends a good clarity, might give the caramel a tiny nudge too.
I've said it before, but it is worth repeating here, thanks so much for all the guidance and inspiration I've found from your original Landlord recipe, after 30- odd batches I can safely say that it is one you can be quite proud of! :icon_cheers:

BTW, booyablack, that's indeed the one! :icon_drool2: The cask stuff is better apparently but never available here in Aus, only in bottles...

 

[Shed101]

The cask stuff is better apparently but never available here in Aus, only in bottles...

I can vouch for that, having had a few locals in England that served it :icon_drool2:

In fact it was so good, that when I drank with the MDs of two other family brewers and the Sales Director of another, and it came to my round I sheepishly suggested switching to Landlord from their own brews ...
"Thought you'd never ask" was their reply! :beer:
8 pints on a Friday and Saturday night means the novely can wear a little thin, though. The nice thing about paying over the odds for a bottle is that you savour it

 

[drsmurto]

I tried one of these the other day DrSmurto. Is this the Landlord that you speak so highly of?

(Whether it is or it isn't it was a pretty good drop either way.

View attachment 39330

Thats the one! Lived on the stuff on tap in the UK and whilst the bottles here can be a bit iffy a good one still puts a smile on my dial.

Very interesting DrS, ta very muchly!
FWIW, I've started a few with carabelge of late, initially split it 50/50 with caraaroma (4% specs, so 2% of each), seems very nice indeed and quite malty. I flipped a coin between carabelge and carabohemian, while I also got some abbey to try, the new Wey spec malts sound so promising but I can only try the new stuff one at a time, sounds like carabohemian might go back on the list sooner than I'd thought!
30IBUs is what I aim for in my DSL- inspired variant, which is from your original schedule, 20 bittering, 10 flavour and a good whack of Styrian or similar at FO. I boil for 90 or 120 though, lends a good clarity, might give the caramel a tiny nudge too.
I've said it before, but it is worth repeating here, thanks so much for all the guidance and inspiration I've found from your original Landlord recipe, after 30- odd batches I can safely say that it is one you can be quite proud of! :icon_cheers:

BTW, booyablack, that's indeed the one! :icon_drool2: The cask stuff is better apparently but never available here in Aus, only in bottles...

Glad to hear you are having fun with the recipe.

 

[Bribie G]

Another brilliant crystal to use in UK bitters, as I accidentally found out, is Wheat Caramel Malt. Lovely caramels but dryer than Bairds crystals and great lacing and head retention a-la-wheat.