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Tomo

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Was asked to make a Stone & Wood Pacific Ale, I made it and my neighbour brought a bottle of the genuine ale to compare. Glad he did, solved a problem I have had with the Holgate ESB.
View attachment 118870
Pacific Ale clone, added some crystal, quite a bit darker, dry hopped at a fairly high rate so more Galaxy coming through, mashed at 67 C more mouth feel. If I made it again would mash lower, dry hop with less hops no crystal. Neighbour was more than happy.
Why did it help me in pursuit of the Holgate ESB ? I have been following BJCP guide lines for the style! Holgate load up the bittering hops, they aren't following guide lines just making a great beer.
Hi wide eyed and legless. Is it possible you could give me your version of Stone and wood recipe please. Thanks
 

wide eyed and legless

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Hi wide eyed and legless. Is it possible you could give me your version of Stone and wood recipe please. Thanks
Batch size 23 Litres
OG 1,048 FG 1,011 ABV 4,83% IBU 24,5 SRM 4,91
4,0 kg Voyager Pale Compass
1,50 kg Gladfield Wheat Malt
0,25 kg Gladfield Gladiator Malt
(I added 0,150 light crystal (late addition mash)
5 g Galaxy FWH
6 g Galaxy 60 mins
5 g Galaxy 18 mins
10 g Galaxy 5 mins
20 g Galaxy whirlpool
60 g Galaxy dry hop
I mashed at 67 C, tasting against S&W this one had more body, but it was very nice.
I am making it again leaving out the crystal and mashing lower.
 

Wisey

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Batch size 23 Litres
OG 1,048 FG 1,011 ABV 4,83% IBU 24,5 SRM 4,91
4,0 kg Voyager Pale Compass
1,50 kg Gladfield Wheat Malt
0,25 kg Gladfield Gladiator Malt
(I added 0,150 light crystal (late addition mash)
5 g Galaxy FWH
6 g Galaxy 60 mins
5 g Galaxy 18 mins
10 g Galaxy 5 mins
20 g Galaxy whirlpool
60 g Galaxy dry hop
I mashed at 67 C, tasting against S&W this one had more body, but it was very nice.
I am making it again leaving out the crystal and mashing lower.
Saving This also ;)
 

philrob

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Porter. Going down rather well will a medium rare piece of filet steak done on the Weber.

Porter.JPG
 

Tricky Dicky

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A Best Bitter. First attempt, pretty good to be honest. Apart from a little haze (still a touch young) but coming in well. Best once it warms up, serving around 6c

View attachment 119643

The lacing and head retention is the best I've achieved in a long time.

View attachment 119644
Hi can you please sha
A Best Bitter. First attempt, pretty good to be honest. Apart from a little haze (still a touch young) but coming in well. Best once it warms up, serving around 6c

View attachment 119643

The lacing and head retention is the best I've achieved in a long time.

View attachment 119644
Hi can you please share the recipe. Cheers TD
 

kadmium

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Hi can you please sha

Hi can you please share the recipe. Cheers TD
Sure thing mate. Its my own recipe based off a couple sources.

Water profile I went for Amber Dry on Bru'n water.

Betty Makes a Bitter Beer - 4.3%
Best Bitter
Type: All Grain
IBU : 36 (Tinseth)
Colour : 11 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.034
Original Gravity : 1.041
Final Gravity : 1.008

Batch Size : 21 L

Boil Time : 60 min

Brewhouse Efficiency: 65%
Mash Efficiency: 71.2%

-----------------

Fermentables (4.2 kg)
3.7 kg - Crisp Floor Malted Maris Otter 4 SRM (88.1%)
200 g - Crisp Amber 30.5 SRM (4.8%)
200 g - Crisp Crystal Medium 240 120 SRM (4.8%)
100 g - Special Roast 50 SRM (2.4%)

Hops (60 g)
First Wort - 15 g - Fuggle - 5% (11 IBU)
First Wort - 10 g - Magnum - 13.3% (19 IBU)
15 min - 10 g - Fuggle - 5% (3 IBU)
5 min - 25 g - Fuggle - 5% (3 IBU)

Yeast
250 billion cells - Giga Yeast British Ale #2

Mash Profile
Medium W M/O
67 °C - 60 min - Mash
76 °C - 10 min - Mash Out


Just done a 2nd batch and changed to London Ale III will see how it compares. Its really come into it's own and once it warms a touch it pops quite nicely.

Also, I only added the Magnum and Fuggles combo cause I ran short on Fuggles but I think all magnum would be a better use for the bittering which is my usual practice.
 

kadmium

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Something I forgot to add, and should be noted. Not trying to be pretentious, but if you have not used Special Roast before, be aware it does add a certain upfront sourdough bread type flavour. I find it quite nice, gets the mouth going and makes for a very nice beer, however I find that some people may find it a little different.

Just thought I would add that note, as it does add something that the name really does imply, a "special" flavour that I just have not found with other recipes. Not sure how authentic that is (never been to england) and I would never judge a beer based on it's imported bottled versions. So as such, I have never had a "real" british ale.

But, I find it to be a slightly sour / bready / toasty malt profile upfront, with that slightly earthy (and a bit like feet) fuggles character. Very very easy to drink, great mouth feel and all the mates who tried it blind said it was great. Give it a try, just don't be alarmed if you get a sourdough bread type flavour in there!
 
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