Whats In The Glass

[Tony]

Do you have the recipe up somewhere Tony? That beer sounds and looks like an inspired creation that I want to recreated...

http://www.aussiehomebrewer.com/forum/inde...&recipe=731

 

[Thunderlips]

TL Not sure if it's a Headmaster Glass?

Sorry, my mistake, I thought Peter was refering to the beer in Batz glass.

 

[Peter Wadey]

What's the alc. content Pete? That's assuming you're still awake after downing a Baltic Porter in the afternoon. :lol:

Looks delish.

Warren -

Waz,
OG was 1.080. I rarely measure FG these days.
Pete

 

[newguy]

A Scottish 70/. Goes down way too easy. Drinking this makes me realise I don't brew enough Scottish ales.

 

[reviled]

I dont have a pic But im currently drinking this and its tasting fantastic! The whole batch was bottle conditioned and allthough I love my kegs, you get a much better 'natural' feeling carbonation with bottles.

2.1kg Rye Malt
1.2kg Munich
1kg ADM Pils
330g Cara-Munich II
45g Carafa I
60 : 25g Pacifica 4.5%
FO : 23g Czech Saaz 2.5%
WB-06

 

[DiscoStu]

AG#6 Ordinary Bitter



90% Marris Otter
6% Crytal
4% Wheat

31 IBUs, Target, EKG and Styrian Goldings
Wyeast 1968 London ESB

Drinking very nicely after a couple weeks in the bottle. Not as clear as I'd hoped but very happy with it

 

[Peter Wadey]

UK Brown Ale in a lager glass!

Pete

 

[Peter Wadey]

and the last of a D Saaz Pale Ale
(actually Wey. Pils + little light crystal then D Saaz all the way + clean ale yeast )



Cheers,
PW

 

[AndrewQLD]

As always Peter, some fine looking beers, care to share the recipe for the brown ale, that one looks particularly nice.

Andrew

 

[THE DRUNK ARAB]

AG#6 Ordinary Bitter

View attachment 25864

90% Marris Otter
6% Crytal
4% Wheat

31 IBUs, Target, EKG and Styrian Goldings
Wyeast 1968 London ESB

Drinking very nicely after a couple weeks in the bottle. Not as clear as I'd hoped but very happy with it

Jeez DiscoStu, the head on that is sensational mate. Nice looking drop :icon_drool2: !

C&B
TDA

 

[TidalPete]

As always Peter, some fine looking beers, care to share the recipe for the brown ale, that one looks particularly nice.
Andrew

Agree wholeheartedly with Andrew's sentiments Peter. I have never brewed a Brown Ale & your recipe would be a great starting point if you care to share.

TP

 

[newguy]

A Scottish Export 80/. Tasting good on a Friday afternoon.

 

[bulp]

View attachment 25935

A Scottish Export 80/. Tasting good on a Friday afternoon.

OOhhh your making me thirsty Newguy, been wanting to have a crack at a scottish mate any tips and whats the difference between 60, 70 and 80's (i now to some that might be a dumb question.) Cheers

 

[Peter Wadey]

Agree wholeheartedly with Andrew's sentiments Peter. I have never brewed a Brown Ale & your recipe would be a great starting point if you care to share.

TP

PM on way to you & Andrew.
Rgds,
Pete

 

[jayandcath]

OOhhh your making me thirsty Newguy, been wanting to have a crack at a scottish mate any tips and whats the difference between 60, 70 and 80's (i now to some that might be a dumb question.) Cheers

Yeah, He's not real bright but he can lift heavy things.

Jay

 

[bulp]

" have a crack at a scottish mate "

Cmon Jay you could've done better with this comment :lol:

Geez now i'm taking the piss out of myself

 

[newguy]

OOhhh your making me thirsty Newguy, been wanting to have a crack at a scottish mate any tips and whats the difference between 60, 70 and 80's (i now to some that might be a dumb question.) Cheers

The only major difference is the OG. Through trial & error I stumbled onto this recipe. I use it to brew my 60, 70 and 80 shilling beers and the only thing I vary is the amounts to hit the OGs I want.

1% chocolate malt
1% brown malt
0.5% peat smoked malt
15% munich
20% medium to dark crystal
62.5% pale 2 row

Shoot for 15-20 IBU from a single bittering addition no matter whether you're trying for a 60, 70 or 80 shilling.

...And the most important part: either wyeast 1728 or WLP028.

I've also discovered that if I omit the peat smoked malt and increase the brown malt to 4% at the expense of the crystal that this produces a killer brown porter. The IBUs have to be scaled up to about 25 IBU too.

Cheers! :beer:

 

[bulp]

The only major difference is the OG. Through trial & error I stumbled onto this recipe. I use it to brew my 60, 70 and 80 shilling beers and the only thing I vary is the amounts to hit the OGs I want.

1% chocolate malt
1% brown malt
0.5% peat smoked malt
15% munich
20% medium to dark crystal
62.5% pale 2 row

Shoot for 15-20 IBU from a single bittering addition no matter whether you're trying for a 60, 70 or 80 shilling.

...And the most important part: either wyeast 1728 or WLP028.

I've also discovered that if I omit the peat smoked malt and increase the brown malt to 4% at the expense of the crystal that this produces a killer brown porter. The IBUs have to be scaled up to about 25 IBU too.

Cheers! :beer:

Cheers Newguy, i'm just about to put an order in for some yeast and malt will be doing it this month, appreciate the info mate :beerbang:

 

[Fourstar]

Cheers Newguy, i'm just about to put an order in for some yeast and malt will be doing it this month, appreciate the info mate :beerbang:

Just another point, ive read when scaling these to adjust OG is to only adjust the base malt, keep the specialties constant


I'm very tempted to get a scottish under my belt soon too. Interesting looking recipe there NewGuy!

 

[newguy]

Cheers Newguy, i'm just about to put an order in for some yeast and malt will be doing it this month, appreciate the info mate :beerbang:

My pleasure. Let me know how it turns out. :icon_chickcheers: