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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.
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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
 
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.
 
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 ;)
 
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My Czech Pilsner. So tasty.
 
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

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

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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
 
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.
 
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!
 
Not a favourite but one which suits today's cold miserable wet weather, a Baltic Porter bottled on 14-07-2022, a little on the sweet side for me but gives the inner body the euphorial glow, nice head but not lasting due to the higher ABV, good lacing.
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A California Common AKA Steam beer 17 days in the bottle.

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Sure I heard an echo posting this. Surely there are brewers wanting to display their brews, it isn't just a buy and sell forum
 
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