English Ales - What's your favorite recipe?

[Gadjobrinus]

Our brewing club has an annual group experiment where everybody brews the same base recipe but with one specific aspect that everyone has to do differently.

This year the different aspect is sugar. The assumption was a saison as the base recipe, but I'd like to propose something English, as most folks don't realize the amount of sugar traditionally used.

That said, does anyone have suggestions on a recipe or style that will let us easily notice and compare different sugars? My gut feeling was a pale mild or minimally hopped bitter, but I'm not sure what other options exist.

I think your idea of a pale mild is an excellent one.

 

[Miraculix]

I just posted this topic to “General Homebrew Discussion”, but this seems like the right group of folks to direct it to. I’ve begun reading this thread but I’m afraid I’ve only gotten to 2015 or so (!). Lots of great information! If you have any suggestions, maybe write them over there to keep them all together and not sidetrack this thread too much. Thanks!

Other post:
“Hi! My wife and I have been in the UK for a couple weeks and we’ll be here for a few more while we hike Hadrian’s Wall West to East and then the West Highland Way south to north. What beers should we try and where should we try them to gather intelligence and inspiration for brewing back home?”

Ask @Northern_Brewer !

 

[Gadjobrinus]

Ask @Northern_Brewer !

+1.

 

[HM-2]

Some suggestions from me:

Twice Brewed in Hexham- they have a taproom and B&B.

Hadrian Border in Newcastle.

Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way.

Holy Goat are in Dundee, some of the best sours and mixed fermentation beers in the world IMO.

There's about half a dozen decent breweries Glasgow way.

Otherworld are out of the way in Dalkeith but plenty of bottle shops in Scotland stock them, they brew some excellent beers.

Also try Glengoyne distillery.

 

[cire]

After passing through Heddon on the Wall, the route goes south to walk along the River Tyne and just before the village of Newburn is The Keelman. Rooms can be booked there, but it is also the home of the Big Lamp Brewery. Their beers are wonderful, and of course are fresh and in perfect condition.

 

[JohnA]

We’ll be through Newburn tomorrow, but it might be pretty early. I’ll try to drag my feet a little.

Thanks!

 

[cire]

And the Keelman is set back from the river as you reach the outskirts of Newburn. At least from that point there is no more serious accent, so a few pints shouldn't slow you down greatly. Enjoy.

 

[bike2brew]

I working on a brown ale recipe. The flavor is where I want it but head and persistence still needs a tweak. I used midnight wheat for color and protein. Does this have the same contribution as white wheat? Perhaps add the white and match the midnight?

 

[Miraculix]

I working on a brown ale recipe. The flavor is where I want it but head and persistence still needs a tweak. I used midnight wheat for color and protein. Does this have the same contribution as white wheat? Perhaps add the white and match the midnight?

Not much protein left in the midnight wheat...

 

[bike2brew]

Ok that would explain why my predicted results were lacking. Where does one find that information?

 

[Miraculix]

Ok that would explain why my predicted results were lacking. Where does one find that information?

Just have a look at it. It is almost burnt. There is almost no starch left and at the point where the starches get burned, the protein is long gone. 10% Wheat flour is a good head booster! But tbh, head is also what I struggle most with.

 

[bike2brew]

Gottcha. I have my brown ale recipe posted on brewers friend @ Hungry Brown Dog for your interest. As I say, I have the flavor, color, and clear separation from the Porter/Stout style, so hopefully these minor tweaks will solidify the recipe. Going to place an order for my grain bill directly. Thanks for your interest.

 

[Miraculix]

Gottcha. I have my brown ale recipe posted on brewers friend @ Hungry Brown Dog for your interest. As I say, I have the flavor, color, and clear separation from the Porter/Stout style, so hopefully these minor tweaks will solidify the recipe. Going to place an order for my grain bill directly. Thanks for your interest.

What also helps is a hoch kurz mashing schedule + a mashout. The higher temperature steps really do wonders for foam. Unless they do not... sometimes they seem not to work
.... don't ask me.

 

[Northern_Brewer]

Apropos of nothing, I was just looking at Yeastman and our old friend WLP037 is on release again, along with WLP022 Essex which feels like the first time in a long time.

However, WLP038 Manchester appears to have become a non-yeast, it's no longer even on the White Labs website, so last year's release may have been a last hurrah?

 

[Shenanigans]

I'm going to be MIBA (missing in brewing action) for an while at the end of the month so want to get a few beers in before hand.
I plan on brewing the below but won't be able to package it until 5 to 6 weeks after it goes into the plastic bucket fermentor.
Do you think it will survive or would it be better to brew something stronger?
The strange hop weights are because it uses up exactly the 85g of Bramling X I have.
Also I'm using biscuit malt instead of amber malt as I have a lot of it left over but could still swap it out if it would be better.