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Messages - anthayes

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Yeast and Fermentation / Re: Stout with Lactose
« on: September 25, 2010, 07:30:59 AM »
That's why lactose is added to a milk stout - to leave some sweetness behind.

Milk stout was patented by Mackeson in 1907 as part of a trend towards sweeter beers, cf Manns Brown Ale invented in 1902.

These days in England a milk stout will have an OG less than 1.040, but an FG above 1.010.

Ant Hayes
Tonbridge, Kent

Beer Travel / London Brewers Alliance
« on: September 17, 2010, 05:30:41 AM »
London brewing is finding its feet again:

About time too.

Ant Hayes
Tonbridge, Kent

Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 09:03:06 PM »
Because they're British and part of the EU.  That's why they mash in degrees Celsius and use EBC for colour.
Those would be examples of measurements that are different from most "English" measurements.  Celsius vs. Fahrenheit, EBC vs. Degrees Lovibond.  From what I read, EBU's and IBU's are the same, which is why I asked why there would be two names.  If an IBU of 35 is the same as an EBU of 35, why call it by a different name just because you're overseas?

Europe uses metric.

England uses a mix of metric and imperial - bit of a mess really.

and never underestimate the power of pigheadedness in choosing and sticking to names...

Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 11:45:13 AM »
That being said, I recently brewed a beer along these lines: 4.6% ABV, pale in color (7 SRM), floral and balanced towards the hops.

So how is that different than an English pale ale?

It fits CAMRA's definition of a Golden Ale better I think:

"Golden ales are pale amber, gold, yellow or straw coloured with powerful aroma hop, low to strong bitterness, light to medium body and a strong hop character, often with citrus fruit tastes creating a refreshing character. There should be little or no malt character or diacetyl (toffee/butterscotch).

Original gravity: less than 1053
Typical alcohol by volume: less than 5.3%
Final gravity 1006 – 1012
Bitterness 20 - 45 EBU"

There is a group of English beers, which their brewers call IPAs, which fit better into CAMRA's Golden Ale style description, I think. Examples are Greene King IPA and Deuchers IPA.

Ant Hayes
Tonbridge, Kent

General Homebrew Discussion / Re: Pouring a Pint, Brit-style
« on: September 04, 2010, 08:46:44 PM »
A friend of mine just returned to the U.S. from England.  He remarked that when he ordered pints at several pubs, they always seemed to purposely overfill the pint glass to the point of overflowing. 

This is a regional English thing. Down south folks don't like head on their beer. Up north they do.

All over the country people want a minimum of 568ml. CAMRA's push for oversize pint glasses, i.e. ones that can hold a pint without spilling all over your hand, has been more successful up north than down south.

Ant Hayes
Tonbridge, Kent

Beer Recipes / Re: Porter vs. Stout
« on: September 04, 2010, 08:29:28 PM »
At what point does a Robust Porter Recipe become a Stout? Is it the amount of Roasted Barley used?

It depends who you ask.

It is well worth reading this:

Modern Guinness uses roast barley. Many English stouts use black malt.

Current BJCP porter and stout style guidelines make the roast barley/black malt split. British brewers don't tend to see things that way.

Ant Hayes
Tonbridge, Kent

Beer Recipes / Re: Brew Your Own British Real Ale...Crystal?
« on: August 27, 2010, 12:39:51 PM »
[Thanks for all the info from everyone.  Is the CYBI team able to pull off a Fuller's ESB clone?  I'd be surprised.

Big Brew 2008 had a recipe for Chiswick Bitter that was pretty close to spot on (I seem to remember that John Keeling had a hand in it).

Now knowing that Chiswick, London Pride, ESB and Golden Pride are partigyled from the same mash and having a look at for gravities - you should not struggle to make your own ESB clone.

Ant Hayes
Tonbridge, Kent

Beer Recipes / Re: English IPA tips
« on: August 26, 2010, 12:55:38 PM »
Burtonise the liquor.

Floor malted Maris Otter pale malt only (low colour if you want to be authentic).
No other malts.

Perhaps a little sugar in the grist - up to 10%.

English hops  - I suggest Kent Goldings - lots of them, but keep it balanced. (OG 1.070, 50 IBUs - or thereabouts)

English ale yeast that ferments dry - Nottingham is pretty reliable

Age for 18 months, and then dry hop.

Ant Hayes
Tonbridge, Kent

Beer Recipes / Re: Brew Your Own British Real Ale...Crystal?
« on: August 26, 2010, 12:40:52 PM »
Does anyone know for certain what crystal malts are typically used in bitters, pales, and milds, by the Brit breweries?

All sorts.

Warminster is a popular maltings - look at their product list:

I agree with majorvices - if you use a good floor malted Maris Otter pale malt, you don't need too much crystal.

Ant Hayes
Tonbridge, Kent

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