Author Topic: Greetings from Uganda, and question  (Read 999 times)

Offline RaiderRed

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Greetings from Uganda, and question
« on: December 05, 2014, 05:30:50 PM »
Hi everyone.  Long time lurker who has gleaned an untold amount of information from this board and greatly appreciates all of the knowledge that the collective group has.  I'm currently living in Uganda and have my brewing equipment with me (including my kegorator, CO2 was surprisingly easy to source here).

I'd like to brew a batch of beer to have ready for the holidays and new year.  As I already have three high octane brews on tap (cider, porter and IPA) I'd like to brew a session ale like an ESB.  As it takes several weeks to get mail here, ordering online is out of the question, so I need to use what I have at hand, which includes: 2 row, 1 lb caramel 60l, 8 oz each of aromatic and biscuit, 2oz Northern brewer, 1oz kent goldings.  For yeast, I have Mangrove Jacks's Burton Union and Nottingham.

Brewing equipment: Denny's cooler mash-tun, 7gal kettle.  How does this tentative recipe sound?

8lbs 2 row
8oz caramel 60
8oz aromatic

Northern brewer 1oz at 60 mins
Northern brewer .5oz at 15 mins
EKG 1oz at 5 mins

Nottingham or MJ's Burton Union yeast.

Probably mash for 60 mins at 152.

I appreciate any input and recommendations!
-Pete

Offline morticaixavier

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Re: Greetings from Uganda, and question
« Reply #1 on: December 05, 2014, 06:04:03 PM »
I'm not all that familiar with aromatic malt but from what I see online it should work well to bump the complexity a bit. I'd maybe consider using the whole lb of c60 but again, without more knowledge about how the aromatic is going to affect things maybe not.

I think overall you've got a good starting point there.
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Offline erockrph

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Re: Greetings from Uganda, and question
« Reply #2 on: December 05, 2014, 06:10:49 PM »
Looks pretty good to me, but I'd be tempted to use the Biscuit instead of the Aromatic if you want something more ESB-like. Aromatic is like a deeper Munich-like flavor, while Biscuit is closer to a richer/toastier Maris Otter-like flavor.

Also, If it were my beer, I'd move the EKG's to a hop stand, but that's just my tastes. The hop bill still looks pretty good as-is.
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Offline Wort-H.O.G.

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Re: Greetings from Uganda, and question
« Reply #3 on: December 05, 2014, 06:25:30 PM »
Looks pretty good to me, but I'd be tempted to use the Biscuit instead of the Aromatic if you want something more ESB-like. Aromatic is like a deeper Munich-like flavor, while Biscuit is closer to a richer/toastier Maris Otter-like flavor.

Also, If it were my beer, I'd move the EKG's to a hop stand, but that's just my tastes. The hop bill still looks pretty good as-is.

yup +1 on the biscuit
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Offline RaiderRed

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Re: Greetings from Uganda, and question
« Reply #4 on: December 05, 2014, 06:38:13 PM »
Awesome guys, thanks so much for your suggestions.  Will bump up the c60 and swap the aromatic for biscuit.  I can't wait to try this one!

Any idea for the yeast regarding whether Nottingham or Mangrove jacks?

Wort-h.o.g. What is this "hop stand" you speak of?

Offline Wort-H.O.G.

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Re: Greetings from Uganda, and question
« Reply #5 on: December 05, 2014, 06:43:16 PM »
Awesome guys, thanks so much for your suggestions.  Will bump up the c60 and swap the aromatic for biscuit.  I can't wait to try this one!

Any idea for the yeast regarding whether Nottingham or Mangrove jacks?

Wort-h.o.g. What is this "hop stand" you speak of?

that was eric with hop stand. no experience with this.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline morticaixavier

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Re: Greetings from Uganda, and question
« Reply #6 on: December 05, 2014, 06:52:40 PM »
Awesome guys, thanks so much for your suggestions.  Will bump up the c60 and swap the aromatic for biscuit.  I can't wait to try this one!

Any idea for the yeast regarding whether Nottingham or Mangrove jacks?

Wort-h.o.g. What is this "hop stand" you speak of?

hop stand is when you add hops after the boil but while the wort is still hot. if you add them right after the flame is turned off you get some bitterness and tons of flavor and aroma. if you chill to < 170*f you can minimize additional bitterness while adding lots of flavor and aroma.

However for a traditional ESB I'm not sure a hop stand is right. still be tasty beer just not totally stylistically correct. The style is still supposed to be about hop bitterness and malt flavor with a nice dry hop character.
"Creativity is the residue of wasted time"
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Offline Wort-H.O.G.

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Re: Greetings from Uganda, and question
« Reply #7 on: December 05, 2014, 07:02:49 PM »
either yeast will work but might lean towards the m79
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline erockrph

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Re: Greetings from Uganda, and question
« Reply #8 on: December 05, 2014, 07:17:04 PM »
Awesome guys, thanks so much for your suggestions.  Will bump up the c60 and swap the aromatic for biscuit.  I can't wait to try this one!

Any idea for the yeast regarding whether Nottingham or Mangrove jacks?

Wort-h.o.g. What is this "hop stand" you speak of?

hop stand is when you add hops after the boil but while the wort is still hot. if you add them right after the flame is turned off you get some bitterness and tons of flavor and aroma. if you chill to < 170*f you can minimize additional bitterness while adding lots of flavor and aroma.

However for a traditional ESB I'm not sure a hop stand is right. still be tasty beer just not totally stylistically correct. The style is still supposed to be about hop bitterness and malt flavor with a nice dry hop character.
Agreed, but with only an ounce of EKG's to work with a hop stand may help get some of that hop character you'd miss out on by not dry hopping. I fully admit my palate is skewed, but only an ounce/5 gallons in a hop stand shouldn't be enough to move you into English IPA range.

Another option is to skip the late hopping with the EKG's altogether and save them for dry hops.
Eric B.

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Offline Joe Sr.

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Re: Greetings from Uganda, and question
« Reply #9 on: December 05, 2014, 08:15:17 PM »
I'd skip the biscuit/aromatic malt altogether. 

But that's just me.

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Offline morticaixavier

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Re: Greetings from Uganda, and question
« Reply #10 on: December 05, 2014, 08:34:52 PM »
I'd skip the biscuit/aromatic malt altogether. 

But that's just me.

I thought about that as well but with plain 2 row a bit of more characterful base type malt can make a huge difference in a relatively small malt forward beer like this.
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Offline Joe Sr.

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Re: Greetings from Uganda, and question
« Reply #11 on: December 05, 2014, 08:53:12 PM »
I'd skip the biscuit/aromatic malt altogether. 

But that's just me.

I thought about that as well but with plain 2 row a bit of more characterful base type malt can make a huge difference in a relatively small malt forward beer like this.

Do you think you could gain enough character from a longer boil?  Or pulling some and reducing it a la Skotrat's Traquair House Ale?  I think I'd almost rather give that a try.

As far as yeast, I'm not familiar with Mangrove Jack but I've not heard anything very good.  Nottingham is solid, if not one I particularly care for.
It's all in the reflexes. - Jack Burton

Offline morticaixavier

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Re: Greetings from Uganda, and question
« Reply #12 on: December 05, 2014, 09:13:41 PM »
Do you think you could gain enough character from a longer boil?  Or pulling some and reducing it a la Skotrat's Traquair House Ale?  I think I'd almost rather give that a try.

As far as yeast, I'm not familiar with Mangrove Jack but I've not heard anything very good.  Nottingham is solid, if not one I particularly care for.

I'm sure you would get more character from that but more of a caramel thing which there will be plenty of with the c60. I like the way dark munich adds a bread crust/biscuit thing to beers like this and I was thinking the aromatic or biscuit might get the OP that kind of character but as I said, I'm not real familiar with either of those malts.
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Offline Joe Sr.

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Re: Greetings from Uganda, and question
« Reply #13 on: December 05, 2014, 09:22:12 PM »
Perhaps.  I've only ever used biscuit and aromatic in Belgian styles.

I like to keep my English ales simple, but I always use Maris Otter.

I suppose a small amount of biscuit can't hurt.
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Offline HoosierBrew

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Re: Greetings from Uganda, and question
« Reply #14 on: December 05, 2014, 11:01:43 PM »
FWIW, I'd never add Biscuit or Victory along with MO because I think it's kind of redundant - MO is toasty and biscuity to me. But being stuck with 2 row for an ESB I'd definitely add .5 lb biscuit to get a little of that character.
Jon H.