[denny]

malt - Loughran ale malt
hop - too many to choose

[BrewBama]

Malt: I tried Simpsons Heritage Crystal for the first time in 2016. I use it in an all Maris Otter Pale Ale and love it.

Hops: I reviewed all my 2016 grain bills and didn't see any new hops. Pretty pedestrian stuff.




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[Phil_M]

Malt - Not one malt really, just the concept of blending British base malts instead of just using Maris Otter.

Hop - EKG. Probably always will be. Saaz is runner up.

Phil,   would you share your thoughts on blending British base malts?

I've only done it once myself, but it's a big enough difference that I'm going to experiment with it more. It just broadens the flavor out.

Though I haven't tried a blend with MO yet, this is probably the easiest way to explain how I feel. You ever notice how a MO based bitter is just really intensely bready/toasty? Blending kinda cuts that intensity down a bit, while bringing some other "surrounding" flavors up to a noticeable level.

I plan to try it with a bitter in the near future, so far I've only done it in a stout.

[scrap iron]

Malts for this year would be British crystal/cara malts, Simpson's and Crisp. I find the flavor in the UK malts adds more then American crystal. The dark Munich from Avangard 15* L is my favorite Munich, very rich and malty, great in dark beers.       Hops would be Amarillo, Centennial and Citra  in American styles. EKG and Willamette in English styles. Might be boring to some but I am a traditionalist and don't brew many exotic styles.

[hopfenundmalz]

Malt - Not one malt really, just the concept of blending British base malts instead of just using Maris Otter.

Hop - EKG. Probably always will be. Saaz is runner up.

Phil,   would you share your thoughts on blending British base malts?

I've only done it once myself, but it's a big enough difference that I'm going to experiment with it more. It just broadens the flavor out.

Though I haven't tried a blend with MO yet, this is probably the easiest way to explain how I feel. You ever notice how a MO based bitter is just really intensely bready/toasty? Blending kinda cuts that intensity down a bit, while bringing some other "surrounding" flavors up to a noticeable level.

I plan to try it with a bitter in the near future, so far I've only done it in a stout.

Due to warmer weather in England of late, Maris Otter has high protein levels some years. It is blended with other varieties to drop the protein so that haze is not a problem. Muntons calls their MO a blend.
http://www.muntons-inc.com/craft-brewery-products/

At a club event I got a bag of Muntons that is all MO, it was donated by a club member who went pro (Becker Brewery in Brighton, MI), and it was said to be a premium price over the blend. Brewed an English IPA last Week.

[beersk]

Malt: Vienna
Hop: Simcoe

Put them together for a pale/IPA and you've got magic.

[blatz]

Malt - carared
Hop - Equinox/Ekuanot

[Phil_M]

Malt - Not one malt really, just the concept of blending British base malts instead of just using Maris Otter.

Hop - EKG. Probably always will be. Saaz is runner up.

Phil,   would you share your thoughts on blending British base malts?

I've only done it once myself, but it's a big enough difference that I'm going to experiment with it more. It just broadens the flavor out.

Though I haven't tried a blend with MO yet, this is probably the easiest way to explain how I feel. You ever notice how a MO based bitter is just really intensely bready/toasty? Blending kinda cuts that intensity down a bit, while bringing some other "surrounding" flavors up to a noticeable level.

I plan to try it with a bitter in the near future, so far I've only done it in a stout.

Due to warmer weather in England of late, Maris Otter has high protein levels some years. It is blended with other varieties to drop the protein so that haze is not a problem. Muntons calls their MO a blend.
http://www.muntons-inc.com/craft-brewery-products/

At a club event I got a bag of Muntons that is all MO, it was donated by a club member who went pro (Becker Brewery in Brighton, MI), and it was said to be a premium price over the blend. Brewed an English IPA last Week.

That may explain why my last round of Bitter had chill haze, I think I used wither Crisp or Fawcett.

[JJeffers09]

Malt - Carabrown
Hop - Idaho 7

[Steve Ruch]

Malt - Not one malt really, just the concept of blending British base malts instead of just using Maris Otter.

Hop - EKG. Probably always will be. Saaz is runner up.

Several months ago I brewed an attempt at an 1800s IPA. I figured there was no way to get malt to match what was available 200 years ago so I did a blend of what British malts I had on hand: pearl, optic, and halcyon.
I love goldings also. I have some growing in my backyard: not identical to EKG, but close. I also have sterlings growing.

[HoosierBrew]

Several months ago I brewed an attempt at an 1800s IPA. I figured there was no way to get malt to match what was available 200 years ago so I did a blend of what British malts I had on hand: pearl, optic, and halcyon.

That sounds like a great beer !

[dannyjed]

Malt - nothing new for me
Hop - Equinox is my favorite of the newer varieties

[bayareabrewer]

Where did you get the Aurora. I got a pound and found they taste really muddy.

I don't think Aurora tastes muddy; it's possible you got a poorly handled pound of hops.

OTOH you may just taste the flavor of that particular hop that way. Styrian hops and Fuggles are related. Much in the same way people find Fuggles's earthy flavor to taste like straight dirt, you may find earthy elements of Aurora overwhelming.

I think that was it. I used it in a Cali Common and it was pretty overwhelming.

[Steve Ruch]

Several months ago I brewed an attempt at an 1800s IPA. I figured there was no way to get malt to match what was available 200 years ago so I did a blend of what British malts I had on hand: pearl, optic, and halcyon.

That sounds like a great beer !

I think it will be, I hopped the beejeezus out of it (close to 200 IBUs on paper) and have it aging in the cellar. It will be time to give it a taste before too much longer.

[hopfenundmalz]

Several months ago I brewed an attempt at an 1800s IPA. I figured there was no way to get malt to match what was available 200 years ago so I did a blend of what British malts I had on hand: pearl, optic, and halcyon.

That sounds like a great beer !

I think it will be, I hopped the beejeezus out of it (close to 200 IBUs on paper) and have it aging in the cellar. It will be time to give it a taste before too much longer.

I had a beer made at Bell's with Chevallier malt from Crisp. The variety is about 200 years old. The beer was open fermented in the old Stroh's wooden vats. It was bready, like a really good baguette, with some walnut paste lightly spread on it. I loved it.

Good luck finding some of that. Crisp only contracts very limited acres. I wish I could find a bag of that.