[tommymorris]

Timothy Taylor’s Landlord homage with Nottingham/Windsor co-pitch. 100% Golden Promise. Goldings and Willamette hops. Very nice. 1042 OG, 1009 FG. Dry crisp. Slightly fruity, but less fruit flavors than I expected.



This is a Classic American Pilsner with 90% Best Pils and 10% honey from my brother-in-law. The honey flavors are very apparent. I used S-23 yeast. Clean and crisp. The honey was dark and it added a lot of color to the beer.

[Village Taphouse]

Very nice, tommymorris.  Both of those look fantastic.  I'm a sucker for a clear, pale beer. 

[tommymorris]

Very nice, tommymorris.  Both of those look fantastic.  I'm a sucker for a clear, pale beer.

Thanks. On the second one, I forgot there was 5% Carapils Copper. That’s probably what added the color.

[Village Taphouse]

Very nice, tommymorris.  Both of those look fantastic.  I'm a sucker for a clear, pale beer.

Thanks. On the second one, I forgot there was 5% Carapils Copper. That’s probably what added the color.

I like the Copper Malt in small percentages.  I like the smooth depth that it gives. 

[beersk]

Very nice, tommymorris.  Both of those look fantastic.  I'm a sucker for a clear, pale beer.

Thanks. On the second one, I forgot there was 5% Carapils Copper. That’s probably what added the color.

I like the Copper Malt in small percentages.  I like the smooth depth that it gives. 

I have a pound of it to use. Not sure what to use it in.

Very nice looking beers, Tommy.

[Oiscout]

Drooling!


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[Village Taphouse]

I have a pound of it to use. Not sure what to use it in.

I will use anywhere from about 2.5% up to about 7-8% and it's almost always in a gold lager that I'm trying to give some color and depth to.  I know it's not traditional to use it in a helles but that style is supposed to have a smidge of color and it's supposed to be malty and then crisp and dry at the same time which is quite a feat.  The copper malt gives it color and maltiness.  A lot of times I make a "pale lager" with pilsner malt, maybe Vienna and/or Munich 1, etc. and then maybe 4-6 ounces of copper malt just to push it a little bit on the depth and color scale.  If you were making something with a lot of crystal or maybe Munich 2 or anything with darker malts like carafa or MW... the copper malt wouldn't be necessary.  That's just the way I use it.  I know some people have used it at a much higher percentage and tried to pull some RED from it.

[tommymorris]

I’ve only used Carapils Copper 3 times. I have used 2.5-5% each time. I’ve never been able to taste it. I think it helps with body but it could be my imagination.

[goose]

Awesome looking beer, Tommy!

[beersk]

I have a pound of it to use. Not sure what to use it in.

I will use anywhere from about 2.5% up to about 7-8% and it's almost always in a gold lager that I'm trying to give some color and depth to.  I know it's not traditional to use it in a helles but that style is supposed to have a smidge of color and it's supposed to be malty and then crisp and dry at the same time which is quite a feat.  The copper malt gives it color and maltiness.  A lot of times I make a "pale lager" with pilsner malt, maybe Vienna and/or Munich 1, etc. and then maybe 4-6 ounces of copper malt just to push it a little bit on the depth and color scale.  If you were making something with a lot of crystal or maybe Munich 2 or anything with darker malts like carafa or MW... the copper malt wouldn't be necessary.  That's just the way I use it.  I know some people have used it at a much higher percentage and tried to pull some RED from it.

Thanks for the tips, Ken.

[Iliff Ave]

Mutt of an ale. Cream ale with rye and amarillo hops. Danstar koln yeast. Still clearing. It’s a winner.


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[tommymorris]

Mutt of an ale. Cream ale with rye and amarillo hops. Danstar koln yeast. Still clearing. It’s a winner.


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Looks good. Does the rye add much flavor? I have never used rye before.

[Iliff Ave]

Mutt of an ale. Cream ale with rye and amarillo hops. Danstar koln yeast. Still clearing. It’s a winner.


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Looks good. Does the rye add much flavor? I have never used rye before.

@15%, I’m always surprised at how hidden it is for a beer like this. I feel like I get a nice mouthfeel and light spiciness which could just be the hops.

[Big_Eight]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

[Village Taphouse]

Mutt of an ale. Cream ale with rye and amarillo hops. Danstar koln yeast. Still clearing. It’s a winner.

Gorgeous.  I like the look of that.