[BrewBama]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

I was thinking since he uses actual archived records there may be some nuggets or hints beyond a SWAG.



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[tommymorris]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

Pictures or it didn't happen!

No pics, but here's the recipe I came up with.

https://community.grainfather.com/recipes/722438

This link asks me to login. Do you need to make the recipe public?

[Big_Eight]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

I was thinking since he uses actual archived records there may be some nuggets or hints beyond a SWAG.



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He does state in his 'Homebrewers Guide To Vintage Beer' book that water in the development of beer styles has been overstated but that he has some precise water information in the constituents of some brewing water in particular Barclay Perkins.

Here is the link to the recipe I referenced but no mention of water.

1943 Boddington IP

[denny]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

Pictures or it didn't happen!

No pics, but here's the recipe I came up with.

https://community.grainfather.com/recipes/722438

This link asks me to login. Do you need to make the recipe public?

I thought it was. I'll look into it.

[tommymorris]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

Pictures or it didn't happen!

No pics, but here's the recipe I came up with.

https://community.grainfather.com/recipes/722438

This link asks me to login. Do you need to make the recipe public?

I thought it was. I'll look into it.

I went ahead and logged in. Then I could see your recipe.

That’s a big beer.  It must have gotten a lot of our dads and granddads drunk I don’t know anything about the original. So, I was curious.

[BrewBama]

This is my West Coast Hop Blaster




Bier bewusst genießen

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[Big_Eight]

This is my West Coast Hop Blaster




Bier bewusst genießen

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That's a nice looking beer.

[tommymorris]

This is my West Coast Hop Blaster




Bier bewusst genießen

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Heck yeah! I want one of those.

[BrewBama]

C’mon over. We’re watching the Crimson Tide.  …just served pulled pork and turnip greens.



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[tommymorris]

C’mon over. We’re watching the Crimson Tide.  …just served pulled pork and turnip greens.



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Me, too!

[fredthecat]

wlp550 sdba

[purduekenn]

Bottled 3 gallons of Raspberry Mead for my wife yesterday. Estimated ABV is about 14%. PS - A happy wife is a happy husband!

[Big_Eight]

Having a pint off the tap while bottling my stout figured I'd post another picture. This is my 1943 Bodds IP Clone. Goes down to easy.

[Village Taphouse]

Having a pint off the tap while bottling my stout figured I'd post another picture. This is my 1943 Bodds IP Clone. Goes down to easy.

I was at my local bottle shop and circled the beer area (both cold and room-temp) and couldn't find the Boddies.  I asked one of the crack staff and he winced and said he thought they were out and then called on his "radio" asking another person.  Yep, sold out.   

[ynotbrusum]

The Cream of Manchester - despite others here dissing the recent iteration, I enjoy it and never had the earlier versions prior to 1990, let alone the original.