[Wort-H.O.G.]

plenty of hoppy head going on Frank...looks good!

[PrettyBeard]

An infected Wee Heavy from Nov. Thieved a sample today and it's rounded out brilliantly!



I pitched a vial of Brett., a 1/2 lb of brown sugar, and an oz of EKG in the infection triage and now it's got a nicely rounded flavor, slightly tart, bit of funk, and still a nice malt backbone.  Gonna bottle this weekend.

[69franx]

It was probably a little early to try it out. I should have left it cold for more than 2 days. It's overly cloudy but not murky like those in that other thread. This was not my goal. Flavor is also a bit muddled, second batch of this recipe and it's different from the first . Only real difference was reducing bittering addition from 2 Oz FWH+2oz at 60 down to only 1oz at 60. I also moved all the late additions to a whirlpool. Hopefully it clears up. The FWH and whirlpool were all a blend of Amarillo, Centennial,  Citra, and Simcoe with Columbus @60

[euge]

Weizen 3 days in the bottle a week ago. Very drinkable now and the head is better. Need to get a pic of it before it's all gone. Ten BU is a bit too bitter IMO.

[Joe Sr.]

I like the old insulators, Euge.

Beer looks good, too.

[JT]

I'd drink a pint or 3 of that Euge!

[beersk]

10 IBU too much huh? Wow. I usually aim for about 13-15 IBU. I am getting in the hefe brewing mood. Might have to pick up some 3068 and run an open fermentation before it warms up too much.

[hopfenundmalz]

I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.



1957 Whitbread IPA clone

I have brewed a coupe of Ron's recipes, and those were very tasty.

[erockrph]

I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.



1957 Whitbread IPA clone

I have brewed a coupe of Ron's recipes, and those were very tasty.

I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

[riceral]

I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.



1957 Whitbread IPA clone

I have brewed a coupe of Ron's recipes, and those were very tasty.

I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

I was looking at that recipe also. What would you use for the invert sugar? Lyle's?

[beersk]

It's fresh JT so great full aroma IPA.


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Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?

[Wort-H.O.G.]

It's fresh JT so great full aroma IPA.


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Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?

I have been on pale lagers.


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[beersk]

It's fresh JT so great full aroma IPA.


Sent from my iPhone using Tapatalk

Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?

I have been on pale lagers.


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Ah, I see. Wonder if there's a benefit to doing that on IPA as well. But as someone said, ale yeast tends to drop the pH a bit more in fermentation than lager yeast, so I suppose it's not necessary.

[Wort-H.O.G.]

Not mine but mighty tasty on this fine Irish day!



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[erockrph]

I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

I was looking at that recipe also. What would you use for the invert sugar? Lyle's?

That's what I use. From what I understand the brewers invert sugar used in the UK is a bit different, but Lyle's is easy enough for me to get my hands on and is a close enough substitute as far as I know.