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Hi , Have you looked at Ron Pattinson's bookstore @ his blog? Cheers Edd

Hi All , The Belgians do indeed use Candy sugars , but as a copper addition I'd stick with either UK type Invert Sugars ( in a Stout anyway) , then use Candy as a priming sugar , Regards Edd

Hi Russell , Welcome to the forum , I'm mainly into historic beers , but for owt else , there's lots of friendly folk on here to help out with advice etc ! Cheers Edd

Maybe a small % of Melanoidin Malt as well for flavour stability, around 8% ?, Regards Edd

Personally, I'd go for Vienna from Weyermann malt to give a better body and bigger flavour Cheers Edd

Yup , Guilty as charged m'lud ! Its taking longer than expected though . Hopefully I'll be posting some news on here in the not to distant future on this , Cheers Edd

Hi Suffolk Beer, I'm having a bit of a tech 'mare at the moment, the specs: OG@ 1.093° , and a rack to a conditioning vessel of 1.033° , IBU @ 66-68 IBU , with Pale , Brown , Amber & Patent Malts . ( a heritage variety on the Pale, Amber & Brown Malts) , I think the Malt Miller do those ?? ...

Hi Big Col, Personally , I'd go for a bright broth of those two added at the end of the boil , Cheers Edd

Hi Suffolk Beer , I've got an Imperial Stout recipe from Walker's of Warrington than doesn't have any sugars in it if you'd be interested?? , It's from 1891 , though weirdly almost all other beers from Walker's do have sugar !! , usually the very high quality , for long maturation ones ! ...

Hi Dan , The old Brewers were Mashing at what seems to be crazy temps to some , but I'd still say around 156°F Fahrenheit for the mash temperature, on the basis that the old brewers were comfortable using that temp range . Was going to say , the WLP suffix was a white labs one !! Cheers, Edd PS...

Hi Dan , Here's my yeast strain recommendations , Wyeast : 1203-pc White Labs : WLP 025 - Southwold WLP 030 - Thames Valley WLP 059 - Melbourne Hope that helps, any other questions, pop me a message etc, Cheers Edd

Hi Dan , Yup , you won't get as great an extract as you would with maris otter , maybe a 50/50 split with the Chevalier? Definitely increase the mash temperature to 156-8°F . I'll pop a "patent/black malt broth" recipie up later , as the colour's a bit light , around 26-28 ebc would be nearer...

The Graham Wheeler/ CAMRA book is , "Brew your own real ale at home"

Hi , The aa No1 has two versions, draught and bottled , the only difference between the two being gravity @ racking point. As I've got limited access to a computer, are you OK with handwritten recipies ? , I'll try and get a couple to you by DM as soon as I can, Best Regards Edd

Hi, The ledger I looked at was an Allsopp's one from Feb- Oct 1935 there is a "D" in there , its a premium Pale Ale , there's also the Allsopp's John Bull ( another premium Pale Ale) , would those do? , you're going to need two F.V's for these beauties though !, Cheers Edd

Aah , now I can help with that one !! , I've got a few Allsopp's recipies all types , and three Ind Coope ones (all milds), I think I posted a list of the Allsopp's recipies that I've converted on this thread , and a recipe for Allsopp's XLM from 1935 somewhere!! , have a decco and let me know...

Hi Brewer's, Aah , now here's the tricky part, Greene King own that one , and there's more chance of the devil ice skating to work than getting access to their production archives to do a recipe for posting online. That said , I'm not sure , but I believe that Graham Wheeler had a version of a...

Hi All , Here's some info on liquor profile re Boddingtons, Cheers Edd

Hi Dan , It was a spur of the moment one of my own !! and yup , the yeast would have been a live barm , not sure of the cell count thing , but I'd make up a starter and weigh that for a pitching rate equivalent. On the rousing, old breweries were a bit weird about it , especially in the north of...

100% Chevalier grist , I'd go for the following: on an of @ 1.050° : Tetnang , East Kents and Bramling Cross , use the B.X as first charge at boil +15 , to 25 IBU . Tetnang & East Kents at 6 IBU each as 2nd charge at + 45 , and finish with a third charge to of BX @ 6 IBU @ + 70 minutes into...