Victorian Bitter

[peebee]

Hadn't got no cheese, but did have this composting soya bean salad and squishy tomatoes.

 

[Oneflewover]

Hadn't got no cheese, but did have this composting soya bean salad and squishy tomatoes.

Mmmmmmm, composting soya bean salad and squishy tomatoes! My favourite!

 

[Oneflewover]

On a more serious note, very interesting and will have to seek out some chevalier malt

 

[peebee]

On a more serious note, very interesting and will have to seek out some chevalier malt

Hoy, it's Chevallier! None of that French nonsense that the spelling checkers try to dictate. The Rev. J. Chevallier will be turning in his grave.

 

[Oneflewover]

Hoy, it's Chevallier! None of that French nonsense that the spelling checkers try to dictate. The Rev. J. Chevallier will be turning in his grave.

My sincere apologies my dear fellow. Anyway, upon reflection I'm not sure that I should pay heed to the malt recommendation of a bounder who eats composting soya beans

 

[Hanglow]

If you think about it, all malt is partially composted barley

 

[peebee]

That's a bit odd, as I'd decided today to do a recipe from Eds site with a similar mashing schedule (a Tetley AK) so will be really interested in installment #2.

Couldn't find your "AK", but did get quite a list of other Tetley's recipes. Amongst them was a XK which also described itself as a "Bitter Beer" from 1868. Similar style mash to what I did, and again, not too radically strong and bitter. Am I guessing right? XK could be a typo for AK 'cos my rudimentary knowledge of these letter designations makes me think "AK" fits it better?

I've had a brief conversation with the man behind digging out these recipes (@Beer History Bloke ... at least he's telling me he's the man, and I've no reason to doubt him!) and he claims to be behind the choice of mash schedule. I'm slightly disturbed by this; although I could guess he's behind the grain selections (though I can't guess the thinking behind the selections), I couldn't guess he might be behind some of the mash scheduling. So I can't give credit where it's due, and it casts some doubt on the hard work that must go behind digging up these recipes. Hopefully @Beer History Bloke reads this and reveals his plans for informing us?

I like the looks of the XK (1868) recipe. Gives me an opportunity to try these "signature" malt mixes (still Chevallier barley malt, but cut with 50% other malts).

 

[marshbrewer]

I've just checked Brewfather, and yes, it was XK.

 

[peebee]

Well, that blows apart my claim I can read these letter designations! XK it is then

 

[marshbrewer]

Don't know where I got AK from.

 

[Jim Brewster]

I tried chevallier malt in a beer from Cheshire Brewhouse but my god it was a bitter beer so didn't really get to taste the malt

 

[Northern_Brewer]

Hoy, it's Chevallier! None of that French nonsense that the spelling checkers try to dictate. The Rev. J. Chevallier will be turning in his grave.

One or two l's are acceptable, both have been used over the years. The modern family (who are behind Aspall's cider) use two, but eg the great barley breeder E.S. Beaven referred to the barley with one. It's not something to get fussed over.

 

[An Ankoù]

I'm having two "V"s in mine. Chevvallier.
Yes. Much more elegant. Conjures up images of the chewiness of the finished product, don't you think!

 

[peebee]

One or two l's are acceptable, both have been used over the years. The modern family (who are behind Aspall's cider) use two, but eg the great barley breeder E.S. Beaven referred to the barley with one. It's not something to get fussed over.

Bah. Stuff and nonsense. Anyway, the capital "C" still stands, I don't think that can be argued?

@An Ankoù should be able to ask the man in question directly ... he'll be in for a haunting after that "two 'V's" caper.

 

[peebee]

I like the looks of that one @jjsh posted about: JOSHUA TETLEY & Sons , X K BITTER BEER 1868.

After this "Victorian Bitter" malarkey I'm a complete convert to Chevallier (as may "l"s as you like!) barley malt and "Victorian Bitters" but this XK recipe will be a chance to try Edd's trademark malt mixes (it's 50% Chevallier, having been cut with other malts), while otherwise being quite similar to the Morrell's derived recipe (including having the very successful Hochkurz-like mashing schedule).

Even though Edd does a fair bit of work to make sense of these old recipes, it'll need a bit of shoehorning to fit into one's own brewing practices (I don't think they had conical-cylindrical stainless steel fermenters back then, and I better dig out my "blow-off tube" if I follow the recommendation to use a "Yorkshire Square Yeast Strain"; e.g. WYeast's West Yorkshire Ale yeast which does have a tendency to try and make it out of the front-door).

But, this is all advance planning, for Christmas potentially!

 

[marshbrewer]

I'm planning on doing it with CML Celtic yeast, as it's fairly neutral. If I like the malt / mash schedule / hop combo, I'll start messing about with posh yeasts and possibly my long held wish to somehow make a home brew Yorkshire square.

 

[marshbrewer]

All this talk if Chevallier malt made me go and hook up my keg of Tetley's Victorian ale. It's been conditioning for 18 days @ 13°C. It's really good; surprising bitter for its modest 38 IBU. Saaz / Golding's is a great combo.

Just looking at my brew log, I subbed Baird's 1823 Maris Otter for the pops as this is my stock pale ale malt and has similar characteristics, and Fawcets Vienna for that German rubbish

It's lovely.

 

[Clint]

I hope your Mrs is hiding in the scullery and you've given the children a sound beating before you settle down to a gentleman's evening.

 

[marshbrewer]

I hope your Mrs is hiding in the scullery and you've given the children a sound beating before you settle down to a gentleman's evening.

This being Victorian Lincolnshire, I'm still toiling in the fields, while my wife is cooking turnips for my tea.

 

[Clint]

And mighty fine they will be! Make sure the 14 children get some.