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One for the road, a house Irish
What are you drinking tonight 2025
- Thread starter Chippy_Tea
- Start date
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phildo79
Member
Ha ha ha. Cheers, mate. Next brew will have to go on soon as the keg kicked last night. Although next up is an oatmeal stout.This is becoming one of my favourite beers. I had the politically correct version last month, but the black market Hazelnut extract works so much better. I’ll park my left leaning centralist viewpoint for the next half hour and bask in the glory of @phildo79's Hazelnut Brown Ale. It’s a truly wonderful brew, cheers mate.
PS. When’s the next batch going on, asking for a friend
View attachment 107709
).
Sounds like something I need to investigate!
It’s like adding Special B, but if your taste buds were wearing Ray Charles like shades.
(If that makes any sense to anyone you’re just as deranged as I am right now
).
Well, Sarah decided to treat us yesterday to a whole box of them, for reasons we have not discussed or agreed. I had an actual beer earlier as The Great British Pub Crawl (Dale) popped in to the brewery to do some filming and I thought would be very rude not to join him for a pint of my highest abv product.
Attachments
Tonight's tipples:
Yeah, I know that they all look the same,
but they're not!
The 1st one is my CADB bitter blend, and it is good as a starter.
2nd is one cask of my Kent Gold ale, it has become much leaner, and much less teeth sticking Dextrins than before.
The 3rd one is the other cask of the Kent Gold.
Slightly richer than the other one.
Peculiar that.
Yeah, I know that they all look the same,
but they're not!
The 1st one is my CADB bitter blend, and it is good as a starter.
2nd is one cask of my Kent Gold ale, it has become much leaner, and much less teeth sticking Dextrins than before.
The 3rd one is the other cask of the Kent Gold.
Slightly richer than the other one.
Peculiar that.
Your real time comparisons between casks are interesting. Are they of the same batch,just split...or the same recipe x 2 kegged in different vessels?Tonight's tipples:
View attachment 107728
View attachment 107729
View attachment 107730
Yeah, I know that they all look the same,
but they're not!
The 1st one is my CADB bitter blend, and it is good as a starter.
2nd is one cask of my Kent Gold ale, it has become much leaner, and much less teeth sticking Dextrins than before.
The 3rd one is the other cask of the Kent Gold.
Slightly richer than the other one.
Peculiar that.
Then to finish:
Well it's the finish of me!
Alcoholic treacle toffee,
right up my street!
Well it's the finish of me!
Alcoholic treacle toffee,
right up my street!
I didn’t sit out there, just took the picture!
Lightweight.
Back on the whisky for a night cap after a few glasses of Pirate Pale. No pictures, it’s too cold! 
Right, you did ask,
the answer is complex -
1st one is the mixed tails of 2 different brews, previously in separate casks,
one a Camden Pale Ale clone, the other a Darkish Bitter combined into a single polypin. (cask=polypin).
14 and 15 months old respectedly. Both fermented with a many generational recovered Nottingham yeast.
2nd and 3rd glasses ARE from a single brew this November, of 20L split between 2 x 10L polypins. A new Nottingham yeast sachet used.
This was initially very rich and 'teeth sticky' but recently has 'dried out'.
I suspect I may have a low level of a diastatic yeast in the casks causing this. No evidence provided, just the observation of a slight bead recently, and never being quite perfectly clear.
This perplexes me because it has occurred when the ambient temperature has been so low.
All my stored beers live in the N corner of my detached garage.
This is seat-of-the-pants empirical brewing at its worst probably.
But I love it.
How you store low abv for that long?
Thanks again AA. With the help of Indiana Jones here my attempt for a 12 litre batch
Malts (3.05 kg)
2.5 kg (82%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM150 g (4.9%) — Weyermann Carawheat — Grain — 50 SRM — Mash — 15 min
150 g (4.9%) — Weyermann Chocolate Wheat — Grain — 510 SRM — Mash — 15 min
150 g (4.9%) — Crisp Roast Barley — Grain — 700 SRM — Mash — 15 min
100 g (3.3%) — Weyermann Acidulated — Grain — 1.8 SRM
An Ankoù
Landlord.
Looks like a good shot, but do you have any wheat malt to make up half of the base malts. The dark wheat malt (18ebc) does have a characteristic flavour and mouthfeel, but whether that is discernible among all the roast malts, I don't know. Perhaps a less rich pale than MO or even a good proportion of pilsner malt might be better.
I'm more nervous about using the roast barley, I think that's a game-changer. I'd be inclined to simply increase the chocolate wheat by that amount or, perhaps, use a bit of Carafa Special #3, but I think the former.
Having said all that, mine was a tongue-in-cheek user-upper that came up trumps (no relation to the orange twât). Yours might be even better. Give it a whirl.
I got my Bestmalz dark wheat malt and the Château Black wheat from HBC, I think.
I do have wheat malt and Carafa 3 and I’ll treat the recipe. Cheers.
Update
1 kg (32.8%) — Crisp Wheat Malt — Grain — 2.1 SRM — Mash — 60 min
150 g (4.9%) — Weyermann Carafa III — Grain — 525 SRM — Mash — 15 min
150 g (4.9%) — Weyermann Carawheat — Grain — 50 SRM — Mash — 15 min
150 g (4.9%) — Weyermann Chocolate Wheat — Grain — 510 SRM — Mash — 15 min
100 g (3.3%) — Weyermann Acidulated — Grain — 1.8 SRM
Malts (3.05 kg)
1.5 kg (49.2%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3.3 SRM1 kg (32.8%) — Crisp Wheat Malt — Grain — 2.1 SRM — Mash — 60 min
150 g (4.9%) — Weyermann Carafa III — Grain — 525 SRM — Mash — 15 min
150 g (4.9%) — Weyermann Carawheat — Grain — 50 SRM — Mash — 15 min
150 g (4.9%) — Weyermann Chocolate Wheat — Grain — 510 SRM — Mash — 15 min
100 g (3.3%) — Weyermann Acidulated — Grain — 1.8 SRM
PS
Hops: Target, Bramling Cross,
Yeast: Beoir
Hops: Target, Bramling Cross,
Yeast: Beoir
