winter ale - not spicy

[kelper]

I have just moved from kits to extract to all grain. What would make a really good winter ale but without spices? Is it just a strong ale? I really liked Gales winter ale but that was forty years ago. It tasted like diesel according to my fellow students.

I think it was quaffable because it was only lightly carbonated. It was a cask ale, not a keg. It seemed like their HSB in that it didn't really have much head, just a few, large bubbles. It certainly wasn't flat. But that was in Southampton where they don't like gassy beers. My tastes changed when I moved to Hartlepool! But still, I don't like lagers or gassy beers generally.

 

[strange-steve]

For me a winter beer is a strong, dark sipper, so maybe something like a Belgian quad (tastes like liquid Christmas cake to me :thumba:), or a barley wine, an imperial stout, or even a doppelbock.

 

[kelper]

I love Belgian Dubels, Tripels and even Quads but that's not what I'm after. I must try some Imperial Stouts but I don't really like that style yet

I'm loving the English Trappist beers I have in my beer fridge.

Why does a 10% Trappist taste stronger than a 14% wine?

 

[Deadhead]

Would something like this work? Apparently their Winter Ale was like the Prize Old Ale? (I can't say , never had either)

https://byo.com/recipe/george-gale-co-s-gale-prize-old-ale-clone/

 

[MyQul]

For me it's doesn't need to be strong (I much prefer session strength beers), but winter beer means malty. A scottish shilling beer might fit the bill? I just made a session strength bitter (OG 1.037), no late hops with moderate bitterness, highish FG of 1.012 (used MJ Empire ale yeast to achieve this)

 

[Sadfield]

Perhaps look at some historic Mild recipes, when mild meant something different to what it does now.

Basically, a high gravity pale ale with British hops and yeast, pale malt and perhaps some dark sugar or a pinch of roasted barley to colour. Very much similar to the shilling ales @MyQul suggests. Somewhere between an ESB and a Barleywine.

 

[MyQul]

Perhaps look at some historic Mild recipes, when mild meant something different to what it does now.

Basically, a high gravity pale ale with British hops and yeast, pale malt and perhaps some dark sugar or a pinch of roasted barley to colour. Very much similar to the shilling ales @MyQul suggests. Somewhere between an ESB and a Barleywine.

I put some homemade golden syrup in my malty winter bitter. It was a lot darker than golden as I accidentley let it caramalise too long - but I think this may be a good thing

 

[DavidDetroit]

I agree with a Quad or an old ale for winter. I've made that exact Gale's recipe mentioned three times now. It took three months before it was great.

 

[MyQul]

I agree with a Quad or an old ale for winter. I've made that exact Gale's recipe mentioned three times now. It took three months before it was great.

Do you have a recipe for the Gales beer?

 

[DavidDetroit]

Do you have a recipe for the Gales beer?

It's the same one @Deadhead posted above except for the below. Now I'm wondering if the recipe above is an improvement since my recipe from BYO is from a magazine that's probably older? I love how what my recipe says turns out. I do extract but I can imagine the all grain one being great as well.
Below is what's in my magazine that's different for extract:
.76 kg 2-row Maris Otter
1.1 kg Muntons Light DME
3 kg Muntons Light LME
1 C corn sugar
For all grain the only differences from posted recipe above are 6.6 kg Maris Otter and the 1 C corn sugar.
I do use yeast nutrients and am considering soaked oak cubes in batch four since Gale's is barrel aged (don't quote me on that part though).

 

[ACBEV]

Perhaps look at some historic Mild recipes, when mild meant something different to what it does now.

On that note... Here is something interesting... A winter mild from the US...

http://barclayperkins.blogspot.com/2019/03/lets-brew-wednesday-1900-amsdell-winter.html

 

[kelper]

1 C corn sugar

how much? What is 'C'

 

[kelper]

If I was going to do a clone, I'd like to clone Gales' Winter Ale! I like the idea of a mild. Thanks for all the suggestions. I'm drawing from three PBs at present and must wait till one is nearly empty or I will have nowhere to put it after fermentation. But today will be dry so maybe I should do an outdoor brew today? The weather in this part of Scotland is very localised and we seem to be drier than most.

 

[kelper]

For me it's doesn't need to be strong (I much prefer session strength beers), but winter beer means malty. A scottish shilling beer might fit the bill? I just made a session strength bitter (OG 1.037), no late hops with moderate bitterness, highish FG of 1.012 (used MJ Empire ale yeast to achieve this)

I never did like Scotch beers or anything with Shillings in the name. They always seemed to taste of caramel. I know caramel colouring has no taste but that's what I sensed.
I'd love a pint of M&B Brew XI for old times' sake 'specially brewed for the Men of the Midlands'. I cut my teeth on that one.

 

[DavidDetroit]

how much? What is 'C'

Sorry, that's my own abbreviation for cup. US measurement.

 

[kelper]

Would something like this work? Apparently their Winter Ale was like the Prize Old Ale? (I can't say , never had either)

https://byo.com/recipe/george-gale-co-s-gale-prize-old-ale-clone/

Thanks. It seems that Gales Winter Ale was an occasional brew, different each time. I've been nerding and I think this recipe might be a good'un. I've also discovered, thanks to this thread, that Fullers still make Gales HSB!

 

[Sadfield]

Some good suggestions, but perhaps a different approach might help. Maybe @kelper could describe the beer in mind, flavours, body and ABV, and the combined experience of those on the thread could design a suitable recipe.

 

[kelper]

Maybe @kelper could describe the beer in mind, flavours, body and ABV, and the combined experience of those on the thread could design a suitable recipe.

As I said in post #1, I liked Gales Winter Ale. It was probably similar to Prize Old Ale, which was 9% ABV. I certainly found it hard to stay awake in college after two pints at lunchtime!

 

[Sadfield]

Fair enough. According to ratebeer and other sources, it was the Butser Bitter blended with Prize Old Ale to 4.2%.

Here's the actual Gales Prized Old Ale recipe.

https://www.marblebeers.com/prize-old-ale/

Break out the Brett.

 

[ACBEV]

Southern English Old Ales I've had on tap are like stronger dark milds, around 4.5 to 5.5 ABV.

An example... Harveys Old Ale...

Soft and full-bodied, with hints of dried fruits and dates. Rich, dark and warming. To be enjoyed in the autumn and winter months by a roaring fire.
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