benken25 Posted September 12, 2011 Share Posted September 12, 2011 Its about time I brewed another vintage ale this is the recipe i was planing on doing. 1 can real ale 1 can pale ale 1kg light dry malt 50g Bramling Cross steep 5 mins 40g Bramling Cross dry hopped recultured yeast or english ale yeast? What does everyone think[biggrin] Link to comment Share on other sites More sharing options...
scottj2 Posted September 13, 2011 Share Posted September 13, 2011 Looks good. Highly recommend the Bramling Cross - recently made a English Bitter with Bramling turned out to be an excellent beer[lol] Link to comment Share on other sites More sharing options...
TonyW Posted September 13, 2011 Share Posted September 13, 2011 Aroma hops yum, i would be wary that i am over hopping but hey who dares wins [biggrin] I am doing the same recipe just as it is on the site and using the Nelson Sauvin hops at 30grames I might have to drink some Coopers ale on Friday night and use recultured yeast [innocent] then again i might try the pair in the kit and compare down the track a bit when i do another with a few changes. Link to comment Share on other sites More sharing options...
benken25 Posted September 19, 2011 Author Share Posted September 19, 2011 the 90g of hops might be a bit harsh at first but i reckon they will mellow out after aging for 6 months or so. i reckon i might get some more and have a go at the engish bitter later on [ninja] Link to comment Share on other sites More sharing options...
LeonardC2 Posted September 25, 2011 Share Posted September 25, 2011 I've become interested in the Burton Ale that was called "Australian Ale" when it was shipped from England to AU in the 19th century. It was originally an English Barleywine as it was described in a write up I was pm'd. It was said to be on the sweet side with an amber to light copper color. Here's my recipe idea so far; 1 can OS draught 1 can English bitter 3lbs (1.362kg) Munton's plain light DME maybe 6-8oz (170.1g-226.8g) of English hops ( supposedly a lot of hops to keep the beer fresher for the voyage) Brewed to 23L (6.072G) It would def be a big beer,so aging could take a while. Even if it turns out to "only" be in the range of 1.070-to 1.090 OG. I think I may have to use both 7g sachets of ale yeast in a starter for a couple days. Or maybe go to an English ale yeast that can tolerate high ABV%. Not sure on which to use at this point. I'll need Burton salts as well,since the PH to make the water hard is/was to style. What say you? Link to comment Share on other sites More sharing options...
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