davids47 Posted October 22, 2012 Share Posted October 22, 2012 1.5kg amber malt extract 500g light dried malt 250g crystal malted grain (120ebc) 500g soft brown sugar 30g Fuggles hops 45g Willamette hops Ale yeast Made this a few months ago. and bulked primed . put into 700ml and 1.25lt lemonade bottles when it was 3weeks in bottle it was yum drink more even my wife liked it had a nice hope taste and not to bitter. now that its 3months old it is not as nice tell the truth its just a bitter beer all taste has left it i had this happen to one other beer i made a few years ago as a young beer it was great as it aged it got worse. has any one else had problems like this, or is there any way to stop it doing this many thanks Link to comment Share on other sites More sharing options...
Hairy Posted October 22, 2012 Share Posted October 22, 2012 What was your hop schedule? Link to comment Share on other sites More sharing options...
davids47 Posted October 22, 2012 Author Share Posted October 22, 2012 It was a recipe i got off the net it was to boil every thing for 45min ,which i did as i said as young it was great older not as good i was looking for an ale that was smooth and not to bitter but had a nice flavorer and as a young beer this felt it was going to do it Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 22, 2012 Share Posted October 22, 2012 With a boil like that and no late additions I'm a little surprised it tasted any better when younger as most of the hop aroma would have been boiled away leaving only it's bitterness. Link to comment Share on other sites More sharing options...
davids47 Posted October 22, 2012 Author Share Posted October 22, 2012 It was to be a Yorkshire ale so now i have been rapped over the knuckles about it what would you do to improve it open to all suggestions Link to comment Share on other sites More sharing options...
Hairy Posted October 22, 2012 Share Posted October 22, 2012 David, I'm not sure what the difference between the young and older beer is but perhaps start with the type of beer you want to drink at the three month mark and go from there. Your beers at three months are too bitter and lack flavour. I would cut back on the 45 minute addition of hops and push some of them to a 10 minute addition and a dry hop. I don't have access to any software to work it out at the moment but perhaps someone else will help. This will give you a beer that is less bitter and also making it a bit hoppier. Start with that and see where it takes you. Also, what yeast did you use? If you make the Yorkshire Ale again then get yourself some English ale yeast like S-04 or Windsor. Then brew it around 20-21 degrees to get those fruity English esters. Link to comment Share on other sites More sharing options...
Hairy Posted October 23, 2012 Share Posted October 23, 2012 Assuming the following AA%: Fuggles - 5% Willamette - 6.1% Your hop schedule would have given you an IBU of approximatelly 43. The following hop schedule should give you around 31 IBUs and some more flavour: 15g Fuggles @ 45 min 20g Willamette @ 45 min 10g Fuggles @ 15 min 20g Willamette @ 15 min 5g Fuggles @ 5 min 5g Willamette @ 5 min It is based on your original quantities. If you have more hops on hand then you can increase the 5 minute additions and also dry hop. Link to comment Share on other sites More sharing options...
GrahamB8 Posted October 23, 2012 Share Posted October 23, 2012 Why would you use Willamette over Goldings? Link to comment Share on other sites More sharing options...
davids47 Posted November 1, 2012 Author Share Posted November 1, 2012 Sorry took so long to reply NEWCASTLE AMBER ALE An often overlooked sister to the more famous 'Geordie Champagne' Newcastle Brown Ale. Slightly lower in alcohol but full of flavour a good one for the amber ale lover. 1.5kg Amber Malt Extract 500g Light Dried Malt 250g Crystal Malted Grain (120ebc) 500g Soft Brown Sugar 30g Fuggles Hops 45g Willamette Hops Ale Yeast METHOD: Boil the ingredients in 5L of water for 45 mins. Carefully strain into a fermenter. Rinse the grain off with about 2L of hot water. 3/4 fill the fermenter with cold water yeast was safale Iam open to all suggestions getting different yeast here is hard thy only carry saf style some one said Golding's Link to comment Share on other sites More sharing options...
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