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Post by Ken on Jan 10, 2022 23:25:55 GMT -6
I think the guidelines under Amber Ale or American Amber Ale are pretty wide including beers that have less hop character. I don't know those guidelines off the top of my head but I think the category can be as low as 25 IBUs. The malt bill can be "carmelly", "crystally" but it can also have some brown malt, amber malt, chocolate malt and black malt/midnight wheat so the range is wide. It's possible that "American Pub Ale" really does fall into the AAA category. When experimenting with a new variety of hop, it's a nice backdrop if you keep the malt bill on the simple/clean side. I definitely agree with you. But, for sentimental reasons as much as anything else I plan to start calling that corner of the AAA category Pub Ale. Let's just go with it.
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Post by tommymorris on Jan 16, 2022 14:31:07 GMT -6
Pub Ale 804 - batch 1 is boiling.
First attempt recipe:
1048 OG + 78, 12, 10% Maris Otter, C60, Light Munich + Cascade in equal doses @ 30, 15, 5 for 25 IBU + New England East Coast Ale yeast
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Post by tommymorris on Feb 12, 2022 17:34:43 GMT -6
My first pub ale recipe turned out to be more of a hoppy amber. I wanted to try Lallemand New England yeast. I thought that was an English yeast. In my opinion it is not that. The yeast made a very clean beer and attenuation was 81% which dried out the beer more than intended. Since it was so dry, I added some Cascade Lupomax dry hops. That kicked it up a notch and the result is a good beer. So all’s well that ends well. I’m glad I tried the New England yeast. In my opinion, it’s a nice alternative to Bry-97. The bad thing is the pitch rate is ridiculous. I under-pitched with one pack into 3 gallons of 1048 beer. It took 36 hours to show fermentation activity. But the it took off like a rocket except it had a really slow tail (4-5 days of 1 point per day at the end). I thought it was infected. But the beer tastes good. I tossed the yeast but will probably try it again soon. Here’s a headless shot PS. I plan to try S04 next time and go back to Willamette.
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Post by zymot on Feb 13, 2022 9:14:44 GMT -6
I hear Pub Ale, I think Session Beer.
Lowish ABV, simple beer, does not break the bank, that you can have a glasses of over tge course of the night and does not make you stagger out the door.
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Post by Ken on Feb 13, 2022 10:50:11 GMT -6
I think that the true nature of PUB ALE is a bitter that you may find across the UK. Boddingtons is actually called a PUB ALE and there are a ton of examples of these beers like Brain's Bitter brewed in Cardiff, Wales, etc. Like Zymot said, a lot of these are meant to be consumed without worry of sounding like a blithering idiot at the end of the session. In one of my recipe books (BEER CAPTURED?) there are pages and pages of beers like these. Some clock in around 3.8% and move up to 4.5% to 5%... right in my wheelhouse. 2-row brewer's malt, some british crystal, maybe some torrified wheat and also possibly a touch of something darker like midnight wheat, black malt or roasted barley although the beers are generally not roasty. Some are served on nitro in british or irish pubs both over there and over here.
I remember getting into this when I went out to Arizona for some spring training baseball. I always like to try the local beers and there were a ton of them there. Having not done any homework, I just grabbed some sixers for the hotel. At the hotel there was a bar in the lobby that also had some local beers and when we went to some of the games they had draft and canned versions of some of these beers too. There were gold lagers, blonde ales, etc. but what I noticed a lot of were amber-to-dark-amber ales that were around 5% and hopped moderately with what I would call clean hops... not hops like Amarillo, Citra, Galaxy, etc. The hops could have been anything "clean" like Willamette, Centennial, Glacier, Mt. Hood, Liberty, etc. Call it an "American Ale"? Call it an "American Pub Ale"? Not sure but I had a bunch of them and this was probably 2014 or 2015. If you remember, Anheuser Busch released something they called an American Ale. I remember buying some and not necessarily caring for it (the idea is solid but the execution was, well... Anheuser Busch) but the concept is the same and I think it has merit. My Memory Lapse Pale Ale is based on this concept and I had a bunch of recipes that would accomplish this style. One was 2-row, enough British Crystal to get to maybe 8-10 SRM and then Northern Brewer to about 25 IBUs. Use 1056 for an American version or something british if you want that character.
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Post by tommymorris on Feb 27, 2022 15:51:22 GMT -6
I’m going a different direction for a pub ale today.
84% Maris Otter 5% Caramel 80 1% Dark Chocolate 10% Invert Sugar
11 SRM 1046 OG 28 IBU of Willamette Lalbrew London Ale yeast
149F mash temp: trying to dry it out (Lalbrew London is a low attenuator).
Edit: actual OG was 1046.
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Post by Ken on Feb 27, 2022 15:58:18 GMT -6
I’m going a different direction for a pub ale today. 84% Maris Otter 5% Caramel 80 1% Dark Chocolate 10% Invert Sugar 11 SRM 1045 OG 30 IBU of Willamette Lalbrew London Ale yeast 149F mash temp: trying to dry it out (Lalbrew London is a low attenuator). Sounds good. Is that Lalbrew London likely to produce some diacetyl? I have never used it so it's new to me.
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Post by tommymorris on Feb 27, 2022 17:37:53 GMT -6
I’m going a different direction for a pub ale today. 84% Maris Otter 5% Caramel 80 1% Dark Chocolate 10% Invert Sugar 11 SRM 1045 OG 30 IBU of Willamette Lalbrew London Ale yeast 149F mash temp: trying to dry it out (Lalbrew London is a low attenuator). Sounds good. Is that Lalbrew London likely to produce some diacetyl? I have never used it so it's new to me. I have never had diacetyl problems with it. Like you when I taste diacetyl I just set the keg in warm area for a few days. That usually fixes it. I will say many English yeasts drop out really fast. They need a few days past the Krausen dropping to clean up the diacetyl. I’ve noticed this many times when taking samples from the sample port on my fermenter the day the krausen drops. But, I have never had the diacetyl last. The problem with Lalbrew London and Windsor is they don’t attenuate well because they don’t eat maltriose. We can’t taste the maltriose, but I have decided if I’m gonna use this yeast I need to brew like the English do and add invert sugar. That should dry the beer out a bit since it doesn’t have maltriose.
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Post by Ken on Feb 27, 2022 19:39:44 GMT -6
Sounds good. Is that Lalbrew London likely to produce some diacetyl? I have never used it so it's new to me. I have never had diacetyl problems with it. Like you when I taste diacetyl I just set the keg in warm area for a few days. That usually fixes it. I will say many English yeasts drop out really fast. They need a few days past the Krausen dropping to clean up the diacetyl. I’ve noticed this many times when taking samples from the sample port on my fermenter the day the krausen drops. But, I have never had the diacetyl last. The problem with Lalbrew London and Windsor is they don’t attenuate well because they don’t eat maltriose. We can’t taste the maltriose, but I have decided if I’m gonna use this yeast I need to brew like the English do and add invert sugar. That should dry the beer out a bit since it doesn’t have maltriose. Interesting. I could see the sugar working as well as adding some enzyme to the mash. On my last couple batches I have it fermenting cool but then I am warming it up to let fermentation finish up. Then another day or two at cooler temps again and then into the keg. Diacetyl be damned.
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Post by tommymorris on Mar 1, 2022 21:54:34 GMT -6
I’m going a different direction for a pub ale today. 84% Maris Otter 5% Caramel 80 1% Dark Chocolate 10% Invert Sugar 11 SRM 1046 OG 28 IBU of Willamette Lalbrew London Ale yeast 149F mash temp: trying to dry it out (Lalbrew London is a low attenuator). Edit: actual OG was 1046. I pitched 7g from an opened (then vacuum sealed) pack of yeast that expired in 9/2020. Fermentation is done 48 hours later! Crazy. 71% attenuation.
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