Re: Old Beers & Brewing

[Eric]

The only figure I have seen was for 2 ounces per barrel.

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How Do Eric,
Hope you and yours are well, I'd completely forgotten about those records you kindly sent!!.
Is that a Nimmo's record?,
Cheers
Edd

We're all fine thank you Edd. Presume all is still good at your end.

Yes indeed, that was from one of Nimmo's Brewing Books. It showed copper hops separately in both the additions and summary, viz...

Later log books didn't list dry hops, only copper hops so I wonder if they simply stopped. Have yet to try any recipes and can only guess hops as the growers and suppliers are named except for Styrian's and it seems I don't have a recipe where they were used. All good fun though.

[BarnsleyBrewer]

Hi Ed.
No.disrespect to recipe but i've always wondered if using 2 or 3 base malts makes.any difference to the overall taste?

[orlando]

Estimated last runnings gravity of Ca 1.002.5 , at 71 ¼ C , @ 3.755 L/Kg .

Caught my eye?

[HTH1975]

Hi Ed.
No.disrespect to recipe but i've always wondered if using 2 or 3 base malts makes.any difference to the overall taste?

My take on this is that they used a mix of base malts for a variety of reasons. Mainly so that the beer wouldn’t change much if they ran into supply issues. So rather than relying on a single base malt, they built that variable into the equation.

Secondly, if price became an issue, they could easily sub another supplier’s base malt into the grist.

I’m not convinced that they mixed various base malts for flavour reasons. Doesn’t seem to gel with other decisions like using loads of sugar.

[orlando]

Estimated last runnings gravity of Ca 1.002.5 , at 71 ¼ C , @ 3.755 L/Kg .

Caught my eye?

Hi Orlando ,
Hope you`re well ; in what way did the estimated last runnings gravity from the Mash Tun catch your eye ?,
Cheers
Edd

"Received wisdom" i.e. USA wisdom, is to not sparge below 1.010. Personally I don't buy it as I think it is the pH of the last runnings that is more important. If that is below 6 then there is less risk of extracting unwanted tannins. It was just interesting to see that this particular brewer doesn't buy it either, unsurprisingly given when the Beer was made. Like a lot of things that come this way over the pond it doesn't always ring true with British Brewers.

[HTH1975]

Caught my eye?

Hi Orlando ,
Hope you`re well ; in what way did the estimated last runnings gravity from the Mash Tun catch your eye ?,
Cheers
Edd

"Received wisdom" i.e. USA wisdom, is to not sparge below 1.010. Personally I don't buy it as I think it is the pH of the last runnings that is more important. If that is below 6 then there is less risk of extracting unwanted tannins. It was just interesting to see that this particular brewer doesn't buy it either, unsurprisingly given when the Beer was made. Like a lot of things that come this way over the pond it doesn't always ring true with British Brewers.

It’s the pH that is the issue towards the end of sparging that’s the issue - the gravity is just a broad indicator of where to stop. When your pH rises up to 5.8 you want to stop sparging as you will start to extract tannins. Having sufficient calcium levels in your mash and sparge liquor will help with this, as will the pH of your sparge liquor. If your sparge liquor is 5.7, you’ll be fine as it should not rise above that level.

In other words, I concur

[RobP]

Hi Orlando ,
Hope you`re well ; in what way did the estimated last runnings gravity from the Mash Tun catch your eye ?,
Cheers
Edd

"Received wisdom" i.e. USA wisdom, is to not sparge below 1.010. Personally I don't buy it as I think it is the pH of the last runnings that is more important. If that is below 6 then there is less risk of extracting unwanted tannins. It was just interesting to see that this particular brewer doesn't buy it either, unsurprisingly given when the Beer was made. Like a lot of things that come this way over the pond it doesn't always ring true with British Brewers.

Hi Orlando ,
Aaah , the `Perceived Wisdom of U.S Brewing conundrum eh ?? ` , as an example , i`ve even seen a recipie on a U.S site for Boddington`s Bitter that even included Black Malt in the grist : Total Bollocks !! .
(Mini Rant Over !!)
Cheers ,
Edd

My personal favourite is using peat smoked malt to emulate "traditional" Scottish brewing. That has to be be disgusting, acrid, undrinkable beer.

[lord.president]

Not mentioned Bru’n water yet then?

[RobP]

OOps! You just did but I think you got away with it.

[Edd The Brew]

How Do All,
Here's a cracking Porter from 1884 for you to have a go at 🥳
Cheers
Edd
https://oldbeersandbrewing.blogspot.com ... -1884.html