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Archive for March, 2013

Tasting impressions #41: TTL Pale Ale Clone – Dry Hopped in Cask

March 30, 2013 Comments off

Timothy Taylor Landlord Clone, the dry hopped cask version. Five grams of Styrian Goldings went into the 5 litre mini cask.

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Fruity, peach mostly. Dry, refreshing. Solid medium body, quite a full mouth feel. Different from the non-dry hopped version? Yes, I think so, the initial aroma hit from the glass is clearly full of hops and later burping clearly more so. Could be the Gypsum too. One cask left of this nectar and it will be drunk with Mr Morgan who will have a better handle on how close this beer is to TTL – a cracking beer nevertheless for my taste.

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Categories: Tasting my brew

Tasting impressions #40: Saison III 2013

March 29, 2013 Comments off

Tasting my third ever saison very young, only nine days after bottling. Slightly hazy, orange (poor picture, no back light at all), ample carbonation and head:

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An increase of bittering hops cuts some of that soft water, still very balanced though. Spicy and peppery but without the heavy hitting of WLP-565 yeast – this Belle Saison dry yeast doesn’t have that Dupont character so evident in super saison Moinette and is clearly more subtle.  Also, it is more sessionable than the two previous ones – WLP-565 and 566 can have that Belgian yeast taste that starts to disgust after awhile if enjoyed in a row.

Unmistakeably Belgian saison in character and a very pleasing effort. Ideas for the future might be to use the same yeast but add American hops (saison-IPA) or to simplify – just EKG for hops with pale ale and spelt malts.

(this beer will be reviewed, together with brew #39, on radio sometime in April and it looks like I don’t have to be ashamed of it at all)

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Categories: Tasting my brew

Beery Jaeger Pork Schnitzels (Hunter’s Pork Cutlets)

March 15, 2013 Comments off

Beer and pork go so well together and this one is one heavy dish – loads of butter, fat and cream – not for people on a diet nor for the faint hearted. For fat blokes who like hearty comfort food and beer.

A pork loin cut into steaks (I like them chop-thick) and slightly pounded. Then into flour with some salt, pepper, thyme, sage, cayenne. Then into egg wash. Then into bread crumbs (panko if you must). Fry them in loads of butter until golden brown. Place in an oven dish and then into oven to cook and get tender – none of that fashionable pink pork crap here, it’s just not right.

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Move into sauce. Same frying pan, saute a large onion, add more butter, add chopped bacon, pepper, salt, thyme, sage, fry a bit. Add mushrooms (I used trumpet chantarelles and regular button ones), keep frying. A bit of soy sauce, 2 tsp of dijon mustard, Worcestershire sauce, beer (I used my recent mild), heavy cream. Parsley. Keep cooking on low heat until onions are super soft and you have a thick paste, too thick to be a sauce. I added some of the leftover flour into the mix too in order not to waste it.

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The pork should be nicely sizzling by now in the oven, pour the paste sauce on top and cook until ready. Serve with boiled potatoes.  Drink beer with it.

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Categories: Cooking

Tasting impressions #39: Hogs Hatch Mild

March 14, 2013 Comments off

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The beer finished at 3.3 per cent abv. Was super bright already after two days in the bottle. I did not use the chiller on this one, just dumped it into the fermentor and threw it outside onto a snow bed. The fermentor (30 litre Speidel hard plastic one) did not like it one bit and had a huge dent on the side, luckily later I was able to push it back into shape.

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Malty, a bit thin of course, but the dusty character of Challenger hops comes through quite nicely. Not fruity. I was expecting a darker appearance.

Categories: Tasting my brew

Brew #41: TTL Pale Ale

March 11, 2013 Comments off

Had an opened bag of Styrian Goldings in the freezer and wanted to test Gypsum in the kettle. Will dry hop half of the 5 litre casks for comparison. The grist mix is my take on Golden Promise malt which always tastes of nutty toffee in a bottled version of Timothy Taylor’s Landlord. And I need some beer – the mild will be weak and the saison strong so I need something in between.

Got the colour quite close:

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name TTL Pale Ale
“style” Bitter
brewlength 24 litres
IBU 32
EBC 12
OG 1043
brewing date 11-Mar-13
yeast Nottingham
fermentables grain kg %
grain 1 Pale Ale 3.80 88.0%
grain 2 Munich 0.21 4.9%
grain 3 Vienna 0.21 4.9%
grain 4 Crystal 0.10 2.3%
total 4.32 100%
hops gram minutes ibu
EKG 4.5% 25 FWH 12
Fuggles 5% 20 FWH 10
EKG 4.5% 20 20 6
Styrian Golding 4% 25 10 4
total 90 32
mash schedule minutes degC
step 1 mash in 50
step 2 80 66
step 3 10 75
Dry hopped with Styrian Goldings into cask
1 tsp Gypsum into kettle
Categories: Brewing

Brew #40: Saison III 2013

March 6, 2013 Comments off

Using the new saison yeast from Lallemand.

name Saison III 2013
“style” Saison
brewlength 24 litres
IBU 35
EBC 15
OG 1050
brewing date 6-Mar-13
yeast Lallemand Belle Saison
fermentables grain kg %
grain 1 Pale Ale 2.70 50.6%
grain 2 Pilsner 1.50 28.1%
grain 3 Wheat 0.33 6.2%
grain 4 Vienna 0.30 5.6%
grain 5 Munich 0.21 3.9%
grain 6 Crystal 0.15 2.8%
adjunct 1 Sugar 0.15 2.8%
total 5.34 100%
hops & spices gram minutes ibu
Brewer’s Gold 6.45% 45 60 27
Styrian Golding 4% 40 15 8
Orange zest 12 10 0
Clove 2 spices 10 0
total 97 35
mash schedule minutes degC
step 1 mash in 45
step 2 30 45
step 3 15 55
step 4 30 62
step 5 15 68
step 6 10 74
Categories: Brewing