by dbmanager
Thursday May 6, 2010 @ 20:53 PM
Two days ago I brewed an English-style stout that was based on an 1904 Whitbread Stout recipe. I am really eager to taste it when it's done being a big history buff. Look for it to go on tap the third week in May. I used the specified English malts and the Whitbread yeast. It will be around 5.5% abv and should have a rich coffee flavor coming from a fair amount of brown malt that's in the recipe. This recipe being pre-WW1 is the strength of a normal microbrew. After WW1, the beers in the UK strength dropped dramatically. Now most UK ales are under 4% abv. While I am a big fan of session beers I am also a fan of variety and I look forward to this taste off history.
This summer I will also brew a rendition of the first pilsner. I just ordered the Bohemian floor malt and will use the recipe that's in the article "The First Pilsner: Recreating a Brew Revolution" by Horst Dornbusch in the March/April issue of the New Brewer magazine. The brew will be a long one because it requires the rare triple decoction mashing method which takes a lot of time. Most brewpubs cannot do decoction mashes due to thier equipment but ours was designed in Germany to be able to do it. I think it's rewarding to do a traditional beer using traditional methods. Look forward for this version of the original Pilsner to be on tap mid-summer.
That's it for now, back to cleaning my fermenters.
Jason
5a6d1d92-99ec-4011-9df6-6f4b0afc8077|0|.0
Tags: