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Bonsai & Brew

Port Barrel-Aged Old Ale

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For anyone that still has 2014 Seasonal ESBs to brew, I partial-mashed a barrel-aged Old Ale using treacle, oak and Port wine.? :)

 

Port Barrel-Aged Old Ale

 

2014 Autumn Seasonal ESB, best before May 2016

Muntons Amber DME, 0.5 lb.

Lyle's Black treacle, 0.25 lb.

Marris Otter 2-row, 6 oz.

Flaked Barley, 4 oz.

Chateau Special B, 2 oz.

Simpsons Chocolate Malt, 2 oz.

Bramling Cross (U.K.) 20 min. boil

East Kent Goldings (U.K.) 10 min. boil

Fermentis Safale S-04

 

American Light Toast Oak chips infused with Port wine for a couple weeks, then added to primary after 7 days.

 

OG was 1.074

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Darn!  I have the last of my supply conditioning in bottles now, should be ready to drink in a week or so.  Kicked it up a notch or two with Munich malt and Fuggles hops.  Your recipe, as always, looks intriguing.  Keep us posted on the results!

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I might dry-hop this with some Fuggles.  Reviews of Bramling Cross include this gem from a random blogger:

 

"Bramling Cross is essentially the David Hasselhoff of the hop world with aromas of smooth vanilla, fruity blackcurrant as well as some unexpected lemon notes. Just like any musical venture courtesy of the Hoff, Bramling Cross often takes time to win people round and is no stranger to beers that push the boundaries of brewing as well as common sense....."

 

TGIF?

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I thought Bramling Cross looked interesting but I have not tried it yet.

In event of no ESB HME on hand, is there some substitution we could make?

 

Cooper's does have English Bitter HME

Used in 23 gal the 3.75 lb can gives 8 SRM, and 33 IBU and with no additives about 2.5% ABV

The ESB can in 2 gal gives 17 SRM, 52 IBU and 6.5% ABV

 

SO one could use the Cooper's can at a lesser dilution than 23 L and build up from there I guess. 

 

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4 minutes ago, Nickfixit said:

I thought Bramling Cross looked interesting but I have not tried it yet.

In event of no ESB HME on hand, is there some substitution we could make?

 

 

My first thought was to use the Churchills craft HME, but since I really need to brew that one straight-up before tinkering with it, I opted for the ESB.  I'll revisit my Qbrew notes using the Churchills and will get back to you Nick.

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I am looking at the Cooper's English Bitter HME. I edited the prior post to add the stats.

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Just now, HoppySmile! said:

I think I have 4 or 5 of the ESB's Looking to trade???

 

I should've known --  $12 right?;)  You could do a real barrel-aged Old Ale with those Hoppy!

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37 minutes ago, Bonsai & Brew said:

 

Here's a good article on brewing an Old Ale.

https://beerandbrewing.com/V3bPqSgAAHr-OETl/article/make-your-best-old-ale

NIce read. Based on that then, I would think a good base would be the Cooper's English bitter, maybe split between 2 LBKs to get the IBUs.

 

That gives you  49.5 IBUs, 12 SRM and 3.75% ABV - so you would need about 1.5 lbs per LBK of extract to boost the ABV, and then the mix of grains for the complexity and SRM, say 2oz/LBK of each mentioned ( Fawcett Medium Crystal (65L), Briess Extra Special (130L), and Black Patent malt. ) rather than the 4 oz per 5 gal.

 

You could always soak grains less if you think it will be too strong.

Then,+ the Black treacle, 4 oz per LBK. It may be a little darker taste since 4+ gal not 5, but I suppose one could hold off a bit.

 

Not sure I could deal with 4 gal of this though - lol. I could always make one LBK into something else I guess.

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Another alternative, start with the  Imperial Red Ale.

It is maybe a little hoppy (70 not 50 IBUs, but you have the malt and the IBUs and some complexity then add the grains and treacle in and I think it is close.

That could be interesting. S-04 probably is OK too.

In fact I think I will try that since they are on sale......

OK I got a Red Ale and another Baltic Porter. and stocked up on screw caps for a mammoth replacement program on all my old PET caps.

Now for the black treacle.

But that is in  now. I have too much backlog already to brew.

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37 minutes ago, Nickfixit said:

Another alternative, start with the  Imperial Red Ale.

It is maybe a little hoppy (70 not 50 IBUs, but you have the malt and the IBUs and some complexity then add the grains and treacle in and I think it is close.

That could be interesting. S-04 probably is OK too.

In fact I think I will try that since they are on sale......

OK I got a Red Ale and another Baltic Porter. and stocked up on screw caps for a mammoth replacement program on all my old PET caps.

Now for the black treacle.

But that is in  now. I have too much backlog already to brew.

 

About the Lyle's Black Treacle, I know a guy...

https://www.amazon.com/gp/product/B00EW7T3D2/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

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2 hours ago, HoppySmile! said:

what the  heck is treacle? never heard of it? is it similar to castor oil?

 

More like gear lube.

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11 hours ago, HoppySmile! said:

what the  heck is treacle? never heard of it? is it similar to castor oil?

It is like used gearbox oil except sweeter.

 

Seriously, it is made from cane sugar like molasses but it tastes a whole lot better and is a UK standard cooking ingredient.

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On ‎11‎/‎18‎/‎2016 at 9:53 AM, HoppySmile! said:

I think I have 4 or 5 of the ESB's Looking to trade???

Aw, that takes the mad scientist out of it.....

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On ‎11‎/‎15‎/‎2016 at 11:16 PM, Bonsai & Brew said:

Chateau Special B, 2 oz.

standard special B will it work too? or does it have to be cured in a chateaubriand as well?

 

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On ‎11‎/‎18‎/‎2016 at 7:06 AM, Bonsai & Brew said:

David Hasselhoff

if I had a choice to either see David Hasselhoff or Miley Cyres in concert, I think i'd rather slit my throat!!! surely that quote could've used another musician, Tiny Tim?????

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28 minutes ago, HoppySmile! said:

standard special B will it work too? or does it have to be cured in a chateaubriand as well?

 

That's the spirit, Hoppy!;)

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Bottled this brew last night @ FG 1.020, 7.1% ABV -- lots of mysterious and intriguing esters, nice body, and dark caramel color gives me hope. ?

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On November 16, 2016 at 3:11 AM, AnthonyC said:

Now THIS sounds very interesting!  Can't wait to hear about the results! :)

 

On November 16, 2016 at 1:14 PM, MichaelL said:

Darn!  I have the last of my supply conditioning in bottles now, should be ready to drink in a week or so.  Kicked it up a notch or two with Munich malt and Fuggles hops.  Your recipe, as always, looks intriguing.  Keep us posted on the results!

 

Just a month in the bottle, but this is very tasty!

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15 months in and this tastes amazingly like Founders Curmudgeon!  I'd love to share this beer with everyone but I've only got one bottle left...B)

 

image.jpeg

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I'm gonna brew this again, substituting 3 lbs. Maris Otter, a few specialty grains, and Smooth DME for the ESB extract.  Thinking ahead to the 2019 National Homebrew Competition.:)

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