Comments for PALE ALES Homebrew Club http://www.paleales.org Princeton and Local Environs Ale and Lager Enthusiast Society Wed, 17 Aug 2011 01:22:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Dead Soldiers – Stylewise by ryan http://www.paleales.org/2011/08/16/dead-soldiers-stylewise/comment-page-1/#comment-14 ryan Wed, 17 Aug 2011 01:22:54 +0000 http://www.paleales.org/?p=605#comment-14 i've not had any of the examples listed, but i have heard of a few of these styles from two sources: of course Radical Brewing by Randy Mosher (really a good history book), and Beer Advocate. The 'Fermented Culture' column is written by Ron Pattinson, and has featured historical beer information. Actually, <a href="http://barclayperkins.blogspot.com/" rel="nofollow">Pattinson's blog</a> has loooads of british beer history. they even have brewed plenty of the old recipes! i’ve not had any of the examples listed, but i have heard of a few of these styles from two sources: of course Radical Brewing by Randy Mosher (really a good history book), and Beer Advocate. The ‘Fermented Culture’ column is written by Ron Pattinson, and has featured historical beer information. Actually, Pattinson’s blog has loooads of british beer history. they even have brewed plenty of the old recipes!

]]> Comment on Kane Brewery Tour by Marc Leckington http://www.paleales.org/2011/08/09/kane-brewery-tour/comment-page-1/#comment-13 Marc Leckington Thu, 11 Aug 2011 18:18:09 +0000 http://www.paleales.org/?p=559#comment-13 I thought 20% was way too much... The Head High must have caught up with me when I was talking to Michael about the grain bill. Fixed the post. I thought 20% was way too much… The Head High must have caught up with me when I was talking to Michael about the grain bill. Fixed the post.

]]> Comment on Kane Brewery Tour by paleales http://www.paleales.org/2011/08/09/kane-brewery-tour/comment-page-1/#comment-12 paleales Thu, 11 Aug 2011 18:07:22 +0000 http://www.paleales.org/?p=559#comment-12 That's right, I remember Mike telling us it was only 10%. The combo of subtle rye plus complementary spicy hops (Styrian Goldings I think?) was a winner for me. - Ben That’s right, I remember Mike telling us it was only 10%. The combo of subtle rye plus complementary spicy hops (Styrian Goldings I think?) was a winner for me. – Ben

]]> Comment on Kane Brewery Tour by tony http://www.paleales.org/2011/08/09/kane-brewery-tour/comment-page-1/#comment-11 tony Thu, 11 Aug 2011 18:03:24 +0000 http://www.paleales.org/?p=559#comment-11 I'm pretty sure Clay said the After Glow only had about 10% malted rye in it. Its effect on the flavor was subtle, in any case. I’m pretty sure Clay said the After Glow only had about 10% malted rye in it. Its effect on the flavor was subtle, in any case.

]]> Comment on October 2011 Group Brew – Traditional Porter by ryan http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-10 ryan Sun, 31 Jul 2011 18:47:51 +0000 http://www.paleales.org/?p=541#comment-10 i'm also curious about the malting as well. from the looks of the article you linked clay, it looks like my basement might be the best spot i have for it. though i don't know if i want to use pans like joe or really 'floor' it (guess i need to clear some floor space in the basement). i think if i do any malting it will be to make some brown or amber malts i’m also curious about the malting as well. from the looks of the article you linked clay, it looks like my basement might be the best spot i have for it. though i don’t know if i want to use pans like joe or really ‘floor’ it (guess i need to clear some floor space in the basement). i think if i do any malting it will be to make some brown or amber malts

]]> Comment on October 2011 Group Brew – Traditional Porter by jbair http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-9 jbair Sat, 30 Jul 2011 18:04:47 +0000 http://www.paleales.org/?p=541#comment-9 Hi Clay, As far as the recipe goes, there are options. As you know what Ryan made in his 10 gal. recipe, which was the test batch for this group brew, so divide by 5: 9 lbs. TF Brown malt 9 lbs. TF Amber malt 9 lbs. Briess 6-row 1.5 lbs. Weyermann CaraAroma 1.5 lbs. Briess CaraBrown 0.25 lbs. Franco-Belges Kiln Coffee Malt 0.25 lbs. TF Pale Chocolate Malt 0.25 lbs. Solar kilned malt (courtesy of Joe @ Princeton Homebrew)* 3 lbs. rice hulls (i know this is overkill in hindsight, but a stuck mash is never never NEVER fun) 8 oz. East Kent Goldings, 4.5%AA, pellets You mentioned you wanted to malt your own grains. So you would need to soak, rest, germinate, dry, cure all the grains together. Then you would need to kiln the grains separately or together to what you think would approximate the historic version. It does require you to re-soak the grains before kilning. Be sure to take good beer brewing grains to the store to compare before you buy the unmalted. Hi Clay, As far as the recipe goes, there are options. As you know what Ryan made in his 10 gal. recipe, which was the test batch for this group brew, so divide by 5:
9 lbs. TF Brown malt
9 lbs. TF Amber malt
9 lbs. Briess 6-row
1.5 lbs. Weyermann CaraAroma
1.5 lbs. Briess CaraBrown
0.25 lbs. Franco-Belges Kiln Coffee Malt
0.25 lbs. TF Pale Chocolate Malt
0.25 lbs. Solar kilned malt (courtesy of Joe @ Princeton Homebrew)*
3 lbs. rice hulls (i know this is overkill in hindsight, but a stuck mash is never never NEVER fun)
8 oz. East Kent Goldings, 4.5%AA, pellets

You mentioned you wanted to malt your own grains. So you would need to soak, rest, germinate, dry, cure all the grains together. Then you would need to kiln the grains separately or together to what you think would approximate the historic version. It does require you to re-soak the grains before kilning. Be sure to take good beer brewing grains to the store to compare before you buy the unmalted.

]]> Comment on October 2011 Group Brew – Traditional Porter by cspence http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-8 cspence Sat, 30 Jul 2011 13:05:43 +0000 http://www.paleales.org/?p=541#comment-8 By the way, have we settled on a recipe? Ryan went with the 1/3 each brown-amber-pale recipe (pretty much). Are we doing that or nearly all brown malt with some six-row? I've made both. The results are good either way, but they're different. By the way, have we settled on a recipe? Ryan went with the 1/3 each brown-amber-pale recipe (pretty much). Are we doing that or nearly all brown malt with some six-row? I’ve made both. The results are good either way, but they’re different.

]]> Comment on October 2011 Group Brew – Traditional Porter by cspence http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-7 cspence Sat, 30 Jul 2011 01:15:32 +0000 http://www.paleales.org/?p=541#comment-7 I'm in for option 1. Malting sounds like fun. I have the Zymurgy Jan/Feb 2001 article on home malting, and a google search will find things like http://www.beersmith.com/blog/2009Q/12/05/malting-barley-grain-at-home/. I'm tempted to kiln the wet grain in a 350 degree oven rather than drying at a cooler temperature. It may destroy the enzymes, but it also sounds roughly like how they used to make brown malt. I’m in for option 1. Malting sounds like fun. I have the Zymurgy Jan/Feb 2001 article on home malting, and a google search will find things like http://www.beersmith.com/blog/2009Q/12/05/malting-barley-grain-at-home/. I’m tempted to kiln the wet grain in a 350 degree oven rather than drying at a cooler temperature. It may destroy the enzymes, but it also sounds roughly like how they used to make brown malt.

]]> Comment on October 2011 Group Brew – Traditional Porter by ryan http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-6 ryan Thu, 28 Jul 2011 02:03:42 +0000 http://www.paleales.org/?p=541#comment-6 joe mentioned that people were interested in what i did, but there weren't enough details. i've created a blog were you can read the details of the brew (with pictures) so as not to crowd the site. http://rbrew.blogspot.com/2011/07/group-brew-prototype-historic-brown.html joe mentioned that people were interested in what i did, but there weren’t enough details. i’ve created a blog were you can read the details of the brew (with pictures) so as not to crowd the site.

http://rbrew.blogspot.com/2011/07/group-brew-prototype-historic-brown.html

]]> Comment on October 2011 Group Brew – Traditional Porter by joe w http://www.paleales.org/2011/07/24/october-2011-group-brew-traditional-porter/comment-page-1/#comment-5 joe w Wed, 27 Jul 2011 11:57:20 +0000 http://www.paleales.org/?p=541#comment-5 I'm in for option 2. This sounds like a great experiment. Can't wait to participate. I'm up for all the Trenton area brewers getting together at one of our houses or at Joe's store. I’m in for option 2. This sounds like a great experiment. Can’t wait to participate. I’m up for all the Trenton area brewers getting together at one of our houses or at Joe’s store.

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