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My "Junior" IPA.
What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
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And now a sample of "Uncle C's" Brown Ale
I brewed a knockoff of that not too long ago.
How’d it taste?
It was pretty good. Probably a little too much Warrior in it for bittering, but it was a quick bite of bitter, then gone by the time I swallowed. VERY malt forward. I brewed it with Maris Otter, too, so perhaps it was a bit sweeter than intended. I think I'm gonna find a good pils to mix with the MO to cut back on some of the sweetness, maybe dry the beer out a little more.
Correction, that was NOT done with Maris Otter. It was Pale Ale malt with 12 ounces of Dextrose, and 12 ounces of Crystal 60 for the color. Probably a little darker than a brown should be, but it was still good.
Maris otter is correct to use for it I’d say. Some sugar is probably how it dries out but still has some of that Carmel sweetness, which Old Speckled Hen definitely has. I’ve made a similar Bitters that way with challenger and Golding hops.
Old speckled hen is a really tasty bitter
Yep. This batch had a half ounce of Warrior for bittering (entire boil), half ounce each of Challenger and Golding for aroma/flavor at 15 minutes, then another ounce of Golding at 5 minutes (late addition). I probably put the warrior in FWH, too. Seems to be the easiest way of hopping the boil, and a lot less chance of boil-over. Warrior's a good bittering hop because it lets you conserve the more expensive hops for flavoring. Unless you just get stoopid with Warrior, it really adds no taste (other than bittering) in the beer. Kinda smells a little like cabbage boiling when first added, but it goes away pretty quickly.
I've been using a hop spider for a while now, and while it helps a lot, it still doesn't stop all the silt from pelleted hops. Most of the pelleted hops goes right through a muslin bag, especially if it's in the boil a long time, but this thing catches a lot more of it, leaving me with a pretty raunchy looking green paste to deal with. I try to make sure I collect as much as possible and dispose of it in the trash. Don't want someone's little doggie having a bad day.
Now you mention it, Maris Otter brews do taste of caramel. There's something else going on with Maris Otter that I can't put my finger on. Perhaps molasses? Fresh wort from a mash tastes very much like raw sugar cane juice. I helped make plenty molasses when I was a kid, and drank WAY too much cane juice while running the cane mill.
Another you may like is one called Workie Ticket. Sligthly more bitter, but still very malty. It uses Fuggle instead of Challenger blended with the Golding. Recipe is linked.
This the one with the big ass dry hop in it?
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I just love the local sourcing efforts that the craft breweries make and how it says so much about them as a vital part of an area's economy.
Living in an agricultural region with a Mega-ton of history baked into it, brewing was part of that history! There was a prized spelt grown in Carroll County MD that the brewers in Baltimore used. Hell, just a few miles from home was the hot bed of the Whiskey Rebellion and many of those same farm fields are still growing grains. Some of that spent grain goes back to the farm as feed for live stock! And while this may not be the best region for barley, it's great for a lot adjuncts like corn and wheat!
Local hops are being grown but as a home brewer, those are not getting to my reach but i know Flying Dog and Trogges both offer a local hops beer as a seasonal! Gee, maybe my Fuggles will yield a decent harvest this year.
Water? Check! Good quality and an acceptable mineral profile.
Yeast? Hmmm...how long do you have to live somewhere before you are considered a local....or is it always where you were born?
I guess they point here is just how great it is to see this whole Ying and Yang thing going on because of beer! Beer...what can't you do?
That is kind of awesome!
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The last 2L bottle of my budget Medium Sweet Cider (adapted from the John Bull Country Cider kit). 11 months. ABV: 7.5%.
Not quite as sweet as I was aiming at but has matured very well. Rounded out drier with subtle sweet notes. A little complexity going on in there. Mouthfeel and dryness improved incredibly as temperature came up. Drinking very slowly today. Best carbonation so far. None of the higher end kits tried have beaten this for overall results yet and I have varied it several ways over the years. Reliable!
Crystal clear too.
Looks tasty
For Coffee comon
.
Oh, and my beer is good!
Lookin good man!My dark mild turned out really good. Very roasty and toasty. Color is not quite right, although according to the style, it can be as light as 23srm.
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