Score at the LBS today. Need ideas.

[ARCHIVED THREAD] - Score at the LBS today. Need ideas.

Posted: 11/6/2014 1:13:15 PM EDT

Was in buying supplies and the counter guy asked if I wanted to take a 55lb sack of Pearl Malt (Muntons) off his hands. I told him to make me an offer I couldn't refuse. Ended up walking out with it for $44.

Looks like maybe some English brews in the future, but it should probably work well in an IPA (I think).

Posted: 11/6/2014 2:17:07 PM EDT

[#1]

I would say anything other than German/Belgian recipes that call for pilsner malt...it says it has a bready flavor (I would guess in comparison to standard light "no flavor" American 2 row)

To go all nerdy, you "may" want to reduce Munich or Victory/Biscuit in a really light beer (like a light APA?) but to be honest, I would probably just use it as is...

I think I am going to make an English style IPA soon with some Maris Otter I have to finish off.

Homebrewtalk forum states its the base malt for heady topper, so sounds like its good.

Posted: 11/6/2014 3:53:24 PM EDT

[#2]

I just mashed in a Pale Ale with it. Got to dig through my beersmith for some English types. I made a nice ESB that I really liked a few years ago, but I don't think I ever entered it into the database.

I'm so far behind on my brewing this year it isn't even funny.

Posted: 11/7/2014 9:45:18 AM EDT

[#3]

Quote History

Quoted:

I just mashed in a Pale Ale with it. Got to dig through my beersmith for some English types. I made a nice ESB that I really liked a few years ago, but I don't think I ever entered it into the database.

I'm so far behind on my brewing this year it isn't even funny.

View Quote

I really liked the Brewing Classic Styles ESB, except I dry hopped it with an ounce as well.

That is 002 (Fullers) yeast...I am looking at 005 for an English IPA (little drier).

Posted: 11/8/2014 3:10:58 PM EDT

[#4]

I just mashed in the Common Room ESB recipe from HBT. I'm using all EKG hops though. Wish me luck.

Dumped that wort in the fermenter a while ago and it smelled fantastic. That's not something that happens very often to me.

Posted: 11/9/2014 12:35:54 PM EDT

[#5]

If you haven't tried it yet. Do a little research on First Wort Hopping. I've all but stopped using my old hop schedules. It has not removed my urge to dry hop but it has reduced the amount of hops i use to get that great hops aroma.

Posted: 11/9/2014 7:18:57 PM EDT

[#6]

Quote History

Quoted:
If you haven't tried it yet. Do a little research on First Wort Hopping. I've all but stopped using my old hop schedules. It has not removed my urge to dry hop but it has reduced the amount of hops i use to get that great hops aroma.

View Quote

I might try it the next time I brew this ESB since I have a little more leeway with the IBUs on it. I kind of hopped it on the lower end of the style this time.

Posted: 11/10/2014 12:00:53 PM EDT

[#7]

I used some to make a heady topper clone that turned out pretty decent.

Posted: 11/10/2014 4:53:47 PM EDT

[#8]

Just mashed in an IPA with it today. Getting caught up a bit now.

Posted: 11/24/2014 6:10:08 PM EDT

[#9]

Well, I kegged up the ESB. It's not bad, but I need to tweak the recipe a bit. Need to cut back the caramel a bit and add something besides EKG at the beginning for a bittering hops.

I'm only at 40 IBU and it doesn't balance out the caramel.

ETA, a couple more days on the gas changed how it tastes. I don't think I'm going to change much other than maybe kick it another 5 IBU.

That's what I get for tasting it the day after I force carbed it. But I was really surprised how much of a difference letting the gas saturate that beer for a couple more days made in balancing everything out.

Posted: 12/1/2014 11:04:44 AM EDT

[#10]

Common Room ESB is one of my favorite brews. I normally brew it about 4-4.5% ABV. Really light so you can put a few back.

What kind of yeast did you use?

Posted: 12/22/2014 1:28:52 PM EDT

[#11]

I'd be doing up a big batch of an English Mild with that. Sounds tasty!

[ARCHIVED THREAD] - Score at the LBS today. Need ideas.

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