>Something told me that this wasn't right. 500g of malto-dextrin is a
>lot! But, it does clearly state in the book in the section on sugar
>(p.18) that "Much better is to buy Brewing Sugar (Malto-dextrin) from
>your homebrew specialist, and use this in the same quantities". Is
>this an error in the book?
The original BBLTYB was written in 1978, and has recently been revised.
I've check my original copy and the brewing sugar is a replacement for
the 500g of invert sugar that was common in those times. Having checked
the new edition, I can only say that the editor has definitely made a
mistake. The brewing sugar that is sold over here in white bags is 100%
glucose and not Malto-dextrin.
The editor is much more well known for his winemaking knowledge and
expertise that he is for beer making, (nuff said!)
>Have you every brewed this one or any other one in the book? If so,
>how did they turn out? Were they close to the originals?
Ruddles used to a favourite of mine up until a few years ago, a really
nice malty brew, but either my palate has changed or the beer has, and
I'm not really that fond of it any more. The recipe does come very
close, as do many of the others I have tried over the years. One
important thing I should point out is that Dave Line was rather
optimistic on the efficiency of his sparge, (like 100%!). You may want
to take that into account when brewing the beer.
>Maybe you can help me out with one of the ingredients. What is
>Brewer's caramel? Is it used for coloring?
Its an artificial darkening agent! No place for it in a well crafted
beer. IIRC Dave recommends gravy browning If you can't get Brewers
Caramel. I would recommend a couple of ounces of Roast barley instead
>I was going to exclude it
>from my version, figuring that 10ml wouldn't make much of a difference
>in a 25L batch.
Good Move, You may be interested in the following recipe I found in
Graham Wheelers Book Brew Your Own Real Ale At Home
For 23 Litres At 1050, 38IBu's Assuming 70% efficiency and 10% wort Loss
4650g Pale Malt (85%)
220g Crystal Malt (4%)
Mash at 67C for 90 - 120 Minutes then sparge and boil with
600g Maltose Syrup (or 480g of Glucose / Dextrose or Table Sugar)
31g Challenger Hops (7.7% AA) Start Of Boil
30g Northdown Hops (8.0% AA) Start Of Boil
20g Goldings for the last 15 minutes along with
1tsp of Irish moss
Try and use a nice fruity yeast, but not 1968 its a bit too fruity, 1084
might be suitable
The Scurrilous Aleman
Schwarzbad Lager Braueri, Blackpool, Lancashire, UK
Reply to Aleman at brewmaster dot demon dot co dot uk