Quick question for you all.
I suppose I ought to explain the reason asking it first. Menno has hops and is ready to start recreating the past again. Time for me to put a couple of recipes together.
Remember me mentioning 1937 Barclay Perkins Russian Stout? Well, change of plan. Last week in the archives, I found a killer recipe from 1850. It's all malt and hopped crazily. Nine and a half pounds of (all new) hops per barrel. And an OG over 1100. Menno likes the sound of it, so we're going with the 1860 instead of the 1937 version.
But that's not why I need to ask a question. I understand the IBSt grist. Pale, amber, brown, black. A malt in the other one is my problem. The other beer Menno will brew: Whitbread 1910 2KKK. (Great name, eh?) It has loads of something called SA malt in it. PA malt is pale ale malt, MA mild ale malt. It seems logical that SA would be strong ale malt. But what the hell is that?
So anyone know what a modern equivalent of SA malt would be? It was mashed the "SA way".
Whitbread went three ways with their Ales. There was the X way. A "taps" temperature of 143º F. The PA way: 151º F; and SA way: 148º F. If that's any help in working out what SA malt might be.
The first person to point me the right way on SA malt will receive a bottle of both IBSt and 2KKK. Assuming they get brewed. And that you can either pick them up in Amsterdam or live in a country it is legal for me to post them to. Failing that, meeting at the ZBF is a possibility.
The Making of a Fresh Hop Ale - Continuing with the discussion of fresh hops, and delving into the archives again, here are excerpts from a connected pair of posts from 2013. I'm repostin...
6 hours ago