It is worth noting that the gravity as brewed at the Abingdon brewery was specifically set at1.050 to go with the 50th anniversary of the MG factory. The name comes from a custom runabout vehicle used by employees to shuttle around the factory. The little vehicle was painted in a speckled pattern. The employee nickname for the little vehicle was the old speckled 'un which morphed into the old speckled hen. The logo for the beer mirrors the octagon logo of the MG company. According to the Greene King website the hops are Pilgrim, First Gold and Goldings. To get the toffee character that your clone is missing I suggest eliminating both the cane sugar and the wheat malt. Instead the grain bill should be a good British pale malt at 80% of the grist. Maris Otter is likely very close to what the Abingdon brewery used in 1979. Then 10% of a 60L to 80L crystal malt and 10% Lyle's or invert sugar. Many brewers who clone this use the Lyles syrup but I much prefer both the flavor and color that invert #2 provides. Your choice of yeast is spot on. Wyeast's Thames Valley strains also work well. The original ABV was 5% but in recent history dropped to 4.8%.
@Wind_Ninja_Jubei
7 ай бұрын
Can you do a grain to glass on your channel.
@hasses4141
Жыл бұрын
Nice video! I'm a homebrewer in sweden. Looking forward to next vid, i'm brewing from same books. Keep up the brewing 👍
@am4849
2 жыл бұрын
Just found your channel. Really enjoy the videos hopefully you will make more soon. Cheers!
@CloneBrewing
2 жыл бұрын
Thanks mate. Glad you enjoyed them. Just in the process of moving house so more videos will come once I have a new brewery set up 👍
@AnalogueInTheUK
2 жыл бұрын
Great work pal. That brewday was smooth a silk and very satisfying to watch. Subbed.
@CloneBrewing
2 жыл бұрын
Thanks. Glad you enjoyed it 👍
@chriscamarillo8914
2 жыл бұрын
Great to see you back. I have enjoyed your other videos from here in California.
@CloneBrewing
2 жыл бұрын
Thank you! Really nice to hear that! Hoping to get back doing videos again. I had taken a break from videoing the brew days for a while but have still been brewing regularly. I will probably change the format going forward so the videos are not as long but I have some great clone recipes to brew
@disillusioned1076
2 жыл бұрын
Great to see you back with another good video. Just bought the clone book and looking forward to trying the recipes
@CloneBrewing
2 жыл бұрын
Thanks. Glad you enjoyed the video. There are some great recipes in that book. Happy brewing 👍
@andrewhassall5777
2 жыл бұрын
Would you mind telling me what book this is out of
@CloneBrewing
2 жыл бұрын
Hi Andrew, The book it is taken from is shown at 25 seconds into the video above 👍
@matthewbrown5677
Жыл бұрын
Very difficult too cone this one.
@michaeljames3509
2 жыл бұрын
You cloned American, home brew style, moonshiners beer that a salesman renamed, ale. The only thing cloned was the name of the beer. Someone taught you the same brewing method that moonshiners use for producing moonshiners beer meant to be distilled. To produce malt liquor takes an extra step. The cloned Speckled beer isn't as high in quality as malt liquor. Do you believe that a brew master told some random dude that writes books how they produce ale and lager? The book is a sales flyer and the guy that wrote the recipe has absolutely no idea how to produce ale and lager and you are in the same boat, otherwise, you wouldn't have bothered with the recipe. The Sierra Nevada clone was Sierra moonshiners beer. Sierra Nevada uses the step mash method, which produces pseudo, ale and lager. Not long ago the brew masters from Sierra and Weihenstephan were interviewed. It wouldn't be a bad idea to find the KZitem and listen to the guys. Single temperature infusion is the brewing method that moonshiners use. Moonshiners use single temperature infusion because it is the simplest brewing method on the planet capable of producing extract that contains a very high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught and moonshiners use high modified, high protein, malt. Most home brew malt is high modified, to over modified, high protein, malt. You have the cart in front of the horse. Before buying malt, you need a malt spec sheet, which are online. When you learn how to produce ale and lager you won't need a recipe, you'll only need a malt spec sheet, recipes are a given. Malthouse provide a malt spec sheet with every bag of malt because they produce two types of malt, inexpensive, high modified, malt, and higher quality, under modified, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner that uses high modified, malt, and an ale and lager brewer that uses higher quality, under modified, malt know which malt is which malthouses provide malt spec sheet. Without a malt spec sheet you have absolutely no idea if the malt that you buy is capable of producing ale and lager without the addition of enzymes. The recipe is spot on for producing moonshiners beer. Moonshiners use 150F because at the temperature Alpha releases the highest amount of glucose from simple starch in an hour and the more glucose the more alcohol. The issue with the temperature is that it rapidly denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion at 140F, and unnecessary in moonshining. Due to the complex types of sugar that form during conversion and from what occurs afterward, moonshiners purposely denature Beta. Beta turns glucose into the sugars that produce ale and lager, maltose and maltotriose, glucose only provides the alcohol in beer. When conversion occurs secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Since it only requires one step to produce glucose and moonshiners beer, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners method skips, conversion, dextrinization and gelatinization. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzymes function and chemical precipitation, which makes strike, target temperatures and brewing gadgets designed for the brewing method useless for producing the beer. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries worldwide that produced ale and lager. It is amazing that over 60 years later home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer. The best parts of home brewing are the stories, recipes and the contests that marketers invent. The hilarious part of home brewing happens when a beer made with ingredients and a brewing method that cannot produce ale and lager wins a medal during a home brew contest. Then, the recipe becomes a world class beer recipe. The best thing to do with the brewing gadget is to bolt on a reflux column and make home brew moonshine because to make ale and lager with it and with the recipes that you use, you'll need a magic wand. You threw away with the spent mash the richest starch in malt called amylopectin. Amylopectin contains the ingredients that form body and mouthfeel in ale and lager. In moonshining the rich starch is sold and maltodextrin is made from it. To make up for the starch that is wasted, home brew recipes recommend purchasing ingredients that loads extract with sludge, which reduces the quality and shelf life of beer.
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