beerfoodtravel.bsky.social
Researching and writing about Ireland's brewing history, plus attempting to recreate Irish historical beer recipes. Also posting food and nonsense. Still active over in The Other Place, where my archive is ...
[Ireland based]
beerfoodtravel.blogspot.com
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Off Mary Street, where Waterford Whiskey is now ...
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Thanks folks, as ever ...
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96, and just Fuggles at 90 mins ...
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All done and in the fermenter. Missed my OG and I didn't fancy pushing past the two hour boil on my system to get it higher. Relatively happy with the morning but a little disappointed I missed that target ...
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I'm nearly finished the boil. The recipe called for a huge amount of hops - providing I worked it out right. 200g for a 15l finished batch, I justified it because this was an export beer. Will dry hop too, as they were doing so a few years later according to a separate note ...
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Ah, nice. Yeah, I'm thinking there may have been a very small hint of smoke of the malt then. Nothing crazy, just subtle ...
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... storage, etc. these days. Mashes and boils tend to be 2 hours, twice the homebrewing norm, and I stick to that. I cheat by using dry yeasts for fermentation. It's really a bit of fun but I take it *relatively* seriously!
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... I try to source era appropriate varieties and adapt and add other grains based on research into Irish brewing at this time. Hops are usually just given as region or country, or grower/supplier, but I try to source something close to right, and reduce quantities to allow for better ...
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... software to work out quantities of malts and hops providing I have the starting gravity. Mash temp is sometimes given, as are other details. Ingredients are another matter, as malt is just down as that normally with little detail. Dark malts are sometimes in more detail but often not so ...
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... I'll try and post a bit more about this beer, and the research and process than I usually do, as some are interested I know. I must stress that Ron Pattinson and Edd Mather are the bosses at this, and I've used their recipes in the past. Nowadays, I do them myself using ratios and brewing ...
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... It's a 1878 double stout from the Strangman brewery in Waterford, from a recipe in the actual brewing records held in the Guinness Archives, with adaption, assumption and a bit of guesswork. One-third of the chocolate malt will be going into the boil ...
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It does! Cheers lad! ...
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Take a guess here in the public eye. It's a good brewery that some have a serious for, and my palate is not everyone's palate mind ...
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No you're not ...
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Yep. I've resigned myself to the fact that I'm wrong and the norms are right, and I'll have to wait. An grumble, obviously ...
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There was a candle on the table. I was tempted to 'mull' it by sitting it on top of it but was worried about a sharp crack. I wouldn't mind but when it warmed up it was extremely pleasant ...
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Noted, and I thank you! Unfortunately in Ireland we have been persuaded that stout, porter, et al needs to be served a brain freeze temperatures, because (secretly) it's generally bland auld stuff anyway ...
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Is it just how they do it? In which case why go to the expense of separate setups for each line. Or were people complaining about 'warm' dark beers so they turned the knob? Was it like that from day one? ...
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I don't really blame the pub, as maybe that's what people want? I'm a cellar - and above - temperature person for most beers, but I'm not the norm ...
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Snap! Had it on earlier. It's brilliant too ...
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... love songs of a sort like Bring Back, and Real Fine Love. Plus darker stuff like Back of My Mind and Thirty Years, and even rocking lullabies like The Rest of the Dream, and Child of the Wild Blue Yonder. An album that can still lift me and then throw me down hard at times ...
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No, but Diageo's marketing department are pretty fluid on this kind of thing! In fairness, I think it was originally brewed as a Pilsner-style lager? ...
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Absolutely, but they only have a few brew books from a couple of breweries, and they don't let you see anything from their existing brands. It gives (almost) the full brewing regime, although writing can be hard to make out, and some of the ingredients comes down to guesswork. It's a bit of fun ...
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You have to go digging in the Strangman's brew books in the Guinness Archives and decipher the scrawled handwriting, before adapting the recipe as best you can. Ron Pattinson has some on his website too, but I don't think he's done this one? I'm doing my own these days, or at least attempting to ...
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Cheers! Although that does sort of read like you're happy I paused?! BTW, I did put up a new one this week too ...