A Guide to Craft Brewing by John Alexander

By John Alexander

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TRADITIONAL BRITISH BEER STYLES Burton Ale This ale is the English equivalent of Scotch ale, and in nineteenth-century London it was offered as an alternative to Scotch ale, although many pubs sold both beers. The characteristics of Burton ale are its high gravity, OG 1070–1110, a very red colour, full dry-hopped flavour and an enticing aroma. Old Burton (barley wine) was a much stronger brew, with an OG of up to 1145! Bitter The term historically evolved as a colloquialism in order to distinguish between highly hopped mature ‘bitter’ beers and the ‘mildness’ of less hopped beer.

A catering boiler can also be adapted so that the mash heat is thermostatically controlled by a water jacket. A bird’s eye view of copper straining pipes inside a picnic cooler. Mash Screens These are designed to strain out the wort from the goods after mashing. A mash screen may be made from expanded aluminium/stainless steel supplied by the Expanded Metal Company, Hartlepool. The Type ES3100 has an open area of 21 per cent, making it admirably suited for the mash tun. Where this is not available, the next best size is Type ES3500 with 50 per cent open area, and this should be clamped in half register to provide a tight strainer.

The commonest strain used in brewing is Hordeum sativum, which may be further sub-classified depending upon the different characteristics of the particular strain used. It is the ear of barley that gives it its individual character; as it grows, a series of spikelets develops in alternating groups of three on adjacent sides of the ear. Each spikelet contains the flowering components, and when all of these become fertile after pollination, six rows of kernels are produced. As the kernels of six-rowed barleys are tightly packed together, they become elongated and slim, and usually have a thick husk.

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