Gales HSB

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Gales HSB

Postby duncans » Sat Aug 27, 2016 11:30

Hi, looking for advice on brewing this beer.

A neighbour who kindly tests my home brew from time-to-time said his favourite beer was Gales HSB and wanted to brew one for him in return for suffering through my wierd concoctions.

There's a recipe from Graham Wheeler ...
Roughly Torrified wheat 6%, sugar 5%, crystal 3%, black 1%.

and reports that wy1332 Northwest ale is originally from Gales.

I have never drank their beers, even post Fuller's, and wondered if this looks in the right direction?

A couple of thoughts ....
Graham wheeler has fg 1010 but the wyeast strain is likely to be around 1015.
Graham Wheeler calls it "A complex, slightly sour strong ale..." I guess this sour is a yeast by-product rather than souring with lactobacillus / lactic acid?

Thanks
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Re: Gales HSB

Postby robwalker » Sat Aug 27, 2016 11:56

Sour might come from the black malt, wheat and hops too. Or a bad cellar keeper.
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Re: Gales HSB

Postby Aleman » Sat Aug 27, 2016 13:00

The sourness comes from the wooden fermenting vessels that were in use at the Horndean brewery . . . which Fullers disposed of when they bought it :doh:

I've drank a considerable quantity of HSB, and the sourness isn't all that pronounced, so I wouldn't worry about it :D

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Re: Gales HSB

Postby Goulders » Sat Aug 27, 2016 13:03

I did a thread on this on JBK following a visit to Irvings brewery. Malcolm used to be one of the Brewers there.

Malcolm did say the recipe isn't quite right in Wheelers book. But roughly as above with 10-15% invert sugar (or Golden Syrup)! Apparently the fermentation schedule is key. You need to use Gales yeast and the first 24 hours is fermented at 23c.

Should finish around 1.013

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Re: Gales HSB

Postby Goulders » Sat Aug 27, 2016 13:37

Aleman wrote:The sourness comes from the wooden fermenting vessels that were in use at the Horndean brewery . . . which Fullers disposed of when they bought it :doh:

I've drank a considerable quantity of HSB, and the sourness isn't all that pronounced, so I wouldn't worry about it :D


That was mainly for the Old Prize Ale where Fullers had issues. Something to do with the way Gales used to blend old and new batches. There's an article on it here

The 23c for the first 24 hours is the key to the HSB. Malcolm was offered a job at Fullers to brew Gales beers for them, but set up on his own. The initial runs of HSB didn't use the fermentation schedule Gales used, hence why Fullers struggled to replicate the the brew initially.
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Re: Gales HSB

Postby Goulders » Sat Aug 27, 2016 13:54

And here's an old video in this link
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Re: Gales HSB

Postby serum » Sat Aug 27, 2016 17:33

I've tried the fullers HSB and really like it. From cask I think it's better than ESB. I never tried the original though.

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Re: Gales HSB

Postby Dennis King » Sat Aug 27, 2016 19:32

You may be able to get the yeast from Brewlabs.
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Re: Gales HSB

Postby Goulders » Sat Aug 27, 2016 20:32

Dennis King wrote:You may be able to get the yeast from Brewlabs.

You can, and the bottled version is bottled conditioned so you can grow yeast from that.
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Re: Gales HSB

Postby duncans » Sun Aug 28, 2016 16:08

Thanks for all that info. Very interesting.

Looks like wy1098 is Whitbread B I.e. the Gales strain.
Colour isn't right but everything else seems pretty ok, in theory at least. Here's the recipe, with malts I have ....

Thanks again.

Batch Size: 12 liters (fermentor volume)
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.012
ABV (standard): 5.21%
IBU (tinseth): 28.5
SRM (morey): 12.55

FERMENTABLES:
2000 g - United Kingdom - Maris Otter Pale (77%)
338 g - Invert Sugar - (late addition) (13%)
157 g - Torrified Wheat (6%)
77 g - United Kingdom - Crystal 140L (3%)
25 g - United Kingdom - Black Patent (1%)

HOPS:
10 g - Challenger, Type: Leaf/Whole, AA: 8.5, Use: Boil for 90 min, IBU: 19.93
6 g - Fuggles, Type: Leaf/Whole, AA: 4.4, Use: Boil for 90 min, IBU: 6.19
6 g - Goldings, East Kent, Type: Leaf/Whole, AA: 5, Use: Boil for 10 min, IBU: 2.38

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 90 min, Amount: 12 L
Starting Mash Thickness: 5 L/kg

YEAST:
Wyeast - British Ale 1098
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: Med-High
Optimum Temp: 17.78 - 22.22 C
Fermentation Temp: 22 C

NOTES:
GW recipe modified by this forum.....
http://www.jimsbeerkit.co.uk/forum/view ... es#p746640

Ferment at 23.5C for first 24 hours.
Mash at 64C.
Whitbread B strain is reported. This may be wy1098.
Invert sugar, use golden syrup. 10-15%
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Re: Gales HSB

Postby Goulders » Sun Aug 28, 2016 19:40

Gales yeast is a derivative of of Whitbread B. If you want it exact, you should get a slant or grow from a bottle of HSB. But I'm sure the 1098 will produce a good beer. Good luck and report back
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