MARSTONS PEDIGREE

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skinfull

MARSTONS PEDIGREE

Post by skinfull » Thu Aug 09, 2007 9:36 pm

Can anyone adivse me how much liquid caramel you need to add to 5 gals of pedigree :roll:
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Chiltern Brewer

Post by Chiltern Brewer » Thu Aug 09, 2007 10:20 pm

Zero! :out :wall
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Scooby

Post by Scooby » Thu Aug 09, 2007 10:36 pm

5ml but why bother :?:
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Wez

Post by Wez » Thu Aug 09, 2007 10:46 pm

I have no answer to the question but can see why you want to emulate this beer, it's my local bitter and living 20 mins from where it's brewed it tastes great, I always find the first pint to be eggy, then it's awsome for the rest of the night, (the eggs are back the next day mind) - if you crack this one share the recipe. :wink:
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Chiltern Brewer

Post by Chiltern Brewer » Thu Aug 09, 2007 11:06 pm

It is a classic in IMO. I know W&D (as was) admitted to using caramel in Banks's Ale but Pedigree too? They do reputably use a shed load of glucose syrup in Pedigree so perhaps the colour comes from this? The "sulphur notes" :oops: might be difficult to replicate - I'd be more worried about this than the colour!
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Scooby

Post by Scooby » Fri Aug 10, 2007 8:18 am

DL's recipe for 25l:

3000g Malt
500g Barley syrup
500g Invert sugar
5ml Brewers caramel
75g Fuggles
30g Goldings


EDIT Never really rated Pedigree so haven't brewed this recipe
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SteveD

Post by SteveD » Mon Aug 13, 2007 12:15 am

Chiltern Brewer wrote: The "sulphur notes" :oops: might be difficult to replicate - I'd be more worried about this than the colour!
I managed a sulphur nose on a bitter quite recently - great when emulating classic burton bitter - but not so good if you're not, and I wasn't. Bung a load of gypsum in the liquor, that might help if you want the sulphur.
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