Jim's own recipe

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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timbobist
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Jim's own recipe

Post by timbobist » Thu Apr 08, 2021 6:11 pm

Anyone got a link to the Jim's own summer quafler beer? It was a collaboration brew done a few years back. Cheers

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Jocky
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Re: Jim's own recipe

Post by Jocky » Thu Apr 08, 2021 7:48 pm

Do you mean Jim’s ESB?

85% Maris Otter,
5% Pale Crystal,
5% Caramalt and
5% Torrefied Wheat
...to make OG 50.

Bittering hops Challenger to 50 IBU ,
15 mins from end Progress (40g),
Flame out EKGs (40g).

Own choice of yeast (Recommended - Windsor). Optional dry hop with EKGs in cask

From viewtopic.php?f=5&t=69258
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

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soupdragon
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Re: Jim's own recipe

Post by soupdragon » Thu Apr 08, 2021 10:11 pm

Must do that again. Was a very very tasty beer indeed

Cheers Tom

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Jim
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Re: Jim's own recipe

Post by Jim » Sat Apr 10, 2021 11:37 am

That was indeed an excellent brew. :)
NURSE!! He's out of bed again!

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timbobist
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Re: Jim's own recipe

Post by timbobist » Mon Apr 12, 2021 5:54 pm

I've brew the esb and it was an excellent beer but I've also brewed a lighter summer beer that was collaborated on the site.
Was going to explore this again

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Normski
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Re: Jim's own recipe

Post by Normski » Mon Apr 12, 2021 11:29 pm

I think it was this.

JBK Summer Quaffer
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size 20l
Original Gravity (OG): 1.045
Final Gravity (FG): 1.011
Alcohol by Volume (ABV): 4.48 %
Colour (SRM): 6.2 (EBC)
Bitterness (IBU): 34.4

Grain Bill
----------------
3.344 kg Maris Otter Malt (86.4%)
0.313 kg Crystal 30 (8.1%)
0.174 kg Torrified Wheat (4.5%)
0.040 kg Crystal 15 (1.0%)

Hop Bill
----------------
34.0 g 2013 Challenger Leaf (6.6% Alpha) @ 60 Minutes
18.0 g 2015 Cascade Pellet (6.6% Alpha) @ 15 Minutes
18.0 g 2015 East Kent Golding Pellet (6.5% Alpha) @ 0 Minutes
----------------
1.9 g Calcium Chloride @ 90 Minutes (Mash)
2.2 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with 11g Wilko Gervin Ale Yeast
The Doghouse Brewery (UK)

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timbobist
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Re: Jim's own recipe

Post by timbobist » Tue Apr 13, 2021 10:15 pm

That's it! Thanks Normski 🍺

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Re: Jim's own recipe

Post by Carnot » Mon May 31, 2021 6:15 pm

Wow.

I followed the recipe and ended up with an OG of 1050 and after 4 days a FG of 1014.. Looks awesome.Very tasty. Can't wait to get it into a keg.
Next brew is a Flowers clone.Very similar

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