Home Brew Forum

Brewed this today. Wasn't trying to clone Abbot but, something in that ballpark was the idea. Got the bare bones for the Real Ale Almanac and played in Beersmith and then tweaked again following advice from several on here. The recipe I ended up with was:

5kg Marris Otter
350g Amber Malt
150g Crystal Malt
Mash: 90min @ 68deg

Boil: 90min
300g Dememera Sugar 90 mins
20g Challenger (6.1%) 90 mins
15g Northdown (6.0%) 90 mins
10g Target (8%) 15 mins
Whirlifloc 10 mins

Danstar Windsor 1 pkt
Aimed for 23L @ 1055og
32 IBU

Took a couple of pictures; Basic setup, boiler acting as mash tun with mashing bag



Doughing In





Cooling



Result



Ended up with 23l@1054 and no dramas. Even remembered to fit the hop strainer.

Yeast added @ 17.30 and into fermenting chamber at 22deg for first 2 days. I'll drop it to 20deg thereafter.

Looks like you had a nice easy one, well done !

Im no used to seeing Target used as a late hop, what sort of flavour does it bring when added in the last 15 mins?

Glad to hear your brewday went well buzz.

delboy wrote:Im no used to seeing Target used as a late hop, what sort of flavour does it bring when added in the last 15 mins?

I'm interested to find out too. I've done a couple of brews with it as the main bittering hop and I quite like it. I know some find it a bit harsh but Ollosson's Winter Royal is an absolute cracker.

The Real Ale Almanac suggested Green King use Target hop pellets late in Abbot Ale, so that's what I went with (not pellets though). I'll report back once it's matured.

Looks like it went well

Just thought I'd update, because unbelievably, this is still fermenting. Had 12 days in the primary then another 12 in the secondary- took a reading on Friday - down to 1022 and the airlock is still going like a good'un. I've never had one ferment this long and it's been kept at 20deg after the first two days at 22.

Any reason why it might be on a go-slow