March beer/ Victorian bitter 6 3 08

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oblivious

March beer/ Victorian bitter 6 3 08

Post by oblivious » Thu Mar 06, 2008 5:17 pm

Brewed this to day, based on Durden Park Simond's Bitter (1880)

Here is the recipe

20L O.G. 1.063

Maris otter 2.8kg
Golden Promise 2.8kg
Amber malt 750g

Hop’s (IBU’s 90 +)

EKG 61.5g First wort hopping
EKG 46g 60 min
Fuggles 46g 60 min
EKG 31g 10 min


Yeast
0.75 pack of S-04 and some slurry of WLP002

Lost a good few liters to the hop absorption
:roll:
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SiHoltye

Post by SiHoltye » Thu Mar 06, 2008 5:27 pm

Hello,

I made this one on 2nd Jan. I must confess to a wee nip about a week ago and it's really good IMHO. I didn't dry hop though, will you?
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oblivious

Post by oblivious » Thu Mar 06, 2008 5:28 pm

Probably will, i am just hoping i can let it age for 3-4 months :roll:
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oblivious

Post by oblivious » Thu Mar 06, 2008 5:46 pm

Here are a few pic of the day

Start of the first running with hops
Image

Second running near the end
Image
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ECR
Lost in an Alcoholic Haze
Posts: 718
Joined: Mon May 28, 2007 7:08 pm
Location: Leicestershire

Post by ECR » Thu Mar 06, 2008 7:16 pm

Looks good. Hope you had a great day :D
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subsub

Post by subsub » Thu Mar 06, 2008 7:21 pm

Great pics Ob lovely recipe as well. My Grandad has brewed most of the DP recipes in his time and I've had the pleasure of tasting this on more than one occasion so I know you're in for a treat :D
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Seveneer

Post by Seveneer » Thu Mar 06, 2008 7:27 pm

I have just finished a half of Simonds which I brewed in October 2007 so it's about 5 months old. It's fabulous! A wonderfully balanced beer.

/Phil.
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oblivious

Post by oblivious » Thu Mar 06, 2008 7:30 pm

thanks lads, its a hell of lot of hops i can see why the reboiled the of seconds and third beers.


subsub any individual beer that stands out? something for a future brew
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delboy

Post by delboy » Thu Mar 06, 2008 8:05 pm

You are a bit of a brewing machine these days OB. I might be tempted to try a small batch (few gallons) of one of these Durdern park beers.
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oblivious

Post by oblivious » Thu Mar 06, 2008 8:08 pm

it keep me busy :wink:

If your doing a small batch, what about one of the massive barley wine's and get a strong bitter from the seconds running?
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delboy

Post by delboy » Thu Mar 06, 2008 8:10 pm

Sounds like a plan, will put that on the to do list :D
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oblivious

Post by oblivious » Thu Mar 06, 2008 8:16 pm

you could also throw in some crystal on the seconds mash/sparg if you want to make smoothing different
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delboy

Post by delboy » Thu Mar 06, 2008 8:53 pm

oblivious wrote:it keep me busy :wink:

If your doing a small batch, what about one of the massive barley wine's and get a strong bitter from the seconds running?
I don't suppose you have any of there barley wine recipes kicking about OB, do they stipulate what type of yeast in the recipes?
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Aleman
It's definitely Lock In Time
Posts: 6132
Joined: Sun Jun 03, 2007 11:56 am
Location: Mashing In Blackpool, Lancashire, UK

Post by Aleman » Thu Mar 06, 2008 9:33 pm

delboy wrote:do they stipulate what type of yeast in the recipes?
Ale Yeast :)

The approacj is to use the most appropriate modern yeast . . . Look at the yeasts attenuation, and see if you are likely to hit the TG with that yeast, or is the yeast too attenuative for the style you are brewing . . . Select a different one
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subsub

Post by subsub » Thu Mar 06, 2008 10:26 pm

Original Porter is the best, I'll ring him tomorrow because I'm sure he's brewed pre 1750 recipes, I remember a 1640 ale that was awe enspiring (then again I was 17 at the time) :D
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