Home Brew Forum

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

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?

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

Here are a few pic of the day

Start of the first running with hops


Second running near the end

Looks good. Hope you had a great day

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

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.

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

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.

it keep me busy

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

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

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

oblivious wrote:it keep me busy

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?

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

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)