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Gonna be mashing this shortly-

Recipe: Abbot Ale

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 28.62 L
Estimated OG: 1.052 SG
Estimated Color: 19.1 EBC
Estimated IBU: 30.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Golden Promise (5.9 EBC) Grain 84.91 %
0.30 kg Amber Malt (100.0 EBC) Grain 5.66 %
0.20 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 3.77 %
43.00 gm Northdown [7.60 %] (60 min) Hops 28.2 IBU
20.00 gm Fuggles [3.90 %] (10 min) Hops 2.4 IBU
23.00 gm Fuggles [3.90 %] (0 min) Hops -
0.30 kg Brown Sugar, Dark (98.5 EBC) Sugar 5.66 %

Any comments before i mix the grains?

Steve

I can't see anything wrong with that Steve. I enjoyed my Abbot ale. You know your own system...................my only comment is that for my set up that grain bill plus the sugar may turn out just a little too much ABV (although Abbot is a strong one)...............what the hell

Thanks Trucker for that, theres not a lot of info out there on this one, an i have been racking my brains to figure out what that unique taste is. I had a taste of amber and crystal this morning and i dont think its coming from either of those, but then dug out some dark sugar and had a taste and smell...i recon the taste is mollases-like and given that Dave Line used dark sugar in his clone i recon theres some milage in this theory. So now i recon its just down to ratios!

Steve

Oh i did drop 100g of dark sugar off..300g just looked too much when it came to getting everything ready!..

steve

I'm off to work now, but will dig out the recipe I made up later. It was not intended to be a clone but I did use Abbot yeast slurry from my local pub. I remember using a larger than normal amount of dark crystal and the results were sampled in the pub without anyone knowing what it was or where it came from. Having had a taste, most wanted to order a pint ...............I only took a 2 litre bottle for the landlord

Ended up doing a double brewday as the Abbot was in the copper by1.30pm! So pulled out GWs book and brewed White Shield too! Abbot Ale 22.5l @ 1.054 so will dilute after fermentation with 2l of water.

Smells fab!

Steve

I could have managed a double brewday yesterday...! Though 1 cockup per weekend is enough I think
Nice going

Steve, my recipe was.............4kg of pale, 400g dark crystal, 100g torr wheat and 25g black.
The hops for 90 mins..25g challenger, 15g fuggles, 15g EKG.............then for 5 mins another 15g fuggles

OG..1047
FG ..1008

ABV... 5%

As I said, it wasn't intended as a clone but was pretty close and a nice beer.

well i just gave it a quick rouse at the same time as the white shield, both looking great. I would have liked to have made some starters up and done things 'propa' but not being a well coordinated person i pitched (rehydrated) dry windsor in both. I must get some Nottingham in!

Steve