Eldridge Pope - Royal Oak

[Bigster]

After the seemingly rip roaring success of the abbott ale my thoughts have turned to the next one. Having hummed and hahed my way through Dave Lines BBLYB I think have settled on the following for 2 reasons:

1. I'm a tightwad - have a lot of the ingredients already
2. Nostalgia - seem to remember supping this when holidaying in weymouth ( as I said i'm a tightwad!) in the 80's at the height of my (shameful admission time) toby drinking days and thinking
what an unusual taste. Looking back now probably was that it just had some taste

25 Litres - No DL efficiency included

Crushed pale malt 3500gm
Flaked barley 450gm
Crushed Crystal malt 250gm
Irish Moss 5ml
Soft dark brown sugar 400gm
Fuggles 60gm
Goldings (30+15+10 gm)

90 minute mash at 66c

90 minute boil ( All Fuggles , 30gm goldings)
Heat off 15 gm goldings

Goldings 10 gm dry hop

Has anyone made this one and if so what was it like ?

[BlightyBrewer]

Ruddles County is a lovely pint, and Dave Line has a recipe. B)

[Bigster]

Agreed ruddles is a beauty. However my dad and brother are big fans - my barrel would be dry in a few days

[Bigster]

With a following wind I will be up at the crack of dawn ( hope she doesnt mind ) on saturday morning to brew a 23L Royal Oak.
Have I got the right DL efficiency in brackets on the right parts? :huh:

Cheers :beer

25 Litres [23L + DL efficiency ]

Crushed pale malt 3500gm[3520]
Flaked barley 450gm
Crushed Crystal malt 250gm
Irish Moss 5ml
Soft dark brown sugar 400gm[370]
Fuggles 60gm[55]
Goldings (30+15+10 gm)[50]

Also on my last brew(abbot) my strike temp was 73c so going to try 75c this time to ensure more sweetness

[Frothy]

a few q's if you'd be so kind.....

what does irish moss do?
do you mash the crystal malt and the adjuncts such as the flaked barley with the regular malt?

thanks
Matt

[Andy]

I wouldn't have thought DL could have pulled too many tricks to extract more fermentables out of brown sugar than you can

Edit: Ahah, I see you've just scaled down the sugar for the batch size difference. Good work

[inthedark]

As for the adjuncts, unless otherwise stated in the recipe they are added to the mash tun along with the pale malt and mashed for the full mash period.

Does this include the sugar, or does that go into the boil?

[slurp the apprentice]

bigster how did this brew turn out ? i am thinking of trying this next ,would you recommend it?

[Bigster]

This is still one of my favourites so far and will brew again one day. Sure it will be even better with those hops you got from Charles Faram

[slurp the apprentice]

forgot to ask you what original gravity am i aiming for?

[ColinKeb]

i had a sneak taste of mine last night , its 3 weeks old and still tastes a bit bitter and harsh. i dropped a saccharin tab into my pint and it tasted much better , hopefully this will improve by next weekend as i brewed this lot for a party ! im going to look a bit weird popping saccharin tabs into peoples pints "one lump or two ? "

[Bigster]

Resurrected from the depths of JHBF as I had another go at it this weekend.

This time finished off a packet of crystal malt and flaked barley so recipe varied slightly from Dave Lines. Also toned down the hops a little as I think the hops in the previous brew were a lower Alpha acid but I didnt note what they were . The ones I used this time were 6%ish although have been in the freezer for 9 months. Is there a link to calculate the effect on alpha acid over time in freezer?

23 Litres 1048

Crushed pale malt 3500gm
Flaked barley 500gm
Crushed Crystal malt 315gm
Whirlfloc
Soft dark brown sugar 400gm
Fuggles 50g
Goldings 25g
Goldings 25g at power off
Windsor Yeast

[Graham]

I just chuck in a bit more if they are knocking on a bit

That's the way to do it.

[Matriks]

I would like to try brewing this beer and have bought the ingredients but have no experience of brewing beer except using tins and kits. Can you give me the recipe instructions so I know what I am supposed to do?

[IPA]

After the seemingly rip roaring success of the abbott ale my thoughts have turned to the next one. Having hummed and hahed my way through Dave Lines BBLYB I think have settled on the following for 2 reasons:

1. I'm a tightwad - have a lot of the ingredients already
2. Nostalgia - seem to remember supping this when holidaying in weymouth ( as I said i'm a tightwad!) in the 80's at the height of my (shameful admission time) toby drinking days and thinking
what an unusual taste. Looking back now probably was that it just had some taste

25 Litres - No DL efficiency included

Crushed pale malt 3500gm
Flaked barley 450gm
Crushed Crystal malt 250gm
Irish Moss 5ml
Soft dark brown sugar 400gm
Fuggles 60gm
Goldings (30+15+10 gm)

90 minute mash at 66c

90 minute boil ( All Fuggles , 30gm goldings)
Heat off 15 gm goldings

Goldings 10 gm dry hop

Has anyone made this one and if so what was it like ?

I have made it several times and found it to be a little disappointing. DL's recipes are not bad considering how long ago they were written but this is not like the original although it is reasonable beer. I am just about to try Graham Wheelers version which by looking at the ingredients so be a better clone.