Abbot Ale Clone

[dcq1974]

Hey Chaps
I want to carry out an Abbot clone as listed as follows from this site:

Abbot Ale clone

23L batch size

Grist (mash at 66 degC for 90 mins with 14L liquor)
===
Pale Malt 3.5kg [3.82kg]
Crystal 92g [100g]
Roasted Barley 55g [60g]
Flaked Maize 230g [250g]


In the copper (90 mins boil)
===
Soft dark brown sugar 370g (disolve in a little hot water) ( 90 mins)
Northern brewer hops 23g (90 mins)
Goldings 92g (90 mins)
Goldings 13g (at power off)
Irish moss 1tsp

OG 1049

Ferment down to 1012 and then rack to conditioning barrel and add 10g Goldings.


Quantities adjusted from Dave Line's 25L batch size down to 23L and a DL efficiency adjustment is shown for the grain in [brackets].

**QUESTIONS**

Did I read somewhere that I should lower the hop rates (20% decrease) of Dave Line's recipes slightly as the quality of hops has increased since the 70's? Anyone know the IBU of the original Abbot ale?

Also if I am getting a efficiency of around 70% with my kit, how do I scale up accordingly? Do I increase all the grains (as in pale, crystal, roast). I take it the flaked maize for head retention?

Has anybody tried torrified wheat along with flaked maize or just try one or the other?

Cheers in advance
Darren

Sleep is for Queers!

[Aleman]

Keep the hops the same, but INCREASE the pale malt by 20% . . . DL was a little over optimistic on sparging efficiency

[dcq1974]

Cheers Aleman

[wetdog]

I did this exact recipe as my first AG a couple of weeks ago. I used the figures in brackets for grain. when it first went into the FV I thought it was exceptionally bitter. I kegged it a couple of days ago and the bitterness has dropped to a more acceptable level and will no doubt mellow out more by the time I come to drink it. Have to say though it is a superb recipe and does taste excellent. I will definately be doing this one again

[prodigal2]

Great result there WD