W Youngers Ale #3 (Durden Park Recipe)

[The Drunk Arab]

I have had the Durden Park book for a while now and whilst being a great read I hadn't brewed from the recipe section.
So early last month I decided to give the W Youngers Ale #3 a go.
I used a combo of base malts and mashed stiff at 68C. I also added more hops at flameout because the recipe called for a minimal amount but I wanted there to be some hop aroma (hopefully will still be there after 6 months maturing ) What did catch me out is the amount of wort I lost to hop absorption, over 4 litres!
The measured FG was 1017 and now it is conditioning and will be bottled before Xmas.

Here is the recipe:


Recipe: W youngers
Brewer: Mark Rasheed

Style: English IPA


Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.69 L
Estimated OG: 1.076 SG
Estimated Color: 11.6 EBC
Estimated IBU: 122.3 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.46 kg BB Ale Malt (6.0 EBC) Grain 57.3 %
3.33 kg BB Galaxy Pale Malt (3.0 EBC) Grain 42.7 %
190.00 gm East Kent Goldings [5.10%] (90 min) Hops 122.3 IBU
50.00 gm East Kent Goldings [4.20%] (0 min) Hops -
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Anyone else tried this recipe?

Cheers
Mark

[oblivious]

Looks good, I have not done that one, but I have done a few of them nice

[The Drunk Arab]

I know the book says to try after 6 months but I thought I had better check and see how this beer was progressing in the bottle !
It has been bottled for 3 1/2 weeks and had low to medium carbonation. The beer itself is a light golden colour with really good clarity. Aroma is extremly fragrant and florally, typical EKG aroma. Flavour is sweet malt and a very firm bitterness.
I was expecting it to be mouth puckeringly(is that a word )bitter but suprisingly it really sits well with the malt. Overall I am extremely happy with the outcome this early in it's maturation.
Got no idea how I am going to keep this for another 5 months!

Cheers
Mark

I will upload a photo next time I have the urge to crack another one.

[Craphaus]

Before the Arab cracks another one. I can say I tried this beer and it is in short wonderful. Hops crawling out of it's proverbial hops.

It's inspired me to "have at" a Durden Park recipe from the book. I'm thinking of a double brown stout of sorts around 1.075 (ish) and fermenting it with the new Wyeast VSS strain (Wyeast 9097). I'm hoping it's a match made in heaven.

Wyeast 9097-PC Old Ale Blend
Beer Styles: English Barleywine, English Strong Ale, Old Ale
Profile: To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.

Alc. Tolerance 12%
Flocculation - medium
Attenuation 75-80%
Temperature Range 20-24°C)

Warren -

[yogester]

Wyeast is re-releasing 9097 as part of its Private Collection in October. How did it turn out Mark?

[steve_flack]

One thing I would be careful of with blends including slower acting yeasts like Brett is bottling too early. You would be much better off maturing it in a carboy under airlock (or similar) otherwise you might get bottle bombs.

[alfie09]

can someone put a link on here were to get this book durden park?

[Invalid Stout]

can someone put a link on here were to get this book durden park?

http://www.durdenparkbeer.org.uk/Publications.htm

[Deebee]

Not meaning to hijack this thread but...

I have heard a lot about this book. can someone point me in the right direction as to where i can buy it? A link maybe?

[Invalid Stout]

Not meaning to hijack this thread but...

I have heard a lot about this book. can someone point me in the right direction as to where i can buy it? A link maybe?

http://www.durdenparkbeer.org.uk/Publications.htm