DL's Adnam's Bitter

[DaveyT]

Howdy
Has anybody tried David Line's recipe for Adnam's Southwold Bitter?
It is very different to Graham Wheeler's and I was wondering whether it was close to the original (the recipe may have changed since the book was written) and, if not, if it was a nice beer.
I'm reluctant to repeat the recipe here, but, if you don't know it, it has a low OG (1.038), high IBU (40-ish) and involves a healthy amount of roast barley.
Would the above make for a tastey brew even if it isn't Adnam's bitter?

Thanks for your help
DaveyT

[Dennis King]

I brewed this probably about 25 years ago. According to my notes I really enjoyed it but I didn't compare it. I`ve also done the GW version, again I`ve written good results but if I remember correct was not a dead ringer. Whitelabs do a southwold yeast which might make a difference.

[Dr. Dextrin]

Adnams used to be my favourite bitter but these days I don't rate it that much. I suspect the recipe has changed.

[Dennis King]

Haven`t drunk it for several years but was always a decent session beer.

[coatesg]

I've brewed Aleman's recipe a few times using Wyeast 1335, and all turned out as very nice session bitters indeed. Good hop character with a nice flavour from the choc and roast barley.

Here's one of the brewdays: linky.

[DaveyT]

Thanks for the feedback and the link.
I left London about a year ago and didn't 'find' Adnam's bitter until towards the end of my time there. I really rated it; one of the best session bitter out there, I thought.
I haven't got any Boadicea hops in which is why DL's recipe appealed. Plus I've got just the right amount of roast barley burning a whole in my fridge.
Again, thanks for the feedback; most appreciated.

DaveyT

[EliteEvil]

I don't know if the recipe has changed or not but they changed a lot of equipment about 5 years ago.

[coatesg]

I haven't got any Boadicea hops in which is why DL's recipe appealed.

Just swap them for Challenger - I think that was the recipe before Boadicea came along (bred as a replacement for challenger, but not as nice IMHO). Either way they are bittering hops (and similar in character at that) and won't make too much difference to the outcome.

[steve_flack]

According to the brewer the bittering hops are currently Goldings and the late and dry hops are both Fuggles - IBU approx 33. The grist is 100% pale malt with some caramel colouring OG 1.037.

I'm not convinced any of the commercially available yeasts are the real thing. The brewery yeast is a fairly troublesome dual strain.

Having brewed this recipe I'm certain that the yeast selection is critical in getting close to the real thing.

[DaveyT]

According to the brewer the bittering hops are currently Goldings and the late and dry hops are both Fuggles - IBU approx 33. The grist is 100% pale malt with some caramel colouring OG 1.037.

Sorry to be pedantic, Steve, and I think it's only a typo, but are the dry hops both Fuggle and Goldings?
Would you have any advice on how to calculate the amount to use?

I only have access to dried yeasts at the moment, although I do have quite a range. Would you hazard a recommendation?

[steve_flack]

No, I meant the late hops and the dry hops are both Fuggles only. The Goldings are just for bittering.

The true Adnams strain is difficult to replicate. It's fairly atttenuative so that would suggest Nottingham. It's quite distinctive though and that's not Nottingham. It's also a bit of a sulphur producer. I anything, with dried yeasts, I would possibly try a blend of Windsor and Nottingham. That should give you a bit of yeast character but still dry the beer out.

[DaveyT]

Ah, I see, Steve; it seems so obvious now I read it back. Sorry about that.
I'd never thought of blending yeasts. Good idea.
Thanks a lot for your help.

[Deebee]

Just mail the brewery.

fergus is a nice guy and sent me the entire recipe for one of their beers last year. percentage grains, percentage hops 8 well ibu at certain stages) and timings.

if they have the recipe available i am sure they will be able to hep out.

[Hogarth]

... Adnams' water comes from a well beneath the North sea, which is pretty unusual ...

I'm sure that's the secret ... a touch of sea water!

I've often tried to remake Adnams and have never come close, though I've made some nice beers along the way. As Steve Flack says, it's quite a dry beer and a bit sulphury. It's also quite herbal and grassy (at least it is when it's fresh) and I think that comes from the dry-hopping with fuggles.

[Eric]

I've often tried to remake Adnams and have never come close,

Once my greatest ambition in brewing. I can only guess and all previous guesses have been wrong. One to buy.