Marstons Pedigree

[Sunter0100]

Planning a Marstons Pedigree clone. I have got two recipes. GW book says to use all Pale malt with a hint of Black malt for colour. Clone brews book says Pale malt with 283g of crystal malt. That seems like a big difference to me. Which would you go with and why?

Would the yeast be WLP023 or WLP026?

[Jim]

Pedigree is a great beer - never tried brewing a clone though.

Marstons still use the old 'Burton Union' system to brew Pedigree, in which beer and yeast foams out of casks (which act as fermenters), goes along some communal troughs and then the beer drains back in. It's supposed to give a unique flavour. Probably the yeast they use wouldn't be as effective without it.

Doesn't answer your question, but it's quite interesting.

[Evanvine]

I would go with Clone Brews and add the Crystal Malt.

[Dave S]

Here's another variation to throw into the mix. Real Ale Almanac says 83% pale, 17% glucose and that's it. However, given the colour of Pedigree I'm inclined to agree with Evanvine and go with the Crystal.

[DeGarre]

I'm not a big fan of that raspberry tart aroma although in the early 00's I used to drink the bottled version quite regularly.

[Dave S]

I'm not a big fan of that raspberry tart aroma although in the early 00's I used to drink the bottled version quite regularly.

Well, all I can say is you shouldn't drink in the company of Raspberry Tarts.

[Jocky]

Don't forget the burtonisation of the water. It's a big part of mouth feel and the aroma.

[seymour]

Just to throw another possibility into the mix, here's what I've got in my records:

Marstons Pedigree
OG: 1043
ABV: 4.5%
Grainbill: 81% Maris Otter, 2% Chocolate Malt, 17% Invert Syrup
Bittering hops: Fuggles
Aroma hops: Goldings
IBU: 30
Yeast: proprietary Marstons English ale strain, originally multistrain, but White Labs WLP026 might be one of them, "The only beer brewed through the Burton Union Systems and then fermented in wood" then further cask-conditioned before serving.

[Evanvine]

Grainbill: 81% Maris Otter, 2% Chocolate Malt, 17% Invert Syrup

Sorry to be a pain, but not having a brew prog I find % pretty meaningless.
Any chance you could post the actual weights please.

[themadhippy]

I find % pretty meaningless.
Any chance you could post the actual weights please

weights are pretty meaningless without the volume of beer you require

[Evanvine]

weights are pretty meaningless without the volume of beer you require

Thank you so much for that little gem, it was very helpful

[seymour]

He's right though. I can't tell you actual grain weights unless you tell me your batch size. How much do you plan to brew?

[themadhippy]

Sugar Invert No.1 Syrup 30 EBC 0 lbs. 10.6 oz 300 grams 17%
Chocolate Malt 1050EBC 0 lbs. 1.3 oz 36 grams 2%
Pale Malt 5 EBC 3 lbs. 2.9 oz 1440 grams 81%

or maybe its

Sugar Invert No.1 Syrup 30 EBC 13 lbs. 5.9 oz 6060 grams 17%
Chocolate Malt 1050 EBC 1 lbs. 9.1 oz 710 grams 2%
Pale Malt 5 EBC 63 lbs. 11.2 oz 28900 grams 81%

Both are the correct weights,just ones for 10 litres the others 200.

not having a brew prog

get yerself a copy of beer engine,its free and simple to use

[Evanvine]

Many thanks, I can convert that to 23ltrs.
Been brewing AG since 83, have no need of brew progs!

[Sunter0100]

Will the invert syrup be fully fermentable? Pedigree has a decent mouthfeel.