Wanted: Bottled Broadside Recipe

[simple one]

As it says.... Can any of you brilliant people help me out on this?

I believe it is a totally different recipe to cask, and the original.

My guess is at the moment:

Marris otter to around 1060
Crystal malt to darken to 33
sugar to thin and get those few extra abv %

Fuggles for 90 minutes 75%
Fuggles for 15 minutes 25%

IBUs around 45????? Not sure.

Cheers in advance.

[seymour]

Delicious beer and deceptively simple, good luck with it.

http://adnams.co.uk/beer/our-beers/adnams-broadside/

My understanding is that there is no crystal malt, just Pale, a little Black and Chocolate Malt for colour. Adnams doesn't advertise the use of Caramel Syrup, but they probably do. Bottled version is stronger: 6.3%.
First Gold hops to around 27 IBUs, mostly in the full boil, lower quantity late in the boil.
Mash higher than normal. The Original Gravity is probably lower than you'd expect, because the Adnams Brewery dual-strain yeast is extremely high-attenuating.

[simple one]

Good point about the yeast. Might use a standard ale yeast, then hit it with a more aggressive yeast 2/3s in to the ferment.

First gold you say......

[IPA]

As it says.... Can any of you brilliant people help me out on this?

I believe it is a totally different recipe to cask, and the original.

My guess is at the moment:

Marris otter to around 1060
Crystal malt to darken to 33
sugar to thin and get those few extra abv %

Fuggles for 90 minutes 75%
Fuggles for 15 minutes 25%

IBUs around 45????? Not sure.

Cheers in advance.

Are you talking about Adnam's Broadside?
edit I have just read Seymour's reply

Graham Wheeler says
Pale malt
Acid malt
Sucrose
Black malt to adjust colour
Challenger for bittering
Fuggles for aroma
OG 1045
Bitterness 33
Colour 37

[seymour]

...Graham Wheeler says
Pale malt
Acid malt
Sucrose
Black malt to adjust colour
Challenger for bittering
Fuggles for aroma
OG 1045
Bitterness 33
Colour 37

It goes without saying that Graham's the man. But that simply isn't an accurate clone recipe, not nowadays anyway.

http://adnams.co.uk/beer/our-beers/adnams-broadside/

[jaroporter]

wow if ya read the link near the end about the differences between bottled and cask broadside it practically tells you how to brew both beers. i enjoy the bottled broadside but the casked version is something special.

[Hanglow]

Problem is a lot of bottles get very badly treated in the UK by and large, both from the brewers with pastuerisation and then in supply and retail. Needs to change, but I doubt it will much from the bigger regional brewers as our climate is so mild and so many people are apathetic towards it

[simple one]

Ok, so today I brewed this:

Pale malt - 5278g
Munich malt - 1000g
Wheat malt - 775g
Torrefied Wheat 500g
Carafa Special 2 - 70g

Progress - 40g - 90 mins
EKG - 20g - 10 mins

brewlength 30 litres, OG 1056

(5 litres fermented with German Wiess yeast)

Broadside clone/not clone - 25 litres fermented with 90% nottingham, 10% saison.

YES.... it's nothing like the malt or hops used in the brewery. However I am on a user upper, as I am not brewing again till April at least. The yeast isn't the same, but I reckon it is what adnams tastes like. It might be in the ball park, it might not be... we will see.

I will brew the correct original recipe, with the right yeast one day. As I will do for the Southwold bitter too.

[simple one]

SG 1.056 FG 1.008 - ABV 6.3%

Couldn't be happier (very lucky). All the numbers add up. Just have to see how the thing tastes after it carbs up in the bottles.