could this be Doombar

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dazer23866
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could this be Doombar

Post by dazer23866 » Fri Jan 22, 2016 2:53 pm

going on the Sharps web site the brewer pretty much gives us the recipe but not quantities so i have come up with this

Amt Name Type # %/IBU
3.615 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 88.0 %
0.259 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 2 6.3 %
0.207 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 5.1 %
0.027 kg Roasted Barley (Crisp) (1369.2 EBC) Grain 4 0.7 %
13.34 g Aurora [10.53 %] - Boil 90.0 min Hop 5 16.1 IBUs
9.53 g Aurora [10.53 %] - Boil 10.0 min Hop 6 3.9 IBUs
61.25 g Northern Brewer [6.70 %] - Steep/Whirlpo Hop 7 0.0 IBUs


Mash Schedule: BIAB, Light Body
Total Grain Weight: 4.108 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.26 l of water at 67.1 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

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Re: could this be Doombar

Post by Rookie » Fri Jan 22, 2016 11:17 pm

Never had Doombar, but this should be good. Which yeast?
I'm just here for the beer.

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could this be Doombar

Post by Rogermort » Sat Jan 23, 2016 10:43 am

A couple of years ago the brewer apparently 'gave' the recipe that included Northern Brewer, Northdown and Perle. Either the recipe has changed or he has been economical with the truth.

As for yeast, all my searches have pointed towards the old Morells yeast.

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Hanglow
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Re: could this be Doombar

Post by Hanglow » Sat Jan 23, 2016 2:06 pm

Looks like a lot of northern brewer for finishing. I've never used it before so can't comment on it's potency but doom bar is very restrained on the aroma front
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Re: could this be Doombar

Post by dazer23866 » Sat Jan 23, 2016 6:13 pm

I have the yeast cultured from a cask of doombar have a look here the brewer runs through the recipie https://www.sharpsbrewery.co.uk/our-beers/doom-bar.html

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could this be Doombar

Post by Rogermort » Sat Jan 23, 2016 10:58 pm

I'd watched the video before posting and Stuart seems to be on the level about the recipe. The point I was making is that when I first started searching for Doom Bar recipes 12 months ago I found two that were supposedly 'straight from the horse's mouth' including an email from the brewery and the hop bill was completely different to that on this Sharps video.
Last edited by Rogermort on Sun Jan 24, 2016 1:14 am, edited 1 time in total.

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Re: could this be Doombar

Post by Hanglow » Sat Jan 23, 2016 11:53 pm

Lots of recipes change over time. Doombar has grown like no other ale in the uk over the last fifteen years or so, plus Sharps was of course taken over by a very large company too. So it makes sense that the recipe will change, out of necessity at least if not for cost savings. Same happened to Deuchars, the company will claim it's the same that it ever was, complete baws of course.

Most of the fruityness I got from fresh cask DB was from the yeast imo. I still think that whirlpool addition is too much for it, but like I say, I've never used NB before :(

I don;t think much of it but it's my dads favourite beer along with hobgoblin so being able to clone it would make a good birthday present for him :)
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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Re: could this be Doombar

Post by Oakey22 » Sun Jan 24, 2016 12:17 am

Ain't northern brewer more of a bittering hop?

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Re: could this be Doombar

Post by Pinto » Sun Jan 24, 2016 12:32 am

I see no tramp urine so you wont get that thin, bland tastelessness you tolerate when John Smith's is the only other pump in the bar :lol:

As Oakey says, I've always seen NB is a bittering hop only - but it seems it can be used both ways;

http://hopunion.com/northern-brewer/

Mint/Pine aren't charecteristics I remember when I last had to drink it tho.....
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dazer23866
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Re: could this be Doombar

Post by dazer23866 » Sun Jan 24, 2016 2:24 pm

i've changed this now Aurora is definitely the late hop one sniff and it was very obvious :D

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Re: could this be Doombar

Post by Rookie » Sun Jan 24, 2016 5:45 pm

Oakey22 wrote:Ain't northern brewer more of a bittering hop?
Maybe, but it is the hop to use all the way in a steam beer.
I'm just here for the beer.

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Re: could this be Doombar

Post by seymour » Tue Jan 26, 2016 9:38 pm

Rookie wrote:
Oakey22 wrote:Ain't northern brewer more of a bittering hop?
Maybe, but it is the hop to use all the way in a steam beer.
Northern Brewer is delicious at every stage. To Rookie's point: world-famous Anchor Steam, and all its commercial clones, are Northern Brewer single-hop brews.

I think it's a highly under-rated hop, a good example of a great English invention which English purists rejected, but us brewers in other parts of the world can appreciate for what it is. I grow several plants of my own I like it so much. Northern Brewer hops have kind-of a classic Fuggle-y profile but bolder and mintier, which I think makes it great in big brown ales too.

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Re: could this be Doombar

Post by seymour » Tue Jan 26, 2016 9:48 pm

As far as a Doom Bar recipe, you're probably close. I didn't know about the CaraPils. I have: 93.1% Pale, 6.2% Crystal, .7% Roasted Barley.
I guarantee Coors aren't using a premium pale malt like Maris Otter at mass-production scales. A little CaraPils is maybe a cheat to put some body and mouthfeel back. If you use Maris Otter, it'll be plenty full and bready without CaraPils.

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Re: could this be Doombar

Post by dazer23866 » Wed Jan 27, 2016 1:04 am

seymour wrote:As far as a Doom Bar recipe, you're probably close. I didn't know about the CaraPils. I have: 93.1% Pale, 6.2% Crystal, .7% Roasted Barley.
I guarantee Coors aren't using a premium pale malt like Maris Otter at mass-production scales. A little CaraPils is maybe a cheat to put some body and mouthfeel back. If you use Maris Otter, it'll be plenty full and bready without CaraPils.

i think you are correct he does say CaraPils is to add body.
One thing i did notice is that the Aurura hops shine through lots and some say its a sweet finish but i think its deceptively dry

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Re: could this be Doombar

Post by dazer23866 » Fri Feb 05, 2016 11:12 pm

IMG_0025 (2).JPG
My Doombar


i fermented for 4 days at 20c then racked to corny dry hopped with 20 grams of Aroura (no gas ) then back for 5 days at 20c then 13c to serve
as you can see this is as close to cask ale as you can get and taste pretty darn good

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