Abbot Ale style Clone

[escapizm]

I’ve modified the recipe from this link viewtopic.php?f=5&t=999 abit and would welcome any comments, especially on the Torrified wheat and the EBU value

23L batch size

Grist (mash at 66 deg C for 90 mins with 14L liquor)

Modified goods to suit what I have, is that OK, is the Torrified wheat qty ok?
===
Pale Malt 4kg
Crystal 100g
Flaked Barley 60g
Torrified Wheat 100g


In the copper (90 mins boil)
===
less sugar, as I’ve upped MO by 0.5kg, I’ve upped hops as I’m a hop head and my extraction is a little down.

Soft dark brown sugar 150g (dissolve in a little hot water) ( 90 mins)
Northern brewer hops 25g(90 mins)
Goldings 95g (90 mins)
Goldings 15 g (at power off)
Irish moss 1tsp at 15min remaining


OG= 1.044
FG= 1.009
ABV= 4.5%
EBC=11
EBU=85, this sounds high, was 60 is about the max to aim for before it becomes unpalatable is that right?

All calcs done in GW’s Beer Engine

[trucker5774]

That does sound a little hoppy. I drink abbot ale regularly in my local and find it to be quite smooth and mellow, certainly not overly bitter. I love the flavour of the real thing, but if your taste is more to the hoppy side, go for it..................you're not making it for me. You should enjoy your own beer and not worry about other peoples' taste.

As it happens I am planning a "similar" brew next week along with a Black Sheep style bitter. I will be collecting some yeast slurry from the pub at the weekend for both, so should at least have the right flavour base from that. What are you going for in the way of yeast?

[escapizm]

That does sound a little hoppy. I drink abbot ale regularly in my local and find it to be quite smooth and mellow, certainly not overly bitter. I love the flavour of the real thing, but if your taste is more to the hoppy side, go for it..................you're not making it for me. You should enjoy your own beer and not worry about other peoples' taste.

As it happens I am planning a "similar" brew next week along with a Black Sheep style bitter. I will be collecting some yeast slurry from the pub at the weekend for both, so should at least have the right flavour base from that. What are you going for in the way of yeast?

If I was to reduce the hops a little what would you suggest, I don’t want in to hoppy! Abbot is what I’m after but without the sweet afternote.

I’m still a newbie so go I go with the dependable dry stuff, I normally use Nottingham or Safale S-04 or would you recommend something else in Barley Bottoms fine range?

[trucker5774]

The hops in Abbot Ale are First Gold, Challenger and Fuggles. (I will be using East Kent Goldings as I have no First Gold) I rarely go over about 40 IBU but Abbot is 5% ABV so a little higher won't hurt. If I was to use a dry yeast I would opt for S04 or perhaps Windsor. You could ask at the shop for advice on any liquid yeast they may have in for an English ale. I tend to capture my yeast as mentioned.

I like the sweetness, so will be mashing at the higher end of the scale and using a little more Crystal. You could go the other way to reduce it..............however until you have done one you won't know how it will relate to the actual brew. Greene King also claim not to use any wheat..........I will be

[escapizm]

The hops in Abbot Ale are First Gold, Challenger and Fuggles. (I will be using East Kent Goldings as I have no First Gold) I rarely go over about 40 IBU but Abbot is 5% ABV so a little higher won't hurt. If I was to use a dry yeast I would opt for S04 or perhaps Windsor. You could ask at the shop for advice on any liquid yeast they may have in for an English ale. I tend to capture my yeast as mentioned.

I like the sweetness, so will be mashing at the higher end of the scale and using a little more Crystal. You could go the other way to reduce it..............however until you have done one you won't know how it will relate to the actual brew. Greene King also claim not to use any wheat..........I will be

Sorry to labour this but what would you advise on the hop schedule, i have no hops and will go to Barley Bottom and probably buy enough for two batches. Ive experimented lately with using FWH instead of mostly 90min boil hops and will give it a try on this.

[trucker5774]

I will be going along the lines of the below, with the Fist gold substituted with EKG to a similar IBU. Please remember this is also my first attempt at this particular brew and I am using this as a starting point based on MY taste. The hops are correct (as claimed by Greene King) but the amount and AA may not be spot on. There will be someone who has brewed it who may help both of us, but if not I will be following the below. Good luck



Hop Schedule
Hop AA(%)Weight(g) Boil (mins) IBUs % Util
Edit Delete Challenger 7.1 25 90 20.84 27
Edit Delete Fuggles 5 15 90 8.8 27
Edit Delete First Gold 7.5 15 90 13.21 27
Edit Delete Fuggles 5 15 0 0 0
Add hop

Total IBUs: 42.85
BU:GU Ratio: 0

Edit......sorry that is a bit squashed...............I tried to alter it but after sending it squashed again!

[DEV]

Hi
This is my Recipe for Abbot, I use Grahams beer engine. Prodz almanac
The taste and colour are as near as i can get to Abbot on draught, the bottled stuff is more hoppy.
Alc% vol 5.1 23lts
pale malt - 3800
crystal - 100
flaked maize - 250
choc malt - 41 (for colour only) or 34 black
white sugar - 400


goldings - 25 boil
northern brewer - 23 boil

goldings - 20 finnish of boil

So4 yeast

[escapizm]

I will be going along the lines of the below, with the Fist gold substituted with EKG to a similar IBU. Please remember this is also my first attempt at this particular brew and I am using this as a starting point based on MY taste. The hops are correct (as claimed by Greene King) but the amount and AA may not be spot on. There will be someone who has brewed it who may help both of us, but if not I will be following the below. Good luck



Hop Schedule
Hop AA(%)Weight(g) Boil (mins) IBUs % Util
Edit Delete Challenger 7.1 25 90 20.84 27
Edit Delete Fuggles 5 15 90 8.8 27
Edit Delete First Gold 7.5 15 90 13.21 27
Edit Delete Fuggles 5 15 0 0 0
Add hop

Total IBUs: 42.85
BU:GU Ratio: 0

Edit......sorry that is a bit squashed...............I tried to alter it but after sending it squashed again!

Thats great thanks, ill give that ago...

[chef99]

Hi, I'm thinking of making this next, What are you using for P.H. correction

[Invalid Stout]

I find Greene King's yeast very distinctive and don't think a neutral yeast like S04 is going to cut the mustard even if you get the malt and hops spot on. It might be a nice beer, but it won't be Abbot.

[SMASH3R]

I find Greene King's yeast very distinctive and don't think a neutral yeast like S04 is going to cut the mustard even if you get the malt and hops spot on. It might be a nice beer, but it won't be Abbot.

Any suggestions for a readily and commercially available alternative?

I only use dried yeast at present for cost and convenience. There are plenty of live yeasts available on Hop & Grape but I wouldn't know where to start.

[Invalid Stout]

I can't stand Greene King's beers so I wouldn't know if a similar yeast is commercially available. But I do think the yeast character is a crucial part of the flavour of their ales. I drink them more often than I'd like as it's what they have at a friend's local.

[trucker5774]

I find Greene King's yeast very distinctive and don't think a neutral yeast like S04 is going to cut the mustard even if you get the malt and hops spot on. It might be a nice beer, but it won't be Abbot.

Any suggestions for a readily and commercially available alternative?

I only use dried yeast at present for cost and convenience. There are plenty of live yeasts available on Hop & Grape but I wouldn't know where to start.

The landlord at your local will probably fill a jar for you from the slurry in the cask when the beer has been sold. I do this quite regularly now.

[Dr. Dextrin]

A number of recipes for Abbot include amber malt. In fact I think Greene King mention this themselves (but I can't find it right now).

Just thought I'd mention that.

And personally I wouldn't use chocolate malt for colour. Its flavour is far stronger then black malt.

[trucker5774]

I have just started my Abbot style brew.............near the end of the mash now. Starter from some yeast slurry from the pub is waiting to be pitched. I have used just 25g of black malt for some colour (it's just cosmetic at the end of the day) and have also used darker crystal. 3 weeks till I can have my first little taste (I always do a couple of tiny bottles set aside for the purpose)