(Whitbread) Pompey Royal clone

[smbenn]

Hi All

Located this Pompey Royal clone (I think originally from Dave Line's book?) as follows:

Pompey Royal (Whitbread) (Standard/Ordinary Bitter)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.99 %
Colour (SRM): 11.8 (EBC): 23.3
Bitterness (IBU): 55.9 (Average)

83.52% Pale Ale Malt
10.99% Brown Sugar, Dark
5.49% Crystal 80

1.3 g/L Bramling Cross (5.1% Alpha) @ 90 Minutes (Boil)
0.7 g/L East Kent Golding (4.7% Alpha) @ 90 Minutes (Boil)
1.7 g/L Fuggles (5.7% Alpha) @ 90 Minutes (Boil)
0.7 g/L East Kent Golding (4.7% Alpha) @ 15 Minutes (Boil)

0.1 g/L Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 22°C with Safeale S-04


Recipe Generated with BrewMate


My only question is that this seems hugely bitter? Should I up the aroma, downgrade the bittering? Or is this what PR tasted like?

Cheers
Si

[Invalid Stout]

It seems very strong for a 1970s bitter. Back then 4.9% would have been considered rocket fuel

[smbenn]

It seems very strong for a 1970s bitter. Back then 4.9% would have been considered rocket fuel

Very true, IS. Think that the malt was upped to replace the barley syrup, but if I were making this I'd aim for 1040ish.

BUT the real question is: is this too bitter (for the clone)? What should I do about the aroma quotient? Or would this no longer taste like PR?