Doom Bar Clone ... any idea's?

[Pooky]

I would say try Norm's recipe for Ridley's IPA - it really is pretty close to doom bar in terms of flavour and mouthfeel.
Good luck!


viewtopic.php?p=98021#98021

[weiht]

Hops are not accurate. I remember some german hops like perle used for the doombar..

http://brewingreality.blogspot.com/

[Deebee]

run a search mate. I put a copy of a mail from the head brewer up here somewhere:-)

[berttraylord]

Hi

Based on the information kindly added by DeeBee, from Stuart Howe at Sharps & info from phatboytall, I brewed the following recipe a few weeks back. I've yet to compare it side by side. Also, I found a number of other recipes from Stuart Howe which used the same Mash temps and hop schedule.
As its a first attempt, I will compare it and adjust, but even if its not exact it actually tastes pretty good anyway

Final Volume : 20.5 L
Water - Calcium 180 ppm, Bicarbonate HCO3 30 ppm
IBU: 23
EBC: 23

Pale Malt MO: 3100 grams
Crystal Malt: 250 grams
Carafa III: 50 grams ( or Black Malt as Carafa was all I had to hand)

Wyeast Labs #1318 ( London Ale III) with 1.5 L starter. Couldn't get a Whitbread strain and this was harvested from another batch I'd made a week before to save $$

Mash In 9.0 L water @ 71.8 .... Step Temp = 64C for 75 mins

Batch Sparge with 2 steps (7.5 L & 12.7 L water) @ 75.5C
Boil Volume 24.4 L , Estimate pre-boil gravity 1.033 SG

Hop Schedule:
90 minute Boil , first hop addition @ 60 mins:

14 grams Northern Brewer 9.0% AA - Boil 60 min
Whirlfloc Tablet @ 15 mins

At flame out - 0 mins add
60 grams Perle 7.3% AA
50 grams Northdown 6.25% AA
30 grams Northern Brewer 9.0% AA
Put lid on boiler and leave to stand for 1 hour.

Post Boil volume 20.75L gravity 1.040 SG

Fermentation:
3 days @ 23C - Tried to keep it at the high end of the Yeast temp zone for the first few days to get more fruity esters
5 days @ 21C
7 days @ 10C

[berttraylord]

Quick update

EBC was too high , drop the dark malt addition perhaps

Yeast strain wrong - too dry a finish. Doombar has a sweet finish.

I'm pretty sure their yeast strain contributes a lot to the flavour profile

The large amount of hops at flame out didn't produce as fruitier profile as expected.

[Cazamodo]

i really want to try this.
couple questions. Ill drop the black malt. What yeast would you suggest? 7I need to order some some might aswell try and get the best kind!
would you change the hops at flameout? Or ferment slightly higher/longer at a high temp to try and bring some fruity flavours through?

[Deebee]

i really want to try this.
couple questions. Ill drop the black malt. What yeast would you suggest? 7I need to order some some might aswell try and get the best kind!
would you change the hops at flameout? Or ferment slightly higher/longer at a high temp to try and bring some fruity flavours through?

As mentioned in my earlier post. I mailed the head brewer and got the following reply in regard to the recipe.

Hi Dave
Doom is
Malt is pale ale malt, crystal, roast barley
Hops are Northdown, Northern Brewer and Perle
Yeast is a Whitbread B derivative
Water is 2:1 sulphate to chloride 220ppm Ca2+ zero carbonate or bicarbonate

As for the hops the schedule is as follows

5% Start of boil, rest at end, steep for 1 hour before transfer to FV

EBU 22
OG 1040
PG 1009
pH 4.1

Happy brewing!

Cheers
Stuart


right from the horses motuth. it even tells the water content and yeast.

Now the water can be adjusted to match , the yeast is likely gettable from brewtech the only thing that is missing is the ratio of malts to malt.

I would imagine that the roasted barly is a very small amount and that the crystal is relatively high due to the sweetness of the brew.

Why try to make a recipe when we have THE recipe from the brewer himself??