McEwans Export Clone Recipe

[DC]

Hi all, I am looking at brewing a McEwans Export clone for my next brew and came across the recipe below on the forum (Originally from Dave Lines book from 1978) and was just wondering what hop extract would I use? are there different types ? or do I actually need hop extract?

McEwans Export

25L
3Kg Pale Malt
500g Flaked Barley
15g Black malt

500g Soft Brown Sugar

60g Hallertau hops
30g hop extract

PS! If anyone knows of any other all grain Export clone recipes could you post a link?

Cheers DC

[fordpopular]

I think there is a recipe for this in the clone brews book will try and remember to have a look tonight

[critch]

for 19l og 1.046-1.047, ibu 25, srm 25, abv%4.6 fg 1.010-11

3kg 2 row pale (marris otter)
340g flaked maize
227g oat or rice hulls
340g light crystal
57g roast barley
57g smoked malt
57g torrified wheat

mash @66.2.c for 90 mins

boil 90 mins
@90, 21g east kent goldings 4.5%aa
@15, 28g east kent goldings 4.5%aa
@10, 1/4 wirlfloc or1 tsp irish moss
@2, 14g e.k.g., 14g fuggles

ferm @ 20.c with scottish or irish ale yeast


shamelessly ripped from clone brews, a good book for many commercial ales

[DC]

Hi Critch, I decided to go with your recipe (below, which is the same as Fordpopular sent me via PM) but I want to up the brew length to 23L instead of the 19L you mentioned below any idea how much I would have to increase the pale malt by for a 23L brew length I am looking at maybe 500g to 1Kg extra pale malt to take it up to a 23L brew length does anyone know if thats about right

for 19l og 1.046-1.047, ibu 25, srm 25, abv%4.6 fg 1.010-11

3kg 2 row pale (marris otter)
340g flaked maize
227g oat or rice hulls
340g light crystal
57g roast barley
57g smoked malt
57g torrified wheat

mash @66.2.c for 90 mins

boil 90 mins
@90, 21g east kent goldings 4.5%aa
@15, 28g east kent goldings 4.5%aa
@10, 1/4 wirlfloc or1 tsp irish moss
@2, 14g e.k.g., 14g fuggles

ferm @ 20.c with scottish or irish ale yeast

Cheers DC

[critch]

put the recipe in herehttp://hbd.org/cgi-bin/recipator/recipator and change the brew lenth to 23 litres itll do the math for you.


im just not sure why youd want more McEwans..........

[seymour]

I'd say the greatest aspect of McEwans is their yeast strain, available as White Labs WLP028 and Wyeast 1728, so whatever you do, don't skimp on that ingredient.

[DC]

Hi Seymour, I couldn't agree more with you tegarding the yeast for the McEwans Export, I am going to re-use the WLP028 I used in my McEwans No 1 Champion Clone a few months back ! I am thinking of making a starter with dregs of a couple of the bottles I have left ! Or I might just pour a couple of pints and just pitch the dregs straight from the bottle into the cooled wort on brew day ! Had a bit trouble previously with growing yeast in starters ! But it was from a shop bought bottle and not a Whitelabs vial like the WLP028 what do you reckon ?

Cheers DC

[seymour]

Hi Seymour, I couldn't agree more with you tegarding the yeast for the McEwans Export, I am going to re-use the WLP028 I used in my McEwans No 1 Champion Clone a few months back ! I am thinking of making a starter with dregs of a couple of the bottles I have left ! Or I might just pour a couple of pints and just pitch the dregs straight from the bottle into the cooled wort on brew day ! Had a bit trouble previously with growing yeast in starters ! But it was from a shop bought bottle and not a Whitelabs vial like the WLP028 what do you reckon ?

Well, best practice would be to create a starter from several bottle dregs, just to be sure it's viable instead of risking your whole batch, and to increase the cell-count and improve overall health in a way that doesn't spew lots of stressed-out esters in your beer.

That said, I've pitched bottle dregs into a full batch before, but always along with an "insurance" packet of basic ale yeast like Muntons or something. If you aren't put-off by multi-strain fermentations (as so many people seem to be, inexplicably) then it's something you can consider. My Muntons gets things going, thus warding off an infection or souring which can occur during a very long lag-time; meanwhile the bottle dregs are reproducing and within a few days will start adding their signature characteristics and will keep the fermentation going to a higher attenuation. Afterwards, if you're happy with the results (you will be), then you can save it as your proprietary house-blend yeast culture.

[DC]

Hi Seymour, I decided to go with the starter in the end I dont know what it is but I even got a little excited about making a starter from the dregs of the bottle of McEwans No1 Champion. I think its knowing that in the end that little tiny amount of yeast in the bottom of the bottle will be grown and looked after and eventually will go on to brew my next 5 gallon batch of Beer looking forward to brewing the McEwans Export and growing on my WLP028 and maybe splitting it and storing it for future brews. Yes I know it sounds a bit sad but hey its part of that thing we all love BREWING

Cheers DC

[seymour]

That's great; I can't wait to hear how it goes for you! You'll need to crack open another McEwans Champ once yours is done, too. Purely for objective comparative purposes, of course

[fordpopular]

DC, how did the champion turn out I fancy giving it a go

[DC]

Hi Fordpopular, Well what can I say about the Champion? It turned out Bloody Fantastic mate. I am fond of a few bottles of Champion hence the attempt to clone this fantastic beer and considering it turned out at 6.5% as opposed to the desired 7.3% it was virtually undistinguishable between the real McCoy shop bought and my clone attempt (but I am a touch biased) it was really, really good and I would recommend to anyone who is partial to a bottle of Champion to give it a go! It is not a beer for throwing down your neck it’s more of a sit by the fire and sup on a cold winters evening beer. On average it was taking anything from an hour to 1 hour 45 mins to sup a pint of it. I could have drunk a pint quicker but it’s a beer to take your time with and savour the taste.

I was amazed at the different aroma’s coming from this beer whilst supping ranging from fruity, through to a very distinct aroma and taste of Dandelion & Burdock! Not sure it that was just my nose but it was a cracking pint. After cracking a bottle last night to harvest the yeast for the McEwans Export, I am down to two 1.5L pet bottles and two 300ml bottles of Champion left. I had planned on keeping a good few back from the 23L batch but after tasting it and giving away a few bottles to friends etc it hasn’t lasted very long, which tells me it’s a good pint. I will deffinetly be brewing this one again at some point, probably after the Export and after seeing my 1st attempt at a Russian Imperial Stout goes.

I gave a few bottles to different people to try, a few guys at the local offlicence who sell a large selection of Real Ales tried it and gave it a good review, they even let me stick the bottle on the shelf and take a photo to show the guys at work. The guys at the local brewery (Wylam Brewery) also tried it and gave it a good review as a supping beer!

In the bottle (DC’s Champion Geordie Ale)


DC’s Champion Geordie Ale makes it retail (The Black & White Striped Bottle)


So yes I would recommend it to anyone who fancies having a crack at it to give it a go, I wouldn’t keg it into a Cornie unless you plan to have the Cornie tied up until it’s all drank or unless you plan to sup it quick! Don’t rush it just take your time and Savour it!!

PS! I hope that wasn’t too long winded for you? But I do love the No1 Champion.

Cheers DC

[fordpopular]

Nice one DC will have a go at this once I have a few AG brews under my belt. hoping to do the first one this weekend