Camden Town Pale Ale recipe

[Chris Tel]

HI All,
Happened to be in Camden Town over the last few days and was blessed with supping a few pints of Camden Pale Ale. Delicious!
Has anyone got a recipe for this?
Cheers in advance

[jimp2003]

Never tried it but it sounds like a lovely drop from what I have read. They are good enough to give some good info on the brewery website:

Camden Pale Ale
Style: American-style Pale Ale
ABV: 4.0%
IBU: 40
Malt: Pale Ale, Cara, Munich and Wheat
Hops: Cascade, Columbus, Amarillo, Centennial, Simcoe and Citra

The grains might be listed in descending order but the hops will be a challenge to get right with 6 varieties in there. Maybe an email to the brewer might get you somewhere..?

[Gold]

Make sure you use as neutral as possible as yeast and ferment on the colder side - the signature of their beers is that they are "clean".

[seymour]

You may find this ironic considering I'm American, but I don't really love that kind of beer. Maybe I'm just burned-out on American Pale Ales/American IPAs, but so many different American hops in one beer seems redundant and silly to me. If I had to guess, I'd aim for something along these lines:

OG: 1049
ABV: 5.0%
Grainbill: 86% Pale, 6% Cara 60L Malt, 4% Munich Malt, 4% Torrified Wheat
Hops: Columbus (60 min), Cascade (45 min), Amarillo (30 min), Centennial (15 min), Simcoe and Citra (at flame-out, then steep until chilled), more Simcoe and Citra dry hops in secondary fermentor. Toy with the quantities in your favourite software to achieve 30-40 IBU total.
Yeast: almost certainly Sierra Nevada/Chico/US-05

I haven't tasted that beer. I'm going by Ratebeer descriptions, most common usages of certain hops varieties, and of course, my own experiential biases. As usual, I could be wrong.

Good luck!
-Seymour

[jimp2003]

so many different American hops in one beer seems redundant and silly to me.

I had the same thought when I read the description of the beer. IMO if you go over maybe 3 flavour/aroma hops in a beer then you are just guessing how it is going to turn out and will lose the ability to know how each one is contributing. I suppose it is the same with a grainbill - less is usually more.

[seymour]

Yeah, but I fear we traditionalists are a dying breed.

Maybe not, though. Everything seems to come full-circle. Isn't it funny that elegant, simplistic recipes (think: SMaSH, 100% mild malt, 100% brown malt recipes, etc) are the new "rogue brewing" trend?