Buxton Brewery - Axe Edge

[danwlx]

Hi All,

Planning my first brew in 6 months and would like to create something close to Axe Edge from Buxton Brewery. Its a lovely pint and the website says that it uses Amarillo, Citra and Nelson Sauvin.

Has anyone attempted recreating this beer and if so any tips on hopping schedule, grain bill and yeast would be most welcome!

Cheers
Dan

[Skittlebrau]

On yeast - culture up some yeast from two of their bottled beers. I checked with them and they use their primary strain for bottle conditioning.

[danwlx]

Thanks Skittlebrau, very useful info. Just moved from Yorkshire to Bristol so finding bottles down here might be a little tricky...

[jimp2003]

Thanks Skittlebrau, very useful info. Just moved from Yorkshire to Bristol so finding bottles down here might be a little tricky...

Have a look in Corks of Cotham in Bristol - They have Black Rocks in stock at the moment and if you want more or to reserve a couple of bottles give them a call as they will be putting an order on for more very soon...http://www.corksof.com/detail.php?line= ... pe=Britain

[danwlx]

Thanks for the tip Jimp2003, will have to take a trips to Corks this weekend. Been struggling to find a decent place for bottled beers since moving.

Any tips / opinions on a hopping schedule anyone?

[jimp2003]

Thanks for the tip Jimp2003, will have to take a trips to Corks this weekend. Been struggling to find a decent place for bottled beers since moving.

Corks is a cracking little shop - Have a good poke about as you can sometimes find some gems tucked away high up or low down in the shelves.

They only had a couple of bottles of Black Rocks left so I would advise ringing them and getting them put by for you - they will be happy to do this for you.

[WishboneBrewery]

Has anyone attempted recreating this beer and if so any tips on hopping schedule, grain bill and yeast would be most welcome!

Not tried but I know they do HOP HEAVY at the end of boil with a very healthy Dry Hop too.

[danwlx]

Thanks pdtnc. Hop heavy as in late additions to the boil or flameout (or both!)?

[WishboneBrewery]

I'd do both

[seymour]

I haven't had Buxton Axe Edge, but it's an American-style IPA containing Amarillo, Citra and Nelson Sauvin, 6.8% ABV and 73 IBU.

Sounds pretty damn similar to this American legend:
(recipe size is 6 US gallons = 5 Imperial gallons = 22.7 Litres)

Russian River Blind Pig IPA
Russian River - Santa Rosa, California, USA
OG: 1058
ABV: 6.1%
IBU: 70
Colour: orange amber
Grainbill: 88-92% Pale, 4% CaraPils/Dextrine Malt, 2-4% Cara 40L Malt, 2-4% Wheat Malt
Bittering Hops: Warrior or Magnum (.75oz for 60 min), Chinook or Apollo (.5oz for 60 min), Cascade (.5oz for 30 min)
Aroma Hops: Cascade (1oz at flame-out), Amarillo (.33oz at flame-out), Simcoe (.33oz at at flame-out)
Dry Hops: Centennial (1oz), Cascade (.5oz), Amarillo (.5oz), Simcoe (.5oz)

You could view it as a template from which to make your own substitutions and tweaks.

[Clibit]

Buxton are making fantastic beers, I have only had draught but they are right up there with the best IMO. Moor Top is only about 3.6% but is really delicious. I know it's Chinook, but I'd love to know the recipe. My mates are all into weaker, session beers with flavour, ATM.

[Hanglow]

Buxton are making fantastic beers, I have only had draught but they are right up there with the best IMO. Moor Top is only about 3.6% but is really delicious. I know it's Chinook, but I'd love to know the recipe. My mates are all into weaker, session beers with flavour, ATM.

I've not had that one but if it's like the other excellent golden/blonde hoppy ales around at the moment then it'll probably just be loads of late hop bursting/hopstand and dry hop and a clean yeast like s-05.

FWIW I degassed some Jarl to measure it's FG (1.012) and it is a 3.8% golden/blonde made with just citra , pale malt (I assume lager or extra pale) and wheat

[danwlx]

Thanks again pdtnc and thanks Seymour. The recipe looks a great one to base this on!

I've only had Axe Edge but it is probably my favourite AIPA at the moment, for all it flavours it seems a more refined beer to me than many of the other hop heavy beers around.

I wonder where that refinement cones from? Yeast? Technique?

[WishboneBrewery]

Maybe the Brewers

[Skittlebrau]

They learned at Thornbridge, who rarely produce a bad beer IMHO. The yeast might as well be US-05. It flocculates a bit better, but other than that it's barely distinguishable as far as I can tell.