Hello,
On some recent trips to NW London I've had some nice beers from Camden brewery, the pale is quite an interesting Amber lager... http://www.camdentownbrewery.com/camden-pale-ale/ I wouldn't mind making it, what do you recon the ratios are?
Pilsner
Light crystal - carahel?
Wheat
Munich
Columbus
Cascade
Amarillo
Citra
Could choose a German lager yeast, or an Octoberfest... Hard to pinpoint the yeast because it was quite hoppy
Cheers
Doug
Camden Pale
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BenB
Re: Camden Pale
No idea but it sure is a pint and I'm a pipe and slippers ale man. It's got some cracking smooth ibu's. Not too much citrus so cascade? For clarity and mouthfeel would go against wheat..
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Oswald Bastable
Re: Camden Pale
I quite like Camden Pale, I think it's a pleasantly muted, easy drinking, take on an APA. I don't think any particular hop stands out flavour or aroma wise, so here's where I'd go:
I'd start off quite simply with 85% Pilsner with 5% additions of the other three malts. You can definitely taste the Munich in this though, so maybe take that up to 10% at the expense of the Pils.
Hop wise I'd be looking at the majority of the 38 IBUs coming from the Columbus. It's quite a smooth bittering, so I'd be inclined to add them only in the last 30mins of the boil, maybe even later. You could maybe go to 29 IBUs from the Columbus at 30 mins and then make up the remaining 9 IBUs with equal (3 IBU each) late hop additions at 10 minutes of the other three hops to bring it up to 38. I'd also throw in the same amount of the three aroma hops for a hop stand at 80°C for 30 mins (or just at flameout if that's your thing). Camden Pale isn't overly hoppy in aroma, so I'd probably forgo a dry hop.
Yeast wise this is definitely an ale not a lager, so I should think the ubiquitous US-05, or similar, a likely candidate.
Hmmm, think I might even try a small batch of this myself next week!
OB
I'd start off quite simply with 85% Pilsner with 5% additions of the other three malts. You can definitely taste the Munich in this though, so maybe take that up to 10% at the expense of the Pils.
Hop wise I'd be looking at the majority of the 38 IBUs coming from the Columbus. It's quite a smooth bittering, so I'd be inclined to add them only in the last 30mins of the boil, maybe even later. You could maybe go to 29 IBUs from the Columbus at 30 mins and then make up the remaining 9 IBUs with equal (3 IBU each) late hop additions at 10 minutes of the other three hops to bring it up to 38. I'd also throw in the same amount of the three aroma hops for a hop stand at 80°C for 30 mins (or just at flameout if that's your thing). Camden Pale isn't overly hoppy in aroma, so I'd probably forgo a dry hop.
Yeast wise this is definitely an ale not a lager, so I should think the ubiquitous US-05, or similar, a likely candidate.
Hmmm, think I might even try a small batch of this myself next week!
OB
Re: Camden Pale
I brewed this beer and tested it my son with the real thing and my home brew, he recons its near on the same as the bottle... very happy with this beer, drinking from swingtops after 12 weeks, this was the brew for 20l in the end;
Pilsner 3kg
Munich 1kg
Carahell 500g
Wheat 100g
Acid 100g
Single Mash 66c
Amarillo 30g at 45m
Cascade 10g at 10m
Amarillo 10g at 10
Cascade 40g flameout
Amirillo 10g flameout
Yeast was WLP001 brewed in a controlled fridge at 20C for 2 weeks.
Pilsner 3kg
Munich 1kg
Carahell 500g
Wheat 100g
Acid 100g
Single Mash 66c
Amarillo 30g at 45m
Cascade 10g at 10m
Amarillo 10g at 10
Cascade 40g flameout
Amirillo 10g flameout
Yeast was WLP001 brewed in a controlled fridge at 20C for 2 weeks.