Sharp's Doom Bar Clone
So I'm in England and I tried Sharp's Doom Bar bitter. It's amazing!!
I'd like to make a similar ale. Looking at old posts and using Beersmith 2 I have come up with the following grain bill:
Marris Otter 3.8 kg
Crystal 60 0.3 kg
Roasted barley 0.15 kg
Wyeast Whitbread 1099
The hops could be Northdown, Northern Brewer and Perle.
Can anyone advise on the timing of hops additions in a 90 min boil?
Goals
OG 1.040
FG 1.009
IBU 22
ABV 3.8
colour 24 EBC
Thanks
Valvfan
Post #2 made 13 years ago
Hi Valvefan
I've been keeping my eye on this thread but I doubt that you will get any meaningful feedback! Unfortunately I haven't tasted Sharp's Doom Bar bitter and even if I did I doubt that I would have been able to even come close to guessing a the composition of the hops additions.
That being said, I've attached a calculator that should provide you with a starting point in playing around with getting a recipe together. The hops additions are pure guesswork, but the IBU's are in the ballpark. Please enter your own kettle diameter & brew length in the calculator. And I'm quite sure that you will get beer if you follow the recipe - NO guarantees regarding the quality/taste!
The information on other forums seems to suggest that you should mash low (64C) and ferment high (25C)
Hope it helps and please let us know the results!
lambert
I've been keeping my eye on this thread but I doubt that you will get any meaningful feedback! Unfortunately I haven't tasted Sharp's Doom Bar bitter and even if I did I doubt that I would have been able to even come close to guessing a the composition of the hops additions.
That being said, I've attached a calculator that should provide you with a starting point in playing around with getting a recipe together. The hops additions are pure guesswork, but the IBU's are in the ballpark. Please enter your own kettle diameter & brew length in the calculator. And I'm quite sure that you will get beer if you follow the recipe - NO guarantees regarding the quality/taste!
The information on other forums seems to suggest that you should mash low (64C) and ferment high (25C)
Hope it helps and please let us know the results!
lambert
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