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Old 04-15-2008, 08:04 PM   #21
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Originally Posted by RadicalEd
Anyway, I'm looking at brewing a partial mash version of this, and since I did the math anyway, here's the recipe in "English" units :


7.25 lb Pale Malt, Maris Otter
.55 lb Cara-Pils/Dextrine
.264 lb Crystal Malt 60L
1 oz Chocolate Malt

Hopping schedule:
1oz Northern Brewer, First Wort Hops
1oz EKG (45 minutes)
1oz EKG (0 minutes AKA flameout)

Feel free to round off at your convenience .

Any advice out there on which malt extract to use to replace the Maris Otter?
I just bottled a version of this with 6lb Maris otter LME from Williams instead of mashing. Steeped the rest at 152F for 30 minutes before adding the extract and boiling. OG and FG were spot on, 4% abv.

It's perfect. Exactly what I was looking for. A classic pub bitter like I had in the UK and can't find for the life of me here in the states. Only thing I would do differently is give it two weeks instead of one in secondary for the Northern Brewer flavor to integrate a little more, but hopefully that will work itself out in bottle conditioning.
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Old 05-21-2008, 04:47 AM   #22
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I am carbonating this brew in a keg as we speak. I will post a pic of the finished product by the end of the week.
To keep with the English pub style, I plan to carb this lightly.
Can't wait!!

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Old 05-30-2008, 12:47 PM   #23
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yum! Gonna hook this up real soon!

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Old 06-10-2008, 02:09 AM   #24
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Quote:
Originally Posted by RadicalEd View Post

Hopping schedule:
1oz Northern Brewer, First Wort Hops
1oz EKG (45 minutes)
1oz EKG (0 minutes AKA flameout)
Are the EKG hops to prevent heart attacks???

I hope you meant KEG...Kent East Goldings
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Old 07-13-2008, 06:31 PM   #25
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Quote:
Originally Posted by orfy View Post
Yes it is confusing. (Beer Smith)

It's flame out. Aroma hops.....chill immediately.
Thanks! Promash is giving me 55-60 IBUs on the recipe as written (using 8% Target as my FWH and 4.5% EKG at 45 min and flameout)...seems high, but I'm going to trust the raves on this thread and leave it as-is.
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Old 07-17-2008, 10:46 PM   #26
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I started drinking my first batch of this recently. I used American two-row instead of Maris Otter. It is a fantastic light ale and has become my beer of choice for offering to guests. Nice color, appetizing smell, great head retention, clean tasting... fantastic recipe.

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Old 08-14-2008, 01:53 AM   #27
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Does this end up with the creamy head that Boddington's has? I like Boddington's quite a bit and the creamy mouthfeel is one of the things that puts it over the top.

Thanks,
Stuart

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Old 08-14-2008, 02:06 AM   #28
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Stuart - not sure if your used to boddington's draft or bottles. It is close to the hand pulled drafts you get in England and better than the stateside bottles IMO.

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Old 10-01-2008, 02:07 AM   #29
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I'm curious about the yeast -- is that recultured from bottle young's or what?

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Old 10-01-2008, 01:16 PM   #30
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I'm eager to give this one a try. Wyeast 1318 London Ale III is reported to be the Boddington's strain. I've got a pack stashed in my fridge just for this recipe.

Chad

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