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Old 10-05-2012, 03:17 AM   #11
DankHead
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Apr 2009
Amarillo, TX
Posts: 118
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Any update?

I'm looking to get that nice citrus/tropical hop flavor to come through. I need it. I must have it.

 
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Old 10-05-2012, 10:24 PM   #12
InityBrew
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Oct 2011
Phoenixville, Pa
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Amarillo, citra and simcoe is a good combo for that flavor. If you can get falconers flight you will not be dissatisfied. Tis a great late hop addition

Also, after a month in the keg this beer turned out great. Tasted kind of like Daisy cutter.. another great pale
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Old 11-01-2012, 07:31 PM   #13
pjdunn11
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Oct 2012
Buffalo, NY
Posts: 26
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I don't know what Shaun is doing up there, but I do like it. I took a trip up last month and was very impressed.

I haven't yet attempted a clone, but I do have some suggestions:
  • 2-row and Crystal only. I might add some carapils for head retention, but I'll probably go 2-row and C-40 to get to 13.5 Plato.
  • Mash 153-154 for some decent body.
  • Yeast is probably a fairly (but not completely) neutral english strain, methinks (not US-05/1056/001). I have propogated a pitch from a bottle of Everett, but I don't know what it is.
  • I don't think there's a 60 minute hop addition. I think there's some kind of combination of FWH and 30-20min addition to achieve the bitterness. To my palate, the bitterness was very smooth and spread across the mouth. In my experience, Columbus is a delightful, but very aggressive hop at 60+ min. Edward doesn't taste like an 85 ibu beer to me (Dale's Pale Ale, for example, is 65 but far more bitter). Differing schools of thought on how to calculate IBU could be to blame.
  • Lots of late hops. Probably flameout, whirlpool and certainly dry hops.
  • Water is important. Probably pretty low across the board, but moderate Chloride and moderate-high Sulfate

 
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Old 11-17-2012, 11:13 PM   #14
Petekiteworld
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Jan 2012
Burlington, Vermont
Posts: 186
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Citra and simcoe would give similar results to edward. 40ibus at 60 or maybe FWH, then huge late additions and 3oz dry hop.

 
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Old 06-27-2013, 05:23 AM   #15
vgps
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Feb 2013
sacramento
Posts: 3

boddingtons yeast. water profile is huge, if not the most important aspect of all of their [hoppy] beers.

 
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Old 07-03-2013, 02:12 PM   #16
skibb
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Jul 2009
Lexington
Posts: 493
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Quote:
boddingtons yeast.
source?

 
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Old 09-03-2013, 12:29 AM   #17
kaz4121
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Jul 2010
USA
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Wyeast 1318 - London Ale III is Boddingtons. Not sure if you were looking for a source as in reference to which yeast is used or source as in where you can buy it. I can only help you with the latter.
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Old 09-03-2013, 12:39 AM   #18
skibb
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Jul 2009
Lexington
Posts: 493
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No... Sorry I need to be more clear. I'm wondering what the source of this information is. Mr. Hill is notorious for being secretive about his ingredients so I'm skeptical that this information is correct.

 
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Old 02-28-2014, 01:38 AM   #19
joenearboston
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May 2011
Boston, MA
Posts: 39
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Follow-up question on Edward...

The Hill Farmstead web site says Edward has 85 ibus, but the beer is not that bitter. I had a glass at Prohibition Pig a few weeks ago!

A Dogfish 60 minute IPA has 60 IBUs and is definitely much more bitter than Edward.

What's up with that?

 
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Old 02-28-2014, 02:09 AM   #20
skibb
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Jul 2009
Lexington
Posts: 493
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Well 85 is probably calculated and not measured. Utilization gets tricky when you put hops in the whirlpool. It's also widely accepted that late boil hops offer a softer bitterness. Edward obviously has a lot of late boil/whirlpool hops - it's flavor and aroma are a punch in the mouth. Also, Edward isn't as attenuated as 60 minute (FG for Edward is around 1.015-16), this residual body and sweetness can help to dull the impact of bitterness.

 
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