rthiessen
Active Member
Hello
I was in Williamsburg, VA over Thanksgiving and had Alewerks Wetherburns Bristol Ale. It’s basically the precursor to IPA which IMO is a moderately hoppy brown ale in the 7% ABV range. I really liked it since everything out there now is so West Coast style from a hops perspective.
So I want to brew something similar and the brewer gave me some basics for the recipe, mainly Fuggles for bittering and late additions and EKG for dry hops. If anyone has had this beer, would love to now your thoughts. But if you haven’t, please take a look at my recipe anyway to see if it makes sense:
12lbs Maris Otter
2lbs English Brown
1lb Belgian Biscuit
1.5 oz Fuggle@ 60min
.5 oz Fuggle@ 30min
1 oz Fuggle @ 0min
1.5 oz EKG dry hop
British Ale Yeast 1098
1.25qt per lb and Mash for 60min at 151 with a batch sparge. I will spilt the batch in secondary so I can add some cocoa beans to add a slight chocolate flavor/aroma for a homebrew competition.
Thanks,
Rob
I was in Williamsburg, VA over Thanksgiving and had Alewerks Wetherburns Bristol Ale. It’s basically the precursor to IPA which IMO is a moderately hoppy brown ale in the 7% ABV range. I really liked it since everything out there now is so West Coast style from a hops perspective.
So I want to brew something similar and the brewer gave me some basics for the recipe, mainly Fuggles for bittering and late additions and EKG for dry hops. If anyone has had this beer, would love to now your thoughts. But if you haven’t, please take a look at my recipe anyway to see if it makes sense:
12lbs Maris Otter
2lbs English Brown
1lb Belgian Biscuit
1.5 oz Fuggle@ 60min
.5 oz Fuggle@ 30min
1 oz Fuggle @ 0min
1.5 oz EKG dry hop
British Ale Yeast 1098
1.25qt per lb and Mash for 60min at 151 with a batch sparge. I will spilt the batch in secondary so I can add some cocoa beans to add a slight chocolate flavor/aroma for a homebrew competition.
Thanks,
Rob