I had a pint of the now ubiquitous doom bar in a Wimbledon pub on Sunday. It was a panic order after I was informed the local guest ale (twickenham grandstand) had run out.
Anyway, it was better than most pints of DB I've had before, lots of fruit and interesting liquorice flavour. Which prompted me to look up the recipe.
Couldn't find any exact stuff but found a thread on another forum where some guy had emailed sharps.
They gave him the grain bill and hops (can't remember what and they didn't give quantities of either), yeast was a Whitbread derivative. They also advised the guy to:
- mash low at 64c
- ferment high at 25c
Fermenting high I can see (esters, fruitiness) but mashing low was new to me.
What are the likely results of doing that?
Anyway, it was better than most pints of DB I've had before, lots of fruit and interesting liquorice flavour. Which prompted me to look up the recipe.
Couldn't find any exact stuff but found a thread on another forum where some guy had emailed sharps.
They gave him the grain bill and hops (can't remember what and they didn't give quantities of either), yeast was a Whitbread derivative. They also advised the guy to:
- mash low at 64c
- ferment high at 25c
Fermenting high I can see (esters, fruitiness) but mashing low was new to me.
What are the likely results of doing that?