Hello everyone, as a big fan of Sharp's Doom Bar but living abroad I had to brew my own Doom Bar.
There are other threads about this ale but they are quite old so I decided to create a new one and share my experience.
So when I decided to brew my Doom Bar I made a research and found this discussion
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=45934
In which a user says he emailed Sharp's brewer and he said the malts used were pale ale malt, crystal, roast barley; the hops were Northdown, Northern Brewer and Perle; and the yeast was a Whitbread B derivative.
Mash was a light body single infusion and hops schedule was 5% Start of boil, rest at end, steep for 1 hour before transfer to FV leading to:
EBU 22
OG 1040
FG 1009
There's also this clone made by "The Malt Miller":
http://themaltmiller.co.uk/index.php?_a=viewProd&productId=937&review=read
With the information above it seemed a little off, so I didn't pay much attention so I made my recipe for 40 liters (about 10 gal):
Since they didn't have any english malt I used the Belgian from Castle Malting:
6 kg - CHATEAU PALE ALE
2 kg - CHATEAU CARA BLOND
0.05 kg - CHATEAU BLACK
Hops:
50 g - Northern Brewer
50 g - Perle
50 g - Challenger (couldn't find Northdown here)
Yeast:
15 g dry Lallemand Nottingham
15 g dry Fermentis S-04
Mash:
Double infusion - 55 C (131 F) for 30 min 65 C (149 F) for 30 min.
Hops schedule:
30 g - Nothern Brewer boil for 90 min.
All other hops were added at flame out and let to steep for 30 min + 15 min to cool.
What I got was about 50 liters:
OG: 1.046 (measured)
IBU: 24 (beersmith)
This isn't a Doom Bar clone, it's an APA...
The beer is very very hazy, I blame the long steep after boil. It is very bitter, not smooth as Doom Bar. The color isn't right, it should be darker.
I can post a photo later...
I will try to change the malt to Maris Otter, and try to change the hops schedule as well as its quantities, probably try a dry hopping instead...
Any ideas on what should I try? Anyone got a good clone yet?
There are other threads about this ale but they are quite old so I decided to create a new one and share my experience.
So when I decided to brew my Doom Bar I made a research and found this discussion
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=45934
In which a user says he emailed Sharp's brewer and he said the malts used were pale ale malt, crystal, roast barley; the hops were Northdown, Northern Brewer and Perle; and the yeast was a Whitbread B derivative.
Mash was a light body single infusion and hops schedule was 5% Start of boil, rest at end, steep for 1 hour before transfer to FV leading to:
EBU 22
OG 1040
FG 1009
There's also this clone made by "The Malt Miller":
http://themaltmiller.co.uk/index.php?_a=viewProd&productId=937&review=read
With the information above it seemed a little off, so I didn't pay much attention so I made my recipe for 40 liters (about 10 gal):
Since they didn't have any english malt I used the Belgian from Castle Malting:
6 kg - CHATEAU PALE ALE
2 kg - CHATEAU CARA BLOND
0.05 kg - CHATEAU BLACK
Hops:
50 g - Northern Brewer
50 g - Perle
50 g - Challenger (couldn't find Northdown here)
Yeast:
15 g dry Lallemand Nottingham
15 g dry Fermentis S-04
Mash:
Double infusion - 55 C (131 F) for 30 min 65 C (149 F) for 30 min.
Hops schedule:
30 g - Nothern Brewer boil for 90 min.
All other hops were added at flame out and let to steep for 30 min + 15 min to cool.
What I got was about 50 liters:
OG: 1.046 (measured)
IBU: 24 (beersmith)
This isn't a Doom Bar clone, it's an APA...
The beer is very very hazy, I blame the long steep after boil. It is very bitter, not smooth as Doom Bar. The color isn't right, it should be darker.
I can post a photo later...
I will try to change the malt to Maris Otter, and try to change the hops schedule as well as its quantities, probably try a dry hopping instead...
Any ideas on what should I try? Anyone got a good clone yet?
