Description
This is a Community Recipe created by samrparker
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Crisp Maris Otter (3800 grams)
Crisp Crystal 150 Malt (100 grams)
Crisp Chocolate Malt (60 grams)
Crisp Flaked Torrefied Maize (250 grams)
East Kent Goldings ( GOLDINGS ) Pellets (125 grams)
Northern Brewer Pellets (25 grams)
SafAle S-04 11.5g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 25
Original Gravity: 1049
Final Gravity: 1012
ABV %: 4.8
IBU:
THE MASH
Temperature °C: 66
Length (mins): 90
THE BOIL
Boil time (mins): 90
Additions and timing:
Add 400gm of soft brown sugar at the beginning of the boil.
90 min – 25gm Northern Brewer
90 min – 100gm Goldings
0 mIn – 15gm Goldings
Secondary additions and timing:
Dry Hop – 7 Days – 10gm Goldings
Rack and condition for at least 7 days
Yeast: Safale 04
Fermentation temperature/steps: 21 degrees to gravity reads 1012
Comments:
Taken from Dave Lines book Brewing Beers like those you buy.
Stuart Britton (verified owner) –
Just completed my second brew of this recipe. Although I am not sure I would call it an Abbott ale clone, the beer it produced in my Grainfather was truly first class. A well hopped, full flavour and strong traditional ale at around 5.5%. OG 1055 and FG 1012. I’ll continue to tweak it to my taste. A great base and a close representation of Dave Lines’ original recipe.
John Simons (verified owner) –
Not great – tastes nothing like Abbot. It was quite hoppy and not particularly pleasant.
Robert Neale –
Hey John, looking through the recipe this looks like a classic English style bitter, recipe looks good although I don’t know how close to Abbot. That beer has changed massively over the years and definitely since Dave Lines wrote the book in the late 70’s. Your water profile will make a massive difference with this beer style, maybe something to look at.
Michael Beswick (verified owner) –
So a decent beer. Mine finished at 1.009 Abv 5.9
Initially got lots of banana bubblegum. Never had that from s04 before but I’ve never fermented at 21 degrees. Poured with beergas 70:30. I have some bottle conditioning which will be a better judge. The mouthfeel was excellent. Nice colour. Very enjoyable. Seems to be mellowing significantly with time losing some of the bitterness.
I’ll probably make again but change hops challenger fuggles ekg. I’ll have a go at a lowe temp fermentation around 19. Hopefully lose the esters although I get the proposed fruitiness may be lost.
As an aside I made an old fashioned mix. Abbot ale and the black dog mild. Truly amazing