Doom Bar Clone – English Ale

(2 customer reviews)

The amber colour from the malts, the fruity yeast flavours, and subtle hop additions make this a pretty much spot on home brew clone version. If you like drinking this beer you can now brew it yourself at home.

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£15.83



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Description

The most popular cask beer in the UK is Sharps Doom bar, the recipe of which is kept as very guarded secret. After lots of research to find hints of the recipe online and brewing test batches this is our interpretation of that beer.

The amber colour from the malts, the fruity yeast flavours, and subtle hop additions make this a pretty much spot on home brew clone version. If you like drinking this beer you can now brew it yourself at home.


Ingredients Included

Crisp Pale Ale Malt
Crisp Crystal Malt
Crisp Roasted Barley

total Malt bill 3890g

Northdown Pellets
Perle Pellets
Northern Brewer Pellets
SafAle™ S-04 11.5g (1 packs)


Method

Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23L
Original Gravity: 1040
Final Gravity: 1009
ABV %: 4.3
IBU: 22

THE MASH
Temperature °C: 64
Length (mins): 80
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

14g Northern Brewer – 80 mins

Secondary additions and timing:

hop stand with:
82g Pearle
82g Northdown

Yeast: S-04
Fermentation temperature/steps: 25c for 5 days, then condition for a minimum of 10 days, longer up to 4 weeks will result in a better drinking beer

Comments:

The most popular cask beer in the UK is Sharps Doom bar, this is our interpretation of that beer.

Hop Stand can be 20-60 minutes, its up to you, the recommended is the full 60 mins.

High temp fermentation’s essential, this delivers the fruity flavours of this beer.

Additional information

Weight 4.081 kg
Country of Origin GB
HS Code 2106909853

2 reviews for Doom Bar Clone – English Ale

  1. Martin Stephenson

    I found the hop flavour was very high, I put the recipe into Beersmith and Grainfather and it suggests I should use an ounce of Northdown and Perle, anyone else find this to be the case?

    • Robert Neale (verified owner)

      I think it likely that what you are tasting is fresh beer, the hop character will become more subtle with a little ageing.

  2. Jonathan Neilly (verified owner)

    Followed the recipe to a T then conditioned for about 6 weeks at 6c and the end result was unreal. Slightly fruity with just the right level of bitterness to make it mega drinkable. Much better than the over-filtered guff Sharp’s bottle these days. Only downside is it took longer to make than it did to finish the keg…!

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