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 as a Mini Mash Kit.
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.
This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.
Crisp Crystal Malt (260 grams)
Crisp Roasted Barley (30 grams)
Northdown Pellets (50 grams)
Perle Pellets (82 grams)
Northern Brewer Pellets (82 grams)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)
1 x S-04 yeast
2 x Hop Sock
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23
Original Gravity: 1.042
Final Gravity: 1.010
ABV %: 4.2
Temperature °C: 71
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
The Mash, heat around 8L of water to 71c, place the grains into a hop sock and then soak in the heated water leave it there for an hour, at the end of the hour remove the grains and heat the pan to boil.
Boil time (mins): 60
Once 100c boil has been reached count down 60 minutes boil time and add hops at correct timings:
50g Northern Brewer Hops – 60 mins
At the end of the boil if you have not already done so then sanitise your fermenter and paddle now.
Add the hot wort from the pan to your fermenter.
Add in the Malt Extract and mix well. Place the remaining hops (82g Northdown and 82g Perle into the hopsock and sit that in the hot wort and Malt Extract mix for an hour). At the end for the hour remove the hop sock and top up with cold water to 23L, do this vigorously to ensure it is aerated
Yeast: NBS Ale Yeast
Fermentation temperature/steps: 25c 9 days
Check the temperature of the wort. If it is below 20c then you can now add the yeast.
Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature ideally around 25c as this is key delivering the flavour of Doom Bar.
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 (under pressure if possible), this delivers the fruity flavours of this beer.