As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp – Torrified Wheat
Crisp Extra Pale Malt
Citra Whole Hops 100g (2 packs)
Wyeast 1728 Scottish Ale.  (1 pack)

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Method

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 20
Original Gravity: 1.038
Final Gravity: 1.009
ABV %: 3.8
IBU: 25
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

Mash notes: Water: Aim for a chloride to sulphate ratio of 2:1 and 100-150 ppm of calcium

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Citra 10g/0.35oz @ First Wort
Citra 10g/0.35oz @ 30m

Whirlpool / hop stand:

Whirlpool/Hop Stand (20 minutes @ post boil)

Citra 150g/5.3oz

Yeast: Wyeast 1728 (Scottish Ale)
Fermentation temperature/steps: Pitch at 20°C/68°F and allow it to free-rise to 23°C/73°F

 

Comments:

Founded in 2001 by Jonny and Tuggy Delap, Fyne Ales was created with the aim of finding a new purpose for the family’s Achadunan estate to create jobs, tourism and industry. A former dairy building was converted and Fyne brewed its first beer on St Andrew’s Day 2001. With the need to dispose of spent grain from the brewing process, Tuggy revived the estate’s farm with four highland cows and one heifer, the beginnings of a new herd. After Jonny’s passing in 2009, son Jamie took on the role of Managing Director and the brewery continues to thrive, despite its rural location and the many logistical challenges that presents.

Jarl was first brewed in 2010, created by then Head Brewer, Wil Wood, who had moved up from Peterborough. Wil previously brewed at Oakham Ales, which is where the story really starts. As Wil explains, “Each year I’d travel back down to Peterborough to visit friends and family for Christmas. In 2009, I caught up with some of the Oakham team who told me they’d just got in this amazingly fruity new American hop, Citra, after flying it over from the USA the previous month”. On returning to the Glen, Wil pestered hop merchant Charles Faram for some of this wonderful new hop and was able to secure enough for 10 brews of a new Citra-hopped Session Pale. Jarl was born!

The key to getting close to the original is replicating that wonderfully soft and pure water that Fyne Ales are lucky to have flowing into the brewery. Fyne Ales Technical Brewer Yvonne Wernlein suggests treating your water to achieve a Chloride to Sulphate ratio of 2:1 and 100-150 ppm of Calcium. If you’re brewing with hard water, you’ll need to buffer the pH either through an acid addition to your liquor or some acid malt. I’d suggest aiming for a mash pH of around 5.4. Fyne’s house yeast was originally from Fountainbridge in Edinburgh and the recommended commercial strain is Wyeast 1728 – Scottish Ale. Jarl is fermented towards the top end of the recommended range at 23C. If you’re unable to obtain this yeast, I’d suggest a clean and neutral strain such as Fermentis US-05 or Lallemand West Coast Ale Yeast. Jarl is all about letting that large Citra whirlpool hop addition sing, speaking of which, Fyne uses all whole cone hops rather than pellet, so there’s something else to experiment with when brewing this wonderfully simple recipe!

NOTE: AS we pack Whole Hops in 100g bags two bags will be provided leaving you with some excess to use on another brew.

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