Fullers Discovery-ish

[Scotty]

I've been tinkering and thinking about doing something similar to Fuller's Discovery for some time (and seeing pdtnc's thread on Fullers porter ) and now that I have some lager malt, I've come up with this recipe. I've gone for a complex hop schedule as I like to use up full packs of hops on a brewday and not having a freezer full of half empty packets. Each addition of Liberty and Saaz near enough produce the same IBU's throughout.

Malts

Lager Malt - 7kg
Wheat Malt - 0.5kg
Munich Malt - 0.5kg

Hops

60 minute additions:
Liberty - 20g
Saaz - 19g
Bobek - 13g

30 minute additions:
Liberty - 20g
Saaz - 19g
Bobek - 12g

10 minute additions:
Liberty - 30g
Saaz - 29g

0 minute additions:
Liberty - 30g
Saaz - 33g

Yeast

Most likely S-04

Est SG: 1.046
Est FG: 1.012
Est ABV: 4.5%
IBU: 25
EBC: 7.3
Mash temp: 66c

Recipe based upon 40l brewlength @ 75% efficiency.

I'm thinking of using Munich malt to add a bit of sweetness plus I have 2kg of it to use up sooner rather than later. As for yeast, I am probably going to go for S-04 but I do have Gervin and US-05. Any idea's on which yeast would suit this best?

[alwilson]

Hi All,

I'm also interest in making this Discovery clone - does this need to be lagered or can it be made and fermented in the usual Ale way?

thanks
Alex

[Manx Guy]

Hi Scotty!

Looks good, this is one I've considered too!

As for yeast choice I'd go for US -05 or Gervin/Nottingham - but thats my preference, but I think you;ll want this one to be nice and dry...

I dont have the BYORA book infront of me, but it seems that the hop schedule is not the only difference... Did the original use Saaz and Bobek in addition to Liberty?
I deffinately recall that it had Liberty in it...

Let us know how you get on!

@alwilson This would benefit from some cool conditioning (after carbonation) to give it an element of chill haze resistance as its an ale but tends to be served a little cooler... You could also bottle it and serve slightly more carbonated than on draught




Guy

[dave-o]

I was just wondering if the 500g of Munich is from insider information or a guess.

[alwilson]

Hi Guy,

I intend to bottle this one and serve cold(er).

So 2 questions:

Carbonation: is that force carbonation? I dont have the facility to do that, unfortunately, I intended to use more priming sugar to achieve more fizz, is that okay?

What exactly is cool conditioning? And would I do that once bottled or in the secondary?

Cheers,
Alex

[Manx Guy]

Hi,

Carbonation in the case of bottling is how much priming sugar you add when bottling (unless you have a beer gun and corni set up)
If you bulk prime and bottle from a bottling bucket then anything from 80-120g of sugar for a 23 litre batch will give good carbonation.

Ideally (if you have the facitlites) you can cool the beer in secondary (before bottling) to about 10C for a week or two which encourages haze causing proteins to drop out you then rack off or bottle the bright beer.

Once you have bottled the brew and allowed it 7-10 days at room temperature (16-20C) you then move it somewhere cool and dark for the remaining condidtioning period another 4-6 weeks (or as long as you can wait!)

The cool conditioning will help prevent any chill haze when you serve the beer cold rather than cool... For darker beers or if you dont serve your brews below 10-12 C you dont really need to 'chill proof' the beer

Hope that helps...;



Guy