Normans Real Ale Almanac Recipes

norman · Post by **norman** » Fri Sep 29, 2006 11:02 am

HPA Wye Valley brewery Hereford.

25 litre batch OG 1040 ABV 4%

GOLDEN PROMISE PALE MALT 3804 gms
WHEAT MALT 424 gms

HOPS Boil time 90 minutes

TARGET 31 gms

Add 10 gms Goldings last 15 minutes

Yeast of your choice

norman · Post by **norman** » Fri Sep 29, 2006 11:13 am

NATTERJACK Frog Island Brewery Northampton.

25 litre batch OG 1048 ABV 4.8% 11 units of colour

MARIS OTTER PALE MALT 4704 gms
WHEAT MALT 300 gms

HOPS 90 minute boil

TARGET 33 gms No EBU given Calculated for 32 EBU.

Add 10 gms Styrian Goldings last 15 minutes.

Yeast of your choice

eskimobob · Post by **eskimobob** » Thu Oct 12, 2006 10:32 am

Hi Norman, you certainly have been busy; thanks for all your efforts.

Interesting that this recipe is quite different to Dave Line's version of 6X. I brewed a version of Dave's recipe yesterday (link) but I had to modify it a bit based on what ingredients I had.

I'm surprised at the low Crystal content of the Almanac recipe because I remember 6X being quite colourful (dark amber to redish).

bitter_dave · Post by **bitter_dave** » Thu Oct 12, 2006 10:54 am

Wheeler uses the almanac as well, and comes up with a similar amount of crystal (90gm) but also adds some black malt (46 gm) - just thought I'd add that as a point of comparison.

Dave Line's version of Harveys sussex best also used different ingredients from those in the almanac, but I guess recipes change; he also says early on in the book that he doesn't always use the exact ingredients used by the breweries, just those which most closely approximate the taste when made at home using homebrew equipment.

Norman: I would be interested to see what recipe you come up with for Harveys Sussex Best using the almanac, if you fancy plying your brewing expertise to devising a recipe (not that I'm in any way asking for selfish purposes

)

norman · Post by **norman** » Thu Oct 12, 2006 10:21 pm

The almanac gives ingredients for Harveys Sussex Best bitter as Maris Otter and Pipkin pale malts,crystal malt,flaked maize and brewing sugars.No percentage of each is given.It would be impossible to even guess at these having not tasted the beer.Harveys have not given full details as far back as the first edition which was then called The Real Ale DRINKERS Almanac.

norman · Post by **norman** » Thu Oct 12, 2006 10:25 pm

Wadworth probably use Brewers Caramel to achieve the colour,but some brewers seem reluctant to admit to using this substance.

bitter_dave · Post by **bitter_dave** » Fri Oct 13, 2006 7:56 am

norman wrote:It would be impossible to even guess at these having not tasted the beer.

Oh well, it was woth a try

\Thanks for the info norman, and keep up the good work!

deadlydes · Post by **deadlydes** » Fri Oct 13, 2006 2:14 pm

i have done the 6X brew in DL's book and found it really close to the original

eskimobob · Post by **eskimobob** » Mon Oct 16, 2006 8:23 pm

deadlydes wrote:i have done the 6X brew in DL's book and found it really close to the original

Mine is looking pretty close in colour at the moment. Not sure about how it tastes yet though.

NzDan1 · Post by **NzDan1** » Tue Oct 17, 2006 8:41 am

Is roast barley very strong flavoured?

1 Gram of roast barley, is this really going to make a gram(ounce)of difference?

norman · Post by **norman** » Wed May 30, 2007 8:07 pm

First Recipe for a long time,Enjoy. Norman

Fullers ESB 5 gallon batch OG 1054 EBU 35
OPTIC PALE MALT 4700 gms
CRYSTAL MALT 150 gms
FLAKED MAIZE 370 gms
1 tsp of BREWERS CARAMEL added during the boil

HOPS boil time 90 minutes
TARGET 7 gms
NORTHDOWN 14 gms
CHALLENGER 15 gms

20 gms EAST KENT GOLDINGS added last 15 minutes.

Yeast Wyeast 1968 special london. This is Fullers own yeast.

norman · Post by **norman** » Wed May 30, 2007 9:33 pm

North Yorkshire Brewing Co FLYING HERBERT
5 gallon batch OG 1046

MARIS OTTER 4320 gms
CHOCOLATE MALT 50 gms

Hops 90 minute boil No EBU given so 30 ebu

NORTHDOWN 30 gms

add 15 gms last 15 minutes.

YEAST for this one I would use Brewlabs Yorkshire ale yeast.

BigEd · Post by **BigEd** » Fri Jun 01, 2007 2:31 am

Thanks, Norman. I will.

I enjoy the Fuller's ESB very much. We don't get the assortment of UK beers here in the states that you enjoy but the Fuller's is at least a known quantity and there are a couple of spots in my area that have it in good condition.

I'll be writing a version of the recipe for my 10 Gallon US brewery. Not going to be searching down a tsp of brewer's caramel so I am thinking about using an ounce of chocolate malt to substitute for color enhancement.

norman · Post by **norman** » Fri Jun 01, 2007 7:31 pm

FRIDAY 13th 5 gallon batch OG 1044

PALE MALT 4080 gms
CRYSTAL MALT 360 gms

HOPS boil time 90 minutes no EBU given so 30 EBU.

FUGGLES 55 gms

Add 15 gms GOLDINGS last 15 minutes.

Yeast of your choice.
This beer is brewed every friday 13th.after a batch of the brewery,s TEA went wrong after a power cut October 1995.

norman · Post by **norman** » Fri Jun 01, 2007 7:48 pm

Hogs Back Brewery RIP 5 gallon batch OG 1052 ABV 5%

PALE MALT 3240 gms
CRYSTAL MALT 1590 gms
CHOCOLATE MALT 510 gms

HOPS 90 minute boil no ebu given so 32 EBU

FUGGLES 66 gms

Add 20gms GOLDINGS last 15 minutes.

Yeast of your choice

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