The Rev. James

HighHops · Post by **HighHops** » Sun Mar 27, 2011 9:49 pm

Has anyone tried 'The Reverend James' by Brains the Welsh brewery. It's a roasty, malty brew and not bad at all.

I made a beer similar to this recently with amber malt and roasted barley as well as a touch of vienna and munich malts. It didn't last long.

Apparently the recipe for Rev. James dates back to 1885. Has anyone got a clone brew?

Tom_D · Post by **Tom_D** » Sun Mar 27, 2011 10:00 pm

Cwoar yeah, I had a couple of pints of the Rev. James last Summer in a pub a few miles along the coast from where I live. It was a cracking pint. I was already a fan of the SA Gold but this one was much closer to my ideal pint. I wish I could help out with a recipe as I'd love to have a go myself.

Spud395 · Post by **Spud395** » Sun Mar 27, 2011 11:42 pm

Spent a weekend in the Afan vally a few weeks back and the B&B/Lodge we stayed in had it on cask

Had a few pints every night, in fact didnt even try anything else, nice pint.

No help with a recipe though HH, sorry!

trucker5774 · Post by **trucker5774** » Mon Mar 28, 2011 12:46 am

Yeah, nice pint. My ex-local used to do it........rich and malty..........sorry no recipe

EccentricDyslexic · Post by **EccentricDyslexic** » Tue Oct 25, 2011 10:18 pm

Any movement on this recipe chaps? Just had a couple and it's lovely!

Steve

mark4newman · Post by **mark4newman** » Thu Oct 27, 2011 8:32 am

Hi

I found this, but no measurements or times.

Maris Otter
Torrified wheat
Invert sugar

Challenger
Fuggles
Goldings

EccentricDyslexic · Post by **EccentricDyslexic** » Thu Oct 27, 2011 9:41 am

Its all in the mouth feel-light but still rich and malty. So the TW i can understand, but like highhops, i recon some munich or/and vienna is in there...?

steve

mark4newman · Post by **mark4newman** » Thu Oct 27, 2011 10:04 am

Hi

The blurb says
"James is brewed to an original recipe dating back to 1885"

I'm not sure if munich was used then, I can't recall seing it in Dursden (Spell?) park book, but of course I may be wrong.

dave-o · Post by **dave-o** » Thu Oct 27, 2011 10:30 am

Givwen that it's basically just pale malt and sugar, and it's malty-tasting, the secret is probably in the yeast.
Is there a bottle-conditioned bottle version of it?

Billy Hunt · Post by **Billy Hunt** » Thu Oct 27, 2011 11:23 am

DaveyT · Post by **DaveyT** » Thu Oct 27, 2011 10:58 pm

Hello
I hope you don't mind me jumping in with a quick question...

HighHops wrote: I made a beer similar to this recently with amber malt and roasted barley as well as a touch of vienna and munich malts. It didn't last long.

I'd really like to know what percentage of roast barley would turn an ale red before it got too dark. Was this the case with this beer? If so, what was the percentage?
Thanks, HighHops.

Apologies for butting in
David

WishboneBrewery · Post by **WishboneBrewery** » Fri Oct 28, 2011 8:04 am

Anyone thought of dropping the brewery a nice polite and complimentary email?

dave-o · Post by **dave-o** » Fri Oct 28, 2011 10:07 am

DaveyT wrote:I'd really like to know what percentage of roast barley would turn an ale red before it got too dark.

About 25g of roast barley in a 5gal batch gives it an Old Speckled Hen level of reddishness, IME.

(In case they don't have it where you are)

DaveyT · Post by **DaveyT** » Fri Oct 28, 2011 9:12 pm

Thanks for the info, too; just the job. It reminded my of Dave Line's Adnam's recipe that uses RB in Southwold Bitter. I'll dig that out, too.

Cheers
David

far9410 · Post by **far9410** » Fri Oct 28, 2011 11:38 pm

Cmon guys

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