Abbott Ale ESB Clone

[Richard]

This was one of my favourite beers from the UK, although I must admit I wasn't quite as adventurous with my beer tastes back then. I've looked around and found a bunch of variations on a theme re: clone recipe, so I'm taking the bits I like from each and rolling with that.

6 Gallons.

9lbs Maris-Otter.
0.5lbs Flaked Barley.
0.5lbs Flaked Brewer's Corn.
0.5lbs Dark Brown Sugar (Muscovado)
4oz Crystal-110 (EBC)
2oz Roast Barley.

1.2oz Challenger 8.8% @ 60.
1oz EKG 5% @ 20.
1oz EKG 5% @ Flameout.

Gelatin into keg.

1068 ESB Yeast.

Mash 4 gallons @ 154, sparge 4 gallons @ 168.

[Richard]

This worked out exceptionally well... very similar to the original, but I couldn't comment on the clone status without a pint of each in front of me. Did a re-run yesterday on the yeast-cake from this, so will see if there's any variation from a (much) bigger yeast pitch.

The muscovado provides quite a lot of complexity from the small amount used... pretty much fills in the gaps that you might otherwise expect from the thrifty use of crystal malt.

[Jake]

just got some of the 1068 ESB yeast myself. You like in this style?

[Richard]

Yup, very nice in bitters.

[Richard]

On reflection, I think I'll re-run this with 4oz of sugar rather than 8 (slightly too cloying molasses flavor), 1oz of RB rather than 2 (slightly too dark), and 0.8oz of Challenger rather than 1.2 (slightly too bitter).

[Richard]

Just trying to clone the recipe I remember (although a little hazily)... however I may end up with something more to my recent tastes