Whenever Catherine and I head down to the west country I love the bitters and ales we find down there. Exmoor Ale, by the Exmoor Brewery has been a perennial favourite over the years so I thought I’d have a bash at a clone.
Here’s the recipe details:
Recipe: Exmoor Ale
Style: Special/Best/Premium Bitter
TYPE: All Grain
Boil Size: 25.70 l
Post Boil Volume: 22.64 l
Batch Size (fermenter): 18.93 l
Bottling Volume: 17.41 l
Estimated OG: 1.039 SG
Estimated Color: 30.0 EBC
Estimated IBU: 40.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 90 Minutes
Amt Name Type # %/IBU
18.93 l London, England Water 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 4 -
3.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 5 87.9 %
0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 6 10.9 %
0.04 kg Chocolate Malt (886.5 EBC) Grain 7 1.2 %
50.68 g Challenger [6.00 %] - Boil 90.0 min Hop 8 40.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
7.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 10 0.0 IBUs
0.5 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3.64 kg
Name Description Step Temperat Step Time
Mash In Add 9.51 l of water at 74.3 C 66.0 C 90 min
Sparge: Fly sparge with 20.79 l water at 75.6 C
Aroma – Malty, caramel smells mixed in with a subtle hint of prunes. You notice the alcohol in the aroma too.
Appearance – Dark dark copper in colour, and very hazy. Well carbonated, but not much head formation.
Flavour – This follows on from the aroma closely, strong malt and caramel notes, accompanied with a complex fruitiness – prune/cherry type flavours abound. This is all followed up by a warming alcohol taste.
Mouthfeel – Noticable alcohol warmth, light/medium-light bodied and well carbonated which gives a tingle on your tongue.
Overall – Rich and complex – nice.
Would I buy more? – It’s not blown me away, but I would happily buy/drink another one. But I think I could only drink one of these of an evening.
I really enjoyed BrewDog’s IPA is Dead series when I sampled the latest run at their bar in Camden, so I decided to buy them in bottled form just so I could see if they differed in any way to the kegged counterpart.
This is the first one I’ve gotten around to cracking open – the English hop, Challenger.
Aroma – Very soft citrus, but strong pine/resin notes.
Appearance – Golden orange in colour and slightly hazy. Nice white head formation.
Flavour – Strong resin, piney flavours, not much in the way of citrus. The most overwhelming characteristic of this beer is the bitterness – it’s very bitter, almost bordering on harsh, followed by a very dry finish. As it warmed up (and I got into it) it almost reminded me of Stone’s Ruination IPA in the flavour and bitterness.
Mouthfeel – Dry and smooth with moderate carbonation, medium bodied.
Overall – Not an amazing example of an american IPA, but quite interesting. The bitterness is too strong though on this one…
Would I buy more? – Nah. It was nice to experience, (as it was on keg), but I wouldn’t like this as a regular beer – BrewDog have done much better.
A few of weeks ago I had the great pleasure of dining at St. John Restaurant in Smithfield, London. It’s not often I head out to a michelin stared restaurant – in fact, this is the first I’ve ever eaten at, but I’m hoping not the last! Let’s just say… the food and drink experience was awesome!
For starters I had bone marrow – this is considered one of the St John specialities. This was then followed up with bath chaps and chickory for the main course. Then for desert we had a dozen madeleines to share.
All in all it was a wonderful meal and I can’t wait to go again sometime. 🙂