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Re: Greene King Abbot Ale

PostPosted: Tue Apr 26, 2016 14:37
by Kyle_T
Well this got racked to cask the other day with a OG of 1047° and FG of 1010°, somewhere around 4.8%, this was my fault as I forgot to carry across the percentages for my equipments efficiency.

Nice pale amber colour and a really fruity nose, quite bitter at the moment but this may be down to the Sulphate increase I used whereas Abbot currently has a thicker malt based body and a more subtle bitterness.

Corrections have been made for the next time. I will make some slight changes to the hops to use up what I've already got.

Re: Greene King Abbot Ale

PostPosted: Wed May 11, 2016 18:13
by Kyle_T
Well, a few weeks conditioning and it does have a lovely condition to it, but, having not been able to drink it in the 70's I cannot say for certain if it is anywhere near what it used to be. It lacks the body of the modern counter part and is far more like a ordinary strong bitter in that respect, it is hoppier on the bitterness as well, but once that fades away it does lead into something that has the same malty flavour as modern Abbot.

It is hazy as heck but that is unrelated, although I can say it isn't dark enough for all the information that I have which says it should be 26 EBC, mine is probably closer to 16!

Next I will have a go at the modern incarnation as this I do have a comparison for and I quite enjoy it so a good excuse to go drinking.

Re: Greene King Abbot Ale

PostPosted: Wed Nov 09, 2016 22:58
by Dennis King
I did get round to brewing a variation of Kyle's Abbot and found it to be a reasonably close to the Abbot I remember. Was certainly lacking the hop fruitiness I loved at the time. So going for it again this weekend with some hop variations. Also have some Wibblers yeast courtesy of Joe.

Re: Greene King Abbot Ale

PostPosted: Thu Nov 10, 2016 08:49
by Kyle_T
I'm going to have another go at this soon as well, just need to pick up some hops from the yard, I may even try fermenting higher at 22/23°C to really kick out the fruity notes with the yeast, when I do it I'll bring some over for you to try.