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What's your OG by the way? This isn't too far off Thornbridge Kipling....

Looks great to me. There's a special flavour you get from Vienna/Munich (melanoidin?) which can work really well in IPAs.

While we are here:

There's actually some logic to dry-hopping just short of final gravity: the theory being that the active yeat will absorb the oxygen introduced by the hops whilst also purging the oxygenated headspace with more CO2.

Sounds like good advice that. I think I used around 8% light crystal in my Galaxy pale ale which worked well.

Will the golden ale and pale ales not end up very dark with all that crystal?

Bump. Drinking one of these just now. Lovely.

I've now realised that British base malts are also occasionally referred to as "2-row" which is maybe slightly confusing as I thought it was specifically American. Seems unlikely that any commercial British brewers would use imported base malt then. I've always used extra light Maris Otter...

I almost bought one earlier. The only thing which stopped me was the fact that the ingredients look to be the same as Golden Pride, and the ABV is the same: 8.5%. They wouldn't, would they? The 2014 is an excellent barley wine. Also check out the Past Masters Old Burton Extra if you haven't...

Interestingly though, I don't think I've ever tasted a British ale which captures the malt character (specifically the sweetness) of an American pale or IPA. It seems like you can import malts and yeasts, but still there is a stark difference.

Thanks for checking. I'm not sure for the reason for the reduced chocolate malt, but I guess I'll have to taste it and see. I'm already having thoughts about having an imperial-strength porter, but better get this one correct before I jump to making variants.

Welcome bigman.

I have a feeling (I'll have to check) that the reduced chocolate malt may be Graham Wheeler's interpretation of the recipe which is very similar. I can only assume that he must have asked the brewery at some point as the ingredients were broadly the same.

I did mean to post a photo and tasting notes of each of the steeped malts. The brown malt was odd in a way. I expected it to taste sweet like crystal, but it didn't. It just had a woody flavour which tasted like it would add body. The chocolate is quite intense. It has that instant coffee...

Oh yeah! When I scanned through it, I thought the numbers looked about right, but you're correct: they have listed three times the quantity of chocolate malt. Well, that's clearly going to make a big difference. I will post a colour comparison and also tasting results when it is ready. Colour...

I guess I must have seen that one at some point, as it looks pretty close to mine. I guessed the fermentation temp, but it looks about right. My boil was 90 mins, but shouldn't make much difference. One thing I'm not sure about it is how much attenuation I'll get from the yeast. Basing it...

About 150 pints of various beers. It's becoming a problem as I can't drink enough of it.

Well, in all honesty, I'm not quite sure yet. It's purely based around speculation of the actual recipe by looking at others and listening to interviews with the head brewer. Also, I did a taste test of each of the speciality malts used as an ingredient to get a feel of what they bring to the...

Here's my version of the recipe, which is based on existing clones and information gleaned from various sources: Brew Method: BIAB Style Name: Robust Porter Boil Time: 60 min Batch Size: 23 liters (fermentor volume) Boil Size: 27 liters Boil Gravity: 1.050 Efficiency: 70% (brew house)...

Change of colour, viscosity, and by using a k-type thermocouple, to monitor the temperature.