1698 clone

[Kiwigaz]

So I’ve been nurturing a starter cultivated from a bottle of shep 1698.

should be ready for next weekend’s brew session.

I have a recipe to go off;

Found on this forum

10l batch
2kg Maris Otter
220g Crystal 90l
20g Chocolate 425l
300g Golden Sugar

Using WGV, Fuggles and Goldings hops.

Anyone else attempted this?

 

[Drunkula]

No.

 

[MmmBeer]

Yes.

And that looks remarkably similar to my recipe, I wonder?. It did come out very nicely, go for it.

 

[foxbat]

I had a bottle of 1698 in the pub last night and it was rather nice though they'd kept it in the fridge so it was far too cold. The typical SN flavour was there and you could tell they'd used sugar to up the ABV to 6.5% without it being cloying - indeed it says on the bottle that glucose syrup is one of the ingredients. I'd be tempted to use their yeast myself in a bitter to see how it would come out. Anyway, I'm interested in how you get on with this.

 

[terrym]

There's a long thread about 1698 yeast here
https://www.thehomebrewforum.co.uk/threads/shepheard-neame-1698-yeast.60341/When I used it so time ago I found it so top fermenting I had to keep turning it back into the beer to keep the fermentation going.
1698 is one of my favourite beers and is currently available from Tesco on offer (certainly in my area).

 

[Kiwigaz]

Interesting read about having to keep an eye on the fermentation. I don’t fancy opening up my bucket, it’s not easy for one thing! I’ll try swirling as per MyQul method I think.

Yes.

And that looks remarkably similar to my recipe, I wonder?. It did come out very nicely, go for it.

I can’t seem to remember were or who’s it was. I need to have a look though as I don’t appear to have mash temp and duration etc.

 

[Kiwigaz]

Had a day off yesterday, so decided to attempt something that's been on my 'To Brew' list for a while, a 1698 clone. It also gave me a chance to christen my latest d.i.y. addition, a grain bag draining stand, using a small washing up bowl with the bottom cut out as a support for the rim of the mashing bag. This allowed me the chance to recirculate the wort over the grain bed using a jug.

The only recipe I could find online was pretty vague, 77% pale malt, 12% crystal malt, 11% syrup,
Target & Goldings to 41 IBU.

Reading a little further someone had suggested substituting some chocolate malt for some of the crystal, with this in mind and the fact I had no Target hops, my 10L recipe ended up as.
2kg Maris Otter
220g crystal malt 100
90g chocolate malt
300g golden syrup (added at start of boil)

20g WGV 6.7% at start of boil
1/2 protofloc at 15 min
10g Goldings 5.4% at 10 min
10g Fuggles 4.5% at 10 min
5g Goldings 5.4% at flameout

1/2 sachet Corssmyloof Real ale yeast, rehydrated and pitched at 23 C, o.g. 1.070.

My first observation was that its very dark, overdid the choccy malt, but I have done three recipes from Graham Wheeler's book and always think they come out much lighter than the original (and lower in hop flavour). The wort in the sample jar tasted good though.

This! Explains why I am missing that info. Do you remember what mash steps you did? I’d really appreciate the info

 

[MmmBeer]

This! Explains why I am missing that info. Do you remember what mash steps you did? I’d really appreciate the info

This was one of my early AG brews, pre-Grainfather, so it's not recorded digitally, but have managed to find my notes in an old book. I mashed for 60 minutes at 65°C, then lautered (recirculated grain through bag) followed by a 10 minute dunk sparge with 75°C water. With hindsight, I would probably now up the target mash temperature by a couple of degrees, to add more sweetness and body to the beer.

 

[Kiwigaz]

Hey really appreciate your effort in replying!
So maybe 67? I’ll be mash in a bag-ing then a fly sparge at 75.
Great info, cheers