Greene king abbot ale, new to brewing!

[Wendy1971]

Ive got the all grain recepie if your interested

 

[Wendy1971]

ill pm you the bits ok

 

[Wendy1971]

Sent it

 

[dennisking]

Are you using the old David line recipe.

 

[highwayman]

I have Dave Lines recipe too.. Has anyone made this? :hmm: if so how close is it to the real thing.. As Abbott Ale is one of my favourites

 

[dennisking]

I mentioned this in another post recently. The Abbot of 1970s was almost legendary, today's one is not a patch on it. After buying the David line book I tried for several years to recreate the beer. Always got a decent pint but never quite the same. Now know that in my ignorance I would never have recreated it without a similar yeast, think I only used dried yeast in those days then moved on to cultivating from worthington white shield bottles. Might be worth trying with one of the liquid yeast. Do remember being told in the 1980s by a pub landlord the beer had changed because they had a problem with the yeast at the brewery.

 

[drut]

As a serious drinker of Abbot in the 1970's I would like to second Dennisking's words.
There is no comparison with today's lower gravity offering. If I remember rightly, it was closer to 6.5% and a very much sweeter, thicker, malty beer. Indeed, it got quite sickly after 5 or 6.

I made several beers from DL's book, and they were recognisably close. I suggest that his recipe would be closer to the Abbot of old and again second Dennis' opinion that the yeast would be very important. If using dry, Windsor would be my first choice, otherwise WLP002 or Wyeast 1968. Worthington might go a bit too dry, but would be worth a go.
If you are going to adjust the water, drop some of the Gypsum in favour of Calcium Chloride.

Having said all that, you like the current Abbot, so you would probably hate the above! :sick:
So try DL's recipe, but go for say 5% and use Nottingham or WLP006/7/13/23.

 

[drut]

And I have just realised what a load of rubbish I have just written!

I re-read your question and see that you are looking for a kit. I very much doubt if there is anything like the new or old Abbot.
Perhaps you should get a few kits under your belt and maybe start adjusting some with extra ingredients before you target a specific beer!
I suggest you start with something designed to produce a similar strength to Abbot and described as "full bodied".

 

[highwayman]

It's was my fault drut..I wondered off the subject asking if it bears any resemblance in taste to the available today..I can't think of a kit either to match an AG version... :|