Looking for a recipe

[An Ankoù]

Hello World,
Has anybody got a copy of
CAMRA's Essential Home Brewing: a pocket guide to creating world beers at home
I understand it contains a recipe for Corbel by Eight Arches brewery of WImborne, Dorset. I hear very good things about this beer and, as I've never tried it, I'd like to brew some. I've ordered my own copy, but it'll take some little time to arrive here in France. I'd like to know what hops are used so that I can order them tomorrow.
Thanks in advance.

Anybody else come across this beer?

 

[Honk]

Did you brew this @An Ankoù ? Just been reading through the book and like the sound of it.

 

[An Ankoù]

Did you brew this @An Ankoù ? Just been reading through the book and like the sound of it.

Hi Honk,
Yes I did, twice. The grainbill in the recipe is wrong- there's far too much pale malt for the target OG. It turned out nice but not a session beer. The second time I brewed it with 4.16 Kg of pale malt instead of 5 Kg and hit the target gravity spot on. No other changes.
It's a lovely beer, an APA, in fact. If you haven't got any ahtanum hops, you might struggle to find them. Some say you can substitute 2/3 willamet and 1/3 cascade, but I think I'd hang on until the new crop hits the stores.
Good luck.

 

[Winterbournebrewery]

Nice beer from the brewery up the road from me.

 

[Honk]

Thanks for that info @An Ankoù i had read that there are a few errors in the book so will check what I order against a recipe calculator. Am planning on trying a few recipes from this book when I next put in an order.

 

[decanter2020]

INGREDIENTS
1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon cooking oil
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar (or white granulated sugar)
3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
2 tablespoons Mirin (optional -- white wine or dry sherry can be substituted)
1 tablespoon sesame oil, optional (adds a wonderful flavour)
2 teaspoons minced garlic (2 cloves garlic)*
1 shallot/green onion stem, sliced to garnish
4 cups broccoli florets, lightly steamed
1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water (ONLY IF NEEDED)
INSTRUCTIONS
Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.