Sam Smith Pale Ale recipe?

[DMetzig]

In article <01bcfeb4$f902a600$1b73d4cd@oemcomputer>, "JDev"
<jdevsp...@bright.net> writes:

JDev wrote:

>Anyone out there have any suggestions for a DME version of Samuel Smith's
>Old Brewery Pale Ale? IMHO, this is one of the best commercial beers I've
ever
>tasted.

I agree and would love to get my hands on a recipe for a clone of this beer. I
have been trying to develop a recipe but have been unsucessful so far.

Dave Metzig

[Mats White]

In article <19971202141...@ladder02.news.aol.com>, dme...@aol.com (DMetzig)

Here's my best guess, it shouldn't be too far off. I've made an all grain
clone using wyeast 1056. It was too clean, next time I'm going to try wyeast
1028.

for 5 gallons.

5.5-6 lbs light DME
1.25-1.5 lbs 50-60L british crystal

1.5 oz Kent Golding (5.5%) boil
1-1.5 oz Kent Golding (5.5%) finish (five or so minutes)

you might give the finish hops 10-15 minutes and then dry hop if you want more
hop flavor. I dry hopped mine w/ .5 oz goldings and it was subtle.
It's hard to estimate how much hops to put in the boil since I'm not sure
about the size of your batch/boil. About 30 IBU's should be appropriate for
bittering. Also, using fuggles for boil and flavor should be ok. I'm fairly
sure that the finish is goldings though. Anybody know for sure?

OG ~ 1.050-1.055 ( I think SMPA is 1.050) so a clone should probably be on the
lower end.
FG ~ 1.012

- Mats White

To send Email, replace 'Beau-Gus' with 'ori'. Gotta keep that SPAM down, thanks.
Happy Brewing!

"Of Doctors and medicines we have plenty more than enough.....
what you may, for the love of God, send is some large quantity of beer"
-- Dispatch to London from the colony, New South Wales, 1854

[DMetzig]

In article <661qh2$kdb$1...@news.ori.org>, matsw@Beau_Gus.org (Mats White) writes:

>Here's my best guess, it shouldn't be too far off. I've made an all grain
>clone using wyeast 1056.

Mats,

Thanks for the recipe. I'm going to try it for the next batch I brew.

I've only been brewing for a little over a year (12 batches) but I was
encouraged to see that the last recipe I used to clone Sam Smith Pale Ale
wasn't too far off from yours. I guess maybe I'm learning something about
making beer.

I used a liquid pale malt extract, a pound of crystal malt and White Labs
English Ale Yeast. Hopped with Kent Goldings(boiling) , but didn't dry hop. I
used a concentrated boil so I don't think I got the utilization I was hoping
for. The finsihed product wasn't bad, a little too malty compared with the
real thing but is was certainly drinkable.

Thanks, Dave Metzig

[Everbrew]

JDev writes:
>Anyone out there have any suggestions for a DME version of Samuel Smith's
>Old Brewery Pale Ale? IMHO, this is one of the best commercial beers I've
>ever tasted.

I would recommend contacting Craig at Liberty Malt Supply in Seattle Wash. They
are associated with the importer of Sam Smith, Merchant du Vin. Craig was kind
enough to provide me with the mash temps for all of Ayinger's beer (sent from
the brewery itself as a mark of authenticity!). His email address is
chart...@mdv-beer.com He will likely be more than happy to provide you with
all of the appropriate ingredients as well (disclaimer - I am not associated
with LMS in anyway, in fact being a competitor, I don't even shop there!)
Prost! Mark Henry (owner of another shop in the Puget Sound)

[John Heubel]

Well, how 'bout you post them here. I assume they're not a trade secret
since Ayinger sent them. I'd like to try and clone their Jahrhundert or
one of the Weizens.
--
heubs

Spammers forced me into this. Replace "spamless" with " wf " to respond.

Everbrew <ever...@aol.com> wrote in article
<19971203172...@ladder01.news.aol.com>...

[Everbrew]

John writes

>Well, how 'bout you post them here. I assume they're not a trade secret
>since Ayinger sent them. I'd like to try and clone their Jahrhundert or
>one of the Weizens.
>--
>heubs

Here's what I have:

Jahrhundert: Infusion 50/62/68/72/76 (celsius)

Maibock: Decoct 35/45/50/62/72/76
I have to confess I can't believe they actually pull this many decocts, so it
may be a combination infuse/decoct

Festmarzen: decoct 35/50/63/70/76

No data on weizens. One other interesting note: F. Inselkammer says "the
temperatures of the mash depend upon the year of the barley malt".

Prost! Mark Henry

[Ratigan]

Dave,

Here is the recipe for Sam Smiths Old Brewery Bitter. This is the domestic
(British) version of the import pale ale. I agree with you that it's an
excellent beer. It's also a great brewery to tour if you ever get to
Tadcaster (near York).

The recipe comes from the book "Brew your own Real Ale at Home" by Graham
Wheeler and Roger Protz. It is an excellent book if you are looking for
British Ale recipes. I highly recommend it. (I'm not affiliated but the
shameless endorsement is because I'm sorta stealing the recipe and it is a
good book.) The volumes are in grams and liters so you'll have to adjust.

OG 1037

2700g pale malt extract (3800g pale malt if all grain)
380g crystal malt (I assume med colored, doesn't say)
75g fuggles start of boil
15g goldings last 15 minutes
1tsp irish moss last 15 minutes

final gravity 1009
bitterness 27IBU
final volume 23 liters

hope that helps.

Rat
DMetzig wrote in message <19971203115...@ladder02.news.aol.com>...

[DMetzig]

Rat,

Thanks for the recipe. I'll give it a shot. The few times I can escape from
the domestic situation here at homr, I go to my favorite local hang-out and
have a couple of Sam Smith Pale Ales and then finish them off with a Sam Smith
Oatmeal Stout. I would love to get over to Enland some day to sample these
beers where they are brewed. If they taste as good as they do after the trip
all the way to California, they must be really special in a pub back in the
good ol' U.K.

Dave Metzig