Coach House: Post Horn Premium Ale clone

Coach House: Post Horn Premium Ale clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 38 SRM = 9 ABV = 5.0%

Coach House Post Horn Premium Ale won Gold for Strong Bitter/Ale in 1994. It is described as a “Dry golden bitter with a blackcurrant fruitiness and good hop flavours leading to a strong, dry finish.” From this I would suggest a yeast that provides a dry character.The data I have for this beer is OG: 1.050. Malt bill: 94.5% Maris Otter pale malt, 5.5% pale crystal malt. Hops: Fuggles, Target. Dry hops: Yes. IBU: 38. EBC: 18.

9 lbs. 10 oz. (4.4 kg) Maris Otter pale malt
8.5 oz. (240 g) crystal malt (40 °L)
7.2 AAU Target hops (90 min.) (0.65 oz./18 g at 11% alpha acids)
2.3 AAU Fuggle hops (90 min.) (0.5 oz./14 g at 4.5% alpha acids)
9 AAU Fuggle hops (0 min.) (2 oz./57 g at 4.5% alpha acids)
1 tsp. Irish moss
White Labs WLP005 (British Ale),  Wyeast 1098 (British Ale), or Wyeast 1335 (British Ale II) yeast
2/3 cup (133 g) dextrose (if priming)

Step by Step
Mash the grains at 150 °F (66 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option:
Decrease the Maris Otter pale malt in the all-grain recipe to 1.5 lb. (0.68 kg), and add 1.75 lbs. (0.79 kg) Briess light dried malt extract and 3.75 lbs. (1.7 kg) Briess light liquid malt extract. Steep crushed grains in 3 qts. (3 L) of water at 150 °F (66 °C) for 45 minutes. Combine “grain tea,” water, and dried malt extract to make 3 gallons (11 L) of wort. Boil for 90 minutes, adding hops at times indicated and liquid malt extract in the last 15 minutes of the boil. Follow the remaining portion of the all-grain recipe.


Issue: July-August 2010

This extra special bitter pours a gold color and features a light, floral hop aroma.