Oakhill Brewery’s Yeoman Strong Ale clone
Oakhill Yeoman Strong Ale Oakhill Brewery, UK
(5 gallons/19 L, all-grain) OG = 1.050 FG = 1.012 IBU = 66 SRM = 9 ABV = 4.8% The Oakhill Brewery in Somerset closed down when the owner retired. This beer has obviously been renamed during its history and the information that I have for it is: OG: 1.049–1.050. Malt bill: 91.5% Triumph or Halcyon pale malt, 8.5% crystal malt. Hops: Bramling Cross, Challenger, Fuggles, Goldings. In this case, we have malt bill proportions, but no IBU, so again we have to guess. However, style guidelines are a good guide to expected ballpark IBU. Ingredients 9 lb. 8 oz. (4.3 kg) Halcyon pale ale malt 11 oz. (0.31 kg) English crystal malt (60 °L) 4.35 AAU Challenger hops (90 min.) (0.5 oz./14 g of 8.7% alpha acid) 3.75 AAU East Kent Goldings hops (90 min.) (0.75 oz./21 g of 5% alpha acid) 4.13 AAU Bramling Cross hops (90 min.) (0.75 oz./21 g of 5% alpha acid) 4.5 AAU Fuggles hops (90 min.) (1 oz./28 g of 4.5% alpha acid) 1 tsp Irish moss (15 mins) 2 sachets Gervin English Ale or Safbrew S-33 or similar English ale yeast Step by Step 152 °F (67 °C) infusion mash temp for 60 minutes. 90-minute boil time. Ferment at 70 °F (21 °C). This recipe produced a full-bodied, but drinkable ale with pleasant fruit and bitterness.Oakhill Yeoman Strong Ale Oakhill Brewery, UK
(5 gallons/19 L, extract with grains) OG = 1.050 FG = 1.012 IBU = 66 SRM = 9 ABV = 4.8% Ingredients 11 oz. (0.31 kg) English crystal malt (60 °L) 6.6 lbs. (3 kg) Maris Otter liquid malt extract 4.6 AAU Challenger hops (60 min.) (0.52 oz./15 g of 8.7% alpha acid) 4.0 AAU East Kent Goldings hops (60 min.) (0.8 oz./23 g of 5% alpha acid) 4.4 AAU Bramling Cross hops (60 min.) (1.1 oz./30 g of 4.5% alpha acid) 4.8 AAU Fuggles hops (60 min.) (1.1 oz./30 g of 4.5% alpha acid) 1 tsp. Irish moss (15 mins) 2 sachets of Gervin English Ale or Safbrew S-33 or similar English ale yeast Step by Step Steep grains in 3.0 qts (2.8 L) or water at 152 °F (67 °C) for 20 minutes. Rinse with 1.5 qts. (~1.5 L) of water at 170 °F ( 77 °C). Add water and one can of malt extract to make 3.0 gallons (11 L) of wort. Boil 60 minutes, adding hops at times indicated. Stir in the second can of malt extract and add Irish moss for the final 15 minutes of the boil. Ferment at 70 °F (21 °C).
