This recipe was supplied for the 2023 Members Recipe by Martin Thompson and is based on Bill Elks recipe (Durden Park).
From Martin: This was the beer that started me brewing. I tasted Bill Elk’s Durden Park researched Simond’s bitter and was simply blown away; I had to know how to brew such a delight. Having said that I have brewed this a few times and it has been disappointing (in comparison to Bill’s) – but on occasion it is superb. I suspect, apart from our usual problems of consistency in all that we do, getting the correct balance of Amber malt bitterness to hop is some of it.
Batch Size 1 gallon (4.5l); OG 1062
Mash (See Method)
Pale Malt 2lbs 10oz (1190g) 84% Pale Amber Malt 8oz (226g) 16%
Boil – 90 Minutes
Fuggles 0.75oz (22g) start Goldings 0.16oz (5g) late in boil (Reserve 0.1 oz (2-3g) hops for dry hopping.)
Modern interpretations of this 1880’s recipe suggest:
- Mash grain for 3 hours at 150º F (66±1º C)
- Raise temperature to 170º F (77º C) for 30 minutes
- Sparge with hot water at 180-185º F (82-85º C) to OG or required volume.
- Boil with Fuggles for 90 minutes and add the Goldings towards the end of the boil.
- Cool and ferment with a good quality ale yeast
- Mature for 3 – 5 months.
The feature image is the old Simmonds brewery malthouse in Reading, Berkshire and was taken by Graham Horn.