Recipe For A Double Diamond

[PhilA]

:beerbang: Hi every one, my first post on this forum .
Anyway I am looking for a recipe for a English beer, Double Diamond it's a Lager style beer I had it in a English pub in Perth and thought it would be good to try and make a hybrid or something similar at least.
Happy brewing Phil.

 

[Weizguy]

There is a recipe in the Protz and Wheeler book, "Brew Classic European Beers at Home".

Does anyone care to transcribe for us?

Les

edit: BTW, welcome Phil.

 

[Quintrex]

Can't help heaps but check out the discussion here

http://www.jimsbeerkit.co.uk/forum/viewtop...d5ade4dd613d968

theres a recipe quoted there
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25L 1038

2800g Pale Malt
500g Barley Syrup
5 Saccharine Tabs
60g Fuggles
5ml Irish Moss
60g Soft Brown Sugar
60g Hop Extract (Equiv) (add at the time of pitching)

If you want to do an extract just replace the pale malt with pale malt extract, approx 2kg of dme or 2.4 kg of lme.
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Or google Cats Meow II

It has this recipe

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Double Diamond

Source: Brian Glendenning ([email protected])
Digest: Issue #581, 2/14/91

Ingredients:

*
* 9 pounds Pale ale malt
* 1 pound crystal malt
* 3/4 pound Brown sugar
* 1/2 pound malto-dextrins (or 3/4# cara pils)
* 2 ounces Williamette (60m)
* 1/2 ounce Williamette
* Whitbred dry yeast


Procedure:

This is an infusion mash at 156 degrees. Sparge, and add brown sugar,
and malto-dextrins. Bring to boil and add 2 ounces Williamette hops.
After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for
10-15 minutes.

Comments:

My notes say that it was close in flavour but a bit light in both colour
and body compared to the real thing.

Specifics:

Original Gravity: 1.051
Final Gravity: 1.010

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Good luck finding a recipe you are happy with

Cheers
Q

 

[GMK]

here is a recipe i have done...

Double Diamond

Hope this helps...

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.05
Anticipated OG: 1.051 Plato: 12.68
Anticipated SRM: 8.1
Anticipated IBU: 42.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.6 7.50 kg. Pale Malt(2-row) Great Britain 1.038 3
14.9 1.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
4.4 0.44 kg. Munich Malt Great Britain 1.037 6
2.0 0.20 kg. Amber Malt Great Britain 1.032 35
3.6 0.36 kg. Weyermann Caramunich I Germany 1.036 51
0.5 0.05 kg. CarAmber France 1.034 30

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
48.00 g. Wye Challenger Pellet 7.50 22.6 First WH
36.00 g. Goldings - E.K. Pellet 4.75 11.9 60 min.
28.00 g. Goldings - E.K. Pellet 4.75 4.6 15 min.
24.00 g. Styrian Goldings Pellet 5.25 1.8 5 min.
24.00 g. Fuggle Pellet 5.00 1.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1275 Thames Valley Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 10.05
Water Qts: 21.13 - Before Additional Infusions
Water L: 20.00 - Before Additional Infusions

L Water Per kg Grain: 1.99 - Before Additional Infusions

Saccharification Rest Temp : 65 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 70 Time: 45


Total Mash Volume L: 26.71 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

1/2 Tab of Irish Moss

 

[n00ch]

This is the recipe out of the Protz and Wheeler book "Brew Classic European Beers at Home" Les was talking about.

Ind Coope - Double Diamond

23ltr Batch
OG - 1.053
FG - 1.012
25 EBC
35 EBU

Pale Malt - 4.81kg
Crystal Malt - .34kg
Flaked Maize - .27kg

Target - 35gms @60 mins
Goldings - 15gms @15 mins

Single infusion mash, top fermenting yeast.

This is a direct copy out of the book. Hope that helps in some way.

Cheers

 

[PhilA]

This is the recipe out of the Protz and Wheeler book "Brew Classic European Beers at Home" Les was talking about.

Ind Coope - Double Diamond

23ltr Batch
OG - 1.053
FG - 1.012
25 EBC
35 EBU

Pale Malt - 4.81kg
Crystal Malt - .34kg
Flaked Maize - .27kg

Target - 35gms @60 mins
Goldings - 15gms @15 mins

Single infusion mash, top fermenting yeast.

This is a direct copy out of the book. Hope that helps in some way.

Cheers

:icon_drunk: Thanks guy's but I hav'nt done any grain before only extract I will keep these recipies thou,thank you