Thornbridge halcyon recipe

[baconsarnie]

Any thoughts on this? Fantastic beer but can't see a recipe on this site or anywhere else for that matter!

I assume there isn't much in the way of speciality malts, but there's a simple solid spine to let the hops shine- and it doesn't taste like a +7% beer

[baphomite51]

fantastic beer had it the weekend very impressed, sadly i cant help with a recipe

[DEMPSEY]

Malt bill is maris otter 100%. And then its all about the hops.

[DEMPSEY]

We Liffey brewers did alot of research drinking at the LC and its now all gone.

[baconsarnie]

We Liffey brewers did alot of research drinking at the LC and its now all gone.

Figured it was 100%MO- did your research team come up with any ideas about the hopping?

I found some notes on the 2009 recipe but would be stunned if the hops listed gave that much of a hop hit- i assumed there was some NZ hops in there:

Kelly Ryan, one of Thornbridge's young brewers, is full of enthusiasm for the new Halcyon IPA. "Halcyon Green Hop Vintage 2009 was brewed using Maris Otter pale ale malt. We used Warrior and Hallertau Magnum hops for bittering, then Hallertau Brewers Gold, Spalter Select and Perle for aroma. This is our standard Halcyon recipe with around 60-65 units of bitterness [IBUs].          

"We took a large amount of freshly-picked Herefordshire Target hops that we had couriered overnight to the brewery and placed them in conditioning tanks with the Halcyon for a month."

http://www.beer-pages.com/stories/thornbridge-bottled-beers.htm

[mr hoppy]

http://thornbridge.co.uk/assets/328.pdf

Hops: Topaz, Galaxy, Chinook and Bramling Cross

[DEMPSEY]

Was not fully sure that Thornbridge beers were bottled conditioned. Often wondered as the sediment profile did not seem normal but as you read what the owner Jim Harrison says here

Thornbridge owner Jim Harrison was keen to set out some of the technical aspects of the beers. "You'll probably notice varying degrees of sediment in the bottles," he says. "Halcyon in particular has quite a bit, and we think this is a combination of polyphenols from the hops, the yeast we re-fermented with and potentially some yeast cells broken down during the centrifuge process.
"The process is evolving every time we bottle. Our latest Jaipur is slightly different than the Saint Petersburg and Halcyon, which is why there is less yeast present in Jaipur. We tried capping the fermentation early to allow some of the naturally-produced CO2 to become soluble in the beer. We then polish centrifuged it - less than 10,000 yeast cells per millilitre - and re-seeded it with a small amount of viable yeast to allow the fermentation to finish in the bottle at an acceptable level.        
"For our next bottling, we'll probably try a slightly different approach, but every time we bottle we learn something new and the centrifuge is a fantastic tool for removing yeast, yet allowing us to retain flavour and aroma. It's great to not filter or pasteurise our beer yet still have a stable beer in bottle."

[baconsarnie]

http://thornbridge.co.uk/assets/328.pdf

Hops: Topaz, Galaxy, Chinook and Bramling Cross

Cheers- Topaz & Galaxy certainly make more sense.

Mr Hoppy- living up to your name!

[baconsarnie]

Was not fully sure that Thornbridge beers were bottled conditioned. Often wondered as the sediment profile did not seem normal but as you read what the owner Jim Harrison says here

Thornbridge owner Jim Harrison was keen to set out some of the technical aspects of the beers. "You'll probably notice varying degrees of sediment in the bottles," he says. "Halcyon in particular has quite a bit, and we think this is a combination of polyphenols from the hops, the yeast we re-fermented with and potentially some yeast cells broken down during the centrifuge process.
"The process is evolving every time we bottle. Our latest Jaipur is slightly different than the Saint Petersburg and Halcyon, which is why there is less yeast present in Jaipur. We tried capping the fermentation early to allow some of the naturally-produced CO2 to become soluble in the beer. We then polish centrifuged it - less than 10,000 yeast cells per millilitre - and re-seeded it with a small amount of viable yeast to allow the fermentation to finish in the bottle at an acceptable level. 
"For our next bottling, we'll probably try a slightly different approach, but every time we bottle we learn something new and the centrifuge is a fantastic tool for removing yeast, yet allowing us to retain flavour and aroma. It's great to not filter or pasteurise our beer yet still have a stable beer in bottle."

Very interesting. Halcyon I assumed wasn't bottle conditioned but always assumed St Petersburg was