Author Topic: Harp  (Read 1730 times)

Offline bru

  • 1st Kit
  • *
  • Posts: 1
    • View Profile
Harp
« on: June 28, 2010, 05:05:58 PM »
Looking for a good all grain recipe for Harp?

Offline dmtaylor

  • Brewmaster
  • *****
  • Posts: 773
    • View Profile
Re: Harp
« Reply #1 on: June 28, 2010, 08:54:29 PM »
Well gosh... I like Harp as well, so while I haven't brewed this yet, I just went ahead and took a first stab at designing a recipe for us.  Keeping it nice and simple -- I think the real key would be to use English or Irish ingredients, and a clean malty lager yeast.  So how does this sound?

Harp Clone Attempt
5 gallons

OG=1.049
ABV=4.9%
IBU=17
SRM=2.7

8 lb English Pilsner malt
0.5 lb cane sugar
0.75 oz Kent Goldings (5.5% alpha, 60 minutes)
Wyeast 2042 Danish Lager yeast

Make a big yeast starter in advance.  Need to add salts to hit Dublin water -- this is very important.  And then the pH won't be low enough so add some of that pH 5.2 stuff.  Do a standard single infusion mash for at least 40 minutes at about 149 F, boil 90 minutes to minimize DMS, ferment at about 50 F for 2 weeks, lager at 30-something for 3 more weeks.  Carbonate in the mid-range for the style.  It's all good.

Someday I might brew this.  So easy, yet so delicious.  If you get to it first, let me know how it turns out.  Good luck.
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6306
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Harp
« Reply #2 on: June 29, 2010, 05:48:35 AM »
Need to add salts to hit Dublin water --

I don't know about that, I'd bet a wooden nickel they make water adjustments with either slaked lime or RO water or something to get the mineral content down.

+1 to the huge yeast starter though. You are going to need at least a gallon starter, fermented to completion, decant spent starter beer and pitch only slurry to make a proper lager.
Keith Y.
Self appointed "All Grain" section pruner

Offline hokerer

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2634
  • Manassas, VA
    • View Profile
Re: Harp
« Reply #3 on: June 29, 2010, 07:13:15 AM »
And then the pH won't be low enough so add some of that pH 5.2 stuff.

Be aware that, in spite of what they advertise, the concensus is that the 5.2 Buffer stuff won't do much of anything to lower your pH.  It's a buffer which means that it resists changes in pH - which is good once you get your pH into the 5.2 range.  If your pH is way off, 5.2 buffer won't get it there, though.
Joe

Offline dmtaylor

  • Brewmaster
  • *****
  • Posts: 773
    • View Profile
Re: Harp
« Reply #4 on: June 29, 2010, 01:29:16 PM »
The consensus?  Really?  I hadn't heard about this yet.  I guess I've been using the pH 5.2 stuff for nothing then.  Although, it seems to work for me -- at least, it's better than when I don't use it.  I don't test pH in every batch, but I did for a couple of years, and it appeared to get me into the right range.  Maybe it's a gimmick, or a placebo??
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Offline ndcube

  • Brewmaster
  • *****
  • Posts: 612
    • View Profile
Re: Harp
« Reply #5 on: June 30, 2010, 06:14:39 AM »
The consensus?  Really?  I hadn't heard about this yet.  I guess I've been using the pH 5.2 stuff for nothing then.  Although, it seems to work for me -- at least, it's better than when I don't use it.  I don't test pH in every batch, but I did for a couple of years, and it appeared to get me into the right range.  Maybe it's a gimmick, or a placebo??

Or maybe your water profile was already good w/o the stuff.

Offline dmtaylor

  • Brewmaster
  • *****
  • Posts: 773
    • View Profile
Re: Harp
« Reply #6 on: December 28, 2012, 06:37:57 AM »
Resurrecting this old thread......

Has anyone ever brewed my Harp recipe above?  Or something similar to it?  I'm going to brew it next month and was wondering how close it came to the real thing.  I think it should be right, but now I'm also wondering if Harp actually uses a German yeast and German hops.  It is quite a German tasting lager, really.  So I was wondering if I should tweak my recipe in that regard.  What do you think?
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Offline davidgzach

  • Senior Brewmaster
  • ******
  • Posts: 1498
    • View Profile
Re: Harp
« Reply #7 on: January 03, 2013, 03:02:00 PM »
Resurrecting this old thread......

Has anyone ever brewed my Harp recipe above?  Or something similar to it?  I'm going to brew it next month and was wondering how close it came to the real thing.  I think it should be right, but now I'm also wondering if Harp actually uses a German yeast and German hops.  It is quite a German tasting lager, really.  So I was wondering if I should tweak my recipe in that regard.  What do you think?

I like everything you have above, however I would add 4oz of Acid Malt to bring down the PH instead of the 5.2 stuff.  Let us know how it turns out.

Dave
Dave Zach