Brett's Peculier, Batch 49
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Old Ale (17B)|
|Boil Size: 7.56 gal||Style Guide: BJCP 2015|
|Color: 20.5 SRM||Equipment: 10 Gallon BoilerMaker™ (5 gal/19 L)|
|Bitterness: 40.2 IBUs||Boil Time: 60 min|
|Est OG: 1.062 (15.1° P)||Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb|
|Est FG: 1.012 SG (3.1° P)||Fermentation: Ale, Two Stage|
|ABV: 6.5%||Taste Rating: 30.0|
|9 lbs 8.00 oz
||Pale Malt, Maris Otter (3.0 SRM)
||Caramel Malt - 60L (Briess) (60.0 SRM)
||Chocolate Malt (450.0 SRM)
||Wheat, Flaked (1.6 SRM)
||Molasses (80.0 SRM)
||Northern Brewer [9.4%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Fuggles [5.0%] - Boil 15 min
||Wyeast Beer Yeast Nutrient Blend (Boil 10 min)
||London Ale Yeast (Wyeast Labs #1028)
||Fuggles [5.0%] - Dry Hop 0 days
NotesI am combining different clone sources to create my own Strong Ale/Old Ale inspired by a favorite, Theakston’s Old Peculiar.
2017-10-07: Brew day. Yeast starter begun yesterday early and looks good - maybe 1.25L instead of 1L.
Dough-in with 3G 3.5Q liquor and 11.75 lbs grain for 1.35 ratio resulted in 5G mash. OK but about the limit here n the 7.5G MT.
That went pretty well. Yeast added and air lock in place at 15:39 after starting roughly 08:15. Bubbling a few hours later!
2017-10-08 10:53: It’s going gangbusters and I needed blowoff tube. Pics posted to Facebook. Carboy temp is around 73°F and the room is still at 70°F with a target room temp of 66°F.
2017-10-08 15:28: Temp up to 76°F. Too warm. I gave it a wet shirt to wear. Blowoff tube is still needed. Room temp has dropped to 69°F.
2017-10-08 21:45: I added a wet tshirt to the carboy and have a fan blowing on low and I have the room temp now down to 68°F and the carboy down to 73°F. Acceptable but not so much so that I am going to stop the fan or pull off the tshirt.
2017-10-09 15:20: Room temp at 68°F and carboy continues to drop steady and is now at roughly 69°F. I don’t think I need any cooling anymore.
2017-10-10 07:43: Room temp back down to target 66°F and carboy down to 68°F with considerably slower bubbling.
2017-10-11: Bubbling has significantly slowed. I will have to get SG later and rack to secondary along with dry hopping as planned.
2017-10-13: Racked to secondary - I need that primary. SG is email@example.com°F or 1.015.
1oz Fuggles added to secondary in Star Sanned bag per instructions.
2017-10-24: Racking to keg. FG via hydrometer is firstname.lastname@example.org°F or 1.014. Same measurement with refractometer after using BeerSmith to correct.
2017-10-26: Some confusion as I look back over the ingredients. They currently claim that the base malt is Mapleton 2 Row. I think this was actually brewed with Gleneagle Maris Otter. It’s pretty tough to say now except that I had the issue with the new Maplton 2 Row on the 10th and this was brewed three days before. I believe that the Maplton was replacing Maris Otter. The batches on either side are Maris Otter. It just about has to be Maris Otter. I am going to update the ingredients.