Brett's Peculier, Batch 49

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Old Ale (17B)
Boil Size: 7.56 galStyle Guide: BJCP 2015
Color: 20.5 SRMEquipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Bitterness: 40.2 IBUsBoil 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

Amount Name Type #
9 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2
4.00 oz Chocolate Malt (450.0 SRM) Grain 3
4.00 oz Wheat, Flaked (1.6 SRM) Grain 4
12.00 oz Molasses (80.0 SRM) Sugar 5
1.00 oz Northern Brewer [9.4%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Fuggles [5.0%] - Boil 15 min Hops 8
0.25 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 9
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 10
1.00 oz Fuggles [5.0%] - Dry Hop 0 days Hops 11


I 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 1.014@69.4°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 1.013@65.6°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.
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