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 |
Ingredients
| 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 items |
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 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
10 |
| 1.00 oz |
Fuggles [5.0%] - Dry Hop 0 days |
Hops |
11 |
Notes
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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