There's just about enough time to get your Christmas brew on. I did mine a while ago and I'm in danger of drinking it before Christmas even gets here.
This one's inspired by the Theakston's Old Peculier recipe in Graham Wheeler's book. I've made enough adjustments for it to be unique in its own right and at only 30 days conditioning I'm really pleased with the outcome. It's rich and chocolately with dark fruit notes, balanced by a good amount of bitterness and flavour from the classic English hops.
Here's the complete recipe:
I'll leave you with a picture. Cheers! :
This one's inspired by the Theakston's Old Peculier recipe in Graham Wheeler's book. I've made enough adjustments for it to be unique in its own right and at only 30 days conditioning I'm really pleased with the outcome. It's rich and chocolately with dark fruit notes, balanced by a good amount of bitterness and flavour from the classic English hops.
Here's the complete recipe:
Code:
Recipe: Old Britannia
Style: Strong Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 25.40 l
Post Boil Volume: 22.40 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.052
Estimated FG: 1.014
Estimated ABV: 5.0%
Estimated Color: 52.8 EBC
Estimated IBU: 45.5 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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30.23 l Tesco Ashbeck Water
4.13 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent
3.10 g Calcium Chloride (Mash 60.0 mins) Water Agent
3.10 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent
3.09 kg Pale Malt, Maris Otter (5.9 EBC) Grain 64.0 %
1.11 kg BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 23.0 %
0.29 kg Caramel/Crystal Malt - 40L (113.0 EBC) Grain 6.0 %
0.19 kg Chocolate Malt (1125.0 EBC) Grain 4.0 %
0.14 kg Special B Malt (300.0 EBC) Grain 3.0 %
15.00 g Challenger [12.25 %] - Boil 60.0 min Hop 20.7 IBUs
15.00 g Challenger [12.25 %] - Boil 20.0 min Hop 12.5 IBUs
3.00 g Irish Moss (Boil 10.0 mins) Fining
35.00 g Fuggle [5.80 %] - Boil 10.0 min Hop 8.3 IBUs
35.00 g East Kent Goldings [5.10 %] - Boil 5.0 min Hop 4.0 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge (5l)
Total Grain Weight: 4.82 kg
Name Description Step Temperature Step Time
Mash In Add 25.23 l of water at 70.3 C 67.0 C 60 minI'll leave you with a picture. Cheers! :
