An Ankoù
Landlord.
Just looking at this recipe again, @peebee , all the hop additions say "aged 12 + 0 months (2019)" followed by an alpha rating. Does this mean that you've calculated a reduced alpha acid content for hops that have been stored normally for a year or are they hops that have been stored in such a way as to deliberately age them (in a paper bag in the fridge? Or is it just for your records that the hops were from an earlier harvest?I like the looks of that one @jjsh posted about: JOSHUA TETLEY & Sons , X K BITTER BEER 1868.
After this "Victorian Bitter" malarkey I'm a complete convert to Chevallier (as may "l"s as you like!) barley malt and "Victorian Bitters" but this XK recipe will be a chance to try Edd's trademark malt mixes (it's 50% Chevallier, having been cut with other malts), while otherwise being quite similar to the Morrell's derived recipe (including having the very successful Hochkurz-like mashing schedule).
Even though Edd does a fair bit of work to make sense of these old recipes, it'll need a bit of shoehorning to fit into one's own brewing practices (I don't think they had conical-cylindrical stainless steel fermenters back then, and I better dig out my "blow-off tube" if I follow the recommendation to use a "Yorkshire Square Yeast Strain"; e.g. WYeast's West Yorkshire Ale yeast which does have a tendency to try and make it out of the front-door).
But, this is all advance planning, for Christmas potentially!
Thanks. I'm thinking of doing this one. it doesn't look too horrendously strong.
Or should I be asking @jjsh ?