Hi Peeps...
I'm trying to recreate a recipe from the 1920's to make this beer. Would like advice where I'm being stupid, also any critique is welcome.
I tend to only use malts from Warminster Maltings and generally all grain (Max 5kg - 11lb)
OG: 1.060
FG: 1.019
IBU: 85
SRM: 30
ABV: 5+
Yeast: Wyeast Scottish Ale - Fermented @ 15c (59f)
Mash @ 69c (156f)
Pale Ale Malt 2.4kg (5.3lb) 48%
Wheat Malt 1.8kg (4lb) 36%
Amber Malt 375g (13oz) 7.5%
Black Malt 225g (8oz) 4.5%
Brown Malt 100g (3.5oz) 2%
Chocolate Malt 100g (3.5oz) 2%
Hop pellets:
60g (2oz) Cluster 60 mins
60g (2oz) Saaz 30 mins
60g (2oz) Goldings 15 mins
The original recipe had grits instead of wheat malt and dark caramel, I've substituted brown and chocolate malt for the caramel.
I'm trying to recreate a recipe from the 1920's to make this beer. Would like advice where I'm being stupid, also any critique is welcome.
I tend to only use malts from Warminster Maltings and generally all grain (Max 5kg - 11lb)
OG: 1.060
FG: 1.019
IBU: 85
SRM: 30
ABV: 5+
Yeast: Wyeast Scottish Ale - Fermented @ 15c (59f)
Mash @ 69c (156f)
Pale Ale Malt 2.4kg (5.3lb) 48%
Wheat Malt 1.8kg (4lb) 36%
Amber Malt 375g (13oz) 7.5%
Black Malt 225g (8oz) 4.5%
Brown Malt 100g (3.5oz) 2%
Chocolate Malt 100g (3.5oz) 2%
Hop pellets:
60g (2oz) Cluster 60 mins
60g (2oz) Saaz 30 mins
60g (2oz) Goldings 15 mins
The original recipe had grits instead of wheat malt and dark caramel, I've substituted brown and chocolate malt for the caramel.