Old Beulah Wee Export Beer Recipe
Category Scottish Ale
Recipe Type All Grain
Fermentables
2 lbs 2--row Klages malt
.5 lbs crystal malt (60L)
.25 lbs black patent malt
.25 lbs flaked barley
5 lbs amber malt extract syrup (American Classic)
1 lbs dark brown sugar
.75 cup corn sugar (bottling)
Hops
1 oz Northern Brewer hop pellets (6.5% alpha)
2 oz Fuggles hop pellets (4.5% alpha)
Other
3 tsp gypsum
.25 tsp Irish moss
Yeast Wyeast #1028 London Ale yeast
Procedure Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest). Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest). Drain wort and sparge grains with 5 quarts water at 170. Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil. After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops. After 15 more minutes, add an additional 1/2 ounce of each hop. Boil for a total of 1- -1/2 hours. Ten minutes before the end of the boil, add the Irish moss. Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma). Cool the wort with a wort chiller and add to the primary fermenter with sufficient water to make 5 gallons. Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.
Old Man Pyle
Category Strong Ale
Recipe Type All Grain
Fermentables
7.0 lbs British pale 2-row malt
1.0 lbs Vienna malt
1.0 lbs Munich malt
0.5 lbs 80L Crystal malt
1.0 lbs 120L Crystal malt
0.25 lbs Chocolate malt
0.5 lbs Dark brown cane sugar
0.5 cup Corn sugar for bottling
Hops
0.5 oz Northern Brewer pellets (AA=7.1) at 60 min. (IBU=15)
0.5 oz Northern Brewer pellets (AA=7.1) at 30 min. (IBU=8)
1.0 oz Fuggles plugs (AA=4.2) at 30 min. (IBU=10)
0.5 oz Fuggles plugs (AA=4.2) at 5 min. (IBU=2)
0.5 oz Fuggles plugs (AA=4.2) dry hopped (IBU=0)
Yeast Wyeast 1338 European Ale yeast (1-2 pint starter)
Procedure Mash pale, vienna, and munich malts at 154F for 1.5 hours. Add crystal and chocolate malts at mash-out. Add sugar to the boil; adjust amount to hit OG (not more than 1# though). Hop as listed above; dry hops added after primary fermentation slows.
Old Peculier
Category Strong Ale
Recipe Type Extract
Fermentables
4 lbs dark malt extract
.5 lbs roast barley
.5 lbs crystal malt
2 lbs dark brown sugar
Hops
2 oz Fuggles hops
Other
5 saccharin
Yeast yeast
Procedure This recipe uses saccharin, but I will not use this in my beer; instead I may add brewer's licorice or lactose for sweetness. The amount of fermentables also seems low; I would add a pound or two of light extract to increase the gravity to the mid-fifties. The recipe also calls for priming with 3 ounces of black treacle, which is molasses. This seems low, and it also seems that different brands would contain different amounts of fermentable sugar.
Old-Time Jaspers Gingered Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
9 lbs Pale dry malt extract (M&F)
.75 lbs crystal malt
3 lbs light clover honey
Hops
1 oz Hallertau hops (boil)
.5 oz Hallertau hops (finish)
Other
6 oz fresh ginger
1.5 tsp cinnamon
.5 tsp nutmeg
1.5 tsp Irish moss
Yeast Whitbread Ale yeast
Procedure Add cracked crystal malt. Remove as water comes to a boil. Add all fermentable sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think) of the ginger and half of the orange peel. Add spices. Boil for 60 minutes. In the last ten minutes of the boil, add the remaining ginger, orange peel, and Irish moss. Cool. Pitch yeast.
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