Nectar of the gods indeed. After reading this I went to the fridge because I always try to keep it in stock, but to my dismay, I am out. I am making my first 1845 clone next using the following recipe for 5.5 gallons:
9.5 lbs Maris Otter or Golden Promise (Alexis and Chariot if you can find it)
1.0 lb Aromatic Malt
0.5 lb Amber Malt (sub Biscuit Malt if you can't get it)
0.5 lbs Crystal 60
0.5 lbs Special B
1.5 oz EK Goldings 90 min (4.75%AA)
0.5 oz EK Goldings 20 min (4.75%AA)
WLP002 yeast (nice low attenuation and highly flocculant)
Mash at 156F with 3.5 gallons of water. SG 1.061. 7-10 days in primary at 65F, 2-3 weeks in seconday at 65F. FG 1.019.
This should be aged for at least 4 months at cellar temperatures, more would be better. The authentic ingredients are Alexis Pale Malt, Chariot Pale Malt, Crystal Malt, and Amber Malt. I added Aromatic for the extra maltiness and Special B since it gives that dried fruit, wine-like flavor better than Crystal 120.
Let me know what you use for ingredients and how it turns out.
Kegged: Saison, American Brown, RIS, Old Ale
Next Up: ?
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, New Glarus Moon Man, Tröegs Troegenator