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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How to make a traditional Welsh Ale
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Old 08-28-2008, 04:26 AM   #1
npribyl
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Default How to make a traditional Welsh Ale

Anyone have knowledge of how to homebrew a Welsh Ale? Specifically one with a low ABV...

I'm just getting started on my first batch of homebrew beer and I'm already thinking ahead to the next project.

Any help would be greatly appreciated.

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Old 08-28-2008, 08:28 AM   #2
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Not sure about a Welsh Ale, but this thread may have something close...

http://www.homebrewtalk.com/f14/tell...h-milds-78028/

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Old 08-28-2008, 09:14 AM   #3
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Well it seems like there is not a lot of traffic for Welsh ales as far as Google is concerned!

This thread already rank #1

Try here. All About Beer Feature: Beer in Wales

If you supply a break down and general infor then I'm sure we can help formulate the recipe.

AND WELCOME

Are you From Wales?
Pop into introductions and say hello. Maybe update your profile to show your location.

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Old 08-31-2008, 09:36 AM   #4
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I found this place that is worth a look at.

I was talking to the brewer on Saturday.

www.northwalesbrewery.net

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Old 04-28-2011, 01:59 PM   #5
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reviving this old thread!

Orfy, I was wondering if you did get info and if you ever brewed your welsh ale?

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Old 08-07-2011, 02:24 PM   #6
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re-reviving. anyone have any more info on welsh ale

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Old 08-07-2011, 05:27 PM   #7
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the latest issue of BYO has a whole article with several recipes for welsh ales.

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Old 03-19-2013, 03:21 AM   #8
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Default Historical Welch Ale Recipe

I was looking for something similar when i stumbled upon an encyclopedia from 1850 that had a historical recipe. (Here) Look on page 44 for the actual breakdown.

One thing that gets lost in translation per say is some of the old english measurements. From my research a quarter is one of two measurements, either 28 lbs weight or 64 gallons volume. The book says the average hopping is 6-10 lbs per quarter. So I would assume the ratio would be better as 64 gallons of malt per 6 lbs of hops. That being said, I don't know if they worked with fresh or dried hops in 1850.

The quoted text below as is, but those pages are a very interesting read to learn about historical brewing.

"
Take 3 quaters of the best pale malt and 25 lbs of hops, turn on the first liquor at 178*. Mash for one hour and a half, and stand two hours. Turn on second liquor at 190* and stand two hours. Boil and hour and a half; pitch the tun at 62*, and cleanse at 80* using salt and flour. After the second mash turn on for table beer at 150*. Mash 3 quarters of an hour and stand two hours.
"
As some background from other pages in the book:

-It appears as if the recipe uses batch sparging with 4 Barrels of water on first run, 3 barrels of water on second run and 2.5 barrels on the third run. You would combine the first and second runnings and then use the third to make a session or table beer.

-Hops used are Kent

-Yeast used is of course not specified but it does use 1 gallon of thick yeast


I plan on creating a home brew adaptation for 5 gallon batches soon and appreciate any incite on the meanings of phrases in this work. I will post on here for comments and suggestions as well.

Thanks!

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Old 04-14-2013, 06:33 AM   #9
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Like Casey, I also stumbled upon that old encyclopedia link and am looking for more information about Welsh ales ...

Casey, have you brewed this yet? If so, how did this recipe turn out?

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Old 04-14-2013, 06:50 AM   #10
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Being of Welsh descent I am a little curious with this topic. If someone has a good recipe or the like I would also be appreciative.

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