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Old 03-01-2010, 09:21 PM   #1
Bob
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Default All-Grain - 1501 Koyt Bier

Recipe Type: All Grain
Yeast: Varies
Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.010
IBU: 27
Boiling Time (Minutes): 60
Color: 5-6
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: See below.

This beer is the result of months of research into historical brewing techniques, focusing on England in the 16th century.

Due to the inextricable brewing link between England and the Low Countries before 1700, the beers of Haarlem, Delft, Amsterdam and other cities became interesting, too. Their impact on the English brewing scene can't be ignored.

This beer is part of an article on prototypical hopped beers of the early 16th century which will hopefully appear soon in one of the glossy brew rags.

Haarlem Hopped Koyt


Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.38
Anticipated OG: 1.047 Plato: 11.70
Anticipated SRM: 5.5
Anticipated IBU: 26.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.8 3.75 lbs. Oat Malt UK 1.037 2
29.9 2.50 lbs. Mild Malt UK 1.037 4
25.4 2.13 lbs. Wheat Malt, Dark Germany 1.039 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Fuggle Whole 4.75 26.6 60 min.


Yeast
-----

S-04 SafAle English Ale, Nottingham, Wyeast Ardennes


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.38
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.96 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 2.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Notes:

Use malts with darker-than-normal color to more closely approximate historical malt.

Use any relatively rough, low-alpha hops variety in one addition or as FWH.

I really, really like Wyeast Belgian Ardennes for this one, though S-04 runs a very close second.

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Old 04-04-2010, 10:01 PM   #2
fredthecat
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was sifting through threads about oat ales and oat usage and found this

i think i might give it a shot sometime!, except i dont think i have access to mild malt (im in canada) ? what is it like?

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Old 04-04-2010, 11:41 PM   #3
Bob
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It's merely a darker Pale Ale malt. There are two main manufacturers of Mild malt: Briess and Pauls. If your local store carries Briess products - and most in NA do - ask them to order Briess Ashburne Mild malt for you.

Alternately, Maris Otter works quite well.

Good luck! If you brew it, please let me know how it turns out for you.

Bob

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Old 06-04-2010, 01:38 AM   #4
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Had my eye on this one for awhile, Bob, thanks so much for posting it. Think I'll give it a go on Sunday. I'll let you know how it turns out.
Ha, just checked my logs and I've done 30 brews in 2010 so far, with more than half being historical recreations from England or Scotland. I've been meaning to branch out eventually, so this one will be a baby step, just a short hop over to the continent to see how it works out.

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Old 06-04-2010, 02:17 AM   #5
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Please do let me know how it works for you. I need to brew another batch, as the last batch just kicked. Maybe this next batch, I'll remember to take pictures of the finished product...

B

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