Recipe Type: All Grain
Yeast: Varies
Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.020
IBU: 24
Boiling Time (Minutes): 60
Color: 7-8
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: See below

This recipe comes from a manuscript dated 1503CE:

After a bunch of math, the proportions below were calculated.

This recipe is part of an article hopefully to be seen soon in one of the glossy brew rags. PM for historical notes.

King Henry VII's Hopp'd Beere

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.50
Anticipated OG: 1.070 Plato: 17.00
Anticipated SRM: 7.4
Anticipated IBU: 24.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 10.00 lbs. Mild Malt UK 1.037 4
10.0 1.25 lbs. Wheat Malt, Dark Germany 1.039 8
10.0 1.25 lbs. Oat Malt UK 1.037 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Fuggle Whole 4.75 24.2 60 min.


Yeast
-----

S-04 SafAle English Ale, Wyeast Ardennes, Windsor


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

Mash Type: Single Step

Grain Lbs: 12.50
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - 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: 4.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.