Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Specialty Beer > All-Grain - King Henry VII's Hopp'd Beere

Reply
 
LinkBack Thread Tools
Old 03-01-2010, 08:26 PM   #1
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default All-Grain - King Henry VII's Hopp'd Beere

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:

Quote:
"To brew beer; 10 quarters malt. 2 quarters wheat, 2 quarters oats, 40 lbs hops. To make 60 barrels of single beer."
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.
__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 11:38 PM   #2
Grousebane
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Canada
Posts: 16
Default


Hmm. How is it?

__________________
Grousebane is offline  
 
Reply With Quote Quick reply to this message
Old 05-31-2010, 11:37 AM   #3
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default


I've brewed this many times. It's quite tasty indeed (though I say it myself).

At least, the 7bbl batch I brewed a few years ago for a brewpub went over very well!

If you brew it, let me know how it works for you.

Cheers!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Old 03-06-2014, 02:44 PM   #4
CarbonTom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Posts: 66
Liked 3 Times on 3 Posts
Likes Given: 20

Default


This seems so interesting! Also a seemingly simple brew. Could you describe it a little more taste wise? What style would this be (still a n00b)? I have an empty keg that this might need to go in.

__________________
CarbonTom is offline  
 
Reply With Quote Quick reply to this message
Old 03-06-2014, 04:42 PM   #5
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default


It's fairly neutral in terms of flavor, unless you use the Ardennes. Then it has a bit of Belgian funk, but fairly restrained. It's definitely on the malty side, with plenty of foam and mouthfeel from the oats and wheat. It will be relatively turbid.

As for style, it doesn't really fit any category other than Experimental. Bit of a cop-out, but there you are.

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline  
 
Reply With Quote Quick reply to this message
Reply


Tags
english, historical, oat malt, renaissance, tudor

Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Happy Birthday John Beere! EvilTOJ General Chit Chat 8 05-16-2008 03:40 AM
Thanks to John Beere, Orpheus, Buford... Lepoc2635 DIY Projects 0 07-30-2007 01:26 PM