Historical Beers King Henry VII's Hopp'd Beere

This recipe comes from a manuscript dated 1503CE:

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

Click to expand...

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.

Hmm. How is it?

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

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.

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.