Cinci-Brewing
Active Member
I've been reading on Colonial style beer recipes, in preparation of brewing an extract based, Colonial style ale that's a close representation of what a Colonial ale might have tasted like in those day's.
Here's the recipe that I have so far:
8 lbs Pale Malt Extract
4 lbs Wheat Malt Extract
1 lb Molasses
1 1/2 oz Kent Goldings (60 min)
1 oz Cluster Hops (10 min)
My first question is: Would 1 lb of Molasses be to much, and overpower this recipe?
Molasses was a widely used adjunct in the Colonial day's of home brewing, and not only must it be a part of this recipe, but you must be able to tell that It's there in the finished product.
I'm just wondering if 1 lb of molasses is to much to overpower it, and that I should maybe start out with let's say, 1/2 lb of molasses?
My second question is: Corn was also said to be very popular in Colonial brewing, and It's said that cracked local maize was the most likely to be used.
Now if I wanted to incorporate corn into the above recipe, would I be better off with 1 lb or 2 lbs of flaked corn (maize)?
My third question is: It's my understanding that Colonial era beers were very hoppy, like an IPA. I'm wondering if I should use more hops?
Here's the recipe that I have so far:
8 lbs Pale Malt Extract
4 lbs Wheat Malt Extract
1 lb Molasses
1 1/2 oz Kent Goldings (60 min)
1 oz Cluster Hops (10 min)
My first question is: Would 1 lb of Molasses be to much, and overpower this recipe?
Molasses was a widely used adjunct in the Colonial day's of home brewing, and not only must it be a part of this recipe, but you must be able to tell that It's there in the finished product.
I'm just wondering if 1 lb of molasses is to much to overpower it, and that I should maybe start out with let's say, 1/2 lb of molasses?
My second question is: Corn was also said to be very popular in Colonial brewing, and It's said that cracked local maize was the most likely to be used.
Now if I wanted to incorporate corn into the above recipe, would I be better off with 1 lb or 2 lbs of flaked corn (maize)?
My third question is: It's my understanding that Colonial era beers were very hoppy, like an IPA. I'm wondering if I should use more hops?