climateboy
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Hi, all.
I just brewed this Theakston's Old Peculier clone recipe below. It's a bit of a strange recipe, as it doesn't list DME in the ingredients but calls for it on one of the steps, and it doesn't tell you when to add the liquid malts. This is my third batch of homebrew (two successful saisons previously), so I followed that basic procedure...boiled the grain "tea" for 40 minutes or so, then added the extracts and boiled all that together for about 25 minutes.
Thing is, I came out with an OG of 1.070 at 72 degrees when I pitched. The recipe calls for a target OG of 1.052. Any ideas what I might have done? Any ideas on how this will turn out? I'm sure it will be great, just interested.
(oh, and a "did I ruin my beer" question...I accidentally spilled about a tablespoon of OneStep sanitizer in my wort....nothing to worry about, right?)
Thanks,
CB
Theakston's Old Peculier Clone
by Byron Burch
Glorious, rich, full flavor, very popular, but hard to come by. (5 gallons)
Ingredients:
3.3 lbs. John Bull Amber malt extract
3.3 lbs. Muntons "Old Ale" malt extract
8 oz. Lyles black treacle syrup
2 oz. malto-dextrin
4 oz. wheat malt, 2° Lovibond
4 oz. light caramel malt, 20° Lovibond
4 oz. medium caramel malt, 60° Lovibond
4 oz. dark caramel malt, 90° Lovibond
4 oz. black roasted barley
1 oz. Willamette or Fuggle hops (7.7% alpha acid) for 45 min.
1 oz. Northern Brewer pellets for steeping
14 g. Nottingham dry ale yeast or Wyeast 1728 (Scottish ale)
3/4 cup brown sugar for priming
Step by Step:
Place cracked grains in 0.5 gal. of 158° F water. Steep for 40 min. and rinse through a
sieve strainer or mesh bag with 0.5 gal. of 175° F water, catching the run-off in your
boiling kettle. Discard the grain.
Add the dry malt extract, treacle, and dextrin powder along with enough water to make 5
gal. Heat to boiling and add Willamette or Fuggle hops. Boil 45 min. Turn off heat, add the
Northern Brewer pellets, cover, and cool in a cold water bath or use a wort chiller. Pitch
yeast at 60° to 70° F.
Ferment where temperature remains above 60° F. After primary fermentation, transfer to
secondary until settled (about one week). Prime with brown sugar and bottle. Age for one
to two months before drinking for fullest flavor.
OG = 1.052
FG = 1.012
I just brewed this Theakston's Old Peculier clone recipe below. It's a bit of a strange recipe, as it doesn't list DME in the ingredients but calls for it on one of the steps, and it doesn't tell you when to add the liquid malts. This is my third batch of homebrew (two successful saisons previously), so I followed that basic procedure...boiled the grain "tea" for 40 minutes or so, then added the extracts and boiled all that together for about 25 minutes.
Thing is, I came out with an OG of 1.070 at 72 degrees when I pitched. The recipe calls for a target OG of 1.052. Any ideas what I might have done? Any ideas on how this will turn out? I'm sure it will be great, just interested.
(oh, and a "did I ruin my beer" question...I accidentally spilled about a tablespoon of OneStep sanitizer in my wort....nothing to worry about, right?)
Thanks,
CB
Theakston's Old Peculier Clone
by Byron Burch
Glorious, rich, full flavor, very popular, but hard to come by. (5 gallons)
Ingredients:
3.3 lbs. John Bull Amber malt extract
3.3 lbs. Muntons "Old Ale" malt extract
8 oz. Lyles black treacle syrup
2 oz. malto-dextrin
4 oz. wheat malt, 2° Lovibond
4 oz. light caramel malt, 20° Lovibond
4 oz. medium caramel malt, 60° Lovibond
4 oz. dark caramel malt, 90° Lovibond
4 oz. black roasted barley
1 oz. Willamette or Fuggle hops (7.7% alpha acid) for 45 min.
1 oz. Northern Brewer pellets for steeping
14 g. Nottingham dry ale yeast or Wyeast 1728 (Scottish ale)
3/4 cup brown sugar for priming
Step by Step:
Place cracked grains in 0.5 gal. of 158° F water. Steep for 40 min. and rinse through a
sieve strainer or mesh bag with 0.5 gal. of 175° F water, catching the run-off in your
boiling kettle. Discard the grain.
Add the dry malt extract, treacle, and dextrin powder along with enough water to make 5
gal. Heat to boiling and add Willamette or Fuggle hops. Boil 45 min. Turn off heat, add the
Northern Brewer pellets, cover, and cool in a cold water bath or use a wort chiller. Pitch
yeast at 60° to 70° F.
Ferment where temperature remains above 60° F. After primary fermentation, transfer to
secondary until settled (about one week). Prime with brown sugar and bottle. Age for one
to two months before drinking for fullest flavor.
OG = 1.052
FG = 1.012