Bob
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Varies
- Yeast Starter
- n/a
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.070
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 7-8
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- n/a
- 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.
"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.