Quantcast

Maredsous or Old Peculiar

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

DeRoux's Broux

Well-Known Member
Joined
Nov 19, 2004
Messages
2,959
Reaction score
6
Location
Beaumont
Has anyone tried to clone Maredsous No.8 or Theakston's Old Peculiar? I want to brew one, but don't know ingredients/conditioning times. Being high alcohol, I'm sure they need to smooth out for a couple months. I keg, and force carbonate, but I figured I would use priming sugar and just condition in keg at room temp for a while? :confused:

Also, does anyone have a good e/g recipe for one of these bad boy's?

Cheers!
DeRoux's Broux
 

Janx

Well-Known Member
Joined
Dec 29, 2004
Messages
1,677
Reaction score
24
Location
San Francisco Bay Area
Sorry, not me. But if you find anything please post it. Those are some unique beers, and I bet they have some interesting ingredients. Old Peculier may have molasses? Who knows. It's a complex brew. Keep us posted on your success.
 
OP
DeRoux's Broux

DeRoux's Broux

Well-Known Member
Joined
Nov 19, 2004
Messages
2,959
Reaction score
6
Location
Beaumont
I was actually digging through some old issues of BYO this weekend and found an article about Old Ales, and they had an Old Peculiar recipe, but it didn't mention molasses. I had heard before that it may have it in there? We'll see. I brewed an Imperial Rye Ale this weekend, so when that's done, I'll give it a go and I'll keep ya'l posted.

Cheers!
DeRoux's Broux
 

Janx

Well-Known Member
Joined
Dec 29, 2004
Messages
1,677
Reaction score
24
Location
San Francisco Bay Area
OT, but was the rye extract or grain? I have brewed exactly one rye ale in my life, and I doubt I'll ever do it again. It was a NIGHTMARE of a stuck mash. Took bloody forever to salvage it.

I love rye beer, but I'll just drink the one that the good folks at Bear Republic Brewing Company make ;)

Janx
 
OP
DeRoux's Broux

DeRoux's Broux

Well-Known Member
Joined
Nov 19, 2004
Messages
2,959
Reaction score
6
Location
Beaumont
It's an extract w/ grains. It's actually an Imperial IPA that my homebrew shop does, and we added 1/2 pound of rye to the recipe. I had never had one until Saturday at a tap house in Houston. Full Moon Pale Rye. Damn good. I actually have the clone recipe for Bear Republic's Hop Rod Rye (all grain) that's from the brewer there. That's what inspired mine! Freaky Stuff Man! :eek:
I capped my primary @ 200pm, and when I went home at lunch today activity was goin' crazy already. Didn't get to do a starter due to time, but it's working good.

DeRoux's Broux
 

eriggity

Member
Joined
Oct 2, 2006
Messages
11
Reaction score
0
Location
CA
Heres a recipe I ran across for an Old Ale. The author was trying for an approximation of Old Peculiar, but said this turned out different.

I'm looking for a Usher's 1824 Particular recipe myself ; can anyone dig one up for extract/steeping brew.:confused:

Old and Faded Ale

6.6 lbs. Muntons Amber Malt Extract
1 lb. Wheat Dry Malt Extract
1 lb. Organic Black Molasses
0.25 lbs. Caramunich (crushed)
0.16 lbs. Special B (crushed)
2 tps. Barton Water Salts (added after steep)
1.5 oz. Northern Brewer (@ 60 mins)
0.50 oz. Kent Goldings (@ 40 mins)
0.50 oz. Fuggle (@ 30 mins)
1 oz. Fuggle (last min)
White Labs WLP007 Dry English Ale Yeast with quart starter
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.068
Final S.G. 1.016
Alcohol 6.9%
Color 15 SRM
IBU 40-50

Bottled: 04-01-05
Racked to Secondary: 03-12-05
Brewed: 03-05-05

Tasting notes: Wow. It turned out much different than I planned. I was expecting an "Old Peculiar" and got something much different. Full body, great hoppy smell, and smooth.
 
Top