Ersatz Theakston's Old Peculier
pale ale, all-grain, Theakston's Old Peculier
Source: Andy Phillips (email@example.com)
Issue #910, 6/25/92
A good beer with a deep malty taste, a dense, lasting head
and a wonderful reddish-black colour---but otherwise totally unlike OP.
So---back to the drawing board...
P.S. My last batch of "basic bitter" was an accidental experiment in
altered mashing conditions: I let the temperature rise to 75C in the
first 30 minutes, so although I got a good conversion, a lot of this was
unfermentable (due to excessive destruction of the beta amylase, which
produces maltose from dextrins). So the starting gravity was 1.048, but
finished at 1.020. As Conn Copas noted in HBD 909, it is thus possible
to produce a relatively low alcohol beer which doesn't taste too weak.
In fact, it's rather good, IMHO.....
Ingredients: (for 5 UK gallons, 22-1/2 litres, 6 US gallons)
- 7 pounds, crushed pale malt
- 2 pounds, wheat malt
- 4 ounces, chocolate malt (for reddish hue)
- 4 ounces, roast barley
- 4 ounces of Fuggles hops (timing same as in "English Bitter"
- Treacle (priming)
- 1 teaspoon, CaSO4
- 1 teaspoon, Irish moss
- Edme ale yeast
Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3
hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1
teaspoon Irish moss. Cool with immersion chiller, rack, and aerate.
Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Keg
or bottle after 2 weeks (primed with 3 ounces, malt extract).