London Ale

Classification: pale ale, London ale, historical, 1820s

Source: THOMASR@EZRZ1.vmsmail.ethz.ch, HBD Issue #1115, 4/8/93

From >em>Historical Recipes by F Accum, 1821, translated by Rob Thomas.

All recipes are adjusted to give 4 UK gallons of beer at fermentation (i.e., 5 US gallons). All measurements are UK units (same as US, except gallon US = 0.8 gallon UK).

Ingredients:

25.45 lb pale malt
9.29 oz. hops
yeast

Procedure:

Mashing.
Mash 1: 1.820 gall of water at 175 F, 0.5 hours, then add a further 0.91 gall at 175 F, 2 hours.
Mash 2: 2.180 gall of water at 180 F, 1.75 hours. Mash 3: 1.270 gall of water at 150 F, 1.25 hours.

Boiling.
mash 1 boiled with the hops for 1.5 hours.
mash 2+3+4 boiled with the used hops for 3 hours.

Produces 4 gallons at 1068.

Specifics:

O.G.: 1.068
F.G.: 1026