Old Peculier

Started:
21 Sep
03
Bottled:
27 Sep 03
Ingredients
1.7 Kg can Iron
Bark Dark Ale
1.5 Kg Coopers Pale
Malt Extract
250 gms Crystal Malt
250 gms Chocolate Malt
(500-550 EBC)
1 Kg Dark Brown Sugar
120 gms (4 oz) Black Strap
Molasses
60 gms (2 oz) Fuggles Hops
6 gm packet Morgan Ale
Yeast (came with can)
We went a bit more scientific in mashing the
grain this time - instead of crudely pouring boiling water over the grains
or simmering below the boil, we raised and maintained the water temp at 65
deg Celsius and steeped for 20 mins. Beer brewing texts advise that having
the temp too high destroys the enzymes that convert starches to sugar -
and sugar = alcohol.... eventually.
We also used hop
plugs, instead of pellets. The result, weight-for-weight, is a much milder
hop 'tea' - you could use more hop plugs if you want a more hoppy
taste. |
Method
Heat 3 litres of water to
65-70 deg Celsius add Crystal
Malt
Let steep for 20 mins
At the same time, boil hops
in 2-3 litres of water for 20 mins
Strain each into fermenter, sparge with cold
water
Add sugar
Warm other ingredients, add
to fermenter
Top with warm/cold
water to make 23 litres at about 22-30 deg C
Measure Specific
Gravity
Pitch Yeast
Facts and
Figures
Pitched at 28 deg
C
OG 1.062
FG reached:
1.020
23.5 Litres
We were a little concerned
about the strength of the molasses overpowering all the other flavours -
especially as the dark brown sugar had a fair proportion of molasses in itself.
However, a taste of the wort allayed our fears - while the molasses was very
definitely there, the flavour seems to complement the other ingredients.
Going into the fermenter, the wort was very dark, very
sweet and strong. Smelled great while it was fermenting.
Going into the bottle, the beer was dark but
not black, and tasted relatively sweet, with a strong sense of
chocolate on the palate - a complex taste but no specific taste of molasses.
Now that the beer has had some time to mature
... oh, my gosh ... a seriously good beer - one of the best we have made ! |
|