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9 march: X Ale (1868) '50 Brewings', G.S. Amsinck
Posted: Sun Mar 09, 2008 12:40 pm
by mb
having a go at a durden park today, no.4
for 23L
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6.1 kg Maris Otter
130g Fuggles (start of boil)
OG 55
that's it. apart from 2 months maturing.
i'm not going to attempt the 3 hour mash, just stick to my 90 mins and a batch sparge - so perhaps not 100% authentic, but then there weren't many cool boxes and plastic buckets around in 1868 either.
Posted: Sun Mar 09, 2008 12:58 pm
by mysterio
Good luck with it
Posted: Sun Mar 09, 2008 2:15 pm
by AT
Good luck with the brew, will the camera feature in this brew
Posted: Sun Mar 09, 2008 2:18 pm
by ECR
Good luck. Hope it's going well
Posted: Sun Mar 09, 2008 5:24 pm
by spearmint-wino
Hope it goes well mb - a tasting at the june meeting perhaps?
Posted: Sun Mar 09, 2008 8:49 pm
by mb
all done, i got 19L @ 1058, diluted to 20L @ 1055. i messed up my batch sparge numbers and forgot to allow for additional losses, there were 2 inches of hops left in the boiler.
Should be good none the less although I would have thought it would take longer than 2 months to mature.
too many hops? i make it roughly 50 IBUs, maybe less as they were 2006 crop. i picked this recipe as it's one of the shorter maturation periods.
Hope it goes well mb - a tasting at the june meeting perhaps?
i'll put a couple of bottles aside for LAB. i think i've solved my DMS problem btw, i've been boiling with the lid half on and cooling with it 90% on - so the undesirables weren't getting boiled off. i left the lid off today.
some pics - i wasn't going to bother, but found that the novelty still hasn't worn off yet, so i took some. tell me if you're getting bored.
Posted: Sun Mar 09, 2008 8:53 pm
by DRB
Nice plimsoles
.
Posted: Sun Mar 09, 2008 9:47 pm
by djavet
Wich yeast do have used?
Dom
Posted: Sun Mar 09, 2008 11:41 pm
by ECR
Good pictures
Posted: Mon Mar 10, 2008 12:29 pm
by Buzz
Lovely clear wort
Posted: Mon Mar 10, 2008 9:16 pm
by mb
Wich yeast do have used?
2 packs of s-04, it was a toss up between that and nottingham. it's been going bananas today. apparently 19th century yeasts are thought to have been less attenuative than modern yeasts- so maybe windsor would be more appropriate - durden park don't say much about yeast, i guess the old brewers had a house yeast, they couldn't order from whitelabs
i read today that when bateman's first started in the 1870s their brewer 'mr malt shovel' measured the mash temperature with his elbow
so i reckon my winging it approach to my sparge volumes yesterday was historically appropriate
