80/- Recipes please!!

[simmyb]

Hi All,

I’m planning to brew an 80/- this weekend and am looking for any tried and true recipes please?!!

Cheers in advance! Simon

[PhilB]

Hi Simon

I made the Graham Wheeler Caledonian 80/- recipe (it's posted over there by Skittlebrau (link) if you don't have Brew Your Own British Real Ale) and followed the suggestion of boiling down some of the first runnings made by RobMaxwell in that thread (link), but I didn't make my own Amber Malt or go at the grains with a blowtorch, like he suggests .

Fermented with Wy1728, it turned out a very nice beer indeed
Cheers, PhilB

[lord.president]

I made this last year,based on GW's Cally 80:

3465g Golden Promise
454g amber malt
250g crystal
220g Wheat malt
100g chocolate malt
40 g East Kent Goldings 60min
6g EKG 15 min

69C mash in for 90 min
Boiled 2.5 litre first runnings down to a litre,added to main boil.

WY Yeast Scottish ale.

Was darker and smokier than the commercial 80/- which just seem to be a reddish bitter. Got rave reviews from older relatives who said it was how they remember 80/- Just beware thgat the yeast isn't a 'sticky' one if bottling.

[seymour]

Great question. I was at a huge Schlafly beer fest yesterday and my favourite was their Eighty Shilling. I'm sure Graham Wheeler's Celedonian recipe is better and more authentic, but I think the Schlafly version goes like this (and like I said, it was delicious):

Grainbill: Pale, Crystal, Roasted Barley, Brown Sugar
Hops: East Kent Goldings, Pilgrim (UK)
ABV: 4.0%
IBU: 21
Colour: copper with off-white foam

[seymour]

Bump. How'd it go?

[simmyb]

Hi Seymour, this was my recipe...

Pale Malt 3600g
Medium Crystal 450g
Amber Malt 200g
Chocolate Malt 85g
Oats 200g

90 min mash @69C
120 min boil

Fuggles 10g 90 mins
East Kent Goldings 20g @ 90 mins
East Kent Goldings 10g 10 mins

5ltrs of wort boiled on the stove to reduce to 2 ltrs and added back in

Fermented with WLP028 Edinburgh Ale Yeast

Ended up with 28 ltrs at 1.042
Finished at 1.014 so about 3.7% ABV
21.9 IBU

Bottled with 80g Muscovado Sugar.

I've had a few bottles of this and it is gorgeous. Good thick head that stays all the way down the glass, Full, malty, caramelly flavour and at a strength that is fine for a school night! In fact, that has given me a thirst so I'm going to open one now!:D

[seymour]

I like the look of that recipe a lot, I bet the touch of chocolate with oatmeal creaminess is delicious. I'm shocked that yeast stopped at 1014, though. Beware bottle bombs if any are allowed to age, which probably won't be a problem since this is a great style to drink through fresh...

Thanks for sharing!

[simmyb]

I had guessed that was a result of mashing at 69C? Carbonation is pretty restrained so far, but i will keep an eye on it...

I did the Cotleigh Barn Owl recipe from GW earlier in the year and I really liked the influence the chocolate malt had in that too. Its the first time I’ve down the ‘Seymour Oat Addition’ and I dont think it will be the last!

Cheers, Simon

[seymour]

I had guessed that was a result of mashing at 69C? Carbonation is pretty restrained so far, but i will keep an eye on it...

I'm sure you're right and it will be fine.

I did the Cotleigh Barn Owl recipe from GW earlier in the year and I really liked the influence the chocolate malt had in that too.

Sounds good, I've never had that one.

Its the first time I’ve down the ‘Seymour Oat Addition’ and I dont think it will be the last!

Cheers to that. It definitely explains the excellent head retention and appearance.

[timbo41]

Seymour kindly linked me to this and its a great recipe. Just wondering.... Two hour boil? What was your startting volume, and the wort reduction from 5 to 2 how long did that take

[Andy]

Hi Seymour, this was my recipe...

Pale Malt 3600g
Medium Crystal 450g
Amber Malt 200g
Chocolate Malt 85g
Oats 200g


Ended up with 28 ltrs at 1.042

Are you sure you made those numbers from the grain quantities listed Haven't got beersmith etc infront of me now but 28L @ 1042 seems high. You must have a very efficient system


Recipe looks great though, on my list for a Christmas session beer.

[seymour]

To bring things full circle: simmyb, I brewed an 80/- yesterday based on an old Maclay log; and timbo41, I used the Flyer hops you sent, thanks again!

[simmyb]

Hi Seymour, this was my recipe...

Pale Malt 3600g
Medium Crystal 450g
Amber Malt 200g
Chocolate Malt 85g
Oats 200g


Ended up with 28 ltrs at 1.042

Are you sure you made those numbers from the grain quantities listed Haven't got beersmith etc infront of me now but 28L @ 1042 seems high. You must have a very efficient system


Recipe looks great though, on my list for a Christmas session beer.

Just double checked my notes...

I collected 43 ltrs from the sparge. Started to boil and put 5ltrs into a pan on the stove and reduced to 2ltrs, took best part of an hour. Added that back into the boiler and continued to boil for 120 mins in total, mainly because I think I had collected a bit too much and wanted to reduce the volume, but I am sure I read someone else on here had done a 120min boil in their recipe?

After cooling I went to run off the wort, but I had been using a pump to recirculate the hot wort over the chiller for the first time and the pump had pulled some of the hops through the false bottom and clogged everything up! I ended up jugging it all through a sieve into the FV so got all the break material which would have normally been left in the boiler. That, along with the smaller quantity of hops soaking up less(?) I got the best part of 28 ltrs. Once I added the litre of starter I had 29lts!

So, not really efficient, more cack-handed!!

Cheers, Simon

[simmyb]

To bring things full circle: simmyb, I brewed an 80/- yesterday based on an old Maclay log; and timbo41, I used the Flyer hops you sent, thanks again!

What recipe did you go with? Going to need tasting notes when its ready!

Cheers, Simon

[seymour]

To bring things full circle: simmyb, I brewed an 80/- yesterday based on an old Maclay log; and timbo41, I used the Flyer hops you sent, thanks again!

What recipe did you go with?

Well, the 1965 Maclay 80/- Export Ale grainbill was approximately 76% Pale or Mild some of which might've been smoked, 11% Flaked Maize, 13% Dark Invert Syrup.



You can see my tweaks on the SEYMOUR 80/- brewday thread. Lots and lots of adjuncts there, but to ignore or deny that misses the point of historically-accurate clone brewing, right? We'll see how it tastes...

...Going to need tasting notes when its ready!

Definitely will do. Same goes for you, too!

Cheers!