9 march: X Ale (1868) '50 Brewings', G.S. Amsinck

[mb]

having a go at a durden park today, no.4

for 23L
--------
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.

[mysterio]

Good luck with it

[AT]

Good luck with the brew, will the camera feature in this brew

[ECR]

Good luck. Hope it's going well

[spearmint-wino]

Hope it goes well mb - a tasting at the june meeting perhaps?

[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.

[DRB]

Nice plimsoles .

[djavet]

Wich yeast do have used?

Dom

[ECR]

Good pictures

[Buzz]

Lovely clear wort

[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