The Worthington Taste that Satisfies

[Bribie]

Worthington E's the beer, there's satisfaction here.... or was it Tankard or Tavern? long time ago anyway. I got a bit nostalgic for a good honest keg beer so I brewed up a bit of a hybrid from Dave Line's Brewing Beers Like Those You Buy, extinct keg section. And of course it has to be served in a dimple mug with a handle.



I wasn't sure on a couple of the ingredients - barley syrup?? So I used maltose syrup and put some flaked barley in the mash. Turned out a bit over hopped, I'd probably cut back to 2/3 of what I used. Yeast was Wyeast 1768 ESB. The caramelly note and the mild maltiness took me back to the 70s, time to get out the flared pants and the Addy Jacket and do some disco grooving with chicks

Brib E Tavern Tankard
English Keg 1960s

Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 3.415
Total Hops (g): 40.56
Original Gravity (OG): 1.039 (°P): 9.8
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol by Volume (ABV): 4.21 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 20.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
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2.500 kg Pale Malt Golden Promise (73.21%)
0.380 kg Maltose Syrup Chinese (11.13%)
0.375 kg Demerara Sugar (10.98%)
0.100 kg Flaked Barley (2.93%)
0.060 kg Crystal Heritage Simpsons (1.76%)

Hop Bill
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10 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30g East Kent Golding Pellet (4.7% Alpha) @ 10 Minutes (Boil) (1.4 g/L)

Misc Bill
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8.4 g BrewBright @ 10 Minutes (Boil)
5.2 g Gelatin @ 0 Days (Secondary)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1768 English Special bitter


Recipe Generated with BrewMate