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Rare Brews - Some recipes

 

Strong beer

The Complete family piece, and country gentleman, and farmer's best guide. London : Printed for A. Bettesworth and C. Hitch, C. Rivington, S. Birt, T. Longman, and J. Clarke, 1737.

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All quantities are approximations, and assume a brewhouse efficiency of 70% and a 23 litre batch (with additional water for tun and boil kettle deadspace)

5.5 kg Maris Otter malt
2.75 kg Torrefied Wheat


Mash at 69 degrees in 24 litres, sparged at 75 degrees with 16 litres
Boil wort for 60 minutes
100g East Kent Goldings added before the wort reaches boil
with 15 minutes to go add several Rosemary sprigs (estimate)
Ferment using an English ale yeast (e.g. Safale S04, WLP002)
Variation: try substituting a portion of Maris Otter for Brown Malt"


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Small ale for the stone

Digby, Kenelm, Sir, 1603-1665.The closet of the eminently learned Sir Kenelme Digby Kt. opened. London : Printed by E.C. & A.C. for H. Brome, 1671.RB 4668.15

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Note: This recipe calls for boiling the hops with the water that is then used to mash the grain. A similar resulting bitterness can be achieved by adding the hops to the boil for 60 minutes. A variation that would be worth trying is "mash hopping" which extracts flavour, but little bitterness. You can also add a small amount of Crystal or Brown malt to add colour and body similar to the original malt used.


All quantities are approximations, and assume a brewhouse efficiency of 70% and a 23 litre batch (with additional water for tun and boil kettle deadspace)


2.5 kg Maris Otter
Mashed at 65 degrees in 9 litres, sparged at 75 degrees with 28 litres
Boil wort for 60 minutes
15g East Kent Goldings added at 60 minutes
Ferment using a British ale yeast (e.g. Safale S04, WLP002)

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Ale with honey

Digby, Kenelm, Sir, 1603-1665.The closet of the eminently learned Sir Kenelme Digby Kt. opened. London : Printed by E.C. & A.C. for H. Brome, 1671.RB 4668.15

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Make a small ale (such as the Small Ale for the Stone). You can add additional hops to offset the extra sweetness of the honey.
Mash the grain at 69 degrees to add a little extra body.
At flameout from the boil, add 1 litre of honey and stir through.
Chill and pitch with an English Ale yeast.

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Home made beer

Muskett, Philip E.The book of diet.Melbourne : Robertson, [1898]. RB 1598.82

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This is a "ginger beer" with hops, and can be made using the recipe provided.
It is recommended to use a "low alpha" hop such as East Kent Goldings or Fuggles.

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China-ale

Ellis, William. The London and country brewer.London, Printed for T. Astley, and sold by R. Baldwin, 1759.

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This recipe does not specify what type of ale is the "base beer", so you could choose to make a beer with pale malt on it's own or with brown and/or amber malt in varying quantities to provide a little more body. Your hops should be designed to balance the sweetness of the beer, but not overpower the herbs. note: Ginseng is a substitute for "China-root"


All quantities are approximations, and assume a brewhouse efficiency of 70% and a 23 litre batch (with additional water for tun and boil kettle deadspace)

4 Kg Maris Otter
Mashed at 67 degrees with 10.5 litres for 1 hour, sparge with 18.5 litres at 75 degrees
Boil for 60 mins. Add:
25 g East Kent Goldings at 60 min
25 g East Kent Goldings at 30 min

This recipe describes dry-hopping with ginseng root and coriander seeds, and then bottling with spice and lemon peel. You could add all of these during the boil (usually around the last 15 minutes) or in the last few minutes of the boil, or attempt a dry-hop (noting that you can potentially infect your beer this way!). You can use whole or roughly crushed all spice for "spice".


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Molasses beer

Ellis, William. The London and country brewer.London, Printed for T. Astley, and sold by R. Baldwin, 1759.

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This beer is just molasses and hops! A 23 litre batch only requires 560g of molasses and 15g of hops boiled for an hour and fermented with an English ale yeast. This only comes out to 1.2% ABV, so might be a bit on the dull side!


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An ale that tastes like apricot ale

Ellis, William. The London and country brewer.London, Printed for T. Astley, and sold by R. Baldwin, 1759.

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This recipes illustrates the use of Wild Carrot Seed as a "dry hop" to flavour the beer. You can interpret your own base beer for this recipe, although I would recommend sticking to English hops (Fuggles, East Kent Goldings etc.) and adding seeds during the boil (slightly crushed may help extract the flavours) at the 10 minute mark.


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Blackberry ale

Ellis, William. The London and country brewer.London, Printed for T. Astley, and sold by R. Baldwin, 1759.

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This recipe is basically a Strong Ale fermented with Blackberry juice. A nice interpretation would be a Strong Brown Ale which would provide some malt flavours to balance the Blackberry. Original Strong Brown Ale recipes had a very high starting gravity and final gravity (around 1052), but a lower gravity is recommended to prevent bottle explosions and to make the beer a little more palatable for todays tastes. You could also exclude the brown malt and make it with just the pale malt. Blackberry juice is hard to come by, so you can use frozen blackberries added directly to the fermenter instead.


All quantities are approximations, and assume a brewhouse efficiency of 70% and a 23 litre batch (with additional water for tun and boil kettle deadspace).


4.5 kg Maris Otter
2 kg Brown Malt
Mash at 69 degrees for 60 mins with 19.5 litres of water, and sparge with 19.2 litres at 75 degrees.
Boil 1 hour adding 45 g East Kent Goldings at 60 mins, and 20 grams at 20 minutes.
If using Blackberry juice, add it in the last 5 minutes of the boil.
Ferment with an English Ale yeast.


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Devonshire white ale

Ellis, William. The London and country brewer.London, Printed for T. Astley, and sold by R. Baldwin, 1759.

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This is a 3.8 litre recipe. This beer is not boiled, so it needs to be drunk fresh before it spoils.


1.8 kg Pale malt
85g Wheat flour
1/2 egg white
5g salt
Mash the pale malt for 60 minutes at 65 degrees in the 3.8 litres of water.
Combine the wheat flour, egg white and salt with a little bit of wort to make into a thin paste.
Mix the wheat paste into the wort with 7g of ground coriander, 1/4 tsp of powdered ginger, and a pinch of caraway.
Ferment with an ale yeast and consume ""fresh"" after 1 week.


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