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Norfolk nog

Ellis, William.The new art of brewing and improving malt liquors to the greatest advantage.London : Printed for M. Cooper, in Pater-Noster-Row, 1761.

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A strong ale, but using ginger instead of hops - as a guide, add fresh sliced ginger root in the last 15 minutes of the boil.


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Drink against the King's Evil

A guide to gentlemen, farmers and house-keepers, for brewing the finest malt liquors. Dublin: Printed for S. Fuller, at the Globe and Scales in Meath-street, 1727.

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This "physic" calls for many ingredients which may be hard to come by in Australia, so an approximation is the best you can do. I would certainly not recommend adding living millipedes to your recipe!


Start with a brown common ale as below, and add the extra ingredients in the last 5-10 minutes of the boil. You could attempt to use them as a "dry-hop", but as it is hard to sterilise some of these ingredients, you do run the risk of infecting your beer. It's up to you how much of each herb to use, but a starting point would be a tablespoon of each.


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).


3kg Pale malt
1.8 kg Brown malt
800g Amber malt
Mashed for 60 minutes at 69 degrees with 17 litres of water and sparged with 23 litres at 75 degrees
Boil for 90 min and add 35g of Fuggles at 60 minutes and 20 g at 20 minutes.
Add 10 minutes add:
Guaiacum wood
Sarsaparilla root
Scrophularia (can be purchased dried)
Herb Robert
Raisins
(you can add walnut seeds instead of walnut bark which is slightly toxic, and it is best to leave out the sassafras altogether as it is "external use only"!)
Ferment with an English ale yeast.


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Juniper ale

A guide to gentlemen, farmers and house-keepers, for brewing the finest malt liquors. Dublin: Printed for S. Fuller, at the Globe and Scales in Meath-street, 1727.

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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).


3kg Pale Malt
1.8kg Brown Malt
800g Amber malt
Mashed for 60 minutes at 69 degrees with 17 litres of water and sparged with 23 litres at 75 degrees
Boil for 90 minutes and add 35g of Fuggles at 60 minutes and 20g at 20 minutes
At 10 minutes add 30 grams of crushed juniper berries
Ferment with an English ale yeast.


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A purging-drink for children

A guide to gentlemen, farmers and house-keepers, for brewing the finest malt liquors. Dublin: Printed for S. Fuller, at the Globe and Scales in Meath-street, 1727.

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Make a small ale or brown common ale (such as Small Ale for the Stone-see Recipes I), and make a "dry hop" from liquorice root and aniseed (seeds). Add frozen rhubarb to the secondary fermenter and ensure fermentation is complete before bottling.


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Small beer

Watkins, George. The compleat English brewer, or, The whole art and mystery of brewing. London : Printed for J. Cooke, 1768.

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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).


700g Pale Malt (Maris Otter)
900g Brown Malt
1.75 kg Amber malt
sliced ginger root
Mash at 69 degrees for 60 minutes with 11 litres of water and sparge at 75 degrees with 26 litres
Boil for 90 minutes and add 15 grams of hops (East Kent Goldings) at 60 minutes, and 10 grams of hops at 20 minutes
Ferment with an English Ale yeast.


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Porter

Watkins, George. The compleat English brewer, or, The whole art and mystery of brewing. London : Printed for J. Cooke, 1768.

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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).


4 kg Brown Malt
2.3 Kg Maris Otter
Mash at 69 degrees for 60 min with 19 litres and sparge at 75 degrees with 19.5 litres
Boil for 60 minutes and add 55g of East Kent Goldings Hops at the start of the boil. At 5 minutes add 30g (or more if you are adventurous) of bruised elderberries.
Ferment with an English ale yeast.


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Dorchester ale

Watkins, George. The compleat English brewer, or, The whole art and mystery of brewing. London : Printed for J. Cooke, 1768.

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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).


3kg Pale Malt
2.25kg Amber malt
Chalk in the water is the key to the Dorchester Ale, and to achieve the right water quality, you can add 2 tsp chalk, 1/4 tsp Epsom salts, 1/4 tsp of salt, and 1/4 tsp of gypsum to the mash.
Mashed for 60 minutes at 69 degrees with 17 litres of water and sparged with 23 litres at 75 degrees
Boil for 60 minutes and add 30g of Fuggles at 60 minutes and 25g at 20 minutes Ferment with an English Ale yeast.


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Oat ale

Watkins, George. The compleat English brewer, or, The whole art and mystery of brewing. London : Printed for J. Cooke, 1768.

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This makes a small (3.5 litre) batch, and is generally drunk "fresh" (just after it's finished fermenting), although aging in bottles can help the flavour to develop.


500g malted oats
3.8 litre water
22g hops
1 packet ale yeast
Cover the oats with the water, and let stand for 12 hours. Add the hops and let those soak for an additional 3 hours. Strain the mixture into a fermenter and add the yeast


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Apple cider

Montague, Laetitia. The housewife. London : printed for J. Dixwell, c.1785.

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