I used this recipe, deviced by a friend and jigged about on beer engine by me, for my christmas brew. I'm aiming for it to taste a bit like Fullers Vintage 2008.
Recipe is as follows for 15ltrs
4400g MO
500g Crystal malt
100g TW
Mashed at 66 for 90 min, batch sparged at 69 for 30 min, ended up with enough wort at 1076.
Hops
14g Northdown 90 min
12g Challenger 90 min
20g Challenger 0 min
Yeast was S04
The OG was 1.060 and after 2 days its down to 1.024. I will be racking off in to a second FV and adding 10g of Northdown. Any opinions appreciated.
Jim
Christmas Brew
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Zatoichi
Re: Christmas Brew
Thought this might help, Found this recipe for Fullers Vintage Ale. The beer is brewed with a different recipe each year if my memory serves me well.
OG 1.087, 38 IBUs, 5 gallons
15 lbs. Gambrinus ESB malt (Maris Otter, Golden Promise, or any other English pale ale malt will work fine)
1 lb. flaked corn
0.5 lbs. British extra dark crystal malt
Mash at 150°F for 90 min
1 oz. Target 60 min
1 oz Challenger 30 min
1 oz. East Kent Goldings 10 min
1 oz. East Kent Goldings 2 min
WLP002 English Ale yeast. Your best bet is to brew a 1.040-1.060 bitter/pale ale the week before, and use the entire yeast cake from that batch to ferment this old ale.
OG 1.087, 38 IBUs, 5 gallons
15 lbs. Gambrinus ESB malt (Maris Otter, Golden Promise, or any other English pale ale malt will work fine)
1 lb. flaked corn
0.5 lbs. British extra dark crystal malt
Mash at 150°F for 90 min
1 oz. Target 60 min
1 oz Challenger 30 min
1 oz. East Kent Goldings 10 min
1 oz. East Kent Goldings 2 min
WLP002 English Ale yeast. Your best bet is to brew a 1.040-1.060 bitter/pale ale the week before, and use the entire yeast cake from that batch to ferment this old ale.