An idiot's guide to making this please

[Tim74]

Hi, the recipe below caught my eye, but being very new to brewing, I could do with an idiot's guide on how to make it. Something along the lines of how long to boil, what to add and when to add it, temperatures, etc. I have read through the forum and have picked up bits and bobs, but a how-to for this would be very much appreciated if one of the experts here has the time to type it out for me. Is the 2000g dark malt extract, spray malt? I'm presuming it is and not out of a tin.

Dave Lines Theakstons Old Peculiar

25L

2000g Dark Malt Extract
250g Crushed Roast Barley
250g Crushed Crystal Malt
1000g Soft Brown Sugar
60g Fuggles (full boil)
5 Saccharin Tablets
5g irish moss last 10 mins
Prime with 100g Black Treacle.

[mshergold]

Hi. If Dave Line's recipe does call for liquid, use 80% dry to liquid. See here for a thread on the subject:

viewtopic.php?f=3&t=18282

I've not been brewing long (and only from kits), does anyone know if spray malt was arouond when Dave wrote his books?

I (til I tested the boiler I bought on Ebay only to discover it doesn't work) was going to have a go at my first extract brew this week using this recipe:

viewtopic.php?f=3&t=16445&p=195900&hilit=palace#p195900

but got a bit confused that sparging was mentioned in the method (I didn't think sparging would be required with an extract brew), so I looked here:

http://www.18000feet.com/extract/extrac ... method.htm

and (hopefully) using logic, came up with the below.

Charlie Papazians Palace Bitter.

19 litres

2kg DME light
340g crystal malt
14g English fuggles[boiling]
21g Kent Golding Hops[boiling]
21g Kent Goldings [flavour]
7g English fuggle hops [flavour]
14g Goldings[aroma]
English ale yeast
OG; 1.040-1.044
FG;1.008-1.012
Bitterness 26; colour 13.

Night before:

Boil 30 litres of water

Brew day:

1. Add ½ crushed campden table per 25 litres of water.
2. Bring the water up to 65-75 deg c. Put the crystal malt in the grain bag and carefully lower into the hot water. Maintain this temperature for 30 minutes.
3. Add malt extract and bring to boil.
4. Add boiling hops. Shortly after the hops are added the hot break will occur. The wort will foam and rise up rather like a pan of milk boiling over. At this point the foam should be stirred back in as briskly and gently as possible. If this isn’t enough to contain it, add a drop of cold brewing liquer, not too much though. The hot break is the proteins coming out of solution, as they are bounced about by the boiling wort they collide, stick together and become so big that they can no longer go back into solution. A good hot break is important for clarity in a beer, the heat should be left on through the hot break as much as possible. Only remove it or add brewing liquer to cool if it is in danger of boiling over and then only remove the heat briefly or add a small amount of liquor.
5. After 30 mins, add 7g each of fuggles and goldings for flavour and boil for 15 minutes.
6. Then add another 14 g of goldings for more flavour and boil for another 15 minutes.
7. Half and hour from the end of the boil I take about 250mls of wort from the boiler and cool it under the cold tap.
8. Turn off boiler. When wort reaches 80°C, add another 14g of goldings for final aroma and steep for 25 minutes.
9. Chill wort by passing into fermenter via CFC.
10. Meanwhile hydrate the dried yeast in some warm water (35°C) containing ½ teaspoon of sugar.
11. After 15 minutes, mix this with the cooled wort in the starter bottle.
12. Mix the contents of the starter bottle into the bulk wort.
13. Ferment as usual.

I might be talking out of my arse here, but hopefully one of the more experienced members will be able to cast an eye over it and gives suggestions. Sorry if it seems like I've hijacked your thread - I didn't mean to!

PS Daab says to add Irish Moss towards the end of the boil, but it's not listed in the Charlie Papazian recipe. Should I add some?

[Tim74]

Thanks for replying, mshergold. Just one question though; I understand that the when the water is brought up to 65-75 degrees c the crystal malt is added, but when the hops are added and the boil is started, is the crystal malt (I intend to put it in muslin bags) still in there, or do I take it out before the boil is started?

Sorry if it seems like I've hijacked your thread - I didn't mean to!

Not at all, I appreciate your reply. Just wish I could answer your questions...

[mshergold]

I'd imagine that if the grain goes in a bag, then it should be removed after the specified time. Hopefully someone will be able to clarify this!

Update: Just found this:

viewtopic.php?f=3&t=19454

[Tim74]

Excellent, thanks for the link.

[mshergold]

Hi Tim. I was just wondering if you'd made your Old Peculiar yet and if so, how you'd got on?

[Tim74]

Hi Tim. I was just wondering if you'd made your Old Peculiar yet and if so, how you'd got on?

I was hoping to make it during the weekend just gone but it didn't happen. I ordered everything (kit and ingredients) online, but the shop I ordered from have no boilers in stock at the moment and won't have for another ten days or so. As soon as everything arrives, I will get things going.

When you say 80% dry to liquid malt extract, do you mean that if 2000g of liquid extract is required, I would use 80% of that volume if using spray malt (1600g)?

I'm really looking forward to doing this recipe; it'll be nice to be able to have a bit more control over what the end product will be. How about you? Anything new on the go?

[Tim74]

I'm still a little confused about parts of the Old Peculier recipe; the recipe says to add 60g fuggles (full boil); how long does the boil last? From what I can glean on here, boil times seem to vary.

Also, can anyone clarify whether or not the 2000g dark malt extract is liquid or dry? mshergold did mention that dry extract might not have been around when the recipe was written. Am I right in interpreting the 80% dry to liquid as I have done in my post above, ie., a recipe that calls for 2000g of liquid would only need 1600g of dry? Here's hoping that someone can put me straight...

[mshergold]

Hi. I take it you've not got the book the recipe came from? If you haven't I'll take a look at his Big Book of Brewing tonight and see if I can come up with an answer. I'm still on kits at the moment - I'm having trouble with my CFC.

[Tim74]

Hi. I take it you've not got the book the recipe came from?

No, I don't have the book; the recipe was posted by Daab/Chris-x1 in the recipe section in this forum. I appreciate your help here with all of this; there is so much to learn!

I'm still on kits at the moment

I've done six kits since Christmas, with one of those (the first) a write-off. I tend to immerse myself into hobbies, hence to desire to try extract brewing. The second Wherry brew was bottled on 16th January and already a quarter has been drunk. It's probably a bit early to drink but tastes fine to me. I have a Muntons Connoiseur Bock beer bottled too, but it's a poor second compared to the Wherry.

[mshergold]

Sorry, but I didn't have time to look last night. Will hopefully be able to tonight.

[slednap]

I'm still a little confused about parts of the Old Peculier recipe; the recipe says to add 60g fuggles (full boil); how long does the boil last? From what I can glean on here, boil times seem to vary.

Also, can anyone clarify whether or not the 2000g dark malt extract is liquid or dry? mshergold did mention that dry extract might not have been around when the recipe was written. Am I right in interpreting the 80% dry to liquid as I have done in my post above, ie., a recipe that calls for 2000g of liquid would only need 1600g of dry? Here's hoping that someone can put me straight...

Hi Tim,
I’ve just checked the recipe in BBLTYB. The Boil time listed in the book is 45 minutes.
The 2000g dark malt extract is liquid, so you’re right thinking 1600g for dry.


Paul

[Tim74]

Cheers, Slednap, you're a star. Thanks for all of your help too, mshergold. As soon as my equipment and ingredients arrive (fingers crossed it will be late next week or early the following), I will get to work on this. Thanks again guys.