Dave Line's Extract Brews

[CrownCap]

I'm looking to have a stab at Dave Line's "Old Peculier" clone extract recipe at the weekend (bit of an experiment, would like to try an extract brew).

In the recipe he specifies "2000g Dark Malt Extract". Any ideas as to whether he means Liquid or Dry *

I'll also be dropping the 5 saccharin tabs since I'd like to use Windsor yeast (if my LHBS has any in) - sound feasible?

* 1.0kg LME ≈ 0.8kg DME

[steve_flack]

Windsor will be less attenuative and probably work well in a dark beer. It is a bit of a slow yeast to settle out so you might need to fine it - but as it's going to be dark a little haze won't be a huge issue.

[CrownCap]

Thanks Steve, that's as I expected. Will have to see about fining when the time comes.

But what about the DME/LME question... there's a 20% difference in extract by mass so I'd like to know which the recipe is based on (I'll probably be using DME btw). Any insight from you guys would be very much appreciated

25L
6% Alcohol

2kg Dark Malt Extract (in what form?)
250g Crushed roast barley
250g Crushed crystal malt
1kg Soft dark brown sugar
60g Fuggles (boil 45 mins)
5 Saccharin tablets (no thanks!)
100g Black treacle for priming

[CrownCap]

If you want to hit the 6% 1060 gravity mark in the book you'll need to use 2.8kg of dme.

Thanks DaaB, I thought 2kg sounded a bit low. I've had a scan around for the extract values for LME and DME and found one of your posts that gives the values as:

1kg of LME will raise the gravity of 1L of water by 374pts
1kg of DME will raise the gravity of 1L of water by 300pts

That doesn't sound the right way round to me or am I a bit 'hard of thinking' today

Also can't find anything for plain old sugar (presumably its quite high) I'd like to be able to have a go at calculating an expected OG and scale the whole thing to 23L.

[Graham]

If you want to hit the 6% 1060 gravity mark in the book you'll need to use 2.8kg of dme.

Thanks DaaB, I thought 2kg sounded a bit low. I've had a scan around for the extract values for LME and DME and found one of your posts that gives the values as:

1kg of LME will raise the gravity of 1L of water by 374pts
1kg of DME will raise the gravity of 1L of water by 300pts

That doesn't sound the right way round to me or am I a bit 'hard of thinking' today

Also can't find anything for plain old sugar (presumably its quite high) I'd like to be able to have a go at calculating an expected OG and scale the whole thing to 23L.

That does look the wrong way round.
For liquid malt extract I have 309 DKL
For cane sugar I have 375 DKL.

I have no figure for dried malt extract.

[CrownCap]

Ok, some quick calcs gives the following then...

Code: Select all

FV 22L
               pts/kg/L   Efficiency*   Weight (kg)    Pts Gravity
	        
DME               374         0.92         2.50            39

Crystal           265         0.70         0.25             2
Roast Barley      260         0.70         0.25             2

Soft Brown Sugar  375         1.00         1.00            17

                                                           --
                                                     Total 60

(*Efficiency is a guesstimate of extract for the grain and trub losses.)

[Edit - I will get that monospaced table to work!!!]

[Aleman]

Dave didn't have access to dry malt extract so any of his recipes are for Liquid.

I've brewed that recipe (My first ever Extract Beer) some 23 years ago, and my notes were that it produced a rounded beer, very close to the bottle beer.

Of course the fact that it was overprimed led to most of my mates describing it as a foam fire extinguisher (Good head retention) . . . . Was even funnier watching one of them try and glug it from the bottle

Oh last note from that brew was "Don't try and boil this in a 16 pint kettle again"

[CrownCap]

Dave didn't have access to dry malt extract so any of his recipes are for Liquid.

Thanks TJB, I seem to remember the photos in the book show EDME liquid malt extract so had an inkling that it wasn't dry.

I've brewed that recipe (My first ever Extract Beer) some 23 years ago, and my notes were that it produced a rounded beer, very close to the bottle beer.

Well it will be my first too! 23 years later its a testament to Dave's recipes that we're still talking about them.

Of course the fact that it was overprimed led to most of my mates describing it as a foam fire extinguisher (Good head retention) . . . . Was even funnier watching one of them try and glug it from the bottle

Oh last note from that brew was "Don't try and boil this in a 16 pint kettle again"

I shall bare these sage points in mind. Although glugging overprimed bottles sounds like it could be a fun spectator sport!

[Dan]

Ive always fancied having ago at that recipe but never got round to it.
Let us know how it turns out

[johnmac]

TJB, you got the priming right for authentic OP: It's known for being a very lively beer (well, it was when I kept a cellar, 25 years ago).

[razzrockbolt]

Funnily enough the Dave Line 'Old Peculiar' was the first extract brew I tried (actually the only recipe I ever tried) some 14 years ago. I liked the name and actually had never tried real OP before I tried brewing it. A few years later I was surprised to find it had turned out pretty much like the real stuff.

[Hammerhead]

I have always been an AG brewer but have found that the Dave Line extract recipe for OP so good that it is not really worth trying to replicate it with AG.

I think the treacle priming helps to minimise the 'twang' often associated with Extract brews.

[mixbrewery]

I've found my old copy of BBLTUB, well used.
My brew notes scribbled on the page date from July 1990 again rate this as a close copy of the original.

[CrownCap]

Seeing as this thread has resurfaced I thought an update on how my Old Peculier went down is in order

Well,its not a bad OP clone, although its much darker (dark DME probably not necessary) and I think 100g of treacle for priming is a bit much (too much of a treacle taste). Otherwise its great with no extract twang. If I do it again (may well next winter) I think 50:50 treacle and sugar for the priming would be more appropriate. Definitely recommended as a nice winter warmer

[CrownCap]

Nothing planned for a few weeks Daab, but I think a mild might be in order when the time comes!