Post
by BitterTed » Mon May 04, 2015 9:18 pm
I copied and saved this recipe from the old smartgroups, I do not remember who posted it but whoever you are thanks for a great recipe! The beer is very close to Old Peculier but not a clone. I didn't use brown sugar, I made invert sugar and used that instead. I copied the entire post, so here it is. (Oh, I used Wyeast 1469 West Yorkshire yeast):
My Pecufier Clone
(23Litres at 1.058, 30 IBU's, 120 EBC's 75% MASH efficiency)
4507g Pale Malt
465g Crystal Malt
132g Roast Barley
67 g Black Malt
Mash for 90 minutes at 65C, then sparge to collect 31 litres, boil for 90
minutes with
42g Fuggles (5% Alpha acid)
12g Challenger (5.3% Alpha Acid)
Adding
541g Brown cane sugar halfway through the boil and
11g Fuggles at switch off allowing to steep for 15 minutes,
Rack and Cool in your favourite way, and then pitch your yeast. I've had
success with 1084 Irish Ale, and Muntons Gold, I think Safale would be a
very good option as well.
If you secondary, then add 50g of Black treacle to the secondary. otherwise
Prime the barrel or bottles with 50 of Treacle.
This version will give you a beer closer to Old Peculier of yester year and
not the travesty that is available in bottles today. The draft version is
much better, as I found out to my cost on an outdoor pursuits weekend in
Yorkshire.
Last edited by BitterTed on Tue May 05, 2015 4:20 pm, edited 3 times in total.
. I really like the smooth dark malt flavors with a bit of sweetness in it, but I am not sure it can be achieved with roasted barely.
