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Author Topic: Old Peculiar  (Read 2919 times)

Offline pliny

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Old Peculiar
« on: May 25, 2011, 09:54:43 AM »
Described as "Dark old ale originates from Theakston's brewery  http://www.theakstons.co.uk/ in North Yorkshire, England. Toffee and roast malt in the mouth; deep, bitter sweet finish with delicate hop underpinning. Peculiar has a certain warmth due to its higher alcohol content (5.7% alc./vol.). Serve at cellar temperature.

Style: Altbier
TYPE: Extract
Recipe Specifications
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Batch Size: 6.00 gal      
Boil Size: 3.40 gal
Estimated Color: 21.8 SRM
Estimated IBU: 14.8 IBU
Boil Time: 30 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
7.94 lb       Pale Liquid Extract (8.0 SRM)             Extract      84.11 %      
1.10 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        11.65 %      
0.20 lb       Black (Patent) Malt (500.0 SRM)           Grain        2.12 %        
0.20 lb       Chocolate Malt (350.0 SRM)                Grain        2.12 %        
1.20 oz       Northern Brewer [7.00 %]  (30 min)        Hops         13.4 IBU      
0.53 oz       Fuggles [4.20 %]  (8 min)                 Hops         1.4 IBU      
1 Pkgs        British Ale (Wyeast Labs #1098) [Starter]                  

Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)


Notes:
------
Also calls for 400g High Malt Glucose
Went with 6 oz of bottling sugar but recommendation for this style is 4.53 oz. (2.4-2.8 vols)
Actual OG: 1.056
Actual FG: 1.016
5 days in primary
15 days in secondary
age for 4 weeks in bottle
I can forward an xml since the site doesn't allow the xml format.

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Offline Dave Savoie

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Re: Old Peculiar
« Reply #1 on: May 25, 2011, 10:30:44 AM »
Ive brewed this before with a slightly different recipe and a friend from down in the states brewed my recipe and won a competition with it !!! it is a very very great beer !!!
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Offline Richard

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Re: Old Peculiar
« Reply #2 on: May 25, 2011, 03:07:46 PM »
speaking from personal experience: Dave, your recipes are epic.
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