Old British Beers and How to Make Them

7/26/2019 Old British Beers and How to Make Them

1/31

Past

and

Present Members

Mr E dcock

MrE Hickson

Mr N Apsey

MtJ Holgate

MrE Bacon

Mr C Hutchins

Mr A J C Badger

Mr J Irvin

Mr R Barnett

MrFJackman

Mr W Barnett

Mr RJesson

Mr

DE

Bathe

Mr RJones

Mr CT Beabey

MrD

Josey

Miss

J

Bennett

Mr J Kellet

Mr

R D Broadwood

Mr A Kimber

MrE LClarke

MrT King

Mr L Clayton

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MrFW Codd

MrDMartin

MrE Cogans

MrD Meeks

MrG A Cooper

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MrW

HCooper

MrDMoon

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MrDMorgan

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MrWNewsom

Mrs M Foreman

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MrC

Galley

Mr

A Ridgway

MrRWGates

Mr K glin

Mr A Giddings

Mr L Rowlands

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Goddard

Mr

G Scarlett

Mr DGould

Mr

J

Sogings

Mr

JGreenaway

Mr C Shearing

MrP

J Harper

MrHGSladc

Dr J CHarrison

Mr A Smalley

Mr

D Heasman

Mr

PTyson

MrDHebbs

MrVWaters

MrG

Hewitt

Mr D Wilson

tl

Old ritish eers

and

ow

To Make Them

Second Edition

Dr

John Harrison

and

Members of

The Durden Park Beer Circle

GRE T FERMENT TIO

OF S NT ROS

840 Piner Road

14

Santa Rosa, C 95403

{707) 544-2520


2/31

{)

Copyright

1991, The

Durden Park

Beer Circle

All rights reserved

First published 1976

Revised 1991

Briti

s Library Cataloguing in Publication

Data

Harrison, John

Old British beers and how to

make

them.

I.

Title

641 23

IS

BN 0 9517752 0 0

Typeset at The University of

London Computer

Centre

~ r

1

Preface

This booklet is an expanded edition of our publication entitled

Old British

Beers

and

How

to

Make Them published in 1976.

t

contains instructions for brewing sixty British Beers ranging

from pre-1400 unhopped ales to early 1900s oatmeal stouts.

It is not intended to be a definitive history of the brewing

industry, brewing materials

or

brewing practices. These topics

are mentioned only

where

they have a significant impact on

ale formulations, e.g. the British Patent by

D.

Wheeler in 1817

for

the drum-roasting of black malt and roast barley. This led

within a few years to the wholesale re-formulation of porters

and stouts.

Acknowledgements

The Durden Park Beer Circle would like to thank the Trustees

of the Scottish Brewing Archive for permission to use material

held in the archive at Herriot-Watt University, Edinburgh

Also gratefully acknowledged is the considerable assistance

given by Archivist, Charles McMaster BA in extracting useful

information.

The circle wo uld also like to thank Whitbread plc for

information on their Victorian porte r, double stout and triple

stout; and Courage plc for permission to publish the recipe for

Simonds 1880 Bitter extracted from their Brewing Archive at

Bristol.


3/31

Kent

.-----

~

: : : . . . . ~ . . . _ _ ~

A typical

si Uill

English Brewery

- -

ontents

Introduction ......................... ......................................................... vii

Part

1 Historical Notes ................................................................ 1

General .....................................................................................

1

Nomenclature ..........................................................................

1

Weights and Measures ........................................................... 2

Brewing Method s Old versus Present-Day) .................. 4

Brewing Materials ................................................................... 5

Resea

rching Old Beers ......................................................... 10

Part 2 Making Old

British Bee rs ............................................. 15

Brewing method s for formulations in thi s book ..............

15

Recipes .................................................................................... 19

Medieval Beers ....................................... .................... 21

Pale Amber

and Amber

Beers .................................... 25

Light Brown, Brown and Dark Brown Beers ............. 31

Stouts and Porters ....... ..................... .......................... 39

Appendix

1

Ho m

e Roasting Pale Malt to Coloured

Malt

s 45

Appendix

2 Colour

Ratings of Roast Malt

and

Barley ..........

46

References ..................................................................................... 47

.

. -

.

.. .

- ... ..

. .


4/31


5/31


6/31


7/31


8/31


9/31


10/31


11/31

Old , J sh Beers

Figure 1.

Original Gravity vs.

Colour

l ~

25

48

130

24

35 36

120

~

.23

22

1 1 ~

21

0 34

e.

100t

37

47

60

46

~ ~ 59

>

90

19

S

58

l?

a

80

40 32

28

57

~ : :

2

0

l;

56

70 1 3 T

6

44

. , .

s s e

' ) ' )1

54

27

53

60

0

30

26

51 52

29

50

50

40

30

Pale

Amber

Light

Brown

Dark

Black

Am.ber

Brown

Brown

12

exi

st

ing equivalent. T

simple

two-d

imension

Fig 1).

The

origina

ma lt iness and residua

and

amount of roast

roast grain

flavour

in

s

ignifi

cant effect on

sweetness

where

th

fermented

beer

.

Sweetness above t

only in

some bro

wn a

o

ld

beers. Differing

h

rates expressed as lbs

zero for unh op ped ale

Pale Ales. While there

variables to a 2-dimen

graphs is

le

ss

im

me

brewer. I t is better

to

rem

embe

r

that any on

hop ra tes. Further com

decide w h

et

her

an

O

commercial

beer

to be

found in old beers is s

Looking

at figure

represents the regions

cial brewing. Onl

y o

Key to figure 1

Historic beers have been

sec tion on beer formula t

the numbers given below

101 Gale s Prize Old Ale

102 Eldridge PopesHar

103

Young s Winter War

104 Theakstons01d Pec

105

Greene King s Suffo


12/31

Old u, dish Beers

considering, e.g. very high or very low hop rates. Outside the

shaded area commercial coverage is thin or in

some

places,

non-existent. I t is a worthwhile exercise to plot existing

commercial beers falling outside this areas so that these slots

can be avoided.

20

15

10

5

0

0 2

Figure

2

14

4

India Pale Ales

&

Export Pale

Ales

6 8 10 12 14

Hop Rate (lbs per barrel)

16 18 20

)

art Mak

Brewing

methods

The old recipes in

th

is

some 7 8 grades of ro

and

leaf hops. We d

duplicate thi s wide ra

malt extract available.

However, for those

hops a reasonable

cop

liquid or powder malt

unlikely to have the bo

produced directly from

1. Suitable for

OGs

Add hot water to the

66C 150

F).

Mainta

then raise the temper

Sparge slowly with w

the required volume.

Strain and rinse the h

addition of cold boile

needed. Fermen t with

1

1to oz Geldings.

2.

Suitable

for OGs

a) Traditionally thes

drained from a lar

into

low

er gravity

procedure on the s

i) using a very st

ii) sparging v ry


13/31


14/31

)

Medieval Beers

1 Gruit Ale

(un

2

Gruit Ale

(un

3 Medieval

Ho

4

Medieval

Ho

5

Medieval Ho

6 Welsh Ale

(u

7 MUM (unho

8

Ebulum (Un

Pale Amber and

9 Younger s Ex

10 Usher s India

Usher s 60/-

12

Simond s

(Re

13

Original

Indi

14

William Blac

15

Yo

unger s

A

16

Younger s

Im

17

London Ale

18

William Blac

19 Alexander B

20

Litchfield Oc

21 William Blac

22

Keeping Beer

23 Younger s XX

24

Wicklow Ale

25

Burton Ale (1

Light Brown Bro

26

Maclay s 56/

27 Mild Ale (Lo

28 Ushers 68 / -


15/31

r i t i s h Beers

29

Kingston Amber Ale (ca. 1830)

30 Younger s

60/-

Ale (1871)

31 Younger s 80/- Ale (1872)

32 Younger s 100/- Ale

(1872)

33 Younger s 120/- Ale (1872)

34 Younger s 140/ - Ale (1872)

35 Younger s 160/- Ale (1872)

36

Younger s 200/- Ale (1910)

37 Younger s Ale

No.1

(1872)

38 Younger s Ale No.2 (1872)

39 Younger s Ale No.2 (London, 1872)

40

Younger s Ale

No.3

(1872)

41

Younger s Ale No.3 (London, 1872)

42

Younger s Ale

No.4

(1866)

43

Belhaven Ale No.4 (1871)

44

Belhaven XXX (1871)

45

Younger s XXXX Ale (1896)

46

Younger s

XXXX

Stock Ale

(1896)

47

Dorchester Ale (ca. 1800)

48 Younger s Majority Ale (1937)

Stouts and Porters

49

Maclays 63/- Oatmeal Stout (1909)

50

Usher s Stout (1885)

51

London Porter (ca.1800)

52

Whitbreads London Porter (1850)

53

Younger s Export Stout (1897)

54

Youngers Double Brown Stout (1872)

55 Younger s Porter (1848)

56 William Black s Brown Stout

(1849)

57 Whitbread s Double Stout (1880)

58 Original Porter (1750)

59

Whitbread s Triple Stout (1880)

60

Younger s XXXP Export Porter

(1841)

20

J

..

32

32

32

33

33

33

34

34

34

35

35

35

36

36

36

37

37

37

38

38

39

39

40

40

40

41

41

41

42

42

43

43

u

Gruit

le (unhop

OG80

Plain ales from fe r

made in the pre-h

flavourin gs w

ould

flavo

ur

of plain ale.

1 lb Pale Mal

2 lb

Carap

il

s

1

2 gram

each

o

L

edu

m Palu

AchilleaMi

Meth

od No

.1, but in

the wort for

20

minu

Mature for 4 months

2 Gruit le

(unhop

OG 50

Repeat the procedur

pale malt, b cara

Mature for 3 months


16/31

Beers

3 Medieval Household Beer 1512)

OG7

Ref 2)

4

All malt in 1512

would have

been

at

least pale amber in

colour, producing a pale brown beer. The malt mixture given

above

should

be a reasonable substitute. When first grown in

the UK, hops were

an

expensive commodity. In addition, the

anti-hop lobby blamed hops for all

manner of

human

problems from gout to flatulence. Medieval beers

were thus

made

with (by current standards) tiny amounts of hops. This

is a pleasant malty beer superior to American malt liquors.

2

1

4

lb Pale Malt

1

4

/b

Amber Malt

/s

oz Hops

Method No.1, but boil hops for 2 hours.

Mature for 4 months.

Medieval Household Beer 1577)

OG55

A malty

beer

superior to American malt liquors.

2 lb Pale Malt

12

oz Amber Malt

2

2

oz

Wheatmeal

2 2 oz Oatmeal

14oz Hops

Ref 13).

Method No.1, but mix the wheat and oats with boiling

water

and simmer for 10 minutes before adding to the malt mash.

Mature for 3-4 months.

22

)

5 Medieval Hous

OG65

6

The hop rate is beg

amber malt is need

medieval eer. The

gravity light mild a

1

lb

Pale

Ma

12

oz

Amber M

2 2

oz

Wheatm

2

1

12

oz Oatmea

2

oz Fuggles

o

Method No.1, but

boiling water fo r 10

Mature

fo

r 3-4 mon

Welsh Ale (unho

OG7

An appealing spice

3 lb

Pal

eMalt

5 oz Light Mal

12

g

cinnam

on

1

2 pint Honey

Process the pale

method

1.

Fermen

the malt extract po

other ingredients.

produce a final g

ra

Ma ture for 6 month


17/31

Ok J tish Beers

7 MUM (unhopped, Late 17th Century)

OG80

Ref (1)

8

One

of

the best unhopped ales.

3 lb Wheat malt

1

lb Pale

Malt

1

2

lb rolled Oats

2

lb

ground beans.

1gram

each

of

Cardus

Benedictus

Marjora

m

Betony, Bur

ne

t,

Dri

ed

Elderflower

Thyme,

Pennyroyal

2

gram Crushed

Cardamom

seeds

2 gram Bruised

Bayberries

Method

No

1, but simmer oats

and

beans for 20 minutes

before adding to malt mash. Ferment with ale yeast. After 3-4

d ays rack

from

the yeast

deposit

and

add

the

other

ingredients. Infuse for 10 days. Strain and allow to clear, then

bottle.


Ebulum (Unhopped Elderberry Ale, 1744)

OG85

Ref

12)

Attractive in its own way . Resembles

some

Belgian Fruit

Beers.

4 lb

Pale

Malt

1

1

12 lb Ripe Fres

h

Elderberries

Use method 2(b) to

produc

e one gallon of wort

at

OG 100 (or

dissolve light :r:nalt

powder

in water to give

th

e same). Add

the elderberries. Boil for

20

minutes; cool

and

strain.

Ferm

e

nt

with ale yeast.

Mature for at least 6 months.

24

\

Pale Am

9 Younger s Expor

OG60

A medium gravity In

2

1

2

lb Pale Malt

2

1

3 oz Go

/d

ings

Method No. 1

Mature for

at

least 8

10 Usher s

India

Pa

OG60

A clean, bitter, refres

2.6

lb

Lager

Mal

11 2 oz Go/dings

Method No 1

Mature for 8 - 9 mon

11 Usher s 60/- Pale

OG60

A typical pale ale of

2 2

fb

Pale

Malt

ozHops

Method No 1

Mature for at least 3


18/31

J tish Beers

12 Simond s (Reading) Bitter 1880)

OG62

A robust, slightly sweet bitter with real character.

2

2 lb Pale Malt

7 oz Carapils or 3 oz Carapils + 2 oz Amber Malt

1 oz

Fuggl

es or Go/dings Hops

0 15

oz

Goldings Hops 'late'

Ref 24)

Method No.1,

but

add the 0.15 oz Geldings

hops

for the last 5

minutes of the boil.

Mature for

at

~ s t 3 months.

13

Original India

Pale Ale 1837)

OG7

Ref 21)

The recipe corresponds to the heaviest I.P.A

shipped

from

Burton in the 1830's according to the reference. Simonds of

Reading were shipping

an

almost identical formulation (2.9 lb

pale malt plus 2

1

/

4

oz hops) in 1880.

3 lb Pale Malt

2

2 oz Go/dings Hops

Method No.1


14 William

Black s

X Ale 1849)

OG75

Excellent Strong Ale.

3

/b Pale Malt

1 1 oz Go

/dings Hop

s

Method No.1


26

Ref 18)

)

15 Younger's Ale No.

OG76

The strongest of Youn

1/b Pale

Malt

2

lb Lager

Malt

1

12

oz

Go/dings H

Method No.1

Mature for

at

least 8 m

16 Younger's Imperia

OG80

A high quality strong

3 lb Pale Malt

1

2

3

oz

Go/ding

s

H

Method No.1

Mature for at least 6 m

17 London Ale (1820)

OG85

A t r o n ~ ale heavily h

3

12 lb Pale Malt

3 oz Goldings Hop

Method

No

. 2(a)

or

2 (

Mature for

at

least 1 y


19/31

01u.

l ritish Beers

18

William

Black s XXX Ale

1849)

OG90

An excellent strong ale/barley wine

3

{

4

lb

Pale Malt

1 7 oz Go/dings Hops

Method No.1

or No

2.

Mature for at least

10

months.

19 Alexander Berwick s Imperial Ale

1849)

OG 90-92

A high quality strong pale ale.

3

lb Pale Malt

1 1 oz Go/dings Hops

Method No.2

Mature for 1 year.

20

Litchfield October Beer

1744)

OG 110

Ref

18)

Ref

1

6)

Ref

12)

Before temperature control became common after 1820, ale

brewers stopped brewing during the summer months. Strong

beers,

made

in October with fresh malt and hops and matured

over winter, provided stable beers for

use

the following

summer. They could be used as made, or watered down to

lighter beers. A

very good

Barley Wine

with an indi

vi

du

al

flavour.

4 b

Pale Malt 1 oz

Go/dings

Hops

4

oz

each

of Oatm

ea

l,

Gro

und

Pea

s, Ground

Bean

s and

Ground

Wheat

Method No. 2(b) but first cook the adjuncts at the boil for

10

minutes before adding to the stiff mash made with the pale

malt.

Mature for at least a year.

28

\

/

21 William Black s B

OG

11

0

A superb barley wine.

41

/z

lb

Pale

Malt

1 9

oz

Go/dings Ho

Method

No.2

Mature for at least 10 m

22 Keeping

Beer

1824

OG

116

Ve

ry good Barley Wine

6 lb Pale Malt

1

4

oz Go/dings

H

Method No.2 a) The s

Mature for at least 1 ye

23

Younger s

XXXS

A

OG

120

A very strong pale ale

6 lb Pale Malt

2

1

4

oz Go/ dings

Ho

Method No.1

Mature for at least a ye


20/31

01.

J itish Beers

24

Wicklow

Ale

(Ireland, 1805)

OG 125

A very strong, malty ale.

7

lb

or 5 2

lb

Pale Malt

see method)

0.9

oz

Go/dings Hops

Ref 17)

Method No. 2(a)

use

7lb

Pale malt, 2(b)

use

51h

lb Pale malt.

Mature for

at

least 1 year.

25 Burton Ale

(1824)

OG

140

Ref

19)

A very strong, heavy, sweet ale for which Burton-on-Trent

was noted before it concentrated on Pale Ales, India Pale Ales

and Bitters.

10

lb or 6 lb Pale

Malt

2

oz

Hops

+ extra

for

the 2nd

beer

Method No. 2(a) with 10 lb malt, also makes 1

1

2 2 gallons of

lighter beer, or 2 (b) using 6lb.


1

/z years.

.

30

)

j

Light Brown,

B

R

26

Maclay s 56/- Mild

OG60

An excellent

middle

g

]3 /

4

/b Pale

Malt

3

14 oz

Black Malt

10

oz Whea t Malt

\0 8 oz Go/dings Ho

Method

No

.

l

Mature for

3

months.

27 Mild Ale

(London, 1

OG66

Very good full flavour

J

1

j4

lb Pale Malt

4 oz Amber Malt

2;3oz Go/dings Ho

Method

No.1

Mature for

3

months.

28

Usher s

68/- Mild

A

OG80

A high gravity mild al

2 lb Pale Malt

0.9 oz

Go/dings Ho

Method No. 1

or

No.2

Mature for 4 months


21/31

01{ ) tish Beers

29 Kingston Amber

le (ca. 1830)

OG60

Ref

17)

Amber ales were

popular

in London. Ratios of

amber

malt to

pale malt varied from 3:1 to 1:1; OGs from 50 to 70, and hop

rates from

3

; s to

3

;

4

oz per gallon. Amber Ales are similar

in

style to Theakston s Old Peculiar.

1

/4 lb Pal

e Malt

1

/4 lb Amber Malt

2 oz Chocolate Malt

314 oz

Fuggles

or Goldings Hops

Method No.1

Mature for

3-4

months.

30 Younger s 60/-

le

(1871)

OG 60-62

Ref 16)

The weakest

of

the Younger s

Shillings Ale

range. Almost

in

the strong ale category by current standards.

1

/2 lb Pale Malt lb Carapils

31

4

oz

Goldings Hops

Method No . 1

Mature for

3-4

months.

3 Younger s 80/- le(1872)

OG70

See

100/

ale.

12 3

lb Pale

Malt

0 9

oz

Go/dings

Hops

Method No.1


32

1113

lb

Carapils

Ref

16)

)

Lig

32 Younger s 100/- A

OG80

Strong nut-brown ale.

2

lb

Pale

Malt

13/4 lb Carapils

oz Go/dings

Hop

Method No. 1 or No. 2


33 Younger s 120/- Al

OG 92 94

Strong nut-brown ale.

2

3

14 lb Pale

Malt

2

1

14

lb

Carapils

11

2

oz

Go/dings

Ho

Method No.2

Mature for 1 year.

34 Younger s 140/-

OG

104

Barley wine strength nu

3

lb Pale

Malt

21f2[b Carapils

1 6

oz

Go/dings

Hop

Method No. 2(a)

Mature for

at

least a yea


22/31

< J ritish Beers

35

Younger s

160/-

Ale 1872)

OG

126

Ref 16)

A very strong nut-brown ale. The strongest in the Shi ll

ings

Ale

range.

4

3

/4/b

Pale Malt

4

lb

.Carapils

2.5

oz Go/dings

H

ops

Method No. 2(a)


36

Younger s

200

/-

Ale

1910)

OG 126

Ref

1

6)

This seems to have

be

en a Coronation Ale

mad

e to celeb

rat

e

the coronations of both King George V, in 1911, and King

George VI, in 1937.

41

2

lb

Pale Malt

3

1

/2

lbCarapils

3

1

2

oz Goldings Hops

Method 2(a). Extract 1

1

/ 4

gallons of wort at the high

est

possible

SG. f

below 100, pre-boil

to

this value (

measur

ed

cold) before adding hops and boiling for 2

1

;

2

hours.

Mature for at least 2 years.

37

Younger s Ale

No. 1 1872)

OG 102

Ref

1

6)

The strongest of the Scotch es. A

nut-brown

da

rk

barley

wine.

2

3

4/bPaleMalt

t

4

lb Carapils

2

oz

Goldings

Hops

Method No.2


4

)

L

38 Younger s

Ale N

OG94

A

Scotch

Ale with a s

2

2 lb Pale Mal

2

lb Carapils

1.7

oz Go/din

gs

Method

No.2

Mature for at leas t 1

39 Younger s

Ale N

OG

82

Scotch

es

for Lond

and somewhat highe

2

/4 lb Pale Ma l

l3/4lb Carapils

1.9

oz

Go/

dings

Method No.2


40 Younger s Ale

N

OG80

Pale

nut

-br

ow

n ale

widely drunk of You

2 lb

Pale

Malt

1

h

lb

Carapils

11

1

4

az

Gol

dings

Method No. 1 or

No.



23/31

Olu 2 itish Beers

41

Younger s Ale

No.3

(London, 1872)

OG76

See Ale

No.2

(London).

1213 /b Pale Malt

1

1

13 lb

Carapils

13

14

oz

Go/dings

Hops

Method

No.1


42 Younger s Ale No.4 (1866)

OG74

Ref 16)

Ref

16)

This beer was only made for a limited period. t does not fit

neatly

into

the Scotch Ale series and looks like an

export

version (higher hop rate) of Ale No. 3 (London).

13

/4

/b

Pal

e Malt

J1

tz

lb

Carapils

2 oz

Go/dings Hops

Method No. 1


43

Belhaven

Ale No.4 (1871)

OG68

Light

nut brown

ale.

1

2

;

3

lb

Pale

Malt

1

13 lbCarapils

1.4 oz Go/dings Hops

Method

No

. 1


36

Ref

16)

Ligh

44 Belhaven XXX 187

OG70

A nut-brown ale with

Shillings Ale

and

S

cotch

123 /b Pal

e Malt

l

1

3lb Ca rapils

11

1

4

oz

Go/dings

H

Method No.1


45 Younger s XXXX A

OG

75-76

Excellent strong mild

]3 /

4

lb Pale Malt

1

4/b Carapils

1.6

oz

Go/dings H

Method

No.1

Mature for

at

least 6 m

46 Younger s XXXX

S

OG98

A stock version

of

an

than

th

e ordinary ver

down to s

tr

ength with

2

14 lb Pale Malt,

J3

/4 lb

Carapils

2oz

Go/dings

Hop

M

et

hod No. 2(b)

M

at

ure for at least 10


24/31

1L J itish Beers

47

Dorchester le

(ca. 1800)

OG 100

Ref

17)

The original recipe used only amber and brown malts; such

would not mash satisfactorily today .

The

grist has been

chosen to reproduce the character required

in

a form that is

easier to process. This is a

dark brown

barley wine.

1 lb

Pale

Malt

2 lb Cn;stal Malt

1

lb Br

own Malt

8

oz

Diastatic Malt Syrup

1

1

;

4

oz

Fuggles or Go/dings Hops

Method No. 2(b), but add the malt syrup to the wort before

boiling with the hops to break up

any

residual starch.

Mature for

at

least 10 months.

48

Younger's

Majority le

1937)

OG

136

Ref

16)

A blockbuster of

an

ale made

at

the birth of

an

heir to the

family for drinking at the 21st

birthday

party The second

wort makes

an

excellent old-ale with

OG

50-SS

. The 1949 ale

was similar but had a hop rate of 1

1

I

2

oz hops.

7/b

Pal

e Malt,

5

lb

Carapils

2

oz

Go/dings H_ops

Method No. 2(a). Extract

4

gallons

of

the

strongest

wort

possible. If the SG is below 120, pre-boil the wort

up

to this

value (measured cold) before adding

hops

and boiling for a

further 1

1

/ 2

hours:

Mature for at least 2 years.

38

)

St

R

49 Maclay's 63/- Oat

OG46

A chewy, satisfying s

1

1

4

lb Pale

Malt

2 oz Amber Malt

4 oz

Black

Ma lt

3

4 lb

Breakfast

Oa

1

oz Go/dings

Ho

Method No . 1, but mi

stand for 10 minutes

155F for 3 hours then


50 Usher's Sto:ut 188

OG56

A typical full-bodied

18 oz Pale Malt,

4 oz Black Malt

2

oz

Crystal Malt

2 oz Brown sugar

1.3

oz

Fuggles Ho

Method No.

1.



25/31

Olu 2 itish Beers

5

London Porter (ca.1800)

OG60

Ref (19)

Porter recipes vary quite

widely between

differen t

re

gions

and breweries. This formulation has

the merit that it can be

made unchanged with modem brewing materials.

1

1

1

4

lb

Pale Malt

b

Brown Malt

12 lb

Amber Malt

1.1 oz

Fu

ggles or

Go/dings Hops

Method No. 1.


52

Whitbread s London Porter 1850)

OG60

Ref

(22)

One of the circle's favourite old beers. Smooth, good balance

of roast grain

and

hop flavours.

2

4

/b

Pale

Malt, 7 oz

Br

ow n Malt

2 2

oz Black

Malt

1

oz Fug

gl

es

or Go/dings Hops

MethodNo. 1.

Mature for at least 4months.

53

Younger s Export Stout

(1897)

OG 66-68

A full-bodied succulent stout.

J1h lb

Pale Malt, 1

lb Carapils

2

2

oz Crystal Malt

2

oz

Black

Malt

11 3 oz

F

uggles or

Go/din

gs H

ops

Method

No 1


40

Ref (16)

)

54

Younger s Doub

OG68

Double

stout and

d

ce ,"ltury

labels for str

1%

lb Pale

Mal

31

/2oz

Black

Ma

1

1

12

oz

G

o/dings

Method No. 1.


55 Younger s Porter

OG7

A full-bodied

por

background.

1

1

2 lb Pale Malt

2

oz

Black

Ma

1

112

oz Go/dings

Method No .

1.


56

William Black s

OG 76-78

A mouth-filling

stro

flavour.

1.1lb

Pale

Malt

1 1

oz

Brown

M

1

8

oz

Fuggles

o

Method No1

Mature f

or at

least 6


26/31

;.

_ ) ritish Beers

7 Whitbread s

ouble

Stout

1880)

OG8

Ref (22)

Double stouts

were strong porters. A

heavy

satisfying drink

f6racold evening.

2 lb Pale

Malt

14 oz

Brown

Malt

3 oz Black

Malt

1.2

oz Fuggles or

Go dings Hops

Method No.1.


8 Original Porter

1750)

OG9

Ref (22)

1750 porters

would

have contained mostly brown malt. These

cannot

be

made

satisfactorily from

present-day

brown malts.

The above

recipe is

constructed

to meet

the

contemporary

descriptions of 1750 porter, i.e. black, strong, bitter and

nutritious.

It

is one of

the

circle's f avourite

old

beers. It

might

not be authentic,

but

it is good The Dorchester ale recipe is

probably

as

close to 1750

porter as

can

be

made at present.

31 2

lb

Pale Malt

8

oz

Brown Malt

8

oz

Cry

sta

l

Malt

4 oz

Black

Malt

1

1

z

oz

Fuggles or Go dings Hops

Method No. 2(b).

Mature

for

at

least

10

months.

42

)

9 Whitbread s Trip

OG95

The strongest of the

but with a

lower

hop

3

lb Pale

Malt

1 lb

Brown

Malt

3

oz

Black

Malt

3 oz

Fuggles o

Method No. 2(b)


60 Younger s XXXP

OG

1

A full-bodied

porte

quicker maturing

ve

with the Circle, can b

Brown Malt.

3 lb Pale

Malt

4

lb Brown Ma

23

;

4

oz Black Mal

3 oz Fuggles or G

Method No. 2(b), but

Mature for 1 year.


27/31

)

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;

3

oo

cl

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Old British Beers and How to Make Them

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Transcript of Old British Beers and How to Make Them