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'
l
Second Edition
Dr John Harrison
and Members of
The Durden Park Beer Circle
GREAT FERMENTATIONS
OF SANTA ROSA
840 Piner Road #14
Santa Rosa, CA 95403
{707) 544-2520
{)
.~~r;
Preface
1
'
Acknowledgements
First published 1976
Revised 1991
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 would also like to thank Whitbread plc for
information on their Victorian porter, double stout and triple
stout; and Courage plc for permission to publish the recipe for
Simond's 1880 Bitter extracted from their Brewing Archive at
Bristol.
0 9517752 0 0
)
Contents
Oasthou.es in Kent
.--------
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)
Introduction
The Circle's interest in old beers originated in 1972 when the author
read a book A History of English Ale and Beer by H.A. MonktonO >.
This book not only showed the large part that Porter played in 18th
and 19th century brewing, but also indicated how other wellknown beers such as India Pale Ale had changed since the early
1800s. An unwritten assumption pervading the book was that those
beers were history and no-one would drink their like again. The
author took this as a challenge, and suggested to the newly formed
Circle that researching, making and evaluating OLD BEERS should
be one of the Circle's core activities.
This proposal was enthusiastically adopted by the Circle. As
ultimately refined, it consisted of an annual programme of OLD
BEERS to be made (decided in January). The evaluation of the beers
was to be made at a Christmas function where the beers would be
accompanied by OLD BRITISH FOOD.
As the only Material Scientist in the Circle, it fell on the author to
carry out most of the research on beer formulations. However, the
production and eva luation of the ales and beers has been a
complete Circle effort and the names of all brewers who ha ve
contributed to this booklet are shown on the inside front cover.
As a result of theCircle's efforts since 1973, we now know that
beers ranging from the merely interesting to the superb can be
obtained by researching and making old formula tions. The
problem, however, is how certain can we be that the product we
have made with modified recipes, modern malts, modern hops,
modern yeasts and possibly untypical water is a fair copy of the
beer as originally made.
The only honest answer is that for the majority of beers described
there is no way we can ever know~ The exceptions are those beers
that remained virtually unchanged up to 1914. In 1973 when we
started the programme, there were about some people aged 79 and
over who were in their 20s in 1914. Such people might remember
drinking pre-1914 beer.
W~ encountered one such person by accident. On Christmas Eve
I left a few pints of draught Whitbread's 1850 porter with a brewing
friend, Don Hebbs. I heard the rest of the story two weeks later. On
vii
Christmas morning he asked his daughter's fiance's grandmothera spry old lady of 86- if she would like a glass of Guinness. On
getting her approval, he went and fetched a pint of my Whitbread's
porter. The old lady took a swig and turned a beady eye on Don.
she took another long pull, looked him straight in the eye and said
"That's not Guinness, that's London porter! Where on-earth did you
get that?" Don was totally flabbergasted. He did not know that the
old lady knew what porter was, never mind able to recognise it. It
transpired that she, as many girls did at the time, entered domestic
service when she was 14. As was the custom then, she was given so
many pints of porter as part of her board. When porter disappeared
~he switched to Guinness. It took only a third of a pint of porter to
set those memories flooding back. That incident was the best
unsolicited testimonial we are likely to get.
The next best occasion occurred in 1988 when I took some 1871
Younger's Ale No. 1 back to the Scottish Brewing Archive. An exYounger maltster-cum-brewer aged 78 took it around to the
Younger's home for elderly ex-employees and shared it with a few
friends aged 83 and 85. They were very impressed. They recognised
it as Ale No. 1 and thought it was better than the earliest samples
they could remember from the early 1920s. The essential difference
between the 1871 and the early 1920 versions was that the OG in
1871 was 102, whereas in 1923-24 it would have been ~5.
Our third example, though less definitive than the first two, is
worth mentioning. There are a number of beers available
commercially which bear a close resemblance to our 'Original India
Pale Ale'. I came across one such, an American east coast beer
called Ballentine's India Pale Ale in 1966 before we started our
programme. The carton's description of the beer was: "As made for
the India trade, matured in wood for one year." The OG was
probably nearer 55 than 68-70 but the family resemblance was
good. Another is Young's (London) Strong Export Bitter. One
would expect this to be descended from the IPAs of yore and again.
at an OG of 62, the resemblance is there.
It is too much to hope that we will see many more of such
encouraging confirmations of our work. Many of our beers
vanished long before 1914, and there is but a small, fast-dwindling
population of old drinkers to call upon.
Part 1
Historical Notes
General
The history of British Ales and Beers can be conveniently
divided into four main periods. The period where the main
beverages were Anglo-Saxon unhopped ales lasted until about
AD 1400. The struggle between unhopped ales and hopped
beers lasted from AD 1400-1700. The full flowering of British
brewing took place between AD 1700-1914. During this period,
virtually every combination of malts, roast malts, other grains
and hops was to be found somewhere, at original gravities
ranging from 40 to 140. The post -1914 period is characterised
by the takeover and closure of many thousands of breweries,
thus drastically reducing the choice available. In addition the
tax system in the UK has been biased against high gravity
beers. This has led to a continuous reduction in the original
gravity of standard beers such as bitter and the elimination of
many high gravity beers by the smaller brewers.
Nomenclature
viii
r.
J ritish Beers
Hh
Beer
Stale
Stout
Porter
Malt
Brown
Malt
) al Notes
!.
Hi~
) al Notes
Brewing Materials
As with all agricultural crops, brewing materials have been
under continuous change and development during their
recorded history.
Hops
In 1950 the UK hop crop consisted of 20% Goldings and
Golding type, 77.5% Fuggles, and 2.5% others< 3>. In 1850 there
was Golding plus at least eleven other varieties. Some of these
were of local significance only, and many were coarse hops
grown for high yield and resistance to disease rather than any
intrinsic merit. Fuggles, generally availaole from 1875,
eventually superseded them all. In 1750 there were about six
well established varieties: Farnham Pale, Canterbury Brown,
Long White, Oval, Long Square Garlic, and Flemish. Farnham
Pale was regarded as the best quality hop but with the
introduction of Golding in 1795 it became just another hop
that was eventually superseded by Fuggles<4 >.
With the above history there see_med to be little point in
using any hops other than Fuggles or Fuggles plus Geldings
as copper hops, or Goldings alone as aroma hop, in our
programme.
His'
) 1Notes
~~
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~~
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His
)al Notes
After malt (and its roasted products) and hops, mos t brewers
would agree that the next most important factor determining
beer character is the strain of yeas t. This importance arises in
two ways. The metabolism of the yeast during fermentation
results in a nu mber of products such as diacetyl, aliphatic
alcohols and esters that a re important in beer flavour.
Secondly the alcoholic tolerance of the yeast, and its ability to
ferment the maltotriose component of wort determines the
resid ual specific gravity (and hence residual sweetness and
pala te fullness) of high OG beers. Both of these effects vary
with the strain of yeast.
However the technology of yeast is a comparatively recent
d evelopment. It was only in 1876 that the function of yeast
d uring fermentation was elucidated by Pasteur<9l . With few
exceptions we know nothing about the yeasts used to make
the beers we have stu died. The exceptions are those brewers
that have never replaced the yeast used in the br ewery for
very long periods of time, for example the Guinness Stout
brewery. These examp les are, however, very special cases.
Our approach has been to use the most app'r opriate modern
yeast but look to see whether the final gravity reached is the
best for tha t beer. For example, Dorchester Ale can be
fermented with modern yeast to below an SG of 20. At this SG
the flavour balance is not right and raising the SG to 30
(comparable to mod ern Russian Stout) produces a m arked
improvement in balance. It seems entirely plausible that the
yeasts used in 1800 w ould have left such a gravity na turally in
Dorchester Ale.
Water
The importance of water used to brew beer has been known
for hund reds of years. Burton-on-Trent, with its very hard
~-------------------------------------------------------------
water has a reputation for producing good ale that goes back
to the eighteenth century. Up to the start of the nineteenth
century brewers could only select the most suitable of the
locally availabl~ sources of water- well, river or stream - and
make the best of it. Even in the late nineteenth century the
only water treatment recommended to brewers was that oversoft waters could be hardened by boiling with gypsum
(calcium sulphate) plus a little table salt<S>.
For making the high gravity, all malt, robust British beers
pescribed in this book only two types of water are needed. For
pale ales, export ales, strong ales and barley wines the water
(A) should have a total salt content of 800-1200 parts per
million (ppm), which should be high in calcium and sulphate,
and contain small amounts of sodium and chloride. For dark
beers such as mild ales, brown ales, stouts and porters the
water (B) should have a salt content of 250-450 ppm and
contain more sodium than calcium and more chloride than
sulphate.
The best approach is to obtain- from your local water
supplier an analysis of the water and use the instructions in
any of the better home-brew booksOO) to adjust the water into
the desired area.
10
) ical Notes
11
Old ,
J sh Beers
lW~
25
48
130
120
.23
22
110~
,e. 100
35 36
24
21
20
>
c<S
90
59
58
19 . .
<a
60
~~n
l?
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47
46
.....
...
34
37
40
80
32 28
4l;
44
70 -13T 6
., .
')"')1
27
60 . . .10
30
26
50
~ .
57
56
sse
54
53
29
51 52
30
12
Amber
Light
Brown
Brown
Dark
Brown
) 1Notes
50
40
Pale
Am.ber
Hisl
Black
Key to figure 1
Historic beers have been plotted with the same numbers given in the
section on beer formulations. Contemporary beers are plotted with
the numbers given below.
101 Gale's Prize Old Ale
106 Marston'sOwd Roger
107 Young's Old Nick Barley Wine
102 Eldridge Pope'sHardy Ale
103 Young's Winter Warmer
108 GuinnessStrong Export
104 Theakston's01d Peculiar
109 Courage's Russian Stout
105 Greene King' s Suffolk Ale
13
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considering, e.g. very high or very low hop rates. Outside the
shaded area commercial coverage is thin or in some places,
non-existent. It is a worthwhile exercise to plot existing
commercial beers falling outside this areas so that these slots
can be avoided.
,,
if
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20
The old recipes in this book were all made with malted barley,
some 7- 8 grades of roasted and caramelised malt and barley,
and leaf hops. We do not think it is practical to try and
duplicate this wide range of beers using the limited types of
malt extract available.
However, for those beers made only from pale malt and
hops a reasonable copy can be made using the palest available
liquid or powder malt extracts and fresh hops. Such beers are
unlikely to have the body and palate fullness of the same item
produced directly from malted barley.
r-;
15
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10
&
Figure 2
10
12
14
16
18
20
14
15
~
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II'
Brew
)Methods
I#
~~
ti.
~~
Heavy
Polyethylene Film
The following method has been found suitable for maturing, for up to a year, beers intended for serving draught.
When the initial fermentation is complete (say 3 weeks) the
beer is siphoned into a suitably sized glass container with a
narrow neck. The beer should overlap the base of the neck. A
loose-fitting glass or plastic tube, closed at the lower end, is
inserted into the neck and prevented from slipping too far into
the beer by PVC adhesive tape - see diagram. The size of the
plastic boat should be as large as is practicable to minimise the
exposed beer surface.
About half a teaspoon of sodium metabisulphite crystals
plus a few crystals of citric acid are placed in the boat. The
carboy or demijohn neck is then covered by several layers of
polyethylene film held in place by a heavy elastic band.
This seal allows carbon dioxide from any secondary
fermentation of residual wort carbohydrates to escape; limits
contact with the air; and provides enough sulphur dioxide in
the airspace to inhibit ye~st or bacterial growth on the small
exposed beer surface. When needed the beer may b e siphoned
into a fresh container, fined if necessary, and then conditioned
in a plastic pressure barrel for draught dispense.
Bottling high gravity old ales has to be done with care. The
safest type of bottles to use are those which can be checked for
development of excessive pressure by rapidly opening and
resealing. The old-fashioned internal screw-stopper bottles are
ideal but virtually unobtainable. The next best are the swingtop bottles similar to those used for some continental lagers.
Because some secondary fermentation will usually take place
in bottle, the priming sugar should be restricted to a quarter or
a third of normal, i.e. about 1/ 4 oz per gallon.
Bisulphite and
Acid Crystals
/
./'
17
)
Recipes
Medieval Beers
1
2
3
4
5
6
7
8
21
21
22
22
23
23
24
24
'
12
13
14
15
16
17
18
19
20
21
22
23
24
25
25
25
25
26
26
26
27
27
27
28
28
28
29
29
29
30
30
31
31
31
19
~I
'
.
'
I~
L-.r-.t~ritish Beers
...~
11:
l~
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
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Medieval Beers
32
32
32
33
33
33'
34
34
34
35
35
35
36
36
36
37
37
37
38
38
Ref (15)
OG80
Plain ales from fermented barley wort were undoubtedly
made in the pre-hop era. However, where possible herb
flavou rings would have been added to offset the bland
flavour of plain ale.
1% lb Pale Malt
1112 lb Carapils
'[
It
I .
~~
20
39
39
40
40
40
41
41
41
42
42
43
43
Ref (15)
OG 50
Repeat the procedure for the OG 80 Gruit Ale but use 11; 4 lbs
pale malt, % lb carapils and only 1 gram each of the herbs.
Mature for 3 months.
21
Beers
Ref (2)
) ieval Beers
Ref (14)
OG65
OG70
1% lb Pale Malt
12 oz Amber Malt
2112 oz Wheatmeal
2112 oz Oatmeal
112 oz Fuggles or Go/dings Hops
~ I
Ref (13).
Ref(l)
OG70
OG55
A malty beer superior to American malt liquors.
1112 lb Pale Malt
12 oz Amber Malt
2112 oz Wheatmeal
2112 oz Oatmeal
114 oz Hops
'
3 lb Pale Malt
5 oz Light Malt Extract Powder
.
12 g cinnamon, 6 g Ginger, 3 g Cloves, 12 g White pepper
1!2 pint Honey
Method No.1, but mix the wheat and oats with boiling water
and simmer for 10 minutes before adding to the malt mash.
23
22
........aa............~s.....~aB. .oaB~
ij
Hlr
Ok
J tish Beers
ru.
ift.!
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Ref (1)
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3 lb Wheat malt
1 lb Pale Malt
112 lb rolled Oats
112 lb ground beans.
1 gram each of Cardus Benedictus, Marjoram, Betony, Burnet,
Dried Elderflower, Thyme, Pennyroyal
1112 gram Crushed Cardamom seeds
112 gram Bruised Bayberries
~I
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Il.
!
I
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r
OG80
Ref (16)
OG60
Ref (16)
OG60
OG85
Attractive in its own way. Resembles some Belgian Fruit
Beers.
4 lb Pale Malt
1112 lb Ripe Fresh Elderberries
Use method 2(b) to produce one gallon of wort at OG 100 (or
dissolve light :r:nalt powder in water to give the same). Add
the elderberries. Boil for 20 minutes; cool and strain. Ferment
with ale yeast.
Mature for at least 6 months.
Ref (16)
OG60
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I
I
I.
I
24
25
'I
~I
01~
J tish Beers
Pale and /
) er Beers
11
I
I .
Ref (24)
OG76
:,
Ref (16)
,,il
j
-!
OG62
Method No.1
Method No.1, but add the 0.15 oz Geldings hops for the last 5
minutes of the boil.
Ref (16)
OG80
Ref (21)
OG70
3 lb Pale Malt
2112 oz Go/dings Hops
Method No.1
Mature for at least 6 months.
Ref (20)
OG85
OG75
3 lb Pale Malt
1213 oz Go/dings Hops
Method No.1
31!4 /b
Pale Malt
1.1 oz Go/dings Hops
Method No.1
Mature for at least 8 months.
26
.,
27
)-
"\
01u.
l ritish Beers
Ref (18)
,,~:
OG90
OG 110
Ref (18)
Method No.1 or No 2.
Mature for at least 10 months.
Method No.2
Mature for at least 10 months.
t',,
Ref (1 6)
OG 90-92
6 lb Pale Malt
13/4 oz Go/dings Hops
Method No.2
Mature for 1 year.
Ref (19)
OG 116
OG 110
:l
Ref (1 6)
OG 120
A very strong pale ale possibly exported to Russia.
6 lb Pale Malt
21!4 oz Go/dings Hops
Method No.1
Mature for at least a year.
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
29
")
Ref (17)
OG 125
Method No. 2(a) use 7lb Pale malt, 2(b) use 51h lb Pale malt.
Ref (19)
OG 140
3 oz Amber Malt,
----~
Method No. l.
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 11/2- 2 gallons of
lighter beer, or 2 (b) using 6lb.
Mature for at least
Ref (16)
OG60
11/z years.
Ref (19)
OG66
J 1j 4 lb Pale Malt
lib Carapils
4 oz Amber Malt
2;3 oz Go/dings Hops
-----
Method No.1
Ref (16)
(1885)
OG80
i::
1113 lb Carapils
i:n
il
30
'--
.-,~ .
31
01{
) tish Beers
Ref (17)
OG60
Ref (16)
Strong nut-brown ale. Less hopped than the Scotch Ale range.
2 lb Pale Malt,
13/4 lb Carapils
1 oz Go/dings Hops
2 oz Chocolate Malt
314 oz Fuggles or Goldings Hops
Method No.1
OG 92-94
Ref (16)
Ref (16)
OG 60-62
The weakest of the Younger's Shillings Ale range. Almost in
the strong ale category by current standards.
11/2 lb Pale Malt
314
1 lb Carapils
oz Goldings Hops
Method No. 1
OG 104
Ref (16)
Ref (16)
OG70
See 100/- ale.
1213 lb Pale Malt,
0.9 oz Go/dings Hops
1113 lb Carapils
3 lb Pale Malt,
21f2[b Carapils
1.6 oz Go/dings Hops
Method No. 2(a)
Mature for at least a year.
Method No.1
Mature for 6 months.
32
33
<...
J ritish Beers
Ref (16)
) wn Beers
OG 126
OG94
Ref (1 6)
OG 126
This seems to have been a Coronation Ale made to celebrate
the coronations of both King George V, in 1911, and King
George VI, in 1937.
41 !2 lb Pale Malt
3 1!2 oz Goldings Hops
Ref (16)
3 1/2 lb Carapils
Ref (16)
OG 82
Ref (16)
OG80
Ref (1 6)
OG 102
The strongest of the Scotch Ales. A nut-brown dark barley
wine.
21t4 lb Carapils
11h lb Carapils
1114 az Goldings Hops
Method No. 1 or No.2
Method No.2
Mature for at least a year.
34
35
Ref (16)
B~ers
Ref (16)
OG76
OG70
Method No.1
Method No.1
OG74
This beer was only made for a limited period. It does not fit
neatly into the Scotch Ale series and looks like an export
version (higher hop rate) of Ale No. 3 (London).
Ref (16)
OG 75-76
Excellent strong mild ale.
Method No. 1
12 ;3 lb Pale Malt
1113 lb Carapils
1.4 oz Go/dings Hops
Method No. 1
Mature for 6 months.
36
Ref (16)
Ref (16)
OG98
A 'stock' version of an ale was of higher gravity and hop rate
than the ordinary version. w hen needed it could be diluted
down to strength with light beer or water.
37
01L
J itish Beers
Ref (17)
OG 100
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
Ref (16)
OG46
2 lb Cn;stal Malt
1 lb Brown Malt
8 oz Diastatic Malt Syrup
11;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.
Ref (16)
OG 136
Ref (16)
OG56
A typical full-bodied Victorian stout.
18 oz Pale Malt,
4 oz Black Malt
2 oz Crystal Malt
2 oz Brown sugar
1.3 oz Fuggles Hops
61!2 oz Carapils
2 oz Amber Malt,
2 oz Brown Malt
Method No. 1.
Mature for 4 months.
i
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,,}
39
38
'
'
OG60
Ref (16)
OG68
1% lb Pale Malt,
31/2 oz Black Malt
1112 oz Go/dings Hops
lb Amber Malt
1% lb Amber Malt
Method No. 1.
Method No. 1.
Ref (22)
OG60
One of the circle's favourite old beers. Smooth, good balance
of roast grain and hop flavours.
21!4
/b Pale Malt,
Ref (16)
OG72
background.
1112 lb Pale Malt
7 oz Brown Malt
Method No. 1.
MethodNo. 1.
Ref (16)
Ref (18)
OG 76-78
OG 66-68
Method No.1.
Method No.1.
40
41
Ref (22)
Stou
Por ters
Ref (22)
OG80
OG95
2% lb Pale Malt
3 lb Pale Malt,
14 oz Brown Malt,
3 oz Black Malt
1.2 oz Fuggles or Go/dings Hops
3 oz Black Malt
1113 oz Fuggles or Go/dings Hops
1 lb Brown Malt,
Method No.1.
Ref (22)
Ref (16)
OG90
OG 100
8 oz Brown Malt
8 oz Crystal Malt,
4 oz Black Malt
11/z oz Fuggles or Go/dings Hops
3 lb Pale Malt
J3/4 lb Brown Malt,
42
43
Appendix 1.
3oo J
J
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4;! ~'"
.~ qs,...
~~\J d ~J~ OS J. 0 W\ ; r-
po.\('
0. <
~ ~
o. ~~'t.V"' """It
...
p~vi
r...A)~
Line a large baking tin with aluminium foil, and pour in pale
malt to a depth of 12 mm (1; 2 inch). Place in the oven (preferably
fan-stirred) at 100C (230F) for _!!5 minutes to dry out the malt,
then raise the tem~ralure to''fsooc (300F). After a further 20
minutes remove 6 or 7 corns from the tray, slice across the centre
with a sharp knife and compare the colour of the starchy centre
with that of a few pale malt corns. The pale malt is almost pure
white; for pale amber the colour should be the palest buff, just
noticeably different from the pale malt. Continue heating until
this colour is obtained, usually about 30 minutes.
For amber malt, continue heating until the cut section is
distinctly light buff, usually 45 to 50 minutes. If brown malt is
needed, raise the temperature at this point to 175C (350F) and
wait until the cut cross-section is a full buff, i.e. about the colour
of the paler types of brown wrapping paper. When the correct
colour has been reached, remove the tray from the oven, allow to
cool and store the roast grain in an air-tight screw-top jar (large
kilner jars are ideal). If used soon after production, the flavour
imparted by home-roasted grain is superior to bought grain.
The roasting times given above are intended only as a guide
to producing the wanted roast grain Practical tests on the oven
available will enable home-brewers to adjus t the time and
temperature to produce the colour needed.
Crystal malt, which is usually available, has about the same
colour potential as brown malt but a more caramel-like flavour.
45
.
-~
Appendix 2.
References
EBC t
Colour
Range
Type
Lager
3
1:1 mix with Pale Malt can
substitute for East India Malt
2.5-3
East India
Malt
Obsolete.
Pale
Mild Ale
6-7
Munich
16- 18
4
5
6
7
8
9
10
25-40
Carapils
Comments
Most
Used
Colour
11
12
13
14
15
Pale Amber
(Scotch Malt)
30-40 t
Amber
50-100
70
Brown
100-200
150
Crystal
50-300
150
18
19
20
21
Chocolate
900-1100
1000
Black
1200-1500
1350
Roast Barley
1000-1500
1200
----
:f:
16
17
22
23
24
25
46
j
I
I
Table 7- Utilization as a function of Boil Gravity and Time
Iv~~a~~ , 1.030 , l.040 ,1.050 ,1.060 , 1 .070 , 1.080 , 1.090 , 1.100 , 1.110 , 1.120
I
I
I
I
I
I
1o.ooo 1o.ooo 1o.ooo 1o .ooo 1o.ooo 1~.ooo 1o.ooo 1o.ooo 1o.ooo 1o.ooo
1 o.o55
10
1o.1oo 1o.o91 o.o84 1o.o76 1 o.o7o 1 o.o64 1o.o58 1o.o53 1 o.o49 1o.o45
15
1o.137 1o.125 o.114 l o.1o5 l o.o96 1o.o87 o.o8o o.o73 o.o67 o.o61
20
1o .167 1o.153 o.14o 1o .1 28_ 1o.117 1o.1o7 1o.o98 1o.o89 1o .o81 0.074
25
1o.192 1o.175 o.16o 1o.147 1o.134 10 .122 10.112 1o .1o2 l o .o94 0.085
30
35
1o.229 o.2o9 o.191 1o.175 1o.16o 1o.146 1o.133 1o.122 0.111 0.102
40
1o.242 1 0.221 o.2o2 l 0.185 10.169 10.155 10.141 o.129 0 .118 0.108
45
o.253 1 o .232 0.212 10 .194 10.177 10.162 10.148 10.135 0.123 0 .113
50
o.263 1 o.24o 1 o.219 l o.2oo 1o.183 1o .168 1o.153 1 o.14o 0.128 0.117
55
o.27o 1 o .247 1o.225 l o.2o6 1o.188 0.172 o.157 1o.144 0.132 0.120
60
o.276 1o.252 1o.231 10.211 0.193 0.176 o.161 1 o .147 o.135 1o.123
70
o.285 1o .261 1o.238 1o.218 0.199 0.182 0.166 10.152 0.139 10.127
I
I
80
o.291 1o.266 1o.243 10.222 0 .203 0.186 o.17o 1o.155 o.142 1o.13o
100
110
1o.3oo 1o.2~4 1o.251 1o.229 0.209 0 .191 0.175 10.160 o.146 1 o.134
120
1o.3o1 1o.275 1o.252 1o.23o 0.210 0.192 ~.176 1 0.161 o.147 1o.134
I
I
90
-=-
1 o.295
o.298 1o .272 1o. 249 1 o.228 0.208 0.190 0.174 10.159 0.145 10.133
Page 3 of6
suppliers, who provided all of the information for this chart. Just select a beer style from the menu below to view a chart with appropriate yeast strains to
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Key: Type=Typc of yeast, S=Siant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation, Temp=ldeal Fermentation Temperature
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