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17th Century Colonial Beer

17th Century Colonial Beer

Old Ale : All Grain : 50 gal

Beer_from_AZ

Taste is going to well balanced between malt and hoppiness. On May 24, 1607, the newly-arrived colonists at Jamestown had their first feast. George Percy reported that among the potables was beer, and, although the Virginia Company had expressed concern as early as 1606 concerning "that odious vice of drunkenness," alcohol consumption was a way of life for the colonists long before they founded the first permanent English settlement in the New World. Beer, cider and other relatively weak fermented beverages were almost universally consumed from the earliest days of Virginia's history. The colonists, in addition to importing the beer from the Mother Country, quickly began practising the art of brewing themselves.

December 25, 2012 at 11:09pm

1.0/5.0 1 rating

Ingredients (All Grain50 gal)

  • 70 lbs Traditional Ale Malt; International Malting

    Traditional Ale Malt; International Malting

    Well modified, full flavor.

  • 15 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • 5 lbs Barley Raw

    Barley Raw

    Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

  • 5 lbs Corn Grits

    Corn Grits

    Imparts a corn/grain taste. Use in American lagers.

  • 5 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 10 oz Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 90 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 5.00 oz Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 5.00 oz Hallertauer Tradition - 6.0 AA% whole; boiled 5 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • White Labs WLP002 English Ale

    White Labs WLP002 English Ale

    A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.054 1.060 - 1.090
Terminal Gravity: 1.013 1.015 - 1.022
Color: 6.7 SRM 10 - 22
Alcohol: 5.4% ABV 6.00% - 9.00%
Bitterness: 23.0 IBU 30.00 - 60.00

Discussion

Beer_from_AZ

Actual Taste

2012-12-26 10:12pm

Using a trusty taste-ometer graph. Taste is going to well balanced between malt and hoppiness (51% balanced).

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