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09-06-2018, 08:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/06/lets-brew-1963-lees-strong-ale.html)
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There seems to have been quite a tradition of Strong Ales in the Manchester area. And ones that were properly strong, not just 5% ABV.
This beer from Lees is a good example. At over 7% ABV, it’s strong by pretty much anyone’s standards. So strong, that it almost certainly was exclusively a bottled. Though they did later produce Moonraker, a beer of a similar strength, on draught. So perhaps they did the same with this.
There’s nothing too exciting or odd in the grist, which is all pale malt except for a tiny dash of crystal and enzymic malt. Plus flaked maize, of course. And a whole host of different types of sugar: 1 cwt Invert, 3 cwt Nut Brown, 1 cwt HX, 1 cwt Solprima and 20 lbs C.D.M. I’ve interpreted that as a mix of No. 2 and No. 3 invert.
The hops were mostly English from the 1961 crop, though there was also a small amount of 1961 Styrians. If you want to go for full accuracy, you could drop the 90-minute Fuggles addition to 0.75 oz and add 0.25 oz of Styrian Goldings.
1963 Lees Strong Ale
pale malt
10.75 lb
71.29%
crystal malt 80 L
0.33 lb
2.19%
enzymic malt
0.25 lb
1.66%
flaked maize
1.00 lb
6.63%
No. 2 invert sugar
1.00 lb
6.63%
No. 3 invert sugar
1.75 lb
11.60%
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Goldings 30 mins
1.00 oz
OG
1076
FG
1021
ABV
7.28
Apparent attenuation
72.37%
IBU
31
SRM
16
Mash at
147º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-1963-lees-strong-ale.html)
https://4.bp.blogspot.com/-LcbTrc9wDgM/Wxeroet5UzI/AAAAAAAAey8/FH73oY3LdcwO_ku1rE9SsG3yJ2jTBl3egCLcBGAs/s400/Lees_Extra_Strong_Ale_1961.jpg (https://4.bp.blogspot.com/-LcbTrc9wDgM/Wxeroet5UzI/AAAAAAAAey8/FH73oY3LdcwO_ku1rE9SsG3yJ2jTBl3egCLcBGAs/s1600/Lees_Extra_Strong_Ale_1961.jpg)
There seems to have been quite a tradition of Strong Ales in the Manchester area. And ones that were properly strong, not just 5% ABV.
This beer from Lees is a good example. At over 7% ABV, it’s strong by pretty much anyone’s standards. So strong, that it almost certainly was exclusively a bottled. Though they did later produce Moonraker, a beer of a similar strength, on draught. So perhaps they did the same with this.
There’s nothing too exciting or odd in the grist, which is all pale malt except for a tiny dash of crystal and enzymic malt. Plus flaked maize, of course. And a whole host of different types of sugar: 1 cwt Invert, 3 cwt Nut Brown, 1 cwt HX, 1 cwt Solprima and 20 lbs C.D.M. I’ve interpreted that as a mix of No. 2 and No. 3 invert.
The hops were mostly English from the 1961 crop, though there was also a small amount of 1961 Styrians. If you want to go for full accuracy, you could drop the 90-minute Fuggles addition to 0.75 oz and add 0.25 oz of Styrian Goldings.
1963 Lees Strong Ale
pale malt
10.75 lb
71.29%
crystal malt 80 L
0.33 lb
2.19%
enzymic malt
0.25 lb
1.66%
flaked maize
1.00 lb
6.63%
No. 2 invert sugar
1.00 lb
6.63%
No. 3 invert sugar
1.75 lb
11.60%
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Goldings 30 mins
1.00 oz
OG
1076
FG
1021
ABV
7.28
Apparent attenuation
72.37%
IBU
31
SRM
16
Mash at
147º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-1963-lees-strong-ale.html)