Shut up about Barclay Perkins - Home Brewer's Guide to Vintage Beer correction

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Someone just pointed out to me that the malt quantity for 1865 Lovibond XX on page 108 was unrealistically high. He was right because it is way off. Thought it might be a good idea to publish the correct recipe.


https://2.bp.blogspot.com/-coVz5W07qlw/UwI9eXynlPI/AAAAAAAATGU/VOHxiJX3hfY/s1600/Vintage_Beer_cover.jpg (https://2.bp.blogspot.com/-coVz5W07qlw/UwI9eXynlPI/AAAAAAAATGU/VOHxiJX3hfY/s1600/Vintage_Beer_cover.jpg)

If you own the book, I'd recommend printing this recipe out and inserting it between pages 108 and 109.




January 4th 1865 Lovibond XX


Mild malt
14.75 lb
100%


Cluster 60 min
1.25 oz



Goldings 30 min
1.50 oz



OG
1064



FG
1018



ABV
6.09



Apparent attenuation
71.88%



IBU
35



SRM
5



Mash at
145º F



Sparge at
165º F



Boil time
60 minutes



pitching temp
60º F



Yeast
Wyeast 1968 London ESB or




White Labs WLP002 English Ale









If you're unlucky enough not to own this wonderful book, you can buy a signed copy by clicking the relevant button on the left margin. One for Europe, another for the rest of the world.





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