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22-05-2021, 08:57
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/05/lets-brew-1916-crowley-ak.html)
https://1.bp.blogspot.com/-zi0VGe6MqlA/YKd-rPd7wgI/AAAAAAAAjB4/o1lLyaRDUi4bni2edS6USxUSyUoVUaZsACLcBGAsYHQ/s320/Crowleys_Alton_Brew.jpg (https://1.bp.blogspot.com/-zi0VGe6MqlA/YKd-rPd7wgI/AAAAAAAAjB4/o1lLyaRDUi4bni2edS6USxUSyUoVUaZsACLcBGAsYHQ/s500/Crowleys_Alton_Brew.jpg)
I've managed to dig out another AK recipe. Mo, you don't have to thank me. Really.A trend in the middle war years was for the more popular beers to have their gravities reduced, while posher beers were mostly unaffected. That’s clear in the case of Crowley AK, where the gravity dropped four points between 1914 and 1916. Things were only going to get worse.
The big change to the recipe is the addition of CDM – caramelised dextro-maltose. That’s the caramel that you can see in the recipe. There’s also a quantity of a sugar called laevuline, for which I’ve substituted more No. 3 invert.
The hops in this example were all pretty old, English from the 1914 harvest, Oregon from 1912. In the later war years more and more ancient hops appeared, presumably emergency stocks that were being raided.
1916 Crowley AK
pale malt
8.50 lb
88.31%
No. 3 invert sugar
1.00 lb
10.39%
caramel 500 SRM
0.13 lb
1.30%
Cluster 120 mins
0.25 oz
Fuggles 120 mins
0.50 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
0.25 oz
OG
1043
FG
1011
ABV
4.23
Apparent attenuation
74.42%
IBU
24
SRM
13
Mash at
149º F
Sparge at
160º F
Boil time
120 minutes
pitching temp
59.75º F
Yeast
Wyeast 1275 Thames Valley ale
The above is an excerpt from Armistice, my wonderful book on brewing in WW I (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html).
https://4.bp.blogspot.com/-A-cqnWEKK0g/W-77Xyh1-8I/AAAAAAAAfms/ssPn8WUMPMsu6OZITAryewfaNKpAyZ53wCLcBGAs/s400/Armistice_front_words_thumb.jpg (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html)
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-1916-crowley-ak.html)
https://1.bp.blogspot.com/-zi0VGe6MqlA/YKd-rPd7wgI/AAAAAAAAjB4/o1lLyaRDUi4bni2edS6USxUSyUoVUaZsACLcBGAsYHQ/s320/Crowleys_Alton_Brew.jpg (https://1.bp.blogspot.com/-zi0VGe6MqlA/YKd-rPd7wgI/AAAAAAAAjB4/o1lLyaRDUi4bni2edS6USxUSyUoVUaZsACLcBGAsYHQ/s500/Crowleys_Alton_Brew.jpg)
I've managed to dig out another AK recipe. Mo, you don't have to thank me. Really.A trend in the middle war years was for the more popular beers to have their gravities reduced, while posher beers were mostly unaffected. That’s clear in the case of Crowley AK, where the gravity dropped four points between 1914 and 1916. Things were only going to get worse.
The big change to the recipe is the addition of CDM – caramelised dextro-maltose. That’s the caramel that you can see in the recipe. There’s also a quantity of a sugar called laevuline, for which I’ve substituted more No. 3 invert.
The hops in this example were all pretty old, English from the 1914 harvest, Oregon from 1912. In the later war years more and more ancient hops appeared, presumably emergency stocks that were being raided.
1916 Crowley AK
pale malt
8.50 lb
88.31%
No. 3 invert sugar
1.00 lb
10.39%
caramel 500 SRM
0.13 lb
1.30%
Cluster 120 mins
0.25 oz
Fuggles 120 mins
0.50 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
0.25 oz
OG
1043
FG
1011
ABV
4.23
Apparent attenuation
74.42%
IBU
24
SRM
13
Mash at
149º F
Sparge at
160º F
Boil time
120 minutes
pitching temp
59.75º F
Yeast
Wyeast 1275 Thames Valley ale
The above is an excerpt from Armistice, my wonderful book on brewing in WW I (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html).
https://4.bp.blogspot.com/-A-cqnWEKK0g/W-77Xyh1-8I/AAAAAAAAfms/ssPn8WUMPMsu6OZITAryewfaNKpAyZ53wCLcBGAs/s400/Armistice_front_words_thumb.jpg (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html)
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-1916-crowley-ak.html)