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15-04-2023, 07:29
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/04/lets-brew-1946-lees-c-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0bY4XIBLE8m1zzev_UCHNpEQ5DLYyh9FbiEKB2p1V LhTRJXKcaDjTZN3hA8d0DEfCXIqu5M83SElkdQFehgGtO2WhOb EnVDk-dF4zfBQaCmrgzB6QlVGe30TJDuzelNZHzi5EQrhhzekPTfguk5 zl-yFZT2Jbuch16Kmu35nZsMXgSv9jwSVQ-8/s320/Lees_C_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0bY4XIBLE8m1zzev_UCHNpEQ5DLYyh9FbiEKB2p1V LhTRJXKcaDjTZN3hA8d0DEfCXIqu5M83SElkdQFehgGtO2WhOb EnVDk-dF4zfBQaCmrgzB6QlVGe30TJDuzelNZHzi5EQrhhzekPTfguk5 zl-yFZT2Jbuch16Kmu35nZsMXgSv9jwSVQ-8/s373/Lees_C_Ale.jpg)
Today it's a recipe from another forthcoming book, "Blitzkrieg!". Which is finished, really, other than a coat of polish.
Just after war’s end Lees introduced that most intriguing of beers, a “C” Ale.
It’s a name which only seems to have been used by breweries in Greater Manchester and refers to a strong, dark beer. Roughly equivalent to a London Burton, “C” Ale was, however, an exclusively bottled product.
It wasn’t a very long-lived product. It was replaced in 1954 by a stronger beer, Golden Brew, with an OG of 1078º.
The grist bears more than a passing resemblance to Best Mild. It contains exactly the same five elements: Pale and black malt, flaked barley, glucose and invert sugar. Not totally sure which type of invert they were using. No. 3 seems a reasonable guess.
The logs are a little vague when it comes to hops. All I know is that they were English and from the 1944 and 1945 harvests. I’ve gone with a Fuggles and Goldings combination, as they were by far and away the two most grown varieties at the time.
1946 Lees "C" Ale
pale malt
8.50 lb
74.73%
black malt
0.125 lb
1.10%
flaked barley
1.25 lb
10.99%
glucose
0.50 lb
4.40%
No. 3 invert sugar
1.00 lb
8.79%
Fuggles 105 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.33 oz
OG
1052
FG
1012
ABV
5.29
Apparent attenuation
76.92%
IBU
27
SRM
13
Mash at
147º F
After underlet
150º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-1946-lees-c-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0bY4XIBLE8m1zzev_UCHNpEQ5DLYyh9FbiEKB2p1V LhTRJXKcaDjTZN3hA8d0DEfCXIqu5M83SElkdQFehgGtO2WhOb EnVDk-dF4zfBQaCmrgzB6QlVGe30TJDuzelNZHzi5EQrhhzekPTfguk5 zl-yFZT2Jbuch16Kmu35nZsMXgSv9jwSVQ-8/s320/Lees_C_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0bY4XIBLE8m1zzev_UCHNpEQ5DLYyh9FbiEKB2p1V LhTRJXKcaDjTZN3hA8d0DEfCXIqu5M83SElkdQFehgGtO2WhOb EnVDk-dF4zfBQaCmrgzB6QlVGe30TJDuzelNZHzi5EQrhhzekPTfguk5 zl-yFZT2Jbuch16Kmu35nZsMXgSv9jwSVQ-8/s373/Lees_C_Ale.jpg)
Today it's a recipe from another forthcoming book, "Blitzkrieg!". Which is finished, really, other than a coat of polish.
Just after war’s end Lees introduced that most intriguing of beers, a “C” Ale.
It’s a name which only seems to have been used by breweries in Greater Manchester and refers to a strong, dark beer. Roughly equivalent to a London Burton, “C” Ale was, however, an exclusively bottled product.
It wasn’t a very long-lived product. It was replaced in 1954 by a stronger beer, Golden Brew, with an OG of 1078º.
The grist bears more than a passing resemblance to Best Mild. It contains exactly the same five elements: Pale and black malt, flaked barley, glucose and invert sugar. Not totally sure which type of invert they were using. No. 3 seems a reasonable guess.
The logs are a little vague when it comes to hops. All I know is that they were English and from the 1944 and 1945 harvests. I’ve gone with a Fuggles and Goldings combination, as they were by far and away the two most grown varieties at the time.
1946 Lees "C" Ale
pale malt
8.50 lb
74.73%
black malt
0.125 lb
1.10%
flaked barley
1.25 lb
10.99%
glucose
0.50 lb
4.40%
No. 3 invert sugar
1.00 lb
8.79%
Fuggles 105 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.33 oz
OG
1052
FG
1012
ABV
5.29
Apparent attenuation
76.92%
IBU
27
SRM
13
Mash at
147º F
After underlet
150º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-1946-lees-c-ale.html)