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Shut up about Barclay Perkins - Let's Brew - 1963 Lees Strong Ale
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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) |
|
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