#### Bruer

##### Well-Known Member

Hi all,

I'm an archaeologist and I'm also a homebrewer. I'm looking to brew a beer based on a recipe published in a Western Australian newspaper article from 1835. I'm then going to present this beer as part of a presentation at the national conference. The presentation revolves around experimental archaeology and what beer from the 19th century colony of WA tasted like. But I need a bit of help if figuring out the recipe.

Here's the recipe article:

http://nla.gov.au/nla.news-article641073

This is what I have so far.

HOME BREW RECIPE:

Title: 1835 WA Ale Recipe

Brew Method: All Grain

Style Name: British Strong Ale

Boil Time: 20 min

Batch Size: 100 liters (ending kettle volume)

Boil Size: 104.56 liters

Boil Gravity: 1.097

Efficiency: 80% (ending kettle)

STATS:

Original Gravity: 1.102

Final Gravity: 1.021

ABV (standard): 10.61%

IBU (tinseth): 49.27

SRM (daniels): 9.99

FERMENTABLES:

47.63 kg - floor malted pils (100%: PPG=32)

HOPS:

1.95 lb - Fuggles, Type: Leaf/Whole, AA: 6.1, Use: Boil for 20 min, IBU: 49.27

MASH GUIDELINES:

1) Infusion, Temp: 66.5 C, Time: 90 min, Amount: 90.96 L

YEAST:

Fermentis / Safale - English Ale Yeast S-04

Starter: No

Form: Dry

Attenuation (custom): 78%

Flocculation: High

Optimum Temp: 12.22 - 25 C

Fermentation Temp: 18 C

Pitch Rate: 1.25 (M cells / ml / deg P)

Additional Yeast: B. clausenii

NOTES:

Made assumption of absorption based on recipe assumes 17g from 20g or 1.6 L/kg. Assumed 2.5 bushels equates to English 114.38 lbs. Gallons are imperial Gallons 1 g = 4.54 L.

I've assumed that as the FV being a porter barrel (assumed to be imported from the UK) that there would be Brett clausenii too. Other assumptions I've made:

*40% reduction in amount of hops based on Bronzed brews calcs.

*approx 4L boil off in 20mins

*imperial gallons = 4.55L

*Imperial bushels = 42lbs

*170°F on that much grain equates to 66.5°C final mash temp.

I can't seem to get my head around the apparently super high abv. This looks more like a barleywine than a table or even strong ale. I'm also interested to know if anyone knows any assumptions I might be able to make regarding the extract potential of 19th century English, NSW or Tasmanian pale malt (as no malt was produced commercially in WA until 1836).

Am I reading and interpreting the recipe right. Any recommendations would be great.

I'm an archaeologist and I'm also a homebrewer. I'm looking to brew a beer based on a recipe published in a Western Australian newspaper article from 1835. I'm then going to present this beer as part of a presentation at the national conference. The presentation revolves around experimental archaeology and what beer from the 19th century colony of WA tasted like. But I need a bit of help if figuring out the recipe.

Here's the recipe article:

http://nla.gov.au/nla.news-article641073

This is what I have so far.

HOME BREW RECIPE:

Title: 1835 WA Ale Recipe

Brew Method: All Grain

Style Name: British Strong Ale

Boil Time: 20 min

Batch Size: 100 liters (ending kettle volume)

Boil Size: 104.56 liters

Boil Gravity: 1.097

Efficiency: 80% (ending kettle)

STATS:

Original Gravity: 1.102

Final Gravity: 1.021

ABV (standard): 10.61%

IBU (tinseth): 49.27

SRM (daniels): 9.99

FERMENTABLES:

47.63 kg - floor malted pils (100%: PPG=32)

HOPS:

1.95 lb - Fuggles, Type: Leaf/Whole, AA: 6.1, Use: Boil for 20 min, IBU: 49.27

MASH GUIDELINES:

1) Infusion, Temp: 66.5 C, Time: 90 min, Amount: 90.96 L

YEAST:

Fermentis / Safale - English Ale Yeast S-04

Starter: No

Form: Dry

Attenuation (custom): 78%

Flocculation: High

Optimum Temp: 12.22 - 25 C

Fermentation Temp: 18 C

Pitch Rate: 1.25 (M cells / ml / deg P)

Additional Yeast: B. clausenii

NOTES:

Made assumption of absorption based on recipe assumes 17g from 20g or 1.6 L/kg. Assumed 2.5 bushels equates to English 114.38 lbs. Gallons are imperial Gallons 1 g = 4.54 L.

I've assumed that as the FV being a porter barrel (assumed to be imported from the UK) that there would be Brett clausenii too. Other assumptions I've made:

*40% reduction in amount of hops based on Bronzed brews calcs.

*approx 4L boil off in 20mins

*imperial gallons = 4.55L

*Imperial bushels = 42lbs

*170°F on that much grain equates to 66.5°C final mash temp.

I can't seem to get my head around the apparently super high abv. This looks more like a barleywine than a table or even strong ale. I'm also interested to know if anyone knows any assumptions I might be able to make regarding the extract potential of 19th century English, NSW or Tasmanian pale malt (as no malt was produced commercially in WA until 1836).

Am I reading and interpreting the recipe right. Any recommendations would be great.

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