Group brew AK? Comments? Volunteers?

Maybe they are waiting for another weird post from Ron Pattinson!?!

Cheers!

 

I'm still up for it. @Naugled , where are we with the recipe (summary-wise)?

 

Not sure if this is still open, but am brewing next weekend and have a lot of flakes corn to use. Was planning on an cream ale...but then saw this thread. Would love to jump in if it's still a HBIF

 

Delinquent AK post.... I apologize for the delinquency, but this has been on my mind and is in my brew schedule. Here's a summary of where I think this is and what I plan to brew.

By a nose the Pope recipe was chosen for brewing. Here is the recipe as reference.

Let's start with the malt bill, I think that is the trickiest item to reproduce. The intent of the bill seems to be to add continental malt to ensure there is sufficient nitrogen content (diastic power) to compensate for the addition of the Maize. But the difficulty today is finding malt made with the barley of that day. But I think we can still follow the intent of the bill fairly well.

We can use an English malt made by an English malster and with English barley. It may not be the same barley as the period but it's probably the best we can do for what is available to us. I plan to use English Pearl malt with a typical nitrogen content in the 1.5 range.

The Continental malt used by Pope is believed to be made from Continental barley but Malted by English malters. I don't think this is available today, so I suggest using an English lager malt. Most English maltsters seem to make this. They seem to have a nitrogen content in the 1.6 to 1.8 range. I'm pretty sure we have access to these from the suppliers in the US.

For the maize I'm suggesting to use what ever flaked maize is available from US homebrew shops.

A number of recipes/techniques have been posted for the No.2 invert. I plan to use the recipe that cooks the sugar until the proper color is reached. I think others plan to use the dilution method. I don't have experience with either so I'm not sure which would be more authentic, so I think either are appropriate. If someone can find a source for the invert I'd be open for that as well.

I think the hops are fairly straight forward and available in the US, so I suggest using the exact hops and schedule in the recipe.

You will have to adjust your process accordingly to achieve the 74.5% apparent attenuation. For my system and techniques that is very low. I will have to mash very high to achieve this. This will also influence my choice of yeast.

I plan to go with the Nottingham as suggested mainly because I have been able to hit this attenuation with that yeast in the past. It's also available in dry and liquid by various suppliers so it would be easy to source too.

So that's it.. I plan to brew this towards the end of September and will be making the invert prior to then. I'll post how that goes. I'm going to hook up a PID controller to try to hold the proper temperature and may even add a stirrer to keep it constantly stirred.

So who's all in? And please add further comments, I'm sure I've missed something. One thing I know I missed was water adjustments. Any suggestions out there on what water profile would be appropriate?

 

Thanks! Anyone know where to get English Lager Malt? I think I've seen something called Irish Lager Malt at MoreBeer.

 

My LHBS (Keystone Homebrewing) carries Thomas Fawcett Lager Malt: http://www.keystonehomebrew.com/shop/lager-malt-thomas-fawcett-1-lb.html

Cheers!

 

@Naugled, was thinking about trying this parti-gyle since I plan on doing 11 gallons total and don't plan on 11 gallons of just AK. So if I'm doing 50-50 split partigyle with maybe 8 points coming from invert for the AK...that puts my target OG for calculator at 1061.
For malts, my grain bill is 12lbs Crisp Pearl, 11 lbs. Valley Malt Pale, 1 lb flaked maize. Golding hops.
Was planning on using Windsor or Fuller's strain for yeast though...hmm, definitely seems like a challenge for 74.5% attenuation with Nottingham. Maybe my preferences are getting in the way of this since I kinda want the esters that windsor/fullers provide.
Hoping to brew this next week. Maybe try to make the invert this weekend with the dilution method.
Input anyone?

 

i've used irish stout malt, so maybe the same company producing both...

 

Here's another source for English Lager Malt. I've never purchased from these guys though..
http://www.annapolishomebrew.com/en/grain-english-muntons-lager

I think an acceptable substitution might be an American 6-row pale malt. I believe that was also used in some of the recipes, but not Pope's. You would get he higher nitrogen content from that as well.

 

I will probably just use the Crisp MO that is on hand, and if I have some Weyerman Pale Ale malt left that will be used. Out of Goldings though. Need to buy some.

For the invert I will try the dilution/blending method.

 

I have Simpson's GP and Weyerman Pils on hand, so probably go with those. Need to buy Goldings. I'm planning on "cooking" the invert vs. blending.

Water is probably worth thinking about.

 

A pale ale profile would be my choice. Sulfate in the 250-300 ppm range.

 

Taken from the other thread...Ron, am hoping you could help me here. Am planning on going partigyle for this brew. First runnings (50-50 split) should yield an OG of 1081 and second runnings 1041. After adding invert to the AK, I get 1049. Thomas Hardy's OG was 1125 from my understanding. Is that all from invert?? Or were the specs different for the '68 version of Hardy was not a 1125 OG?

 

I too will probably go for a profile that I'd normally use for a Pale Ale/Bitter. But for me, the sulfates wouldn't be that high. Personal preference.

 

The first version was a little weaker. You can find a recipe for it here:

http://barclayperkins.blogspot.nl/2013/03/lets-brew-wednesday-eldridge-pope-1967.html

It was a slightly unusual partigyle in that there were four worts, but the Hardy Ale got almost all of the first wort and none of the later worts. A tiny amount - half a barrel - of the strongest wort went into BPA, the third beer in the parti-gyle. All the sugar went into the first copper. Glucose, in this case.

 

I was going to do a double brewday this weekend of two other beers but I'll swap one out for this

crisp MO
Bairds MO
flaked maize
invert made from demerara+acid

yeast I'm just going with s04 (whitbread) as I'm doing a series of beers with it

boil will be 70mins or so as I don't really want to boil for so long

I'll mash high too.

 

Is there a Wyeast Nottingham Equivalent? I assume the WLP equivalent (to the dry Nottingham) is WLP039, since it's called Nottingham?

ETA: Well hell, WLP039 is called 'East Midlands.' I could've sworn it was called Nottingham.

 

I've seen the WLP039 called Nottingham before too. I've been looking back through notes and I found a few other english yeasts that I've gotten low attenuation on. I was able to hit ~73% with both Wyeast British and London ESB. I plan to buy the yeast locally so I'll probably pick what ever is available.

 

I'vb been working up the recipe this morning. Mashing at 151 for two hours, plus the invert sugar, is going to make a crazy high fermentable wort. I'm probably going to have to go well off script with the mash parameters.

 

I know that the yeast specified in the recipe is Nottingham but the yeast that seems more appropriate for this beer is Danstar Windsor; just my personal opinion.

Cheers!