5 gallons at 1109 OG, 48 IBU 8 pounds pale ale malt 1047 16 pounds amber malt (see text) 1062 3 ounces East Kent Goldings, 1.5 hours 3 ounces East Kent Goldings, 10 minutes 1/8 ounce sage, added at end of boil Infuse the mash with 7 gallons of hot water at 170 degrees F.... View Article
I recently had the pleasure of acquiring what was described to me as a “300 year-old beer bottle,” unearthed from beneath a 17th century cottage in Cerne Abbas, Dorset, England. It is thick and heavy, holding somewhere between a pint and a quart, off-round, and with a lopsided neck.
Scottish Sparkling Ale 5 gallons at 1080, 50 IBU 11 pounds pale ale malt (English or Belgian preferred) 1 pound German sour malt 1.5 pounds partially-refined sugar: demerara, turbinado, piloncillo, jaggery 1.5 ounces Kent goldings hops, 1.5 hours 28 2 ounces Kent goldings hops, 0.5 hours 22 Mash slightly high, 154 to 155 degrees F,... View Article
Today, with all our superior modern knowledge, we sometimes tend to view the present as pure, crystallized truth and the past as a steady, logical progression towards it. But take a closer look any human cultural tradition—pale ale styles, in this case—and you’ll find a great unruly tangle of a family tree rather than a... View Article
