New Peculier

Classification: old ale, strong ale, Old Peculier, extract

Source: Jeff Mizener (jm@sead.siemens.com) Issue #878, 5/11/92

Based on the Elbro Nerkte recipe from Papazian.

Very nice, matured well. Dark but not black, could use some more body, but definitely not thin, lightly burnt taste (my wife's words) that I attribute to the black patent malt. Tasty. Not lawnmower beer. And it was only my 4th batch...

Ingredients:

6.6 pounds, dark extract
1/2 pound, crystal malt
1/4 pound, black patent malt
1--1/2 ounces, Fuggles (45 minute boil)
1/2 ounce, Fuggles (10 minute boil)
2 teaspoons, water crystals
1 teaspoon, Irish moss
Whitbread ale yeast
1/2 cup, black treacle

Procedure:

Put malts into a boiling bag and place into 2--1/2 gallons of cold water. Bring to boil and remove, sloshing about and draining well (as one would with a [giant] tea bag). Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops. Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden hose). Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to putting the yeast directly into the warm wort). I let it go for 4 days then racked into a second carboy where it sat for another week before bottling. Bottle as usual.