Theakston's Old Peculier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Theakston's Old Peculier

215 calories 21.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday July 11th 2020
1.065
1.015
6.5%
30.0
28.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.70 lb United Kingdom - Pale 2-Row11.7 lb Pale 2-Row 38 2.5 73.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.3%
5 oz United Kingdom - Crystal 140L5 oz Crystal 140L 33 140 2%
6.50 oz United Kingdom - Chocolate6.5 oz Chocolate 34 425 2.6%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.6%
13 oz Candi Syrup - Belgian Candi Syrup - Golden (5L)13 oz Belgian Candi Syrup - Golden (5L) 32 5 5.1%
6.50 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)6.5 oz Belgian Candi Syrup - Dark (80L) 32 80 2.6%
254.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Northern Brewer1.2 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 26.78 44.4%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.19 18.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Dry Hop 5 days 37%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
San Carlos 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 165 °F 153 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.88 19.5  
Mash volume with grains 6.05 24.2  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 5.16 g | 20.7 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 8.06 g | 32.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

Use British (Lyle's) Golden Syrup and Black Treacle for the sugars.

Mash at 153 °F (67 °C) for 45 minutes then begin the lauter process. Boil for 90 minutes, adding hops, sugars and whirlfloc at time indicated in ingredient list. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack beer to secondary and let beer condition for 2 weeks. Add dry hops 5 days before packaging beer.

BYO calls for Burton Ale or London Ale (1028). My preference is London III.

Last Updated and Sharing
 
294
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-11 22:04 UTC