The WeekEnd Brewer Home Brew Supply

                   1800 English Ale    ( S.G. 1.061) ( 30 IBU's)

Recipe: (to make 5 gallons) All Grain

•  8 lbs. U.K.  Maris Otter Malt
• .5 lb. U.K. Brown Malt
• .25 lbs. Chocolate Malt
• .25 lbs. Wheat Malt
• 2.5 lbs. Malted Oats
• 1.5 oz. English Fuggle Hops (60)
•  Edme Ale Yeast Starter
• "Burton-Salts" Water Treatment Mixture
• Prime With DME 1-1/4 Cup

 Mash with four gallons of water with Burton Salt added @ 152 degrees for approximately One Hour. Raise temp. to 168 Degrees for 10 minutes and Sparge with 4 gallons @ 168 degrees. Vigorous Boil one hour. Recommend Making a starter with the Dry Yeast.

    For Partial Mash omit the 8 Lb's Maris Otter Malt and 1/2 Lb. of the Malted Oats. Add 6 - 1/2 Lb's Light Malt Extract. Mash grains at same temperatures but use 1-1/4 gallon mash and 1-1/4 gallon Sparge water. Add water to 3 gallons and boil 1 hour using 2 ounces of U.K. Fuggle Hops.

Excerpts from:

Jeff Renner 1999, My oat malt brown ale,  Lord Frederic Badger 'A 1503 English Beer', Tofi Kerthjalfadsson, Sept. 23rd -- Dec. 28th, 1998 'Recreating Medieval English Ales'

The WeekEnd Brewer Home Beer Supply-4205 West Hundred Road-Chester, VA. 23831-804-796-9760