T&R Theakston Brewery: Old Peculier clone

T&R Theakston Brewery: Old Peculier clone

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.015
IBU = 30 SRM = 30 ABV = 6%

9 lbs. (4.1 kg) English pale ale malt
0.75 lb. (0.34 kg) torrified wheat (or flaked wheat)
0.75 lb. (0.34 kg) crystal malt (60 °L)
4 oz. (113 g) extra dark crystal malt (150 °L)
5 oz. (142 g) English chocolate malt (450 °L)
3 oz. (85 g) black patent malt
10 oz. (0.23 kg) golden treacle syrup (15 min.)
5 oz. (0.14 kg) black treacle (15 min.)
7 AAU Northern Brewer hops (60 min.) (0.78 oz./22 g at 9% alpha acids)
2.5 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
0.25 oz. (7 g) Fuggle hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale) or White Labs WLP026 (Burton Ale) yeast (2 qt./~2 L yeast starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step
Heat 14 qts. (13.3 L) of water to 164 °F (73 °C), stir in crushed grains. The mash should settle at 153 °F (67 °C). Hold mash at 153 °F (67 °C) for 45 minutes then begin the lauter process. Collect about 6.5 gallons (25 L) of wort and bring to a boil. Boil for 90 minutes, adding hops, sugars and Irish moss 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.

Partial mash option: Reduce the 2-row pale ale malt in the all-grain recipe to 1 lb. (0.45 kg) and reduce crystal malt to 4 oz. (0.11 kg). Add 1.75 lbs. (0.8 kg) Muntons light dried malt extract and 3.3 lbs. (1.5 kg) Muntons light liquid malt extract. Place crushed pale ale malt and wheat in a large nylon steeping bag. Heat 4.5 qts. (4 L) of water to 164 °F (73 °C) and submerge bag. Mash at 153 °F (67 °C) for 30 minutes. You can either then add the remaining crushed grains to the first grain bag or utilize a second grain bag. Steep all the grains for 15 more minutes. Rinse all the grains with 4 qts. (4 L) water at 170 °F (77 °C). Add water to “grain tea” to make 3 gallons (11 L), add dried malt extract and bring to a boil. Add ingredients as indicated and the liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Issue: July 1998

The beer that made Masham, England, famous, Old Peculier is rich, dark and smooth tasting, with a character all of its own. Glorious, rich, full of flavor, but hard to come by.