Tudor Beer

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.014 IBU = 17  SRM = 5.5 ABV = 4.4%

Ingredients


7.8 lb. (3.5 kg) Briess 2-row pale malt
1.6 lb. (0.73 kg) Fawcett oat malt
1.6 lb. (0.73 kg) Weyermann pale wheat malt
0.25 lb. (0.11 kg) Weyermann smoked malt
(rauchmalz)
4.5 AAU Goldings hops (70 mins) (1.0 oz./28 g at 4.5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast (1 qt./1 L yeast starter)

Step by Step


Mash grains at 152–154 °F (67–68 °C) for 60 minutes. Run off and sparge with hot water to collect about 5.5–6 gallons (21–23 L) of wort. Add Goldings hops and boil 70 minutes. Cool finished wort to around 70 °F (21 °C), and pitch yeast (as a 1 quart /1 L starter). Ferment at 65–70 °F (18–21 °C) for 5–7 days, then rack to secondary for a further 7 days or so. Rack and bottle or keg in the usual manner.

Tudor Beer

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.013 IBU = 17  SRM = 6-10 ABV = 4.8%

Ingredients


5.0 lb. (2.3 kg) Muntons light liquid malt extract
1.0 lb. (0.45 kg) wheat liquid malt extract
0.75 lb. (0.34 kg) Briess 2-row pale malt
0.75 lb. (0.34 kg) Fawcett oat malt
0.25 lb. (0.11 kg) Weyermann smoked malt
(rauchmalz)
4.5 AAU Goldings hops (70 min.) (1 oz./28 g at 4.5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast (1 qt./1 L yeast starter)

Step by Step

Mash the grains at 150–154 °F (66–68 °C), using 1 gallon (3.8 L) water, and hold this temperature for 45  minutes to 1 hour. Strain off liquid and rinse grain with 1 gallon (3.8 L) hot water (150–175 °F/ 66–79 °C). Dissolve malt extract syrups in the collected liquids, and make to around 5 gallons (19 L). Bring to a boil, add Goldings hops, boil for 70 minutes, remove trub and cool to around 70 °F (21 °C), and pitch yeast (as 1 quart/1 L starter). Ferment at 65–70 °F (18–21 °C) for 5–7 days, then rack to secondary for a further 7 days or so. Rack and bottle or keg in the usual manner.

Tudor Beer 

(5 gallons,19 L, extract only)
OG = 1.049  FG = 1.012 IBU = 17  SRM = 6-10 ABV= 4.8%

Ingredients


6.0 lb. (2.7 kg) Muntons light liquid malt extract
1.0 lb. (0.45 kg) liquid wheat malt extract
4.5 AAU Goldings hops (70 mins) (1.0 oz./28 g at 4.5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast (1 qt./1 L yeast starter)

Step by Step


Dissolve liquid malt extracts in about 3 gallons (11 L) hot water, add water to make 5 gallons (19 L) of wort and bring to a boil. Add Goldings hops, boil for 70 minutes, remove trub and cool to around 70 °F (21 °C), and pitch yeast (as 1 quart starter). Ferment at 65–70 °F (18–21 °C) for 5–7 days, then rack to secondary for a further 7 days or so. Rack and bottle or keg.