International Homebrew Project 2013

[Jacob]

Burton Ale recipe from 1877 has been chosen for this year!

100% Pale malt
83 IBU of Cluster for 90 minutes
42 IBU of Kent Goldings for 30 minutes
Wyeast 1028 London Ale/White Labs WLP013 London Ale

O.G. - 1.079 (19° Plato)
F.G. - 1.024 (6° Plato)
ABV - 7.3%
SRM - 6 (Gold to Copper)
IBU - 125

Anyone interested in brewing that?

[JimmyM]

definitely - we should do it!!
No cluster though.

[Jacob]

No cluster though.

It's hard to find a replacement for it but THBC still have 700g left...

Edit: Only 500g left

[Partridge9]

I'd be interested -

As a newbie to this - what does it entail ?

[brenmurph]

we can do some at the next Kildare brewday!  Ill do one anyway. I was plannin on playin around with burtonising my RO water for such a brew. Water experts welcome down to add their contributions. Could make a good workshop topic too.

[Will_D]

I'd be interested -

As a newbie to this - what does it entail ?

What about we pencil this in for TOG:

1 Month before the brew this we do a water testing workshop with them to analyse their water. (and some other brews!!)

Then the next month we "Burtonise" their water and do the brew

[Jacob]

I'm slightly disappointed about their yeast selection.
Why WLP013 London Ale when you can use WLP023 Burton Ale :
Still not sure which one I'll use, and for sure wont make both.

[mr hoppy]

I'd agree on the yeast strain, although I do like WLP013.

I see the blogger behind this asked Ron Pattinson which yeast to use. Ron collaborates with Kristen England when it comes to homebrew recipes.

Himself and Graham Wheeler had a stand up fight about the origin of these two yeast strains on Jim's and the topic was discussed again here.

[johnrm]

I've used Windsor recently.
Despite comments elsewhere I am quite pleased with the results.
Finishes consistently about 1020

[Will_D]

High terminal gravities may be a wort composition question rather than a yeast's ability to ferment the wort.

A high percentage of unfermentables will lead to a higher final gravity.

A simple experiment would suffice:

Make a sugar/water/nutrient starter to the gravity of your wort. Ferment it out with your yeast of choice.

See what fg you end up with! Bet its a lot lower than 1020!!

[DEMPSEY]

Windsor does finish high.

[johnrm]

As Dempsey says, it finishes high.
A lot of bad press about Windsor, but I think the result is good.

[Saruman (Reuben Gray)]

I have my ingredients so will be brewing it this weekend.

By the way, in case anyone missed it:

Still on the IHP theme, but nothing to do with the actual brewing, I have recently been in contact with Truman's Beer, the company which bought the rights to the Truman's name from Scottish and Newcastle and is in the process of returning to the East End of London. They were excited to know that homebrewers from around the world were recreating one of their old recipes and asked if it would be possible to have samples sent to them so they can see how they turn out. This is mainly, I imagine, for the UK and Ireland brewers, but if you are interested in sending some samples to Truman's drop me an email and I can give you the relevant details.

Source

[Jacob]

Got my hops and yeast delivered y-day.
Going to brew that next weekend.

[Jacob]

Starter on the stir plate. Going to brew on Sunday or Monday!