'Super Saturday' turned out to be a long and tiring one - I finally finished cleaning up some time after midnight making it 17.5 hours in all. The thought of a bumper-crop of beer in store makes it all worth it though. For the second brew of the day I wanted to go for something to lay down for a while until Christmas, a nice winter warmer to take on my travels. It would have to be strong, in order to follow both tradition and also to allow for a nice long maturation period and lots of interesting flavours to develop.
The recipe is based on Theakston's magnificent Old Peculier - full off complex vinous flavours and a delightful winter brew. I also had a few bits of malt left over to use up so I tweaked the recipe and bumped up the strength to make it a true christmas ale.
Size: 23 L
Original Gravity: 1.065
Terminal Gravity: 1.016
4700g Maris Otter Pale
650g Crystal 60
130g Black Malt
330g Torrified Wheat
570g White Table Sugar (Sucrose)
15.0 g Challenger (8.6%) - added during boil, boiled 90 min
25.0 g Fuggle (5%) - added during boil, boiled 90 min
10 g Goldings (5.8%) - added during boil, boiled 15 min
1 Whirlfloc Tablet - added during boil, boiled 15 min
11 g Danstar Nottingham